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Crockpot Mexican Birria

Crockpot Mexican birria made with a blended dried-chile sauce and slow-cooked beef for fall-apart tenderness. Dip griddle-crisped corn tortillas into a smoky, dark red consommé and top with melted cheese.
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Prep Time 30 minutes
Cook Time 8 hours
soak 15 minutes
Total Time 8 hours 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

beef chuck roast
  • 3 lb beef chuck roast, cut into large pieces
dried guajillo chiles
  • 4 dried guajillo chiles, stems and seeds removed
dried ancho chiles
  • 2 dried ancho chiles, stems and seeds removed
dried pasilla chiles
  • 2 dried pasilla chiles, stems and seeds removed
fire-roasted tomatoes
  • 1 can (14.5 oz) fire-roasted tomatoes
onion
  • 1 large onion, quartered
  • 1 diced white onion, for serving
garlic
  • 6 cloves garlic
beef broth
  • 2 cup beef broth
apple cider vinegar
  • 2 tbsp apple cider vinegar
ground cumin
  • 2 tsp cumin
dried oregano
  • 2 tsp dried oregano
smoked paprika
  • 1 tsp smoked paprika
cinnamon stick
  • 1 cinnamon stick
bay leaves
  • 2 bay leaves
salt
  • 1 tsp salt
corn tortillas
  • 16 corn tortillas, for serving
shredded mozzarella or Oaxaca cheese
  • 2 cup shredded mozzarella or Oaxaca cheese, diced
fresh cilantro
  • 0.5 cup cilantro for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Toast and soak the chiles
  1. Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Spread them in an even layer so they warm quickly and don’t burn.
  2. Soak the toasted chiles in hot water for 15 minutes until softened. You should see them turn pliable as they rehydrate.
Blend the birria sauce
  1. Blend the soaked chiles, fire-roasted tomatoes, onion, garlic, beef broth, apple cider vinegar, cumin, oregano, paprika, and salt until completely smooth. Scrape the blender sides as needed for a uniform sauce.
Slow-cook the beef
  1. Place the beef in the slow cooker with the cinnamon stick and bay leaves. Nestle the pieces so they’re evenly surrounded by aromatics.
  2. Pour the chile sauce over everything in the slow cooker. Make sure most of the beef is covered by the sauce.
  3. Cook on low for 8–10 hours until the beef is completely fall-apart tender. It should pull apart easily with light pressure.
Make the consommé and prepare filling
  1. Remove the beef, shred with two forks, and discard the cinnamon stick and bay leaves. Keep shredding until no large chunks remain.
  2. Skim the fat from the surface of the consommé and reserve it in a separate bowl. The fat will separate and collect on top for easy spooning.
Crisp and dip the tacos
  1. Dip corn tortillas in the consommé fat. Coat them lightly so they crisp quickly on the griddle.
  2. Fill the tortillas with shredded beef and shredded cheese, then fold. Press gently so the filling stays together during cooking.
  3. Cook the folded tacos on a hot griddle until crispy on both sides. Turn once, and cook until both edges look browned and the cheese is melted.
Serve
  1. Serve with small cups of warm consommé, diced white onion, and fresh cilantro. Add toppings right before eating for the best freshness.

Notes

Pro tip: For thicker consommé, let the finished liquid cool for 10 minutes, then skim the surface fat and use it for dipping—your tacos will brown faster. Refrigerate leftover birria beef and consommé in separate containers for up to 4 days; reheat gently. Freezing is yes for the beef and consommé (up to 3 months); thaw in the fridge overnight and rewarm. For a lower-fat option, skim more fat before using the consommé, though the tacos may crisp slightly less.