The Mexican Birria Crockpot is a wonderful slow-cooked dish filled with tender, flavorful meat that’s been marinated in a rich blend of spices and chilies. It’s a hearty meal with a hint of heat, perfect for anyone who loves deep, cozy flavors and the satisfying melt-in-your-mouth texture that slow cooking delivers.
I love making birria in the crockpot because it’s so hands-off but the results feel special every time. The aroma that fills the kitchen while it’s cooking is incredible, and I find it’s one of those dishes that gets better the next day. Plus, using the crockpot means you can set it up in the morning and come home to a delicious meal ready to enjoy.
My favorite way to serve birria is tucked inside warm corn tortillas with a sprinkle of chopped onion, fresh cilantro, and a squeeze of lime. Dipping the tacos in the rich, flavorful broth on the side adds an extra layer of yum that everyone usually asks for seconds—and sometimes thirds! It’s a fun, comforting meal that brings a little taste of Mexico right to your table.
Key Ingredients & Substitutions for Mexican Birria
Beef chuck roast: This cut is perfect for slow cooking because it becomes tender and juicy. You can also use goat meat for traditional birria or a mix of beef and lamb. For a leaner option, try beef brisket.
Dried chilies: Guajillo, ancho, and pasilla chilies give birria its deep flavor and mild heat. If you can’t find them, substitute with dried New Mexico chilies or mild chili powder, but avoid regular chili powder as the flavor is very different.
Apple cider vinegar: It adds subtle tang and helps tenderize the meat. If you don’t have it, white vinegar or lime juice works well too, but use a little less lime juice to avoid overpowering the dish.
Beef broth or water: Broth adds extra flavor and richness to the sauce, but water works fine too. For a richer taste, use homemade or low-sodium beef broth so you can control the salt.
How Do You Get the Perfect Tender, Flavorful Meat in a Crockpot?
Slow cooking is the key for birria, but browning the meat first really boosts the flavor.
- Browning: Heat oil in a pan and sear the meat chunks on all sides until they develop a brown crust. This locks in juices and adds a rich, savory depth.
- Slow cooking time: Cook low and slow (8-10 hours) so the meat breaks down perfectly. It should shred easily with two forks. If time is short, use the high setting (4-5 hours) but be sure meat is tender before serving.
- Simmering with marinade: The blended chili sauce, spices, and broth create a flavorful cooking liquid. The meat absorbs these layers of flavor as it cooks, making birria so delicious.
- Shred and soak: After cooking, shred the meat and return it to the sauce so every bite is moist and tasty. Don’t forget to discard bay leaves—they’re just for flavor infusion.
Equipment You’ll Need
- Slow cooker (crockpot): Perfect for tender, hands-off cooking. I love how it frees up your stove and keeps the kitchen cool.
- Skillet or frying pan: Used for browning the meat, which adds depth to the flavor. It’s quick and easy to do on the stovetop.
- Blender or food processor: Essential for making the silky chili marinade. It helps blend dried chilies and spices smoothly.
- Kitchen tongs or forks: For turning meat and shredding it easily once cooked.
- Measuring spoons and cups: To keep your seasonings accurate for the best flavor.
Flavor Variations & Add-Ins
- Proteins: Swap beef for shredded chicken or turkey for a lighter version. Lamb or pork also work well for different tastes.
- Cheese: Sprinkle freshly grated cheese like queso fresco or mozzarella over tacos for added richness.
- Veggies: Add chopped onions, tomatoes, or jalapeños to the sauce for more texture and heat.
- Spices & herbs: Enhance flavor with smoked paprika or a pinch of cinnamon. Fresh oregano or cilantro can brighten the dish before serving.
The Mexican Birria Crockpot
Ingredients You’ll Need:
For the Meat and Marinade:
- 3 lbs beef chuck roast or a mix of beef and goat meat, cut into large chunks
- 5 dried guajillo chilies, stems and seeds removed
- 3 dried ancho chilies, stems and seeds removed
- 2 dried pasilla chilies, stems and seeds removed
- 3 cloves garlic
- 1 small white onion, quartered
- 2 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 2 bay leaves
- 1 ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 cups beef broth or water
- ¼ cup apple cider vinegar
- 2 tbsp vegetable oil
For Serving:
- Fresh cilantro leaves, for garnish
- Lime wedges
- Corn tortillas
How Much Time Will You Need?
This delicious Mexican Birria takes about 30 minutes to prepare and brown the meat and chilies, plus 8-10 hours on low (or 4-5 hours on high) in the crockpot. The slow cooking makes the meat wonderfully tender and flavorful.
Step-by-Step Instructions:
1. Toast and Soften the Chilies:
Start by heating a dry skillet over medium heat. Toast the guajillo, ancho, and pasilla chilies for 2-3 minutes until they release a lovely aroma—watch them closely so they don’t burn! Transfer the toasted chilies to a bowl and cover with hot water. Let them soak for about 20 minutes until soft.
2. Make the Birria Marinade Sauce:
Drain the softened chilies and add them to a blender along with garlic, quartered onion, oregano, cumin, cinnamon, cloves, salt, black pepper, apple cider vinegar, and 1 cup of beef broth or water. Blend everything until smooth to create the rich birria sauce.
3. Brown the Meat:
Heat vegetable oil in a large skillet over medium-high heat. Brown the beef chunks on all sides, about 3-4 minutes per side, to lock in the juices and deepen the flavor.
4. Slow Cook the Birria:
Transfer the browned beef to your crockpot. Pour the birria sauce over the meat and add the bay leaves and remaining 1 cup of beef broth. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender and easy to shred.
5. Shred and Serve:
Carefully remove the meat from the crockpot and shred it using two forks. Discard the bay leaves. Stir the shredded meat back into the sauce to soak up all that delicious flavor. Serve hot, sprinkled with fresh cilantro and lime wedges. Enjoy as a stew or in warm corn tortillas. Don’t forget to dip your tacos in the flavorful broth (consommé) for an extra treat!
Can I Use Frozen Meat for This Recipe?
Yes, but be sure to fully thaw the beef or goat meat in the refrigerator overnight before cooking. Using frozen meat can increase cooking time and may prevent even cooking in the crockpot.
Can I Make Birria Without a Crockpot?
Absolutely! You can cook birria in a large pot or Dutch oven on the stove. Simmer the meat and sauce on low heat for 3-4 hours until the meat is tender, stirring occasionally and adding water or broth as needed.
How Should I Store Leftovers?
Store leftover birria in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth to keep it moist.
What’s the Best Way to Serve Birria Tacos?
Serve the shredded birria meat in warm corn tortillas topped with chopped onions, fresh cilantro, and a squeeze of lime. Don’t forget to offer some of the rich consommé on the side for dipping the tacos—it’s delicious!
