Crockpot Birria Mexican Beef (Print-Friendly Format)
Rich, spicy beef slow-cooked with chiles and spices, perfect with tortillas and fresh toppings.
# Required Ingredients:
→ Meat Preparation
01 -
1.8 kg chuck roast, cut into bite-sized pieces
02 -
2 Roma tomatoes
03 -
1 medium onion, cut into chunks
04 -
1 head garlic, ends trimmed
05 -
1 tablespoon salt
06 -
3 bay leaves
07 -
1.5 litres water
→ Red Chile Sauce
08 -
12 dried guajillo chiles
09 -
4 dried ancho chiles
10 -
4 dried arbol chiles
11 -
5 whole cloves
12 -
2.5 cm piece cinnamon stick
13 -
2 teaspoons Mexican oregano
14 -
2 teaspoons whole cumin seeds
15 -
2 teaspoons thyme leaves, fresh or dried
16 -
1 teaspoon whole black peppercorns
17 -
2 bay leaves
18 -
4 garlic cloves
19 -
1 litre reserved beef broth
20 -
60 ml white vinegar
21 -
1–2 tablespoons salt, to taste
→ Toppings
22 -
Chopped white onion
23 -
Chopped cilantro
24 -
Sliced radishes
25 -
Lime wedges
# How to Make It:
01 -
Place the chuck roast, Roma tomatoes, onion, whole garlic head, salt, and bay leaves into the slow cooker. Pour in 1.5 litres water, cover with the lid, and set to high for 6 hours or low for 8 hours.
02 -
Once the meat has cooked 4 hours (high) or 6 hours (low), prepare the sauce. Using gloves and scissors, cut open all chiles and remove stems and seeds. Place chiles in a bowl and cover with boiling water. Let soak uncovered for 20 minutes, using a small plate to weigh down if necessary.
03 -
Toast the cloves, cinnamon stick, Mexican oregano, cumin seeds, thyme, peppercorns, and bay leaves in a dry pan over medium-high heat for 1–2 minutes, stirring constantly until fragrant. Transfer toasted spices to a blender.
04 -
Brown the 4 garlic cloves in the same pan, turning to brown all sides. Add browned garlic to the blender.
05 -
Ladle 500 ml of beef broth and the two cooked tomatoes from the slow cooker into the blender. Drain soaked chiles and add to the blender. Blend until a completely smooth sauce forms.
06 -
Add vinegar and 1 teaspoon of salt to the blender. Blend briefly to incorporate.
07 -
Pour the chile sauce through a fine mesh strainer over a bowl, pressing with a spoon to extract clear liquid and remove solids.
08 -
When beef is tender, remove meat from the cooker and shred with forks. Discard the garlic head from the broth.
09 -
Stir the strained chile sauce into the beef broth in the slow cooker. Return the shredded meat to the pot, mix well, and continue cooking for 1 further hour.
10 -
Serve birria in bowls topped with chopped onion, cilantro, radish slices, and lime wedges. Enjoy with warm corn tortillas.
# Additional Information:
01 -
Reduce the number of dried arbol chiles for a milder flavor.
02 -
For the richest broth, keep the fat on the beef and use the rendered grease to fry tortillas for tacos.
03 -
Chuck roast can be substituted by beef shank, boneless short ribs, or beef cheeks.
04 -
For thicker sauce, remove and simmer the broth in a pan over medium heat 10–15 minutes.
05 -
Refrigerate cooled birria for up to 5 days; to reheat, microwave or simmer on the stovetop until hot.
06 -
Freeze fully cooled birria in airtight containers for up to 3 months and thaw overnight before reheating.