The Best Mexican Birria Crockpot Recipe

I invite you to explore my take on Slow Cooker Birria Beef, a rich stew bursting with flavor. I use beef chuck roast, ancho and guajillo chiles, fresh tomatoes, garlic and an irresistible blend of spices. This hearty dish embodies the essence of classic Mexican comfort in every bite.

I stumbled upon this recipe a couple of years ago and ever since i been hooked on making my own version of the best Mexican birria crockpot recipe. There’s just something about slow cooking 3 lbs beef chuck roast with dried ancho and guajillo chiles that creates a wild mix of flavors you rarely find in other dishes.

I mean, the juicy, tender beef mingling with diced tomatoes, garlic, and a splash of apple cider vinegar really takes the flavor game to a new level. When i first made it i didnt expect it to blow my mind like it did.

Plus, each spice like cumin, dried oregano, and ground cloves adds a unique layer that makes this recipe perfect for birria tacos or chunky beef bowls. If you like experimenting with slow cooker birria beef or you just need a killer dinner recipe, this one really is a must try.

Why I Like this Recipe

• I love how the beef turns out so tender and juicy after slow cooking in the crockpot—it just melts in my mouth, and it kinda reminds me of those home-cooked meals I grew up with.

• I really appreciate the mix of spices and chiles; they give the dish a rich, smoky flavor with just the right touch of heat. It’s like a flavor explosion that really wakes up my taste buds.

• I like the versatility of this recipe. I can enjoy it as a hearty stew when I want something comforting, or I can turn it into tacos for a fun twist on dinner. It works for any mood.

• It’s super simple to prepare. Despite all the cool flavors, I find the process pretty straightforward, which makes it my go-to meal when I want something delicious without too much fuss.

Ingredients

• Beef chuck roast gives rich protein and makes it hearty and tender after slow cookin
• Dried ancho chiles add smoky sweet flavor, extra fiber and a warm inviting color
• Guajillo chiles bring mild heat, vibrant red hues, and antioxidants for overall health
• Large white onions deliver fiber, essential vitamins and a great savory base flavor
• Diced tomatoes lend a tangy burst of acidity, vitamin C, and natural sweetness
• Apple cider vinegar tenderizes meat while giving a savory tang balanced with natural acidity
• Ground cumin, oregano and cloves provide earthy, warm spice notes that mix perfectly
• Beef broth gives rich depth, smooth body, and extra savory flavor

Ingredient Quantities

• 3 lbs beef chuck roast, cut into 2-inch chunks
• 2 dried ancho chiles, stems and seeds removed
• 6 dried guajillo chiles, stems and seeds removed
• 1 dried chipotle chile (optional for extra heat)
• 1 tablespoon vegetable oil
• 1 large white onion, quartered
• 5 garlic cloves, peeled
• 1 (14.5 oz) can diced tomatoes
• 1/4 cup apple cider vinegar
• 2 cups beef broth
• 1 cinnamon stick (about 3 inches long)
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cloves
• Salt and pepper to taste

How to Make this

1. Soak the ancho, guajillo, and chipotle chiles in hot water for about 20 minutes until they get soft.

2. In a large skillet, heat the vegetable oil over medium-high heat and season the beef chunks with salt and pepper. Brown the beef in batches so they get a nice sear.

3. Add the quartered onion and garlic cloves to the pan and cook them just until they are lightly softened.

4. Drain the chiles and put them in a blender along with the diced tomatoes, apple cider vinegar, ground cumin, dried oregano, and ground cloves. Blend until you get a smooth sauce.

5. Place the browned beef, onion, and garlic into your crockpot. Pour the blended sauce over them.

6. Add the beef broth to the crockpot along with the bay leaves and the cinnamon stick.

7. Give everything a good stir and taste, then adjust the salt and pepper if needed.

8. Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender and falling apart.

9. When done, remove the bay leaves and cinnamon stick before serving.

10. Serve the birria as a hearty stew or use it to make tacos and enjoy the delicious, rich flavor!

Equipment Needed

1. A large bowl to soak the chiles in hot water
2. A large skillet for browning the beef and softening the onions and garlic
3. A spatula or tongs to turn the beef while it browns
4. A blender to puree the soaked chiles with tomatoes and spices
5. A crockpot for slow cooking the beef and sauce over several hours
6. A cutting board and chef’s knife to prepare the onions, garlic, and beef
7. Measuring cups and spoons to accurately add the oil, vinegar, broth, and spices

FAQ

The Best Mexican Birria Crockpot Recipe Substitutions and Variations

• Instead of beef chuck roast, you could use beef brisket or even pork shoulder if you want a slightly different flavor
• If you cant find dried ancho chiles, try substituting dried pasilla chiles which work similarly in taste
• For dried guajillo chiles, dried mulato chiles make a good replacement since they offer a similar rich flavor
• If apple cider vinegar is unavailable, red wine vinegar or even white vinegar in a pinch can stand in
• When beef broth is hard to come by, use water mixed with a beef bouillon cube or substitute with chicken broth

Pro Tips

1. Make sure you brown the beef in small batches so it really gets that deep flavor, dont overcrowd the pan or it might steam instead of sear.
2. When you blend the chile sauce, take a moment to taste it before adding it to the meat. You can always tweak the seasonings if its a little too tangy or bland.
3. Be patient with the slow cookin process—letting it simmer for hours really lets the flavors meld together, which is key for that hearty taste.
4. If you like a little extra kick, try adding a tiny splash more vinegar or even an extra dried chipotle. Youll be surprised how it can boost all the flavors.