Description
Discover the easiest and most delicious Mexican Birria Crockpot Recipe. Tender, shredded beef packed with flavor, perfect for tacos, quesadillas, and more. Slow cooker magic!
Ingredients
Scale
- 3 pounds beef chuck roast, cut into 2-inch cubes
- 1 pound beef short ribs, bone-in, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large white onion, quartered
- 4 cloves garlic, smashed
- 2–3 dried guajillo chiles, stems and seeds removed
- 1–2 dried ancho chiles, stems and seeds removed
- 1–2 dried arbol chiles (optional, for heat), stems and seeds removed
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef broth (low sodium preferred)
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish
- White onion, finely diced, for garnish
- Lime wedges, for serving
- Corn tortillas, for serving
Instructions
- 1. Prepare the Chiles: In a small saucepan, combine the dried guajillo, ancho, and arbol chiles (if using) with just enough hot water to cover them. Bring to a simmer, then remove from heat, cover, and let them soak for about 20-30 minutes, or until softened. Once rehydrated, drain most of the soaking liquid, reserving about 1/2 cup.
- 2. Sauté Aromatics and Blend Sauce: In a blender, combine the rehydrated chiles, the reserved soaking liquid, crushed tomatoes, smashed garlic cloves, apple cider vinegar, cumin, oregano, smoked paprika, cloves, cinnamon, and cayenne pepper (if using). Blend until you have a smooth sauce. Season generously with salt and pepper.
- 3. Sear the Meat: Pat the beef chuck roast and short ribs dry with paper towels. Season them liberally with salt and black pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides. Don’t overcrowd the pan; this is crucial for good browning. Remove the seared beef and set aside.
- 4. Deglaze the Pan (Optional but Recommended): If you used a Dutch oven or skillet for searing, add a splash of beef broth to the hot pan and scrape up any browned bits from the bottom. This adds even more flavor to your sauce.
- 5. Combine in Slow Cooker: Place the seared beef into the bottom of your slow cooker. Pour the blended chile sauce over the meat. Add the quartered white onion to the slow cooker.
- 6. Simmer: Pour in the 4 cups of beef broth. Stir gently to combine everything. Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is fork-tender and easily shreds.
- 7. Shred the Meat: Once cooked, carefully remove the beef from the slow cooker. You can discard the onion quarters if they’ve broken down significantly. Using two forks, shred the meat directly in the slow cooker or in a separate bowl.
- 8. Reduce the Sauce (Optional for thicker consistency): If you prefer a thicker consommé, you can ladle some of the cooking liquid into a saucepan and simmer it on the stovetop, uncovered, until it reduces to your desired consistency.
- 9. Serve: Ladle the shredded birria and its rich broth into bowls. Garnish generously with fresh cilantro and finely diced white onion. Serve with lime wedges and warm corn tortillas for dipping and making tacos.
Notes
Storage and Freezing: Once cooled to room temperature, store the shredded birria and its consommé in airtight containers in the refrigerator for 3-4 days. It freezes exceptionally well for up to 3 months. Leftovers are great for tacos, quesadillas, enchiladas, or even fried rice.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A