Crockpot Birria Slow Cooked Beef

There is nothing quite like coming home to the bold aroma and rich flavors of crockpot birria. With its tender beef, deep chile sauce, and lively toppings, this recipe delivers an authentic Mexican comfort dish that is perfect for a cozy family dinner or sharing with friends. Crockpot cooking makes it wonderfully hands-off, allowing the flavors to develop slowly while you go about your day.

I first made this after returning from a trip to Jalisco and was amazed at how close it tasted to the street birria I tried. Now my family requests this all winter long when we need a little extra comfort.

Ingredients

• Chuck roast: This cut is marbled so it turns meltingly tender after hours in the slow cooker. Choose one with visible fat for extra flavor
• Roma tomatoes: Add subtle sweetness and bright acidity Choose firm ripe tomatoes for the best flavor
• Onion: Provides depth and an essential savory backbone A yellow or white onion works well
• Garlic: A whole head infuses the broth with warmth and aroma Use fresh for the richest flavor
• Salt: Essential to balance everything and draw flavor from the beef Use kosher salt if possible
• Bay leaves: Lend subtle herby notes and complexity Dried or fresh both work
• Dried guajillo chiles: Give mild heat and a fruity deep red color Choose pliable pods without blemishes
• Dried ancho chiles: Add earthiness and gentle smokiness These sweet chiles create a rounded flavor
• Dried arbol chiles: Bring spicy heat Use more or less to suit your taste and select whole vivid red chiles
• Whole cloves and cinnamon stick: Build warming spice notes Use high quality for the brightest taste
• Mexican oregano: Fragrant and floral Mexican oregano is different from Mediterranean so get the real deal if you can
• Whole cumin: Toasted seeds add earthiness Buy whole and grind or toast for best flavor
• Thyme leaves: Fresh is always great or use dried if needed
• Whole peppercorns: Give a pungent pop When possible use whole and toast before grinding
• White vinegar: Brightens the sauce and wakes up the chiles
• Toppings: White onion for crunch and bite Cilantro for freshness Radishes for snap Lime for a zesty finish Select very fresh radishes and limes for the best texture and flavor

Step-by-Step Instructions

Prepare the Beef:

Cut the chuck roast into bite sized pieces and place in the bottom of your slow cooker. Add Roma tomatoes, onion, garlic head, salt and bay leaves. Pour water over everything to cover then secure the lid

Slow Cook the Meat:

Set the slow cooker on high for six hours or low for eight hours. The beef will slowly transform into fall apart tenderness as it simmers

Prepare and Soak the Chiles:

While the beef is cooking use gloves and sharp kitchen scissors to cut open the dried guajillo, ancho and arbol chiles. Remove stems and seeds for a smoother sauce. Cover the cleaned chiles with hot water and weigh them down to submerge. Let soak for twenty minutes until softened

Toast the Spices:

In a dry skillet over medium high heat add cloves, cinnamon stick, Mexican oregano, whole cumin, thyme and peppercorns. Toast for one to two minutes stirring often until aromatic. This releases their oils and makes a big difference in flavor

Blend the Sauce:

Add the toasted spices to a blender along with the browned garlic cloves from the pan. Spoon out two cups of beef broth from the slow cooker and add along with the softened tomatoes and soaked chiles. Blend until completely smooth. Add white vinegar and salt then blend again for ten seconds

Strain the Sauce:

Pour the chile sauce through a fine mesh strainer into a bowl and press to squeeze out every drop. Discard the solids for a silky sauce

Shred the Meat and Combine:

Once the beef is fork tender, remove it from the broth and shred gently. Discard the garlic head. Add the strained chile sauce to the slow cooker then return shredded beef. Stir well and cook for one final hour to meld the flavors

Serve and Top:

Ladle birria into bowls and top with chopped onion, cilantro, sliced radishes and fresh lime wedges. Serve with warm corn tortillas or use as a filling for tacos or enchiladas

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My favorite part is always the guajillo chile which brings both color and a sweet mild warmth – I remember my sister and I competing for the last spoonful just for that gorgeous red broth

Storage Tips

Once the birria cools, refrigerate in a tightly sealed container for up to five days. Warm gently on the stove or in the microwave to avoid drying out the meat. For longer storage portion it into freezer safe bags or containers and freeze for up to three months. Thaw overnight in the refrigerator and reheat slowly

Ingredient Substitutions

No chuck roast available Try beef shank, boneless short ribs or beef cheeks for a similarly rich texture. If you’re sensitive to heat, reduce the arbol chiles or skip them and double the guajillo for a milder option. Fresh oregano can stand in for Mexican oregano in a pinch though it will taste a little different

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Serving Suggestions

Serve birria simply in bowls with broth and toppings or go classic by dipping corn tortillas in the broth then frying for cheesy crispy birria tacos. Stuff it in quesadillas or roll with cheese for enchiladas. I also like it piled over rice with a squeeze of lime for a quick rice bowl

Cultural and Historical Context

Birria is a treasured Mexican dish originating in Jalisco traditionally made for fiestas and special occasions. What was once a clever way to use tougher cuts of meat is now a beloved comfort food across Mexico and the US. A labor of love with spicy roots it has become an Instagram star thanks to those photo worthy vibrant red tacos

Frequently Asked Questions About the Recipe

→ What type of beef is best for birria?

Chuck roast is preferred for its rich marbling and flavor, but beef shank, short ribs, or even beef cheeks also work well to create a tender, flavorful birria.

→ How can I adjust the spice level?

To reduce heat, simply use fewer dried arbol chiles. For a spicier dish, increase the amount of arbol or add extra peppercorns.

→ What are the best toppings for birria?

Classic garnishes include chopped white onion, cilantro, sliced radishes, and lime wedges, which add freshness and crunch to every bite.

→ How do I serve birria?

Enjoy as a stew, dip tortillas into the broth for tacos, or use the birria as a hearty filling for enchiladas, quesadillas, or burritos.

→ Can birria be stored or frozen?

Yes. Refrigerate in an airtight container for up to 5 days or freeze in portions for up to 3 months. Reheat gently before serving.

→ What is the purpose of toasting the spices?

Toasting spices releases deeper aromas and flavors, enhancing the overall depth and complexity of the chile sauce used in birria.