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Crockpot Mexican Birria

Crockpot Mexican birria with deep, mahogany consomé and fall-apart beef, simmered low and slow for rich chile flavor. Dip crispy griddled tortilla quesabirria-style, then serve with onions, cilantro, and lime.
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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
  

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

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

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, until fragrant. Transfer to a bowl.
  2. Soak the toasted chiles in boiling water for 15 minutes until softened. Drain well.
Blend chile sauce
  1. Blend the softened guajillo chiles, ancho chiles, chipotle pepper in adobo, diced tomatoes, onion, and garlic until smooth. Add beef broth, apple cider vinegar, cumin, oregano, smoked paprika, and cinnamon and blend again until fully combined.
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.
  2. Cook on Low for 7-8 hours, until the beef is fall-apart tender. The sauce should darken and become brothy.
Shred, crisp, and serve
  1. Shred the beef in the consomé until evenly broken down. Keep it warm in the crockpot so it stays saucy.
  2. Dip corn tortillas in the consomé, then fill with shredded Oaxaca or mozzarella. Lay them on a griddle and cook until crispy and browned.
  3. Serve the quesabirria-style tortillas with extra consomé for dipping, diced onion, cilantro, and lime. Rest 2 minutes so the cheese sets slightly.

Notes

For best flavor, blend the chile mixture until completely smooth so the consomé looks glossy and has a uniform heat level. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave. Freezing: yes, freeze the birria meat and consomé in a sealed container up to 3 months; thaw overnight in the fridge. For a lighter option, use trimmed chuck and swap some mozzarella with a lower-fat cheese while keeping the dipping tortillas step the same.