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Crockpot Mexican Birria

Crockpot Mexican birria made with toasted dried guajillo and ancho chiles simmered low until the beef turns fall-apart tender. Dip crispy griddled tortillas into the rich red-mahogany consomé, then fill with beef and melty Oaxaca or mozzarella.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Birria beef and sauce
  • 3 lb beef chuck or short ribs Use chuck roast or short ribs for fall-apart texture.
  • 4 dried guajillo chiles Stemmed and seeded.
  • 2 dried ancho chiles Stemmed and seeded.
  • 1 chipotle pepper in adobo Includes some of the adobo sauce.
  • 1 can (14 oz) diced tomatoes Drained if very watery, otherwise blend as-is.
  • 1 onion Quartered.
  • 6 garlic Cloves.
  • 2 cup beef broth For the consomé base.
  • 1 tbsp apple cider vinegar Adds brightness to the braise.
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon Use ground cinnamon.
  • 0.25 Salt and pepper to taste Season both the beef and the finished consomé to taste.
For serving
  • 1 corn tortillas For dipping and griddling into tacos.
  • 0.5 diced onion Optional, but traditional topping.
  • 0.25 cilantro Chopped.
  • 0.25 lime Juice or wedges.
  • 1 shredded Oaxaca or mozzarella Choose Oaxaca for stretch or mozzarella for melty richness.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Toast and soften the chiles
  1. Toast the dried guajillo and ancho chiles in a dry skillet for 30 seconds per side, just until fragrant, then transfer to a bowl.
  2. Soak the toasted chiles in boiling water for 15 minutes until softened, then drain.
Blend the chile sauce
  1. Blend the softened chiles with the diced tomatoes, quartered onion, garlic, beef broth, apple cider vinegar, cumin, oregano, smoked paprika, and cinnamon until smooth.
  2. Season the beef with salt and pepper to taste.
Slow-cook until fall-apart tender
  1. Place the seasoned beef into the Crockpot and pour the chile sauce over so the meat is mostly submerged.
  2. Cook on Low for 7–8 hours, until the beef is fall-apart tender.
Shred and assemble dip-and-griddle tacos
  1. Shred the beef directly in the consomé until evenly pulled and coated.
  2. Dip corn tortillas in the consomé, fill with the shredded beef and shredded Oaxaca or mozzarella, then griddle until crispy.
  3. Serve with extra consomé for dipping, plus diced onion, cilantro, and lime on the side.

Notes

Pro tip: For the deepest flavor, fully soften the chiles before blending so the sauce stays smooth. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is yes—freeze birria beef and consomé separately up to 3 months, then thaw and rewarm. For a lighter option, use leaner beef chuck (or trim fat well) and use part-skim mozzarella for serving.