The Mexican Birria Crockpot: 7 Amazing Comfort Feast
A slow-cooked Mexican birria made with tender beef, dried chilies, and warm spices, resulting in a rich, flavorful broth and perfectly shredded meat.
Ingredients
Scale
3 pounds beef chuck roast, cut into chunks
2 dried guajillo chilies
2 dried ancho chilies
1 medium onion, chopped
4 cloves garlic
2 tomatoes, chopped
2 cups beef broth
2 tablespoons apple cider vinegar
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon cloves
1/2 teaspoon cinnamon
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
Instructions
- Soak dried chilies in hot water for 15–20 minutes.
- Sauté onion, garlic, and tomatoes until softened.
- Blend chilies with sautéed mixture, spices, vinegar, and broth.
- Season and sear beef until browned.
- Transfer beef to crockpot and pour sauce over it.
- Add remaining broth and bay leaves.
- Cook on low for 8–10 hours or high for 5–6 hours.
- Shred meat and return it to the broth.
- Let sit for 20–30 minutes before serving.
Notes
Strain the sauce for a smoother texture if desired. Skim excess fat for a lighter broth.