Easy Mexican Birria Crockpot – Better Than Takeout

Make the best Mexican Birria at home with this easy Crockpot recipe. After making this many times, I’ve perfected the rich, spicy broth and tender beef. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try this creamy Pesto Ricotta Pasta for a comforting side dish and Serve this Garlic Parmesan Crockpot Chicken and Potatoes as a hearty main dish.

What You'll Need for Easy Mexican Birria Crockpot – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs beef chuck roast
• 1 onion, roughly chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup water
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp dried oregano
• 1 tbsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried epazote (optional)
• 1 tsp dried Mexican oregano (optional)
• Optional: Tortillas
• Optional: Shredded cheese
• Optional: Fresh cilantro
• Optional: Lime wedges
• Optional: Diced onions
• Optional: Sour cream or Mexican crema

How to Make Easy Mexican Birria Crockpot – Better Than Takeout

1. Step 1: Place beef chuck roast in the Crockpot. Add onion, garlic, beef broth, water, diced tomatoes, and tomato paste.
2. Step 2: Mix in chili powder, cumin, oregano, smoked paprika, salt, pepper, epazote, and Mexican oregano.
3. Step 3: Cook on low for 8-10 hours or on high for 4-5 hours until beef is tender and falls apart.
4. Step 4: Remove beef from Crockpot and shred. Skim fat from the broth. Return beef to Crockpot and stir to combine.
5. Step 5: Serve beef and broth in bowls with your choice of toppings. For crispy tacos, fry tortillas in oil until crispy, fill with beef and cheese, and broil until cheese is melted.

Storing & Reheating Easy Mexican Birria Crockpot – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This recipe can be made ahead and reheated.

Freezing Easy Mexican Birria Crockpot – Better Than Takeout

Freeze cooked beef and broth separately for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: For a quicker cooking time, cut the beef into chunks before adding it to the Crockpot.
• Best substitution: Substitute the beef with chicken thighs for a different flavor profile.
• Make-ahead: Prepare the ingredients the night before and store them in the refrigerator. In the morning, place them in the Crockpot and turn it on.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your beef isn't tendering, cook it for a longer period or try a different cut of meat.

Easy Mexican Birria Crockpot – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

4-10 hrs

⏳

Total

4-10 hrs 15 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs beef chuck roast
• 1 onion, roughly chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup water
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste

Seasonings

• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp dried oregano
• 1 tbsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried epazote (optional)
• 1 tsp dried Mexican oregano (optional)

Optional Toppings

• Tortillas
• Shredded cheese
• Fresh cilantro
• Lime wedges
• Diced onions
• Sour cream or Mexican crema

Instructions

1. Step 1: Place beef chuck roast in the Crockpot. Add onion, garlic, beef broth, water, diced tomatoes, and tomato paste.
2. Step 2: Mix in chili powder, cumin, oregano, smoked paprika, salt, pepper, epazote, and Mexican oregano.
3. Step 3: Cook on low for 8-10 hours or on high for 4-5 hours until beef is tender and falls apart.
4. Step 4: Remove beef from Crockpot and shred. Skim fat from the broth. Return beef to Crockpot and stir to combine.
5. Step 5: Serve beef and broth in bowls with your choice of toppings. For crispy tacos, fry tortillas in oil until crispy, fill with beef and cheese, and broil until cheese is melted.

Notes

• Chef tip: For a quicker cooking time, cut the beef into chunks before adding it to the Crockpot.
• Best substitution: Substitute the beef with chicken thighs for a different flavor profile.
• Make-ahead: Prepare the ingredients the night before and store them in the refrigerator. In the morning, place them in the Crockpot and turn it on.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your beef isn't tendering, cook it for a longer period or try a different cut of meat.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze cooked beef and broth separately for up to 3 months.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: This recipe can be made ahead and reheated.

Nutrition Per Serving

• Calories: 320
• Protein: 30g
• Fat: 15g
• Carbs: 15g
• Fiber: 2g
• Sugar: 3g
• Sodium: 700mg
• Cholesterol: 90mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Mexican Birria Crockpot – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Mexican Birria Crockpot – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!