Description
This Crockpot Mexican Beef Birria is rich, bold, and deeply comforting. With tender shredded beef simmered in a flavorful chile broth, it’s the perfect set-it-and-forget-it recipe for cozy dinners or festive taco nights.
Ingredients
2 lbs beef chuck roast, cut into chunks
2 dried guajillo chiles, seeded
2 dried ancho chiles, seeded
4 cups beef broth
1 onion, chopped
4 garlic cloves
2 tsp cumin
2 tsp oregano
1 cinnamon stick
Instructions
Soak guajillo and ancho chiles in hot water for 10 minutes until softened.
Blend soaked chiles with onion, garlic, cumin, oregano, and ½ cup beef broth until smooth.
Add beef chunks to the Crockpot. Pour the chile sauce over the beef.
Add the cinnamon stick and remaining beef broth.
Cook on low for 6–8 hours or until beef is fall-apart tender.
Shred the beef in the Crockpot and stir to combine with the broth.
Serve in tacos, over rice, or with warm tortillas. Garnish with lime, cilantro, and onions if desired.
Notes
Substitute chipotle peppers in adobo sauce if you can’t find guajillo or ancho chiles.
For thicker sauce, remove the lid for the last 30 minutes of cooking.
Freeze leftovers in airtight containers for up to 3 months.
Perfect for meal prep and next-day tacos or burrito bowls.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Serving
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg