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Authentic-Style Birria in the crockpot

Authentic-Style Birria in the Crockpot

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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Course Main Course
Cuisine Mexican
Servings 6 generous servings

Equipment

  • Crockpot/slow cooker (6-quart or larger) This is key to achieving tender, fall-apart meat. If you don’t have a crockpot, you can use a Dutch oven or an Instant Pot with a slow cook setting.
  • Blender A high-speed blender helps to create a smooth chili sauce. An immersion blender can work in a pinch.
  • Cast iron skillet or pan Optional, for charring tomatoes or searing the beef.
  • Fine mesh strainer To strain the chili sauce for a smooth broth.
  • Tongs and ladle For easy meat handling and broth serving.

Ingredients
  

For the meat and marinade

  • 3 lbs beef chuck roast cut into large chunks (you can also use short ribs or a mix with oxtail for more richness)
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon oil for searing

For the chili sauce

  • 5 dried guajillo chiles stems and seeds removed
  • 3 dried ancho chiles stems and seeds removed
  • 2 dried pasilla chiles optional for more depth
  • 1 medium white onion roughly chopped
  • 4 garlic cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried oregano preferably Mexican oregano
  • ½ teaspoon ground cinnamon
  • 3 whole cloves
  • 2 bay leaves
  • ½ teaspoon smoked paprika
  • ¼ cup apple cider vinegar
  • 3 cups beef broth
  • 1 medium tomato roasted or canned

Optional for serving

  • Corn tortillas
  • Shredded Oaxaca or mozzarella cheese
  • Chopped onion and cilantro
  • Lime wedges
  • Salsa or consommé for dipping

Instructions
 

Toast and rehydrate the chiles

  1. Start by toasting the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat. Toast each side for about 20-30 seconds until fragrant. Be careful not to burn them, or the sauce will turn bitter. Then, soak the toasted chiles in hot water for 15 minutes to soften them.

Sear the beef (optional but recommended)

  1. Season the beef chunks with salt and pepper. In a hot skillet with a little oil, sear the meat on all sides until browned. This step helps develop more flavor but can be skipped if you're short on time.

Make the chili sauce

  1. In a blender, combine the rehydrated chiles (drained), chopped onion, garlic, roasted tomato, cumin seeds, oregano, cinnamon, cloves, paprika, vinegar, and 1 cup of the beef broth. Blend until completely smooth. Use a strainer to remove solids for a silkier sauce.

Slow cook everything together

  1. Place the seared beef in the slow cooker. Pour the chili sauce over the top. Add bay leaves and the remaining 2 cups of beef broth. Cover and cook on low for 8 hours, or high for about 5 hours, until the beef is fork-tender.

Shred the beef and return it to the broth

  1. Remove the beef from the crockpot, shred it using two forks, and return it to the pot to soak up all the flavorful juices.

Assemble your meal

  1. Now it’s time to enjoy the birria! You can ladle the meat and broth into bowls, or use the meat to make Birria Tacos Recipe Mexican Authentic style. For Quesabirria Tacos, dip tortillas in the top layer of broth, fry them on a hot skillet, stuff with cheese and birria meat, and fold until crisped and melty. Serve with a side of consommé for dipping.