Crockpot Birria (Beef Birria)

Birria is a traditional Mexican stew originating from the state of Jalisco. It’s typically made with goat, beef, or lamb, marinated in a rich adobo sauce composed of vinegar, dried chiles, garlic, and an array of herbs and spices. The meat is then slow-cooked until tender, resulting in a flavorful and hearty dish often enjoyed during special occasions.

Why I Love This Recipe

I appreciate the depth of flavor that comes from the combination of dried chiles, aromatic spices, and slow-cooked beef. Preparing birria in a crockpot simplifies the process, allowing me to enjoy this traditional dish with minimal effort. The resulting stew is both comforting and versatile, perfect for serving as-is or transforming into tacos.

Ingredients

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

• 4 pounds boneless beef chuck roast or beef shank
• 8 cups water
• 1/2 onion
• 8 garlic cloves
• 1 tablespoon salt
• 1/2 tablespoon black peppercorns
• 3 bay leaves
• 1/2 teaspoon dried oregano
• 2 sprigs marjoram
• 1 sprig mint
• 2 sprigs thyme (optional)

Red Chile Sauce

• 8 guajillo chiles (or California or New Mexico chiles)
• 2 ancho chiles (optional)
• 3 garlic cloves
• 1/4 onion
• 5 cups water
• 2 teaspoons salt

Toppings

• Chopped white onion
• Chopped cilantro
• Chopped radishes
• Lime wedges

Tacos

• Yellow corn tortillas
• Chihuahua, Oaxaca, or Monterey Jack cheese, shredded (optional for quesatacos)

Directions

1. Prepare the Meat: Cut the beef into 4-inch cubes. In a slow cooker, combine the beef, water, onion, garlic, salt, black peppercorns, bay leaves, oregano, marjoram, mint, and thyme (if using). Cook on low for 8 to 10 hours until the meat is tender.
2. Shred the Meat: Remove the beef from the slow cooker, shred it, and discard any fat pieces. Season to taste and return the shredded meat to the slow cooker with the beef broth.
3. Prepare the Red Chile Sauce: Remove stems, seeds, and veins from the chile pods. Rinse them well with cool water. In a large pot, add the chiles, garlic, onion, and water. Bring to a boil, then lower the heat, cover, and simmer for about 20 minutes, turning the chiles halfway through to ensure even softening. Allow the mixture to cool before blending.
4. Blend and Strain the Sauce: Once cooled, blend the chiles, garlic, onion, and liquid with salt until smooth. Strain the sauce through a fine sieve into the slow cooker and stir. Discard any skins and seeds caught by the sieve.
5. Serve: Serve the birria as a traditional stew, topped with radishes, onions, chiles, lime wedges, and fresh cilantro. Accompany with fresh corn tortillas and tomatillo salsa verde if desired.

Servings and Timing

This recipe yields approximately 8 servings. The preparation time is about 30 minutes, and the cooking time in the slow cooker is 8 to 10 hours on low.

Variations

• Quesabirria Tacos: Dip corn tortillas in the consommé, place them on a hot skillet, add shredded cheese, birria meat, chopped cilantro, and onion. Fold the tortilla and cook until crispy. Serve with a side of consommé for dipping.
• Birria Ramen: Use the birria broth as a base for ramen noodles, adding shredded birria meat, a soft-boiled egg, and your favorite ramen toppings.
• Birria Quesadillas: Use the birria meat and cheese to make quesadillas, serving with a side of consommé for dipping.

Storage and Reheating

• Refrigeration: Store leftover birria in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze the birria in its broth in an airtight container for up to 4 months.
• Reheating: Reheat refrigerated birria on the stovetop over low heat until warmed through. For frozen birria, thaw in the refrigerator overnight before reheating.

FAQs

What is birria?

Birria is a traditional Mexican stew made with meat (commonly goat, beef, or lamb) marinated in a rich adobo sauce and slow-cooked until tender. It’s often served with tortillas and garnished with onions, cilantro, and lime.

Can I use a different type of meat?

Yes, while beef is commonly used, birria can also be made with goat or lamb, depending on your preference.

Is birria spicy?

Birria has a rich, flavorful profile with a mild to moderate spiciness. You can adjust the heat level by modifying the types and quantities of chiles used.

Can I make birria ahead of time?

Absolutely. Birria can be made a day in advance and stored in the refrigerator. The flavors often deepen after resting, making it even more delicious the next day.

What can I do with leftover birria?

Leftover birria is versatile. You can use it to make tacos, quesadillas, burritos, or even as a topping for nachos. The broth can serve as a flavorful base for soups or stews.

Conclusion

Crockpot birria offers a convenient way to enjoy a traditional Mexican dish rich in flavor and history. The slow-cooked beef, combined with the aromatic adobo sauce, creates a hearty and satisfying meal. Whether served as a stew or transformed into tacos, birria is a versatile dish that’s sure to impress.

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