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Crockpot Birria

Crockpot birria is a slow cooker Mexican beef stew with deeply red chile consommé and fall-apart braised beef. After 8 hours on low, you’ll have tender chunks with a smooth, smoky sauce that’s ready for birria tacos.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and chile base
  • 3 lb beef chuck roast Cut into large chunks.
  • 3 dried guajillo chiles Stems and seeds removed.
  • 2 dried ancho chiles Stems and seeds removed.
  • 1 chipotle pepper in adobo sauce Use the pepper plus a little sauce as desired.
  • 1 can (14.5 oz) diced tomatoes Canned, drained only if needed for thickness.
  • 1 medium onion Roughly chopped.
  • 6 garlic cloves Use peeled cloves.
  • 2 cup beef broth Split for blending and finishing the stew.
  • 2 tbsp apple cider vinegar For brightness and balance.
Spices
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 1 salt and black pepper To taste; season generously.
Serving
  • 1 lime wedges For serving.
  • 1 cilantro For serving.
  • 1 diced white onion For serving.

Equipment

  • 1 Dutch oven

Method
 

Soften and blend the chiles
  1. Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1–2 minutes until fragrant, with a slightly darkened color as the visual cue.
  2. Soak the toasted chiles in hot water for 10 minutes until they look pliable and softened, then drain.
  3. Blend the soaked chiles with diced tomatoes, onion, garlic, chipotle pepper, apple cider vinegar, cumin, oregano, paprika, cinnamon, and 1 cup beef broth until completely smooth, using scraping to remove any remaining chile bits.
Slow cook the birria
  1. Season the beef chuck roast chunks generously with salt and black pepper, making sure every surface is coated.
  2. Place the seasoned beef in the crockpot and pour the chile sauce over the top, then add the remaining beef broth and stir to coat.
  3. Cook on low for 8 hours (or high for 4–5 hours) until the beef is completely fall-apart tender, visible as shredding with light pressure and juices bubbling at the edges.
  4. Shred the beef directly in the consommé and serve with lime wedges, cilantro, and diced white onion, so the sauce clings to the meat.

Notes

Pro tip: blend the sauce until fully smooth for a silky consommé that stays vivid red as it braises. Refrigerate leftovers up to 4 days; reheat gently on the stovetop or microwave. Freezing is yes—freeze in portions up to 3 months and thaw in the fridge. For a lighter option, use leaner beef chuck or trim excess fat before cooking (flavor stays strong with the same chile consommé).