Mouthwatering Crockpot Mexican Beef Birria for a Cozy Feast Recipe
Savor the rich and authentic flavors of traditional Mexican cuisine with this hearty Crockpot Mexican Beef Birria. Featuring tender, slow-cooked beef chuck roast infused with a fragrant blend of dried guajillo and ancho chiles, warming spices like cumin, oregano, and cinnamon, and a savory broth of beef stock, onion, and garlic. Perfect for a cozy feast, this slow-cooked birria delivers melt-in-your-mouth meat and a flavorful broth that’s great for dipping tacos or enjoying on its own.
- Prep Time: 20 minutes
- Cook Time: 8 hours (slow cooker low setting)
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
For the Beef
- 2 lbs beef chuck roast, cut into large chunks
- 2 pieces dried guajillo chiles, seeded
- 2 pieces dried ancho chiles, seeded
For the Broth
- 4 cups low-sodium beef broth
- 1 piece onion, chopped
- 4 cloves garlic, minced
For the Seasoning
- 2 tsp cumin
- 2 tsp Mexican oregano
- 1 stick cinnamon
Instructions
- Prepare the Chiles: Toast the dried guajillo and ancho chiles lightly in a dry skillet over medium heat until fragrant, about 1-2 minutes. Then soak them in hot water for 15 minutes until soft.
- Make the Broth: In the crockpot, combine the beef broth, chopped onion, minced garlic, cumin, oregano, and cinnamon stick. Stir well to infuse the flavors.
- Blend the Chiles: Drain the softened chiles and add to a blender with a little of the beef broth from the crockpot. Blend until smooth to create a rich, flavorful chile sauce.
- Add Beef and Sauce to Crockpot: Place the beef chuck roast chunks into the crockpot and pour the blended chile sauce over the meat, ensuring even coating.
- Slow Cook the Birria: Cover the crockpot and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and easily shredded.
- Shred the Beef: Remove the beef from the crockpot and shred it using two forks. Return the shredded beef to the broth and stir to combine.
- Serve: Ladle the birria into bowls for dipping or serve with tortillas, fresh cilantro, chopped onion, and lime wedges for an authentic taco feast.
Notes
- Seeding the chiles is important to avoid bitterness in the final dish.
- Using low-sodium beef broth helps control the saltiness of the birria.
- For more heat, add a pinch of crushed red pepper or use chipotle chiles.
- The birria broth can be reserved and used as consommé for dipping tacos or sipping alongside the dish.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Keywords: Mexican beef birria, crockpot birria, slow cooker birria, beef chuck roast recipe, Mexican stew, traditional birria, cozy winter meal
