How many hours should you cook birria?

Birria should be cooked for 8 hours on low in a crockpot. This slow cooking method ensures the meat becomes tender and the flavors meld into a rich, deep consommé.

What cut of meat do you make birria?

The best cuts for birria are beef chuck roast and short ribs. Chuck has great marbling, while short ribs add bone-in flavor that enhances the sauce.

What is the birria sauce made of?

Birria sauce, or consommé, is made from rehydrated dried chiles (guajillo and ancho), garlic, onion, tomatoes, vinegar, and Mexican spices like cumin, oregano, and cinnamon. It’s blended into a smooth, flavorful marinade and slow-cooked with the meat.

How to make birria not soggy?

To avoid sogginess, drain meat slightly before adding it to tortillas. Toast or fry tortillas lightly, and use cheese as a barrier if needed. Serve immediately after assembling.

Crockpot Birria Recipes That Taste Like Restaurant Quality

Name: Crockpot Birria Recipes: The Ultimate Slow-Cooked Flavor You’ll Crave
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into large chunks; 1 lb beef short ribs, bone-in; 1 tablespoon salt; 1 tablespoon black pepper; 4 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 1 chipotle pepper in adobo (optional, for heat); 6 garlic cloves, peeled; 1 medium onion, quartered; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 tablespoon apple cider vinegar; 1 cup diced tomatoes or tomato sauce; 4 cups beef broth

Crockpot Birria Recipes: The Ultimate Slow-Cooked Flavor You’ll Crave

Print Recipe

Crockpot Birria Recipes are a game-changer in modern home cooking. If you’ve ever wished for tender, fall-apart beef soaked in a rich, spicy, and aromatic Mexican consommé—all without standing over a stove for hours—this is your go-to guide.

Author: Eva
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican

Ingredients

Scale

3 lbs beef chuck roast, cut into large chunks
1 lb beef short ribs, bone-in
1 tablespoon salt
1 tablespoon black pepper
4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 chipotle pepper in adobo (optional, for heat)
6 garlic cloves, peeled
1 medium onion, quartered
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon apple cider vinegar
1 cup diced tomatoes or tomato sauce
4 cups beef broth

Instructions

Remove stems and seeds from all dried chiles. Toast lightly in a dry skillet over medium heat for 1–2 minutes until fragrant, then soak in hot water for 15 minutes to soften.
Add softened chiles, garlic, onion, tomatoes, vinegar, and spices to a blender. Blend until smooth, adding a little soaking liquid if needed.
Season the beef with salt and pepper. Place the meat in the crockpot. Pour the blended sauce over the meat and add beef broth.
Cook on low for 8 hours or until meat is fall-apart tender. Shred the meat in the pot and stir to coat in the sauce.

Notes

Store in airtight containers in the fridge for up to 5 days or freeze in portions for up to 3 months. Reheat gently on the stove or microwave. For richer flavor, let it sit overnight. Serve in tacos, ramen, or bowls. For less soggy tacos, sear tortillas first and use a slotted spoon to serve meat.

Nutrition

Serving Size: 1 bowl
Calories: 390
Sugar: 3g
Sodium: 900mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 35g
Cholesterol: 110mg

Keywords: birria, crockpot, beef stew, birria tacos, slow cooker mexican recipes

Find it online: https://adrianrecipes.com/https-adrianrecipes-com-crockpot-birria/