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Crockpot Mexican Beef Birria

A heartwarming Mexican stew made with tender beef, aromatic spices, and slow-cooked to perfection, ideal for cozy dinners or celebrations.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck roast Tender and juicy, perfect for shredding.
  • 2 dried guajillo chiles Provides a slight heat and deep richness.
  • 2 dried ancho chiles Adds a mild sweetness and complexity.
  • 4 cups beef broth Ensures a perfect base for a savory stew.
  • 1 onion, chopped Adds sweetness and depth of flavor.
  • 4 cloves garlic, minced Infuses a fragrant aroma.
  • 2 tsp cumin Adds earthy warmth to the dish.
  • 2 tsp oregano Contributes a harmonious herbal note.
  • 1 cinnamon stick Introduces a hint of warmth and sweetness.

Method
 

Preparation
  1. Cut the beef chuck roast into manageable chunks, trimming any excess fat.
  2. Remove stems and seeds from the guajillo and ancho chiles, then toast them in a dry skillet until fragrant.
  3. In the crockpot, layer the beef, toasted chiles, beef broth, chopped onion, minced garlic, cumin, oregano, and cinnamon stick, mixing well.
Cooking
  1. Cover and cook on low for 8 hours.
  2. Once cooked, shred the beef inside the crockpot with two forks.
Serving
  1. Serve hot with warm tortillas or in tacos, adding toppings like fresh cilantro, diced onions, or lime.

Notes

For a thicker sauce, remove the lid during the last hour of cooking. You can also add a splash of lime juice before serving for extra zest.