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Crockpot Mexican Beef Birria

This flavorful and tender Mexican Beef Birria is made effortlessly in a crockpot. Slow-cooked with aromatic spices and herbs, it’s perfect for tacos or served with a side of rice and beans. It’s a comfort food that brings a taste of Mexico right to your kitchen.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Crockpot
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Blender for sauce
  • 1 Large skillet optional, for searing beef

Ingredients
  

  • 3 lbs beef chuck roast cut into large chunks
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 3 dried guajillo peppers stemmed and seeds removed
  • 2 dried ancho peppers stemmed and seeds removed
  • 1 teaspoon cumin ground
  • 1 teaspoon oregano dried
  • 1 teaspoon black pepper
  • 2 teaspoon salt
  • 4 cups beef broth
  • ¼ cup apple cider vinegar
  • 2 bay leaves
  • 1 lime juiced
  • fresh cilantro for garnish
  • corn tortillas for serving

Instructions
 

  • Optional: In a large skillet over medium heat, sear the beef chuck roast chunks for 3-4 minutes on each side until browned. Remove from heat and set aside.
  • In a blender, combine the guajillo and ancho peppers with a splash of beef broth. Blend until smooth, adding more broth if needed to help with blending.
  • In the crockpot, add the chopped onion, minced garlic, cumin, oregano, black pepper, salt, beef broth, apple cider vinegar, lime juice, and bay leaves.
  • Add the seared beef chunks (or raw if you skipped searing) and pour the blended pepper sauce over the top. Stir to ensure the beef is well coated with the spices and sauce.
  • Cover the crockpot and cook on low heat for 8 hours, or until the beef is tender and easily shredded.
  • Once cooked, remove the bay leaves and shred the beef with two forks inside the crockpot. Mix well to absorb the sauce.
  • Serve the birria in bowls with fresh cilantro as a garnish, along with corn tortillas on the side for tacos.

Notes

If you want an extra kick, add a chopped jalapeño or chipotle pepper to the blender.
This birria can be refrigerated for up to 3 days or frozen for longer storage.
Consider serving with a side of consomé (the cooking liquid) for dipping tacos.
Adjust the seasoning according to your taste preferences. Enjoy your meal!