The Mexican Birria Crockpot Recipe Everyone Loves (Seriously!)

Created on July 5th, 2025 at 12:35 pm

Slow Cooker Birria Magic

Juicy, spicy, slow-cooked perfection — and yes, it turns into tacos. 🌮🔥

Craving something cozy, spicy, and totally mouthwatering? This Birria Slow Cooker Recipe is the flavor-packed hero of all healthy Crockpot dinner ideas. Whether you spoon it into a bowl or crisp it up into slow-cooked beef tacos, it’s one of the best ways to turn beef Crockpot dinners into something unforgettable.

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🛒 Ingredients

For the Beef:

• 4 lbs beef chuck roast, cut into 3-inch chunks

For the Sauce:

• 10 guajillo chiles
• 5 ancho chiles
• 3 arbol chiles (reduce for less heat)
• 2 Roma tomatoes
• 1 white onion, quartered
• 6 garlic cloves, unpeeled
• 2 cups low-sodium beef broth
• 2 tbsp apple cider vinegar
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• ½ tsp ground cloves
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• 3 bay leaves

For Serving (optional):

• Chopped onion, cilantro, lime wedges

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👩‍🍳 Step-by-Step Instructions

1. Prep the chiles:
   Remove stems and seeds from all dried chiles. Rinse briefly. Simmer in a pot of water for 15 minutes, until softened.
2. Roast your veggies:
   While chiles are simmering, broil the tomatoes, onion, and garlic on a sheet pan for 4–6 minutes until slightly charred.
3. Make the sauce:
   Add softened chiles (plus 1 cup chile water), roasted veggies (peel garlic first), broth, vinegar, and all spices into a blender. Blend until ultra-smooth.
4. Slow cook the beef:
   Place beef chunks in Crockpot. Pour sauce over the meat. Add bay leaves. Cover and cook:
   ⏲️ Low for 8–9 hours OR High for 4–5 hours.
5. Shred & soak:
   Remove bay leaves. Shred beef with two forks and return it to the pot. Stir into the rich consommé.
6. Serve it your way:
   Spoon into bowls with toppings for a classic stew, or use it to make quesabirria tacos, nachos, or burritos!

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🔥 Pro Tips

• Reduce heat? Use fewer arbol chiles or omit them.
• Make it smoky: Sear the beef before slow cooking for even deeper flavor.
• Make ahead: You can blend the sauce a day early and store it in the fridge.
• Leftovers freeze well: Store in the freezer for up to 3 months!