Mexican Birria Crockpot Recipe with Tender Shredded Beef
Mexican birria crockpot recipe with tender beef slow-cooked in rich chili broth, served with warm tortillas, onion, cilantro, and lime for bold comfort flavor.
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 25 minutes
- Yield: 6 servings 1x
Ingredients
Scale
3 pounds beef chuck roast
2 dried guajillo chilies
2 dried ancho chilies
1 onion
5 garlic cloves
2 tomatoes
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon cinnamon
2 cloves
2 cups beef broth
1 tablespoon apple cider vinegar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves
Corn tortillas
Cilantro
Diced onion
Limes
Instructions
- Soften chilies in hot water.
- Blend chilies with onion, garlic, tomatoes, spices, broth, vinegar, salt, and pepper.
- Place beef in crockpot and pour sauce over it.
- Add bay leaves.
- Cook 8–9 hours on low or 5–6 hours on high.
- Shred beef and return to broth.
- Serve in tortillas with toppings and lime.
Notes
Adjust chili amount for heat preference. Best served fresh or reheated next day for deeper flavor.