Description
Experience the rich and savory flavors of authentic Mexican Beef Birria cooked effortlessly in your crockpot. Tender, flavorful, and perfect for tacos, rice bowls, or soups—this Crockpot Mexican Beef Birria recipe is a must-try for fans of hearty, traditional Mexican cuisine.
Ingredients
Scale
- 3–4 pounds beef chuck roast or short ribs
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 4 cloves garlic
- 1 large onion, chopped
- 2 teaspoons cumin powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon (optional)
- Salt and pepper to taste
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- Fresh cilantro for garnish
- Tortillas for serving
Instructions
- Soak dried chiles in hot water until softened. Remove stems and seeds, then blend with garlic, onion, cumin, oregano, smoked paprika, cinnamon, salt, and pepper. Add a splash of beef broth to create a smooth chili paste.
- Season the beef with salt and pepper. Place it in the crockpot. Pour the chili paste over the beef, add remaining beef broth, and splash in the apple cider vinegar. Cover and cook on low for 8 hours, or until the beef is tender and falls apart.
- Once cooked, shred the beef using two forks. Mix it with the flavorful broth. Serve with warm tortillas, fresh cilantro, and a squeeze of lime. Optional: garnish with additional toppings as desired.
Notes
- For a richer flavor, marinate the beef in the chili paste overnight before cooking.
- Adjust spice levels by adding more dried chiles or jalapeños if you prefer spicier birria.
- Use high-quality spices for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg