Crockpot Mexican Beef Birria is a warm and hearty dish packed with tender beef slow-cooked in a rich, spicy sauce made from dried chilies, tomatoes, and a blend of traditional Mexican spices. This birria is all about deep, bold flavors that come together while the beef cooks low and slow, making it fall-apart tender and perfect for shredding.
I love making this in my crockpot because it’s so hands-off—you just add everything and let it cook while you go about your day. The smell that fills the house is amazing and really draws everyone in. One of my favorite tips is to let the birria rest for a little while once it’s done; it makes the flavors even better and easier to shred.
My favorite way to serve this birria is in warm corn tortillas with some chopped onions, fresh cilantro, and a squeeze of lime on top. A little side of pickled jalapeños or a bowl of the rich broth for dipping your tacos is always a welcome bonus. It’s a meal that never fails to bring good vibes and full bellies around the table, perfect for cozy dinners or casual get-togethers.
Key Ingredients & Substitutions
Beef chuck roast: This cut is great for slow cooking because it becomes tender and flavorful. If you can’t find chuck, brisket or short ribs are good alternatives.
Dried chilies: Guajillo, ancho, and pasilla chilies give this dish its deep, smoky flavor. If you’re sensitive to heat, remove all seeds or swap for mild dried chilies like New Mexico or pasilla alone.
Tomatoes: Canned diced tomatoes work well and save time, but fresh tomatoes add nice freshness if you have them on hand.
Apple cider vinegar: Adds acidity to balance flavors. You can substitute with white vinegar or lime juice for a different but pleasant tang.
Beef broth: Use low-sodium broth to control salt levels. Water can be used in a pinch, but the flavor won’t be as rich.
How Do I Get Tender, Shreddable Beef in a Crockpot?
The key is slow, low heat that breaks down tough beef fibers. Here’s how to get it right:
- Cut beef into large chunks for even cooking and to retain moisture.
- Cook on LOW for 8-10 hours; this long, gentle cooking softens the meat perfectly.
- Use enough liquid (broth and sauce) to keep the meat partly submerged—this helps it stay juicy.
- Don’t rush shredding; let beef rest a few minutes before shredding to keep it moist.
- After shredding, stir shredded beef back into the sauce so it soaks up all the flavor.
Equipment You’ll Need
- Large mixing bowl – for soaking and softening the dried chilies.
- Blender – to make the chili sauce smooth and rich.
- Crockpot (slow cooker) – the main tool for slow-cooking the beef until tender.
- Sharp knife and cutting board – for chopping ingredients and meat.
- Forks – for shredding the cooked beef easily.
- Serving bowls and tongs – for assembling and serving tacos and bowls.
Flavor Variations & Add-Ins
- Swap beef for shredded chicken or pork for a different take on birria—it cooks just as well in the slow cooker.
- Add a splash of beer or more vinegar to deepen the sauce’s flavor.
- Mix in chopped potatoes or carrots in the last hour for extra veggies and heartiness.
- Top with crumbled queso fresco, shredded lettuce, or sliced radishes for extra freshness and texture.
Crockpot Mexican Beef Birria
Ingredients You’ll Need:
For the Beef and Sauce:
- 3 lbs beef chuck roast, cut into large chunks
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 dried pasilla chili, stem and seeds removed
- 3 cloves garlic
- 1 medium onion, quartered
- 1 (14 oz) can diced tomatoes or 3 medium fresh tomatoes, chopped
- 2 cups beef broth
- 1/4 cup apple cider vinegar
- 1 tsp dried oregano (preferably Mexican oregano)
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1 bay leaf
- 1 tsp salt (adjust to taste)
For Serving and Garnish:
- Fresh cilantro leaves
- Corn tortillas
- Optional toppings: diced onions, lime wedges, sliced radishes, and pickled jalapeños
How Much Time Will You Need?
Plan for about 15 minutes of prep time to soak the chilies and blend the sauce, then 8-10 hours of slow cooking on LOW or 4-5 hours on HIGH in your crockpot. After cooking, allow 15-20 minutes to shred the meat and let it soak up the flavors before serving.
Step-by-Step Instructions:
1. Soften the Chilies:
Place the guajillo, ancho, and pasilla chilies in a bowl. Cover them with hot water and let them soak for about 15-20 minutes until they’re soft and pliable.
2. Make the Birria Sauce:
Drain the softened chilies and transfer them to a blender. Add garlic cloves, quartered onion, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, black pepper, and 1 cup of beef broth. Blend everything until it forms a smooth, rich sauce.
3. Prepare the Beef in the Crockpot:
Place the beef chunks into your crockpot. Pour the blended chili sauce over the meat. Add the remaining beef broth, the bay leaf, and salt. Stir gently to combine the ingredients.
4. Slow Cook the Beef:
Cover and cook the mixture on LOW for 8-10 hours or on HIGH for 4-5 hours. The beef should become very tender and easy to shred when done.
5. Shred the Beef:
Remove the beef from the crockpot and use two forks to shred it finely. Don’t forget to discard the bay leaf.
6. Mix Beef Back into Sauce:
Return the shredded beef to the crockpot, stir it into the sauce so it absorbs all the wonderful flavors, and let it sit on warm for 15-20 minutes.
7. Serve and Enjoy:
Scoop the birria beef and some broth into bowls, or use the beef as a tasty filling for warm corn tortillas. Garnish with fresh cilantro, diced onions, and a squeeze of lime. Optional toppings like sliced radishes and pickled jalapeños work beautifully alongside. Don’t forget a bowl of broth for dipping if you like!
Can I Use Frozen Beef for This Birria?
Yes! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. This ensures even cooking and tenderness in the crockpot.
How Do I Store Leftover Birria?
Place any leftovers in an airtight container and refrigerate for up to 3-4 days. Reheat gently on the stove or in the microwave. The flavors often deepen after resting overnight!
Can I Make Birria Without a Crockpot?
Absolutely! You can make birria on the stovetop using a heavy pot or Dutch oven. Simmer on low heat for 3-4 hours until the beef is tender and shreddable.
Is There a Vegetarian Birria Alternative?
You can make a delicious veggie birria by substituting the beef with hearty mushrooms and using vegetable broth. Use the same chili sauce for authentic flavor.
