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Crockpot Mexican Birria

Crockpot Mexican birria with a smoky, chile-forward consommé and fall-apart beef. Dip corn tortillas in the reserved consommé fat, pan-cook until crispy, and serve with warm consommé for the signature saucy bite.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 3 lb beef chuck roast Cut into large pieces.
Dried chiles
  • 4 dried guajillo chiles Stems and seeds removed.
  • 2 dried ancho chiles Stems and seeds removed.
  • 2 dried pasilla chiles Stems and seeds removed.
Birria sauce
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 onion Large, quartered.
  • 6 garlic Cloves.
  • 2 cup beef broth
  • 2 tbsp apple cider vinegar
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tsp salt
Toppings and serving
  • 1 corn tortillas
  • 8 oz shredded mozzarella or Oaxaca cheese Shredded; for filling.
  • 1 diced white onion For serving.
  • 0.25 cup cilantro Fresh; for serving.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Toast and soak the chiles
  1. Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 30 seconds per side until fragrant, using quick, steady motion to prevent burning.
  2. Soak the toasted chiles in hot water for 15 minutes, until softened and pliable.
Blend the chile sauce and build the slow-cooker base
  1. Blend the soaked chiles, fire-roasted tomatoes, onion, garlic, beef broth, apple cider vinegar, cumin, dried oregano, smoked paprika, and salt until completely smooth, scraping down the blender as needed.
  2. Place the beef chuck roast pieces in the slow cooker with the cinnamon stick and bay leaves, then pour the blended chile sauce over everything to coat.
Slow cook until fall-apart tender
  1. Cook on low for 8–10 hours until the beef is completely fall-apart tender, keeping the lid closed to maintain steady heat.
Shred beef and prepare consommé fat
  1. Remove the beef, shred with two forks, and discard the cinnamon stick and bay leaves.
  2. Skim fat from the surface of the consommé and reserve it in a separate bowl.
Make crispy birria tacos
  1. Dip corn tortillas in the reserved consommé fat, then fill with shredded beef and shredded cheese, fold, and place on a hot griddle.
  2. Cook the folded tacos on the hot griddle until crispy on both sides, flipping once, then transfer to a plate.
Serve
  1. Serve the tacos with small cups of warm consommé, diced white onion, and fresh cilantro.

Notes

Pro tip: blend the chile sauce very smooth for the deepest, velvety consommé. Refrigerate leftovers in separate containers (tacos and consommé) for up to 4 days; rewarm consommé gently. Freezing is yes for the beef and consommé (up to 3 months), but crisp the tortillas fresh. For a lower-fat option, chill the consommé overnight and use the firmed fat sparingly, saving time and reducing grease in the dipping step.