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Crockpot Mexican Birria

Crockpot Mexican birria with a deep red-mahogany consomé made from toasted dried guajillo and ancho chiles, simmered until the beef turns fall-apart tender. Shred it in the broth, then crisp the tortilla-dip filled tacos in a griddle for a rich, saucy bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Toast and soften the chiles
  1. Toast the dried guajillo chiles and dried ancho chiles in a dry skillet for 30 seconds per side, just until fragrant, using medium-high heat. Transfer to a heat-safe bowl and soak in boiling water for 15 minutes until softened, then drain.
Blend the chile sauce
  1. Blend the softened guajillo chiles, softened ancho chiles, diced tomatoes, onion, garlic, beef broth, apple cider vinegar, cumin, oregano, smoked paprika, and cinnamon until smooth. Scrape down the blender as needed to keep the sauce even in texture.
Slow-cook the birria
  1. Season the beef chuck or short ribs with salt and pepper to taste. Place the beef in the Crockpot and pour the chile sauce over (include the chipotle pepper in adobo in the sauce) so the beef is surrounded.
  2. Cook on Low for 7-8 hours, until the beef is fall-apart tender and the broth looks deep red-mahogany.
Shred, crisp, and serve
  1. Shred the beef in the consomé using two forks so the meat is mixed throughout the broth. Keep the consomé warm for dipping.
  2. Dip corn tortillas in the consomé, then fill with shredded beef and shredded Oaxaca or mozzarella. Griddle until crispy and browned, turning as needed for an even crust.
  3. Serve the crispy birria tacos with extra consomé for dipping, plus diced onion, cilantro, and lime on the side.

Notes

Pro tip: let the blended chile sauce rest 5 minutes before pouring over the beef for a smoother, more cohesive consomé. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove or in the microwave, and add a splash of beef broth if the consomé thickens. Freezing is yes—freeze meat and consomé separately up to 2 months, then thaw overnight in the fridge and rewarm. For a gluten-free swap, use 100% corn tortillas (they are naturally gluten-free when not cross-contaminated).