Easy Slow Cooker Mexican Birria You’ll Crave Again and Again

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

There’s something magical about coming home to the warm, comforting aroma of birria slowly simmering in your kitchen. This traditional Mexican dish has roots in Jalisco and is known for its bold, smoky flavor, tender meat, and vibrant broth. What’s even better? You can make it in your slow cooker with minimal effort! Whether you’re serving it up as a hearty stew or stuffing it into tacos, this easy crockpot birria is a guaranteed crowd-pleaser.

To capture that signature birria taste, you’ll use a mix of dried chiles—guajillo, ancho, and pasilla—blended into a rich, spicy sauce along with garlic, onion, tomato, and warming spices. Chuck roast works beautifully here, becoming irresistibly tender after hours of slow cooking. It’s comfort food with soul.

How to Make Mexican Birria in a Crockpot

You’ll love how easy this is! Just follow these steps and get ready for an authentic Mexican experience right from your kitchen.

Prep the Chiles

The chiles are the heart of this dish, so don’t skip this step! Start by removing the stems and seeds from the dried guajillo, ancho, and pasilla chiles. Place them in a saucepan and cover with water. Bring to a boil, then lower the heat and simmer for 10 minutes until they’re softened and pliable. Drain and set aside.

Blend the Flavorful Sauce

In a blender, combine the softened chiles with onion, garlic, a fresh tomato, oregano, cumin, cinnamon, and a cup of your beef broth. Blend it all until you have a thick, velvety sauce. This is your flavor bomb—it’s going to infuse the meat with that deep, smoky richness birria is known for.

Layer Everything in the Crockpot

Generously season your chunks of beef chuck roast with salt and pepper. Place them at the bottom of your crockpot. Pour the chile sauce over the meat, then add bay leaves, the rest of the beef broth, and a splash of apple cider vinegar for brightness.

Cover and cook on low for 8–10 hours or on high for 4–5 hours. You’re aiming for meat that practically falls apart when you poke it with a fork.

Shred the Meat and Stir

Once the meat is melt-in-your-mouth tender, remove the bay leaves and shred the beef right in the slow cooker using two forks. Mix it well into the rich, spicy broth—this is where the magic really happens.

You now have a big batch of savory birria ready to be devoured!

Tips and Tricks for the Best Birria

• Use the Right Cut of Beef: Chuck roast is perfect because it’s marbled with fat and becomes incredibly tender after slow cooking. You could also use beef short ribs or brisket.
• Soften the Chiles Properly: Don’t rush the chile soaking process. This helps them blend into a smooth sauce without bitterness.
• Adjust the Heat: Love a little extra spice? Add a chipotle pepper in adobo sauce or a pinch of cayenne to the blender. Prefer it mild? Use fewer chiles or add a dollop of sour cream when serving to mellow things out.
• Brighten the Flavors: A splash of apple cider vinegar or fresh lime juice cuts through the richness and lifts the dish. Don’t skip this—your taste buds will thank you.
• Make it a Day Ahead: Birria tastes even better the next day as the flavors deepen overnight. It’s a fantastic make-ahead meal!

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How to Serve Mexican Birria

This dish is as versatile as it is delicious. Here are some mouthwatering ways to enjoy it:

As Tacos (Birria Tacos aka Tacos de Birria)

These are a must-try. Dip corn tortillas in the birria broth, then crisp them in a hot skillet before filling them with shredded birria and a sprinkle of cheese. Fry until golden and melty. Serve with extra broth on the side for dipping—this is the famous consomé that makes birria tacos unforgettable.

As a Stew

Ladle the shredded meat and broth into bowls for a cozy, soul-warming dinner. Add chopped onions, fresh cilantro, and a generous squeeze of lime for extra flavor.

With Traditional Mexican Sides

• Mexican or Spanish rice
• Refried beans or black beans
• Slices of ripe avocado or a dollop of guacamole
• Fresh pico de gallo or chunky salsa

Taco Bar for a Crowd

Hosting a gathering? Set up a taco bar! Offer warm tortillas, shredded birria, chopped onions, cilantro, lime wedges, and your favorite toppings. Let guests build their own delicious creations.

Storage Instructions

Birria stores like a dream, making it perfect for meal prep or leftovers.

Cooling

Let the birria cool to room temperature before transferring it to storage containers. This helps maintain its texture and prevents excess moisture.

Refrigeration

Store the meat and broth together in an airtight container in the fridge. It will keep well for 3–4 days. The flavors actually improve over time!

Freezing

Planning ahead? Freeze the birria in a freezer-safe container or heavy-duty zip-top bags. Be sure to leave a little space for the liquid to expand. Frozen birria keeps for up to 3 months.

Reheating

To reheat, thaw overnight in the fridge if frozen. Warm on the stovetop over medium heat, adding a splash of broth or water if needed. You can also microwave individual portions. Give the meat a quick shred again if it clumps—this refreshes the texture beautifully.

Serving Suggestions

Here’s how to take your birria experience to the next level:

• Garnishes: Top your tacos or stew with chopped onions, cilantro, sliced radishes, avocado, and a wedge of lime.
• Cheese Please: Queso fresco, Monterey Jack, or a little shredded mozzarella all melt beautifully in birria tacos.
• Drinks to Pair: Agua fresca (like hibiscus or tamarind), horchata, or even a light Mexican lager or margarita complement birria beautifully.

Frequently Asked Questions

Can I use different meats?
Absolutely! Traditional birria was originally made with goat, but beef is the most common version these days. Lamb works beautifully too. Just stick to cuts that get tender with slow cooking.

Is birria spicy?
Not necessarily. Guajillo and ancho chiles offer depth and smokiness with only mild heat. Want more kick? Add a spicier chile like chipotle or arbol. Keep it mellow for kids or spice-sensitive guests.

Can I make birria ahead of time?
Yes—and you should! Birria gets even better the next day. The meat soaks up even more flavor from the broth, making it ideal for prepping ahead of time for parties or weeknight dinners.

What’s the best way to serve birria?
You can’t go wrong with tacos, stew, or both! Serve it with consomé for dipping, add your favorite garnishes, and enjoy. For a fun twist, use it in quesadillas, nachos, or even stuffed into empanadas.

Final Thoughts

This easy Mexican birria crockpot recipe brings big flavor with minimal fuss. With just a bit of prep, your slow cooker does all the work, delivering tender, juicy beef in a broth that’s rich, spicy, and deeply satisfying. Whether you’re making birria tacos, stew, or something totally creative, this recipe will quickly become a favorite in your kitchen.

Don’t be surprised if your family requests it on repeat—mine certainly does!