This Mexican Birria Crockpot Recipe is a rich and flavorful beef stew slow-cooked to perfection with dried chiles and spices. Perfect for tacos, quesadillas, or enjoyed as a hearty stew.
In a small pot, add the dried guajillo, ancho, and pasilla chiles. Cover with water, bring to a boil, and simmer for about 10 minutes until softened. Drain the chiles and set aside.
In a blender, combine the softened chiles, onion, garlic, tomato, oregano, cumin, cinnamon, and 1 cup of beef broth. Blend until smooth.
Season the beef with salt and pepper. Add it to the crockpot.
Pour the blended chile mixture over the beef. Add bay leaves, remaining beef broth, and apple cider vinegar.
Cover and cook on low for 8–10 hours or on high for 4–5 hours until the meat is tender and easy to shred.
Remove the bay leaves. Shred the beef directly in the crockpot using two forks, then stir to mix with the sauce.
Serve as a stew or spoon the birria into warm corn tortillas to make tacos. Garnish with cilantro and lime slices.