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Mexican Birria Crockpot

A rich and flavorful Mexican dish featuring succulent beef simmered in a savory broth infused with aromatic spices, perfect for tacos, quesadillas, or enjoyed on its own.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck roast This is the main meat component.
  • 2 dried guajillo peppers Rinse and remove stems and seeds before use.
  • 2 dried ancho peppers Rinse and remove stems and seeds before use.
  • 4 cloves garlic Gives flavor to the sauce.
  • 1 medium onion, chopped Adds sweetness and depth.
  • 2 tsp cumin A staple spice for flavor.
  • 2 tsp oregano Adds a herbal flavor to the broth.
  • 1 tsp black pepper Common seasoning.
  • 1 leaf bay leaf Adds aromatic flavor during cooking.
  • 4 cups beef broth Liquid for cooking and flavor.
  • to taste Salt Adjust according to preference.
  • Corn tortillas For serving with birria.
  • Chopped onions and cilantro For garnish.

Method
 

Preparation
  1. Boil the guajillo and ancho peppers for about 10 minutes until softened. Drain and add them to a blender with garlic, onion, cumin, oregano, black pepper, and a splash of beef broth. Blend until smooth.
  2. Season the beef chuck roast with salt. In a large skillet, heat some oil over medium-high heat. Sear the beef on all sides until it gets a nice brown color, about 3-4 minutes per side.
  3. Place the seared beef in the crockpot. Pour the blended sauce over the meat and add the remaining beef broth and bay leaf.
Cooking
  1. Cover the crockpot and cook on low for 8 hours or on high for 4 hours until the meat is fork-tender.
  2. Remove the beef from the crockpot and shred it using two forks. Return the beef to the broth for added flavor.
Serving
  1. Warm the corn tortillas and serve them alongside your birria, topped with chopped onions and cilantro.

Notes

Leftover Mexican Birria can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. Reheat on the stove over low heat, adding a splash of beef broth if necessary.