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Crockpot Mexican Birria

Crockpot Mexican birria with deep red-mahogany consomé made from blended dried guajillo and ancho chiles, slow-cooked until the beef is fall-apart tender. Dip crispy griddled tortillas filled with beef and cheese straight into the flavorful consomé.
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Prep Time 30 minutes
Cook Time 8 hours
soak time 30 minutes
Total Time 9 hours
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 3 lb beef chuck or short ribs Use boneless for easiest shredding and best tender texture.
Chiles and Aromatics
  • 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.
Consomé Spices and Liquids
  • 2 cup beef broth
  • 1 tbsp apple cider vinegar
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
For Serving
  • 1 corn tortillas For dipping and filling.
  • 1 diced onion
  • 1 cilantro
  • 1 lime Cut into wedges.
  • 1 shredded Oaxaca or mozzarella For melty filling.
  • 1 salt and pepper to taste Season as needed.

Equipment

  • 1 Dutch oven
  • 1 Crockpot

Method
 

Toast and soak the chiles
  1. Toast the dried guajillo and ancho chiles in a dry skillet for 30 seconds per side, until fragrant, then transfer to a bowl.
  2. Soak the toasted chiles in boiling water for 15 minutes until softened.
Blend the chile sauce
  1. Blend the softened chiles with the 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 pepper, then place it in the Crockpot.
  2. Pour the chile sauce over the beef to coat it.
  3. Cook on Low for 7-8 hours, until the beef is fall-apart tender.
Shred, crisp, and assemble
  1. Shred the beef in the consomé so it soaks up the deep red sauce.
  2. Dip corn tortillas in the consomé, fill with shredded beef and cheese, then griddle until crispy.
  3. Serve with extra consomé for dipping, topped with diced onion, cilantro, and lime.

Notes

Pro tip: blend the sauce very smooth so the consomé turns silky and coats the tortillas evenly. Store leftovers covered in the refrigerator up to 4 days; reheat gently on the stove or in the microwave. Freezing is yes—freeze shredded birria with consomé up to 3 months. For a lighter option, use part-skim Oaxaca-style cheese and trim excess fat from the beef before slow cooking.