Go Back

Crockpot Mexican Birria

Crockpot Mexican birria delivers fall-apart beef in a deep red-mahogany consomé made from toasted dried guajillo and ancho chiles blended smooth. Dipping-worthy tortillas get griddled until crispy, then filled with birria beef and melty Oaxaca or mozzarella cheese.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Beef and chiles
  • 3 lb beef chuck or short ribs
  • 4 dried guajillo chiles stemmed and seeded
  • 2 dried ancho chiles stemmed and seeded
  • 1 chipotle pepper in adobo
Chile sauce
  • 1 can (14 oz) diced tomatoes
  • 1 onion quartered
  • 6 garlic cloves
  • 2 cup beef broth
  • 1 tbsp apple cider vinegar
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
For serving
  • 1 corn tortillas
  • 1 diced onion
  • 1 cilantro
  • 1 lime
  • 1 shredded Oaxaca or mozzarella
  • 1 salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Toast and soften the dried chiles
  1. Toast the dried guajillo chiles and dried ancho chiles in a dry skillet for 30 seconds per side, turning until fragrant. Visual cue: they should look slightly blistered but not burnt.
  2. Soak the toasted dried chiles in boiling water for 15 minutes until softened. Visual cue: the chiles should feel pliable when pressed.
Blend the chile sauce
  1. Blend the softened dried chiles with diced tomatoes, onion, garlic, beef broth, apple cider vinegar, cumin, oregano, smoked paprika, and cinnamon until smooth. Visual cue: the mixture should be a thick, uniform deep red sauce.
  2. Stir in the chipotle pepper in adobo so the sauce is evenly spiced. Visual cue: you should see small flecks of chipotle throughout.
Slow cook birria in the crockpot
  1. Season the beef chuck or short ribs with salt and pepper to taste. Visual cue: the surface should be evenly speckled.
  2. Place the seasoned beef in the crockpot and pour the chile sauce over it. Visual cue: the sauce should cover the top of the meat as much as possible.
  3. Cook on Low for 7-8 hours until the beef is fall-apart tender. Visual cue: the meat should shred easily with a fork.
Shred, dip, and griddle the tacos
  1. Shred the beef in the consomé after cooking. Visual cue: strands should soak in the deep red broth.
  2. Dip corn tortillas in the consomé, then fill with the shredded beef and shredded Oaxaca or mozzarella. Visual cue: the tortillas should look glossy and lightly saturated.
  3. Griddle the filled tacos until crispy. Visual cue: edges should be browned and crisp with melted cheese.
Serve
  1. Serve with extra consomé for dipping alongside diced onion, cilantro, and lime. Visual cue: the consomé should be offered in a separate bowl so diners can dip.

Notes

Pro tip: for a silkier consomé, blend the sauce fully smooth before pouring over the beef. Refrigerate leftovers in an airtight container for up to 4 days; the birria consomé and shredded beef freeze well for up to 3 months. For a gluten-free option, use certified gluten-free corn tortillas and keep all seasonings gluten-free.