Go Back

Crockpot Mexican Birria

Crockpot Mexican birria with deep, smoky chile consomé and fall-apart beef. Made with guajillo and ancho chiles, then served as crispy tortilla birria bites with a cheesy dip.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Birria
  • 3 lb beef chuck or short ribs Use chuck roast for the best shred; short ribs also work.
  • 4 dried guajillo chiles Stemmed and seeded.
  • 2 dried ancho chiles Stemmed and seeded.
  • 1 chipotle pepper in adobo Add for smoky heat.
  • 1 can (14 oz) diced tomatoes
  • 1 onion Quartered.
  • 6 garlic Cloves.
  • 2 cup beef broth
  • 1 tbsp apple cider vinegar
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 0.25 tsp salt To taste (start with a pinch, then adjust).
  • 0.25 tsp black pepper To taste (start with a pinch, then adjust).
For serving
  • 8 corn tortillas Use enough to assemble the birria bites.
  • 0.33 cup diced onion For topping and serving.
  • 0.33 cup cilantro For topping and serving.
  • 1 lime Wedges for serving.
  • 1 cup shredded Oaxaca or mozzarella For filling the tortillas.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Toast and soften the chiles
  1. Toast the dried guajillo and ancho chiles in a dry skillet for 30 seconds per side, until fragrant and slightly darker.
  2. Soak the toasted chiles in boiling water for 15 minutes, until softened.
Blend the chile consomé base
  1. Blend the softened chiles with diced tomatoes, quartered onion, garlic, beef broth, apple cider vinegar, cumin, oregano, smoked paprika, and cinnamon until smooth.
Slow-cook the birria
  1. Season the beef chuck or short ribs with salt and black pepper, then place it in the crockpot.
  2. Pour the blended chile sauce over the beef to coat it.
  3. Cook on Low for 7-8 hours, until the beef is fall-apart tender.
Shred, dip, and crisp the tortilla birria bites
  1. Shred the beef in the consomé until well broken into pull-apart pieces.
  2. Dip corn tortillas in the consomé, fill with beef and shredded Oaxaca or mozzarella, then griddle in a hot skillet until crispy.
Serve
  1. Serve the crispy tortilla birria bites with extra consomé for dipping, along with diced onion, cilantro, and lime on the side.

Notes

Pro tip: If the consomé tastes too intense after blending, stir in a splash of extra beef broth before cooking. Refrigerate leftovers in the consomé up to 4 days; reheat gently on the stove or in the microwave. Freezing is yes—freeze beef and consomé separately up to 3 months, and crisp fresh tortillas when serving. Dietary swap: for a lower-fat option, use leaner beef or trim excess fat before cooking.