Crockpot Mexican Beef Birria

A savory and comforting stew infused with traditional spices and tender, juicy beef that captures the essence of Mexico.

Prep Time 20

Cook Time 8

Total Time 8 20

Course Dinner, Main Course

Cuisine Mexican

Servings 6 servings

Calories 350 kcal

2 lbs beef chuck roast This cut is perfect for slow cooking, becoming incredibly tender and flavorful.
2 dried guajillo chiles Adding a smoky sweetness that will elevate the depth of the stew.
2 dried ancho chiles These chiles contribute a rich, mild heat and a deep, red color.
4 cups beef broth Ensures the birria is flavorful and has a savory base.
1 medium onion, chopped Adds a delicious sweetness and aromatic quality to the dish.
4 cloves garlic, minced Provides a robust flavor.
2 tsp cumin A warm spice that complements the other ingredients.
2 tsp oregano Brings a hint of earthiness and fragrance.
1 stick cinnamon Offers a subtle sweetness that rounds out the flavor profile.

Start by cutting the beef chuck roast into manageable chunks.
Remove the stems and seeds from the dried chiles. Lightly toast them in a dry skillet for a few minutes until fragrant.
In your crockpot, layer the beef chunks, toasted guajillo and ancho chiles, beef broth, chopped onion, minced garlic, cumin, oregano, and the cinnamon stick.

Cover the crockpot, set it on low, and allow it to cook for 8 hours.
Once the cooking time is complete, remove the beef from the crockpot and use two forks to shred it.

Serve the birria hot, with warm tortillas or in tacos, ladling some broth over the top.

Serve with rice, beans, and a fresh salad, offering toppings such as diced onions, cilantro, and lime wedges for customization.

Keyword Crockpot, Birria, Beef Stew, Mexican Cuisine, Slow Cooker