Get ready for the most incredible Mexican feast! This Slow Cooker Mexican Birria features fall-apart tender beef swimming in a rich, deeply flavored chile broth that’ll blow your mind. It’s one of those crockpot recipes that transforms simple ingredients into something truly spectacular.
The aroma alone will have everyone rushing to the kitchen. This is authentic comfort food made easy in your trusty slow cooker!
Why You’ll Love This Slow Cooker Mexican Birria
The beef becomes impossibly tender, soaking up all those smoky, savory, slightly spicy flavors. Every bite is rich and satisfying without being heavy.
The consommé is liquid gold. It’s deeply flavorful with hints of dried chiles, warm spices, and tomatoes that create pure magic. Dipping your tacos in this broth is an experience you won’t forget.
This is one of those crockpot recipes for dinner that feels special but requires minimal effort. Your slow cooker does all the work while you enjoy your day!
Slow Cooker Mexican Birria Ingredients
Equipment:
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For the Birria:
- 3 pounds beef chuck roast, cut into large chunks
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 large onion, quartered
- 6 cloves garlic
- 2 tomatoes, halved
- 3 cups beef broth
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
For Serving:
- Corn tortillas
- Chopped cilantro
- Diced onion
- Lime wedges
- Shredded mozzarella or Oaxaca cheese
Quality dried chiles make all the difference in these crockpot recipes beef dishes!
How to Make Slow Cooker Mexican Birria
- Toast the dried guajillo and ancho chiles in a dry skillet for 30 seconds per side until fragrant. Soak them in hot water for 15 minutes until softened.
- Blend the softened chiles with onion, garlic, tomatoes, 1 cup of beef broth, vinegar, cumin, oregano, and cinnamon until smooth.
- Season the beef chunks generously with salt and pepper. Place them in your slow cooker.
- Pour the chile sauce over the beef, then add the remaining 2 cups of broth and bay leaves.
- Cover and cook on low for 8 hours or high for 5 hours until the beef shreds easily with a fork.
- Remove the beef and shred it. Strain the cooking liquid to remove any solids and reserve this precious consommé.
- Return the shredded beef to the slow cooker with enough consommé to keep it moist. Serve these amazing crockpot recipes slowcooker style with warm tortillas and all your favorite toppings!
Tips for the Best Slow Cooker Mexican Birria
Don’t skip toasting the chiles! This step unlocks their complex flavors and makes these crockpot recipes easy to prepare yet restaurant-quality.
Blend your chile sauce until completely smooth for the silkiest texture. Any chunks will affect the final consistency.
Save all that consommé! It’s perfect for dipping tacos or serving as a side soup. Many people say it’s the best part of these crockpot recipes beef enthusiasts love.
For extra richness, add a tablespoon of tomato paste to the chile mixture before blending.
Let the beef rest in the consommé for 10 minutes after shredding. This helps it reabsorb all those incredible flavors.
Slow Cooker Mexican Birria Variations
Make crockpot recipes chicken birria using bone-in chicken thighs. Cook on low for 6 hours, shred the meat, and discard bones for a lighter version.
Try a slow cooker chicken leg recipe variation by using chicken legs instead of beef. They become incredibly tender and work beautifully with the chile sauce.
Create crockpot recipes healthy versions by using lean beef and serving in lettuce cups instead of tortillas. The flavors shine through beautifully.
For crockpot recipes ground beef birria, brown 2 pounds of ground beef and add it to the chile sauce. Cook on low for 3-4 hours for a quicker version.
Make birria quesadillas by stuffing tortillas with the shredded beef and cheese, then pan-frying until crispy. These crockpot recipes for dinner transform into the viral quesabirria tacos everyone loves!
What to Serve with Slow Cooker Mexican Birria
Mexican rice and refried beans are classic sides that complete the meal perfectly. They soak up any extra consommé beautifully.
A fresh cabbage slaw with lime dressing adds wonderful crunch and brightness. The cool, crisp texture balances the rich birria in these crockpot recipes.
Serve with pickled jalapeños and radishes for authentic flavor and a tangy kick that cuts through the richness.
Elote or Mexican street corn brings sweetness and char that pairs wonderfully with these savory crockpot recipes for dinner.
Slow Cooker Mexican Birria FAQs
Can I make this less spicy?
Absolutely! Use only ancho chiles, which are milder, and skip the guajillos. You can also remove the chile seeds completely. These crockpot recipes easy to adjust for heat sensitivity.
How do I store the consommé?
Store it separately from the meat in an airtight container in the fridge for up to 4 days. The fat will solidify on top, which you can remove before reheating. This is one of those crockpot recipes slowcooker meals that tastes even better the next day!
Can I use a different cut of beef?
Yes! Beef short ribs or brisket work wonderfully in crockpot recipes beef dishes like this. Just adjust the cooking time slightly. Fattier cuts become more tender and flavorful in the slow cooker.
Final Thoughts on Slow Cooker Mexican Birria
This Slow Cooker Mexican Birria is everything you want in an authentic Mexican meal. It’s rich, flavorful, and incredibly satisfying. The combination of tender beef and that gorgeous consommé creates something truly special.
Whether you’re making tacos, quesadillas, or serving it traditionally, this is one of those crockpot recipes that’ll become a household favorite. It’s comfort food that brings people together.
Get your slow cooker ready and treat yourself to this incredible birria. Your taste buds will thank you!
Mexican Birria
Ingredients
Equipment
Method
- Toast guajillo and ancho chiles in a dry skillet for 30 seconds until fragrant. Transfer to a bowl and cover with hot water. Soak for 15 minutes.
- Season beef generously with salt and pepper. Cut into large 3-inch chunks.
- Blend soaked chiles, tomatoes, onion, garlic, ginger, cumin, oregano, cinnamon, cloves, vinegar, and 1 cup broth until completely smooth.
- Place beef in the slow cooker. Pour chile sauce over meat. Add remaining broth, bay leaves, and peppercorns.
- Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until beef shreds easily.
- Remove beef and shred with forks. Strain consommé through a fine-mesh sieve and skim excess fat if desired.
- Return shredded beef to consommé. Serve as tacos, quesabirria, or in bowls with broth for dipping.