Dinner

Indulgent Crockpot Birria: Elevate Your Taco Night Experience Recipe

Name: Indulgent Crockpot Birria: Elevate Your Taco Night Experience Recipe
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: Mexican
Ingredients: 3 lbs chuck roast; 2 large sweet onions, chopped; 6 cloves garlic, minced; 2 bay leaves; 2 limes, juiced; 4 dried guajillo chilis, soaked; 2 dried ancho chilis, soaked; 2 tsp ground cumin; 2 tsp dried oregano; 4 cups beef broth

ByJulian Dempsey December 24, 2025December 24, 2025

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Introduction

Birria is a rich and flavorful Mexican stew that transforms a simple taco night into a festive experience. Slow-cooked until tender, this crockpot version is effortless and perfect for serving family and friends.

A deep white bowl holds a rich dark brown broth with visible oil stains, layered on top with shredded pieces of tender meat in a slightly darker brown color. On one side, there are small white and purple chunks of diced onion. A fresh bunch of green cilantro leaves sits in the middle, and a bright green lime wedge rests near the rim of the bowl. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs chuck roast
2 large sweet onions, chopped
6 cloves garlic, minced
4 dried guajillo chilis, soaked
2 dried ancho chilis, soaked
2 tsp ground cumin
2 tsp dried oregano
4 cups beef broth
2 bay leaves
2 limes, juiced

Instructions

Step 1: Soak the guajillo and ancho chilis in hot water for about 15 minutes until softened.
Step 2: In a blender, combine the soaked chilis, garlic, chopped onions, cumin, oregano, and 1 cup of beef broth. Blend until smooth and vibrant.
Step 3: (Optional) Heat a skillet over medium-high heat and sear the chuck roast on all sides until browned for extra flavor.
Step 4: Place the seared or raw chuck roast into the crockpot. Pour in the chili marinade, add the remaining beef broth, and tuck in the bay leaves.
Step 5: Cook on low for 8 hours, until the meat is fork-tender and shreds easily.
Step 6: Remove the bay leaves, shred the meat directly in the crockpot, and squeeze the juice of two limes over the shredded birria before serving.

Tips & Variations

For a smoky touch, try adding a chipotle chili or a dash of smoked paprika to the marinade.
Serve the birria with warm corn tortillas, chopped onions, cilantro, and a side of consommé for dipping.
Use homemade beef broth for deeper flavor, but store-bought works well for convenience.
To make it spicier, include more guajillo chilis or add a fresh jalapeño to the marinade.

Storage

Store leftover birria in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little broth or water if it has thickened. Birria can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a dark brown soup served in a white bowl with a rough texture, showing shredded tender meat floating in the rich broth. On top, there is a layer of fresh, bright green cilantro leaves, followed by small cubes of white and purple onion scattered beside a half yellow-green lime slice sitting on the soup. The image is set against a white marbled background, highlighting the colors of the soup and garnishes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of meat?

Yes, brisket or short ribs can be used as alternatives, though cooking times may vary slightly to reach tender shredding.

Do I need to soak the dried chilis?

Soaking softens the chilis and makes them easier to blend, ensuring a smooth and flavorful sauce. It’s an important step for the best results.

Julian Dempsey