Mexican Beef Birria
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I first made this Mexican beef birria on a rainy Saturday, and the house smelled like a taco stand within an hour. It’s a slow-cooked, chile-forward shredded beef served in its rich consomé — perfect for weekend cooking, feeding a crowd, or turning into addictive birria tacos. If you like deep, smoky flavors and fork-tender meat with bright cilantro and lime, this simple crockpot version is an easy home run. Pair it with a bright homemade salsa for contrast — I like this guide to 5 homemade Mexican salsas when I want extra heat or freshness.
Why you’ll love this dish
This birria balances smoky dried chiles, warm cumin and oregano, and slow-cooked beef that falls apart with a fork. It’s comfort food that’s also crowd-pleasing and highly versatile: ladle it as a stew, stuff it into tortillas for tacos, or soak tortillas in the consommé and crisp them for quesabirria. It’s also economical — beef chuck becomes luxurious after long, low cooking — and mostly hands-off once it’s in the crockpot.
“Rich, spicy, and unbelievably tender — the consomé alone is worth making this.” — a regular at my dinner table
Why make it at home: you control the heat, salt and the chile blend; you avoid processed additives found in some restaurant mixes; and you can double the batch and freeze portions for quick weeknight dinners.
Step-by-step overview
- Toast dried guajillo and ancho chiles briefly to awaken their oils.
- Blend the chiles with aromatics (onion, garlic), some beef broth, vinegar and spices into a smooth adobo.
- Pour that sauce over a beef chuck roast in the crockpot, add the remaining broth, and cook on low until the meat is fall-apart tender.
- Shred the beef, skim a little fat if needed, and serve with warm corn tortillas, cilantro and lime.
This method is low-effort but pays off in layered flavor — allow the full 8–10 hours on low for the best texture.
What you’ll need
- 3 lbs beef chuck roast
- 4 dried guajillo chiles (mild-to-moderate heat)
- 2 dried ancho chiles (mild, smoky)
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth, divided (1 cup for blending, 1 cup for crockpot)
- 1 tablespoon apple cider vinegar
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano (Mexican oregano if available)
- Salt and freshly ground black pepper, to taste
- Corn tortillas, for serving
- Fresh cilantro, for garnish
- Lime wedges, for serving
Notes and substitutions:
- If you prefer more heat, add a chipotle or a pequín chile (or a pinch of cayenne).
- For a slightly richer broth, substitute 1/2 cup of the beef broth with roasted beef stock or bone broth.
- If you can’t find guajillo/ancho, use a mix of dried pasilla and guajillo; aim for 2–3 chiles total per roast pound for balanced flavor.
- For a vegetarian-ish swap, jackfruit can mimic shredded texture, but omit the beef and increase vegetable broth and umami seasonings.
Step-by-step instructions
- Heat a dry skillet over medium. Toast the guajillo and ancho chiles 30–60 seconds per side until fragrant and slightly darkened. Watch closely so they don’t burn. Remove stems and shake out seeds.
- Place the toasted chiles in a blender with the chopped onion, minced garlic, 1 cup of beef broth, apple cider vinegar, cumin, oregano, salt and pepper. Blend to a very smooth sauce. If it’s thick, add a splash more broth. Optional: strain the blended sauce through a fine-mesh sieve for a silkier consomé.
- Put the beef chuck roast in the crockpot. Pour the blended chile mixture evenly over the roast.
- Add the remaining 1 cup of beef broth into the crockpot. Use a spoon to nudge the roast so it’s coated. Optional: sear the roast for 2–3 minutes per side in a hot pan before placing in the crockpot for extra caramelized flavor.
- Cover and cook on LOW for 8–10 hours, or until the beef easily shreds with two forks. If you’re short on time, cook on HIGH for 4–5 hours, but texture is best low and slow.
- Remove the roast to a cutting board and shred with two forks. Skim fat from the surface of the consomé if desired. Return shredded meat to the crockpot to soak in the juices, or serve immediately with bowls of consomé and warm corn tortillas. Garnish with fresh cilantro and lime wedges.
Best ways to enjoy it
- Birria tacos: Dip warm corn tortillas into the consomé, fill with shredded beef, fold and lightly crisp in a skillet. Serve with extra consommé for dipping.
- Birria bowls: Top rice or warm corn tortillas with shredded beef, ladle over consomé, and add chopped onion, cilantro and lime.
