The day after I married into my husband’s family, my mother-in-law handed me a worn, handwritten recipe card.

No big speech. Just a smile and a quiet, “You’ll want this.”

It was her birria recipe, passed down through the family, cooked for celebrations, Sundays, and the days when everyone needed comfort in a bowl.

I remember holding that card in my hands, still tired from the wedding, feeling like I’d just been trusted with something sacred.

Now I make it for my own family, and every time the house fills with that rich, slow-cooked smell, it feels like home.

I’m a mom who loves to cook, but I also love recipes that don’t demand my full attention all day.

That’s why this crockpot birria version is my go-to.

It keeps the soul of the original recipe while fitting into real life with kids, homework, and everything else going on.

Why You’ll Love this Mexican Birria Recipe

This isn’t a shortcut recipe pretending to be birria.

The flavors come from dried chiles, warm spices, and slow cooking, just like it’s supposed to. The crockpot simply gives you breathing room.

You still get:

Deep, rich broth
Tender, fall-apart meat
That unmistakable birria flavor that feels comforting and special

And yes, it tastes even better the next day.

Ingredients To Make Crockpot Birria

For the Meat

3–4 lbs beef chuck roast (or a mix of chuck and short ribs)
Salt and pepper

For the Chile Sauce

4 dried guajillo chiles
2 dried ancho chiles
1 dried pasilla chile (optional)
1 medium onion, quartered
5 cloves garlic
1 cinnamon stick
2 bay leaves
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon ground cloves
1 tablespoon apple cider vinegar
3 cups beef broth

For Serving

Corn tortillas
Chopped white onion
Fresh cilantro
Lime wedges (optional)
Oaxaca Cheese (or Mozzerella)

Where Can I Find Dried Chili Peppers?

If you don’t already keep dried chiles in your pantry, don’t worry — they’re easier to find than you might think.

Here are the places to check:

Mexican or Latin grocery stores – This is always my top choice. You’ll usually find guajillo, ancho, and pasilla chiles in bulk or packaged, and they’re fresher and more affordable.
Regular grocery stores – Look in the international foods aisle. Many stores carry dried chiles near tortillas and canned beans.
Online – Amazon, Walmart, and specialty spice shops all sell dried chiles if local options are limited. This works great if you like keeping extras on hand.
Farmers markets or specialty food shops – Some carry locally sourced dried peppers, which can add amazing flavor.

Once you buy them, they last a long time in a sealed container, so it’s a one-time purchase that pays off.

After you make birria once, you’ll want those dried chiles ready for the next time — trust me.

Step By Step Instructions on How to Make Crockpot Mexican Birrira

1. Season the Beef

Start by seasoning the beef generously with salt and pepper on all sides.

I never skip this step because it builds flavor right from the beginning. I

Then, place the seasoned beef directly into the crockpot.

2. Prepare the Chile Sauce

Next toast the dried chiles in a dry skillet for about 30 seconds per side, just until they smell fragrant.

I soak them in hot water for about 15 minutes to soften. Then blend the softened chiles with the onion, garlic, spices, apple cider vinegar, and beef broth until the sauce is completely smooth.

3. Slow Cook

Now, pour the chile sauce over the beef, add the bay leaves and cinnamon stick, then cover the crockpot.

Cook everything on low for 8 to 9 hours, until the meat is fork-tender and easy to shred.

4. Shred the Meat

Once the beef is tender, remove it from the crockpot and shred it on a cutting board.

Discard the bay leaves and cinnamon stick, then return the shredded meat to the sauce.

5. Let the Flavors Come Together

Let the birria cook for another 20 to 30 minutes so the meat absorbs all that rich flavor.

This step matters. It’s what turns good birria into the kind of meal where everyone quietly goes back for seconds.

Serving the Birria

Serve the birria hot with plenty of broth in bowls.

Use warm corn tortillas that go right alongside for scooping and dipping.

My family likes to top everything with chopped onion, fresh cilantro, and a squeeze of lime if we’re feeling fancy.

For a side dish, make sure to make my Tex-Mex chopped chicken salad.

It’s simple, comforting, and exactly how this recipe is meant to be enjoyed.

Authentic Mexican Dinner

This birria recipe means so much more to me than just a good meal.

It’s a recipe that welcomed me into my husband’s family, one that’s been cooked for generations, and now one I get to share at my own table.

Making it in the crockpot lets me keep that tradition alive while still fitting into real life as a mom who loves to cook.

I hope this recipe finds a place in your kitchen the way it has in mine.

If you serve it in warm bowls with corn tortillas or turn it into crispy tacos for a special night, it’s the kind of food that brings everyone together.

If you try it, take your time, enjoy the process, and know you’re making something meant to be shared.