The Mexican Birria Crockpot Recipe Everyone Loves!

Discover a mouthwatering Mexican birria de res slow-cooked in a savory crockpot. The tender beef is bathed in a rich blend of dried chiles, tomatoes, and aromatic spices, creating a bold and vibrant consomme. This hearty stew is ideal for indulgent dinners or birria tacos, offering an unforgettable taste experience.

I am excited to share my Mexican Birria Crockpot Recipe Everyone Loves! This recipe uses 3 lbs beef chuck roast, cut into chunks, and dried ancho and guajillo chiles to create a robust and flavorful dish.

I also add a large white onion, 6 garlic cloves, a 14 oz can of diced tomatoes, and 1/4 cup apple cider vinegar. The slow cooking process in a crockpot with beef broth, a cinnamon stick, dried oregano, ground cumin, salt, black pepper, and bay leaves makes the beef incredibly tender and the consomme rich and savory.

This is a solid option if you enjoy good beef dinner recipes, and its nutritional value is impressive with plenty of protein and essential minerals. Every ingredient plays its part, whether you serve it as a hearty stew or transform it into slow cooked beef tacos.

Its deep flavor and balanced nutrition truly makes it one of the best crockpot meals dinner recipes out there.

Why I Like this Recipe

1. I love that the beef gets super tender and juicy after spending hours slow-cooking, it almost melts in my mouth every time I eat it.
2. I really enjoy how the mix of ancho, guajillo, and even the optional pasilla chiles create a deep, smoky flavor that makes the dish feel really unique.
3. I like how versatile the recipe is; one day I can have it as a hearty stew and the next I can use it to make some awesome birria tacos with that amazing consomme.
4. I appreciate that even though the recipe seems fussy with all the spices, its still pretty simple to follow, and the end result always makes up for any little mess-ups along the way.

Ingredients

• Beef chuck roast provides high quality protein and rich, savory flavor making the dish hearty.
• Dried ancho chiles add distinct mild sweetness and a deep, smoky heat to the broth.
• Dried guajillo chiles lend a tangy, fruity kick that enhances the stew’s flavor profile.
• White onion offers crunch and natural fiber while subtly balancing the spices.
• Diced tomatoes bring juicy acidity and vitamins, brightening the overall taste.
• Apple cider vinegar gives a tangy, sour punch that helps tenderize the meat perfectly.

Ingredient Quantities

• 3 lbs beef chuck roast, cut into chunks
• 2 dried ancho chiles, seeds removed
• 2 dried guajillo chiles, stems removed
• 1 dried pasilla chile (optional), seeds removed
• 1 large white onion, quartered
• 6 garlic cloves, peeled
• 1 (14 oz) can diced tomatoes
• 1/4 cup apple cider vinegar
• 1 cinnamon stick
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon salt (or more to taste)
• 1/2 teaspoon black pepper
• 2 bay leaves
• 4 cups beef broth

How to Make this

1. Start by placing the dried ancho, guajillo and the optional pasilla chiles in a small pot with just enough boiling water to cover them. Let em soak for about 15 minutes until they’re soft then drain them.

2. In a blender, toss the softened chiles with the quartered onion, garlic cloves, diced tomatoes, apple cider vinegar, cinnamon stick, dried oregano, cumin, salt and pepper. Blend until you get a smooth sauce.

3. If you wanna get an extra hint of flavor, heat a bit of oil in a skillet and sear the beef chunks on all sides until they’re browned. Then transfer all that beef to your crockpot.

4. Pour the blended sauce right over the meat in the crockpot, and make sure to scrape any tasty bits off the skillet into the pot too.

5. Next, add in the bay leaves and pour in the beef broth, mixing it gently with everything else in the crockpot.

6. Cover the crockpot with the lid and let it cook on low for about 8 to 10 hours, or on high for 4 to 6 hours, until the meat is super tender.

7. Once the cooking is done, take out the bay leaves and the cinnamon stick before you do any shredding.

8. Using two forks, lightly shred the beef directly in the crockpot so it blends well with the rich consomme.

9. Give it a good stir, and then taste it to check if you need to add any more salt.

10. Serve this hearty stew as it is or use it to make yummy birria tacos with that amazing consomme for dipping. Enjoy!

Equipment Needed

1. A small pot for soaking the dried chiles
2. A blender for making the smooth sauce
3. A skillet for searing the beef chunks
4. A crockpot for slow cooking the meat and sauce
5. A sharp knife along with a cutting board for chopping the onion, garlic, and other ingredients
6. A pair of forks for shredding the beef after it’s cooked
7. Measuring cups and spoons to measure out liquids and spices

FAQ

The Mexican Birria Crockpot Recipe Everyone Loves! Substitutions and Variations

• If you don’t have beef chuck roast, you can try using beef stew meat; it cooks similarly in the crockpot.
• Instead of dried ancho chiles, you might experiment with dried chipotle chiles for a smokier kick.
• If apple cider vinegar is not available, white vinegar or even a light red wine vinegar could work, though the flavor might be slightly different.
• For the diced tomatoes, using fresh tomatoes that are roughly chopped can be a good swap if you prefer a more natural touch.
• If you’re missing a cinnamon stick, a half teaspoon of ground cinnamon can be a decent substitute in the recipe.

Pro Tips

1. Sear the beef first in a hot pan so it gets a nice crust before going in the crockpot; it really adds a deeper flavor to the stew.
2. Don’t rush the chile soak time; letting them soak until they’re soft helps release a richer, smokier taste into your sauce.
3. When you blend the sauce, be sure to scrape up any browned bits from the seared beef—it locks in extra savory flavor.
4. Always taste your stew at the end; slow cooking can concentrate the salt and spices, so adjust as needed to keep the balance just right.