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Crockpot Mexican Birria

Crockpot Mexican birria with deep red chile consomé and fall-apart beef, simmered low for 7–8 hours. Dip griddled tortillas filled with beef and cheese for crispy edges and rich, savory flavor.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and chiles
  • 3 lb beef chuck or short ribs Use chuck roast or short ribs for best shred-tender results.
  • 4 dried guajillo chiles Stemmed and seeded.
  • 2 dried ancho chiles Stemmed and seeded.
  • 1 chipotle pepper in adobo Use from the can; keep the sauce.
  • 1 can (14 oz) diced tomatoes Diced, canned.
  • 1 onion Quartered.
  • 6 cloves garlic Use fresh cloves.
  • 2 cup beef broth For the consomé base.
  • 1 tbsp apple cider vinegar Adds brightness to the consomé.
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • salt and pepper To taste.
For serving
  • 1 corn tortillas For dipping and filling.
  • 1 diced onion Optional garnish.
  • 1 cilantro Optional garnish.
  • 1 lime Serve wedges or juice.
  • 1 shredded Oaxaca or mozzarella Use a melt-friendly cheese.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Toast and soften the chiles
  1. Toast the dried guajillo chiles and dried ancho chiles in a dry skillet over medium-low heat for about 30 seconds per side, just until fragrant and lightly toasted. Transfer them to a bowl and soak in boiling water for 15 minutes until softened.
Blend the chile consomé
  1. Drain the softened chiles and add them to a blender with diced tomatoes, onion, garlic, beef broth, apple cider vinegar, cumin, oregano, smoked paprika, and cinnamon. Blend until completely smooth, scraping down as needed to make a pourable sauce.
Cook the birria low and slow
  1. Season the beef chuck or short ribs with salt and pepper, then place in the Crockpot. Pour the chile sauce over the beef so it’s well covered.
  2. Cook on Low for 7–8 hours until the beef is fall-apart tender and easily shreds in the consomé.
Shred and crisp birria tacos
  1. Shred the beef directly in the consomé so it soaks up the chile flavor. Taste the liquid and adjust salt and pepper if needed.
  2. Dip corn tortillas in the consomé, then fill with shredded beef and shredded Oaxaca or mozzarella. Griddle in a skillet until the tortillas crisp and the cheese melts.
Serve with dipping consomé
  1. Serve with extra consomé for dipping alongside diced onion, cilantro, and lime for squeezing over the tacos.

Notes

Pro tip: for the smoothest consomé, blend until silky and pourable, and make sure the chiles are fully softened before blending. Refrigerate leftovers in a covered container for up to 4 days; reheat gently in a pot or microwave until hot. Freezing is yes—freeze consomé and shredded beef together for up to 3 months, then thaw overnight in the fridge and reheat. Dietary swap: use a gluten-free option for serving by keeping ingredients like spice blends certified gluten-free and serving with corn tortillas only.