What the heck is this?
Birria is a traditional Mexican stew that’s usually made with goat or beef and simmered for hours until everything is melt-in-your-mouth tender. The meat gets drenched in a rich, smoky, chili-laced broth that’s good enough to sip with a spoon—or dunk a taco in (looking at you, birria tacos). This Crockpot version brings all the flavor with none of the fuss. You throw everything in, walk away, and come back to the kind of meal that makes you do a happy dance in your kitchen. Yes, you can make birria at home, and yes, it’s as good as you’ve dreamed.
Why You’ll Love This Recipe
– Set it and forget it: the slow cooker does all the heavy lifting.
– That broth? Bold, smoky, and spicy (but you can control the heat).
– Makes insanely good birria tacos, quesabirria, or just eat it with rice.
– Smells like an authentic taqueria while it cooks.
– Freezer-friendly and even better the next day.
The Good Stuff You’ll Need
For the Beef:
– 3–4 lbs beef chuck roast (or a combo of chuck and short ribs)
– Salt + pepper to taste
– 1 tbsp oil (for searing, optional)
For the Birria Sauce (Adobo):
– 4 dried guajillo chiles (stems + seeds removed)
– 2 dried ancho chiles (stems + seeds removed)
– 1–2 dried chile de arbol (optional for heat)
– 1 medium white onion, quartered
– 5 cloves garlic
– 1 tbsp apple cider vinegar
– 1 tsp dried oregano
– 1 tsp ground cumin
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1 bay leaf
– 2 cups beef broth (plus more for slow cooking)
– Juice of 1 lime
Let’s Do This
Step 1: Prep the Chiles
Toast your dried chiles in a dry skillet over medium heat for 30 seconds per side—just until fragrant (don’t burn ‘em!). Then place them in a bowl and cover with hot water. Let them soak for 10–15 minutes until softened.
Step 2: Blend the Sauce
In a blender, combine the soaked chiles, onion, garlic, vinegar, oregano, cumin, cinnamon, cloves, lime juice, and 2 cups beef broth. Blend until smooth. Strain the sauce through a fine mesh sieve if you want it extra silky.
Step 3: Optional Sear for Extra Flavor
Season the beef generously with salt and pepper. If you’re feeling fancy, sear it in a hot skillet with a little oil until browned on all sides. Totally optional but boosts flavor.
Step 4: Crockpot Magic
Add the beef to your Crockpot. Pour the sauce over the top. Add 1–2 more cups of beef broth until the meat is mostly submerged. Toss in the bay leaf. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef is fall-apart tender.
Step 5: Shred and Serve
Once the beef is cooked, remove it from the Crockpot and shred it with forks. Return the meat to the pot and stir it into that glorious broth. Taste and adjust seasoning if needed.
Serving Suggestions
– Make birria tacos: Dip corn tortillas in the broth, sear them in a hot pan, stuff with cheese + meat, and fry until crispy. Serve with extra broth (consomé) for dipping.
– Pile the beef over rice or into burritos, enchiladas, or quesadillas.
– Serve it straight up as a stew with chopped onion, cilantro, and lime.
– Dunk a grilled cheese sandwich in that broth. Don’t question it.
Switch It Up
– Use lamb or goat for a more traditional take.
– Add a chipotle in adobo to the blender for a smokier kick.
– Want it spicier? Add more chile de arbol.
– Stir in a spoonful of tomato paste if you like a deeper red broth.
Make-Ahead Tips
– This is amazing made ahead. Store it in the fridge overnight for even deeper flavor.
– Leftovers freeze beautifully in broth for up to 3 months.
– Make a double batch and use it for tacos, nachos, sliders… you get the idea.
Questions People Actually Ask
Q: Do I have to sear the meat?
A: Nope. It adds depth, but the slow cooker builds flavor all on its own.
Q: Can I make this in an Instant Pot?
A: Yes! 45 minutes on high pressure, then natural release.
Q: What cut of beef works best?
A: Chuck roast is your best bet. It’s affordable, tender, and shreds like a dream.
Q: Is birria supposed to be spicy?
A: It’s flavorful, not fiery. Add or skip the chile de arbol to control the heat.
Crockpot Birria (Beef Birria)
- Total Time: 20 minutes
- Yield: 4–6 servings
Description
Birria is a traditional Mexican stew that’s usually made with goat or beef and simmered for hours until everything is melt-in-your-mouth tender. The meat gets drenched in a rich, smoky, chili-laced broth that’s good enough to sip with a spoon—or dunk a taco in (looking at you, birria tacos). This Crockpot version brings all the flavor with none of the fuss. You throw everything in, walk away, and come back to the kind of meal that makes you do a happy dance in your kitchen. Yes, you can make birria at home, and yes, it’s as good as you’ve dreamed.
Ingredients
For the Beef:
– 3–4 lbs beef chuck roast (or a combo of chuck and short ribs)
– Salt + pepper to taste
– 1 tbsp oil (for searing, optional)
For the Birria Sauce (Adobo):
– 4 dried guajillo chiles (stems + seeds removed)
– 2 dried ancho chiles (stems + seeds removed)
– 1–2 dried chile de arbol (optional for heat)
– 1 medium white onion, quartered
– 5 cloves garlic
– 1 tbsp apple cider vinegar
– 1 tsp dried oregano
– 1 tsp ground cumin
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1 bay leaf
– 2 cups beef broth (plus more for slow cooking)
– Juice of 1 lime
Instructions
Step 1: Prep the Chiles
Toast your dried chiles in a dry skillet over medium heat for 30 seconds per side—just until fragrant (don’t burn ‘em!). Then place them in a bowl and cover with hot water. Let them soak for 10–15 minutes until softened.
Step 2: Blend the Sauce
In a blender, combine the soaked chiles, onion, garlic, vinegar, oregano, cumin, cinnamon, cloves, lime juice, and 2 cups beef broth. Blend until smooth. Strain the sauce through a fine mesh sieve if you want it extra silky.
Step 3: Optional Sear for Extra Flavor
Season the beef generously with salt and pepper. If you’re feeling fancy, sear it in a hot skillet with a little oil until browned on all sides. Totally optional but boosts flavor.
Step 4: Crockpot Magic
Add the beef to your Crockpot. Pour the sauce over the top. Add 1–2 more cups of beef broth until the meat is mostly submerged. Toss in the bay leaf. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef is fall-apart tender.
Step 5: Shred and Serve
Once the beef is cooked, remove it from the Crockpot and shred it with forks. Return the meat to the pot and stir it into that glorious broth. Taste and adjust seasoning if needed.
Notes
– Make birria tacos: Dip corn tortillas in the broth, sear them in a hot pan, stuff with cheese + meat, and fry until crispy. Serve with extra broth (consomé) for dipping.
– Pile the beef over rice or into burritos, enchiladas, or quesadillas.
– Serve it straight up as a stew with chopped onion, cilantro, and lime.
– Dunk a grilled cheese sandwich in that broth. Don’t question it.
- Prep Time: 20 minutes
Nutrition
- Calories: ~420 kcal per serving
- Sodium: ~580mg
- Fat: ~28g
- Carbohydrates: ~6g
- Protein: ~35g