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Crockpot Mexican Birria

Crockpot Mexican birria with a deep red chile consomé, where beef becomes fall-apart tender after 7–8 hours on low. This version blends toasted dried chiles into a smooth sauce, then griddles dipped tortillas into crispy birria tacos.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck or short ribs
  • 3 lb beef chuck or short ribs
Dried chiles and chipotle
  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 chipotle pepper in adobo
Sauce base
  • 1 can (14 oz) diced tomatoes
  • 1 onion, quartered
  • 6 garlic
  • 2 cup beef broth
  • 1 tbsp apple cider vinegar
Spices
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
For serving
  • 1 corn tortillas
  • 1 diced onion
  • 1 cilantro
  • 1 lime
  • 1 shredded Oaxaca or mozzarella
Seasoning
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Toast and soak the dried chiles
  1. Toast the dried guajillo and ancho chiles in a dry skillet for 30 seconds per side, until fragrant. Place the toasted chiles in a bowl and soak 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 with salt and pepper, then place it into the crockpot and pour the chile sauce over the top.
  2. Cook on Low for 7 to 8 hours, until the beef is fall-apart tender.
Shred and make consomé tacos
  1. Shred the beef in the consomé so it mixes with the sauce.
  2. Dip corn tortillas in the consomé, fill with beef and cheese, then griddle until crispy.
Serve
  1. Serve the birria tacos with extra consomé for dipping, plus diced onion, cilantro, and lime on the side.

Notes

Pro tip: For the richest consomé, blend until completely smooth so the chile sauce turns silky after slow-cooking. Store leftovers covered in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is yes—freeze birria and consomé for up to 3 months, then thaw and reheat; cook tortillas fresh for best crisp. For a lighter option, use lean beef chuck and serve with fewer tortillas while keeping the same consomé.