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Mexican Birria Crockpot Recipe

Easy Mexican Birria Crockpot Recipe: Fall-Apart Tender Beef Stew

Sierra Lane
Discover the authentic flavors of Mexican Birria with this easy crockpot recipe, featuring tender beef and rich spices.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 450 kcal

Ingredients
  

  • 3 pounds Beef Chuck Roast
  • 5 Guajillo Chiles
  • 3 Ancho Chilies
  • 2 Arbol Chilies
  • 2 Roma Tomatoes
  • 1 White Onion
  • 4 Garlic Cloves
  • 4 cups Low-Sodium Beef Broth
  • ¼ cup Apple Cider Vinegar
  • 1 tablespoon Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Mexican Oregano
  • ½ teaspoon Ground Cloves
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 3 Bay Leaves
  • 1 Chopped Onion optional
  • ¼ cup Cilantro optional
  • 2 Lime Wedges optional

Instructions
 

  • Start by preparing the guajillo, ancho, and arbol chilies by removing the stems and deseeding them if desired. Rinse the chilies under cold water.
  • Simmer the prepared chilies in a pot with water for about 15 minutes until softened.
  • Preheat your broiler and roast the Roma tomatoes, white onion, and unpeeled garlic on a baking sheet for 4 to 6 minutes until lightly charred.
  • In a blender, combine softened chilies, roasted vegetables, beef broth, apple cider vinegar, and spices. Blend until smooth.
  • Transfer beef chuck roastchunks into a slow cooker and pour the sauce over, tossing in bay leaves. Cook on low for 8 to 9 hours.
  • Shred the beef with two forks and return to the slow cooker, mixing well.
  • Ladle into bowls and garnish with optional topping before serving.

Notes

  • Chili Prep: Always deseed and rinse the chilies to control heat levels and prevent bitterness in your sauce.
  • Roasting Vegetables: Broiling the tomatoes and onions adds depth; don't skip this step as it enhances overall flavor.
  • Slow Cooking Time: For the most tender beef, stick to low heat for 8-9 hours; high heat may toughen the meat.
  • Storage Matters: Leftover Mexican birria can be stored in the fridge for 4-5 days in airtight containers.
  • Flavor Reinforcement: Add a splash of lime juice just before serving for a fresh brightness that complements the rich stew.
  • Garnish Glee: Don’t underestimate garnishes; they add both flavor and presentation.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 9gCholesterol: 120mgSodium: 800mgFiber: 5gSugar: 4g
Keyword Mexican Birria Crockpot Recipe
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