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Flavorful Mexican Birria Crockpot Recipe for Savory Tacos and More

Savory Mexican Birria Crockpot Recipe: Flavorful Tacos Await

Flavorful Mexican Birria Crockpot Recipe for Savory Tacos and More, featuring a rich, spicy broth and versatile meat options.
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Course: Dinner
Cuisine: Mexican
Keyword: Birria, crockpot, Flavorful, savory, Slow-Cooked, Tacos
Prep Time: 30 minutes
Cook Time: 10 hours
Marinating Time: 2 hours
Total Time: 12 hours
Servings: 6 servings
Calories: 450kcal

Equipment

  • Crockpot
  • Skillet
  • Blender
  • Mixing bowl

Ingredients

For the Sauce

  • 3 pieces Dried Ancho Peppers Adds depth and sweetness; can substitute.
  • 3 pieces Dried Guajillo Peppers Provides mild heat.
  • 2 pieces Chiles de Árbol (optional) For extra spiciness.
  • 2 tablespoons Vegetable Oil Choose a high smoke point oil.
  • 1 large White Onion Chopped, adds sweetness.
  • 2 cups Roma Tomatoes Chopped or canned fire-roasted.
  • 4 cloves Garlic Chopped.
  • 1 tablespoon Mexican Oregano
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Cinnamon
  • 1 teaspoon Black Pepper
  • 1/4 teaspoon Ground Clove (optional) Use sparingly.
  • 1 teaspoon Dried Thyme Or marjoram.
  • 2 pieces Bay Leaves Infuse flavor during cooking.
  • 1 cup Apple Cider Vinegar Or white vinegar.
  • 4 cups Beef Broth Low-sodium version preferred.

For the Meat

  • 3 pounds Beef Chuck Roast Cut into large chunks.
  • 1 teaspoon Salt To taste.

Instructions

Cooking Steps

  • Toast the dried ancho and guajillo peppers in a skillet over medium heat for 1-2 minutes per side until fragrant.
  • Transfer the toasted peppers to a bowl, cover with hot water, and soak for 20 minutes.
  • In the same skillet, heat vegetable oil, and sauté the chopped onion and tomatoes for about 5 minutes.
  • Add garlic to the skillet and sauté for an additional minute.
  • Drain the soaked chiles and blend them with the sautéed veggies, spices, and 1 cup of beef broth until smooth.
  • Coat the beef chuck roast with the blended sauce and refrigerate for at least 2 hours or overnight.
  • Transfer the marinated beef and sauce to a slow cooker, add remaining beef broth and bay leaves, and cook on LOW for 8-10 hours.
  • Shred the beef with forks and serve it in bowls or fill warm tortillas for tacos.

Notes

Optional garnish with fresh cilantro or lime wedges enhances the dish's flavor.

Nutrition

Serving: 1bowl | Calories: 450kcal | Carbohydrates: 15g | Protein: 35g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 20mg | Calcium: 4mg | Iron: 15mg