Birria is a rich and flavorful Mexican dish that has gained widespread popularity for its tender, slow-cooked meat and deeply spiced broth. Traditionally made with goat, beef, or lamb, birria is slow-cooked to perfection, making it an ideal recipe for the crockpot. This dish is often served as a stew or used as a filling for tacos, making it a versatile and crowd-pleasing meal.
Why You’ll Love This Recipe
- Easy Crockpot Cooking: Let the slow cooker do all the work for you.
- Rich and Spicy Flavor: A perfect blend of dried chilies, spices, and slow-cooked meat.
- Versatile Serving Options: Enjoy it as a stew, tacos, or quesabirria.
- Perfect for Meal Prep: The flavors deepen over time, making leftovers even better.
Ingredients
For the meat:
- 3 lbs beef chuck roast (or a mix of beef and lamb)
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp oil (for searing)
For the sauce:
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 2 dried pasilla chilies, stems and seeds removed
- 4 cups beef broth
- 4 garlic cloves
- 1 small onion, chopped
- 2 tbsp apple cider vinegar
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp cinnamon
- 1/2 tsp smoked paprika
- 2 bay leaves
- 1 tsp ground cloves
- 1 tsp chili powder
For serving:
- Corn tortillas
- Chopped onions
- Fresh cilantro
- Lime wedges
- Shredded cheese (optional)
Step-by-Step Instructions
1. Prepare the Dried Chilies
Soak the dried chilies in warm water for about 10 minutes until they become soft. Drain them and set them aside.
2. Make the Sauce
In a blender, combine the softened chilies, garlic, onion, apple cider vinegar, tomato paste, cumin, oregano, cinnamon, smoked paprika, ground cloves, and chili powder. Add 1 cup of beef broth and blend until smooth.
3. Sear the Meat
Season the beef with salt and black pepper. In a large skillet, heat the oil over medium-high heat and sear the meat on all sides until browned. This step helps to lock in flavor.
4. Slow Cook the Birria
Transfer the seared meat to the crockpot. Pour the blended sauce over the meat and add the remaining beef broth and bay leaves. Cover and cook on low for 8 hours or high for 5 hours, until the meat is fork-tender.
5. Shred the Meat
Once cooked, remove the meat from the crockpot and shred it using two forks. Return the shredded meat to the broth and let it soak in the flavors for another 10-15 minutes.
6. Serve
For a classic birria stew, ladle the meat and broth into bowls and garnish with chopped onions, fresh cilantro, and lime wedges. For tacos, dip corn tortillas into the broth, fry them on a skillet, and fill them with shredded meat, cheese, and toppings of your choice.
Variations
- Spicy Version: Add an extra teaspoon of chili powder or a chipotle pepper.
- Milder Option: Use fewer dried chilies and increase the tomato paste for a sweeter taste.
- Protein Choices: Try goat, lamb, or chicken instead of beef.
- Cheesy Quesabirria: Add shredded cheese before folding the tacos and pan-frying until crispy.
Servings and Timing
- Servings: 6-8
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
Storage and Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in a sealed container for up to 3 months.
- Reheating: Warm in a saucepan over medium heat or microwave in 1-minute intervals.
Frequently Asked Questions
How can I make the birria broth thicker?
To thicken the broth, remove some of the liquid, blend it with shredded meat, and return it to the crockpot.
Can I make birria without a slow cooker?
Yes! You can cook it in a Dutch oven at 325°F for about 3-4 hours.
What are the best side dishes for birria?
Rice, refried beans, or a fresh salad pair well with birria.
Can I use store-bought chili powder instead of whole dried chilies?
Whole chilies provide better depth of flavor, but you can substitute with 3 tablespoons of chili powder.
How do I prevent my tacos from getting soggy?
Lightly crisp tortillas on a skillet before adding the meat and toppings.
Can I use chicken instead of beef?
Yes! Adjust the cooking time to 4-5 hours on low for chicken.
What’s the difference between birria and barbacoa?
Birria is typically cooked in a flavorful broth, while barbacoa is slow-roasted with less liquid.
Can I make this dish less spicy?
Yes! Reduce the number of dried chilies or use milder varieties like guajillo.
What cheese works best for quesabirria?
Oaxaca or mozzarella cheese melts beautifully in quesabirria tacos.
How can I add extra depth of flavor?
Try adding a splash of soy sauce or a pinch of cocoa powder for extra umami.
Conclusion
This crockpot birria recipe is an effortless way to enjoy authentic Mexican flavors at home. Whether you savor it as a hearty stew or crispy tacos, its rich taste and slow-cooked tenderness will make it a favorite at your table. Make a batch today and enjoy a meal that’s full of tradition and taste!
The Mexican Birria Crockpot Recipe Everyone Loves!
- Total Time: ~8 hours 20 minutes
- Yield: 6–8 servings 1x
Description
This easy crockpot birria recipe features slow-cooked beef in a rich, smoky chili sauce. Perfect for tacos, stew, or quesabirria, this authentic Mexican dish is packed with bold flavors and effortless to make.
Ingredients
For the Meat:
- 3 lbs beef chuck roast (or a mix of beef and lamb)
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp oil (for searing)
For the Sauce:
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 2 dried pasilla chilies, stems and seeds removed
- 4 cups beef broth
- 4 garlic cloves
- 1 small onion, chopped
- 2 tbsp apple cider vinegar
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp cinnamon
- 1/2 tsp smoked paprika
- 2 bay leaves
- 1 tsp ground cloves
- 1 tsp chili powder
For Serving:
- Corn tortillas
- Chopped onions
- Fresh cilantro
- Lime wedges
- Shredded cheese (optional)
Instructions
1. Prepare the Dried Chilies
Soak the dried chilies in warm water for about 10 minutes until softened. Drain and set aside.
2. Make the Sauce
Blend the softened chilies, garlic, onion, apple cider vinegar, tomato paste, cumin, oregano, cinnamon, smoked paprika, ground cloves, and chili powder with 1 cup of beef broth until smooth.
3. Sear the Meat
Season the beef with salt and black pepper. Heat oil in a skillet over medium-high heat and sear the meat on all sides until browned.
4. Slow Cook the Birria
Transfer seared meat to the crockpot. Pour the blended sauce over the meat, add remaining beef broth and bay leaves. Cover and cook on low for 8 hours or high for 5 hours until fork-tender.
5. Shred the Meat
Remove the meat from the crockpot, shred it with two forks, then return it to the broth to soak up flavors for 10-15 minutes.
6. Serve
For stew, serve meat and broth in bowls, garnished with onions, cilantro, and lime. For tacos, dip tortillas in broth, fry, and fill with shredded meat and cheese.
Notes
- Spicy: Add extra chili powder or a chipotle pepper.
- Mild: Reduce dried chilies and increase tomato paste.
- Different Proteins: Substitute beef with goat, lamb, or chicken.
- Quesabirria: Add shredded cheese before folding and pan-frying tacos.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-inspired
Keywords: Mexican birria, crockpot birria, slow cooker birria, birria tacos, authentic birria recipe
