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Mexican Birria Crockpot Recipe

Mexican Birria Crockpot Recipe

The Mexican Birria Crockpot Recipe is a game-changer for anyone craving authentic, tender, and incredibly flavorful birria without the fuss of traditional methods. This slow-cooker rendition delivers all the rich, savory goodness you dream of, making it remarkably simple to achieve restaurant-quality results right in your own kitchen.
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Prep Time 20 minutes
Cook Time 8 hours
Resting Time 20 minutes
Total Time 8 hours 20 minutes
Course: Main Course, Stew
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs beef chuck roast, cut into 2-inch chunks
  • 1 lb beef oxtail optional, for extra richness
  • 1 white onion, quartered white onion, quartered
  • 4 cloves garlic, peeled garlic, peeled
  • 3 guajillo chilies, stemmed and seeded guajillo chilies, stemmed and seeded
  • 2 ancho chilies, stemmed and seeded ancho chilies, stemmed and seeded
  • 1 chipotle pepper in adobo sauce, plus 1 tbsp of the sauce chipotle pepper in adobo sauce, plus 1 tbsp of the sauce
  • 1 tbsp dried Mexican oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground black pepper
  • 2 tbsp apple cider vinegar
  • 4 cups beef broth
  • salt, to taste
  • 1 tbsp olive oil

Equipment

  • Medium Saucepan
  • Blender
  • Large skillet
  • Slow Cooker
  • Fine-mesh Sieve
  • Large bowl

Method
 

  1. In a medium saucepan, combine the stemmed and seeded guajillo and ancho chilies with enough water to cover them. Bring to a boil, then reduce heat and simmer for about 10-15 minutes, until softened. Drain the chilies, reserving about 1/2 cup of the soaking liquid.
    3 guajillo chilies, stemmed and seeded guajillo chilies, stemmed and seeded, 2 ancho chilies, stemmed and seeded ancho chilies, stemmed and seeded
  2. In a blender, combine the softened chilies, quartered white onion, peeled garlic cloves, chipotle pepper and its adobo sauce, dried Mexican oregano, cumin, smoked paprika, cloves, cinnamon, black pepper, apple cider vinegar, and the reserved chili soaking liquid. Blend until completely smooth. You may need to add a little more water or beef broth to achieve a pourable consistency.
    1 white onion, quartered white onion, quartered, 4 cloves garlic, peeled garlic, peeled, 3 guajillo chilies, stemmed and seeded guajillo chilies, stemmed and seeded, 2 ancho chilies, stemmed and seeded ancho chilies, stemmed and seeded, 1 chipotle pepper in adobo sauce, plus 1 tbsp of the sauce chipotle pepper in adobo sauce, plus 1 tbsp of the sauce, 1 tbsp dried Mexican oregano, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground cloves, 1/4 tsp ground cinnamon, 1/4 tsp ground black pepper, 2 tbsp apple cider vinegar
  3. Pat the beef chuck roast chunks (and oxtail, if using) dry with paper towels. Season generously with salt. Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. This step is crucial for developing deep flavor.
    2.5 lbs beef chuck roast, cut into 2-inch chunks, 1 lb beef oxtail, salt, to taste, 1 tbsp olive oil
  4. Place the seared beef (and oxtail) into your slow cooker. Pour the blended birria sauce evenly over the meat.
    2.5 lbs beef chuck roast, cut into 2-inch chunks, 1 lb beef oxtail
  5. Pour in 3 cups of the beef broth. Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours, until the beef is fall-apart tender.
    4 cups beef broth
  6. Once the beef is tender, remove it from the slow cooker using a slotted spoon and place it in a large bowl. Using two forks, shred the beef.
  7. Carefully pour the cooking liquid from the slow cooker through a fine-mesh sieve into a separate pot or bowl, discarding any solids. Skim off any excess fat from the surface of the consommé. Season the consommé with salt to taste, adding more beef broth if you prefer a thinner consistency.
    salt, to taste, 4 cups beef broth
  8. Return the shredded beef to the slow cooker, or to the pot with the strained consommé. Stir to coat the beef evenly. You can simmer this gently for about 15-20 minutes to allow the flavors to meld further if desired.
  9. The birria is now ready to be enjoyed as tacos, quesadillas, or a hearty stew with tortillas, chopped white onion, cilantro, lime wedges, and your favorite salsa.

Notes

Allow the birria (both the meat and the consommé) to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days. For longer storage, portion the birria and consommé into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Ensure it's completely cooled before freezing. Reheating on the stovetop is preferred.