- Party platter: Offer bowls of consomé, tortillas, chopped onion, cilantro, sliced radishes and lime wedges for a DIY taco spread.
- Pairings: A crisp Mexican lager or a citrusy margarita cuts through the richness. For dessert, a fruit-forward option like an amazing homemade peach cobbler makes a warm, comforting follow-up.
Storage and reheating tips
- Refrigerator: Cool leftovers to room temperature (no more than 2 hours at room temp), then store meat and consomé together in an airtight container for up to 4 days.
- Freezer: Freeze in portions (meat with some consomé) in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge.
- Reheating: Reheat gently on the stovetop over low heat until steaming, or microwave in short bursts, stirring between intervals. Heat to at least 165°F (74°C) for food safety. If frozen, thaw completely before reheating to ensure even temperature.
- Safe handling: Use clean utensils for serving to avoid contamination, and label frozen portions with date and contents.
Pro chef tips
- Don’t over-toast the chiles. A quick toast releases oils; burning makes the sauce bitter.
- Use a high-speed blender and add some hot (not boiling) liquid to help the chiles puree smoothly. Strain if you want an ultra-clear consomé.
- Searing the roast first is optional but adds Maillard flavor that deepens the final dish.
- If the consomé tastes flat after cooking, finish with a splash of apple cider vinegar or a squeeze of lime to brighten it.
- For tacos, warm corn tortillas on a dry skillet, then dip briefly in consomé and pan-fry for crisp edges and extra flavor. For softer tacos, simply steam the tortillas under a damp cloth.
For a sweet contrast after a spicy meal, try one of these indulgent desserts: honey lavender cheesecakes make a surprising but lovely pairing.
Creative twists
- Quesabirria: Add shredded Oaxaca or mozzarella-style cheese to the tortilla before folding and crisp until cheese melts.
- Instant Pot shortcut: Brown the roast on Sauté, then pressure cook with the sauce for about 60–75 minutes and natural release.
- Spicy version: Add 1–2 chipotle chiles in adobo to the blender for smokier heat.
- Lighter option: Use beef shoulder or a leaner cut and skim fat, but expect slightly less richness in the consomé.
- Regional spin: Add Mexican bay leaf and a few cloves for an aromatic twist that nods to regional birria variations.
Common questions
Q: Can I make birria without dried chiles?
A: Dried chiles are central to birria’s flavor. If unavailable, use a mix of smoked paprika and a small amount of ancho powder as a last resort, but the flavor won’t be the same.
Q: How long does it take to prep and cook?
A: Active prep is about 20–30 minutes (toast, seed, blend). Cook time is 8–10 hours on LOW in a crockpot. Plan for about 9–10 hours total from start to finish.
Q: Can I use beef short ribs or brisket instead of chuck?
A: Yes. Short ribs and brisket both work well but may need slightly different cook times; brisket softens nicely in 8–10 hours, short ribs can be similar but check for tenderness.
Q: Is birria very spicy?
A: Not necessarily. Guajillo and ancho are mild-to-medium. Adjust heat by adding or removing hotter chiles or chipotles.
Q: How do I store leftover tortillas?
A: Keep tortillas in a sealed bag at room temp for a day or two. For longer storage, refrigerate or freeze and warm before serving.
Conclusion
If you want more examples of homemade birria recipes and techniques, check out this detailed Birria de Res (Beef Birria Recipe) – Host The Toast and this flavorful take at Birria de Res (Beef Birria) – Dash of Color and Spice. Both are great references for variations and plating ideas.
Mexican Beef Birria
Ingredients
Method
- Heat a dry skillet over medium. Toast the guajillo and ancho chiles 30–60 seconds per side until fragrant and slightly darkened. Remove stems and shake out seeds.
- Place the toasted chiles in a blender with the chopped onion, minced garlic, 1 cup of beef broth, apple cider vinegar, cumin, oregano, salt and pepper. Blend to a very smooth sauce.
- Put the beef chuck roast in the crockpot. Pour the blended chile mixture evenly over the roast.
- Add the remaining 1 cup of beef broth into the crockpot.
- Cover and cook on LOW for 8–10 hours, or until the beef easily shreds with two forks.
- Remove the roast to a cutting board and shred with two forks. Skim fat from the surface of the consomé if desired.
- Return shredded meat to the crockpot to soak in the juices, or serve immediately with bowls of consomé and warm corn tortillas. Garnish with fresh cilantro and lime wedges.
