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Looking down on a bowl of birria garnished with slices of lime, shredded cheese, and cilantro

Crockpot Birria Stew

Crockpot birria is the easiest and most flavorful method for making this super popular Mexican beef stew. Serve as a stew with its flavorful juices, or shred the meat for use in burritos, enchiladas, or birria tacos! Use the sauce for dipping your tacos!
4.80 from 5 votes
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Author Kori
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Dish Recipes
Cuisine Mexican
Servings 8
Calories 467 kcal

Ingredients
 
 

  • 3 tablespoons olive oil
  • 3 pounds chuck roast
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 1 large sweet onion (chopped)
  • 5 garlic cloves (minced)
  • 3 ancho chiles (dried)
  • 3 new mexico chiles (dried)
  • 14.5 ounce can fire roasted diced tomatoes
  • 3 ounces chiles in adobo sauce (use more if you like it spicy!)
  • 2 cinnnamon sticks
  • 2 bay leaves (dried)
  • 2 tablespoons lime juice
  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 2 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground ginger
  • 4 cups beef broth
  • serve with: tortillas, cheese, diced onion, lime wedges, and cilantro.

Instructions
 

  • Season all sides of chuck roast with salt and pepper
  • Preheat a 12" skillet on medium-high heat. Add olive oil. When skillet is very hot sear each side of chuck roast until golden, about 3 to 4 minutes each side.
  • Remove roast and set aside. Add onions and garlic, and saute until they are caramelized.
  • In a crockpot add the dried chilies, cooked onions and garlic, and then the beef roast. Add remaining ingredients on top.
  • Cover and cook on low for 8 to 10 hours or until the roast is very tender.
  • Remove the cinnamon sticks, bay leaves, and any hard chile pods or skin.
  • Remove roast from crockpot and shred meat. Set aside and keep warm.
  • Using an immersion blender, blend the liquids that remain in the pot until smooth.
  • Serve the shredded beef and sauce with tortillas, cheese, diced onion, lime wedges, cilantro, and any other favorite topping.

Video

Notes

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • SUBSTITUTIONS: This recipe is medium spicy. If you prefer it spicier, substitute spicier dried peppers and/or use more chipotles in adobo sauce. If you prefer mild - half or omit the chipotle peppers in adobo sauce (or use mild); 
  • TOP TIPS: Sometimes you will get dried peppers with tough skins or pods. They will never soften enough to blend so take a look to see if you have any in your stew and remove them; If you are in a hurry you do not need to sear the beef or caramelize the onions. These steps do add flavor to the recipe - but skip if you don't have time.
  • SERVING SUGGESTIONS: Serve as a stew or shred the beef and serve in quesabirria tacos. Use the sauce to dip your tacos in.

Nutrition

Calories: 467kcalCarbohydrates: 19gProtein: 37gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 117mgSodium: 3371mgPotassium: 1090mgFiber: 6gSugar: 9gVitamin A: 3663IUVitamin C: 13mgCalcium: 110mgIron: 6mg

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