25+ Savory and Flavorful Crockpot Birria Recipes for Any Occasion

Crockpot birria is the perfect dish for anyone who loves rich, flavorful, and comforting meals.

This slow-cooked Mexican stew is known for its tender meat and deeply spiced broth, often served in tacos or with a side of rice.

What makes birria even better is that it can be made in a crockpot, allowing the flavors to meld together effortlessly while you go about your day.

Whether you’re hosting a dinner party or simply craving something hearty, crockpot birria delivers an unforgettable meal with minimal effort.

In this blog post, we’ll explore over 25 different crockpot birria recipes, each with unique twists that will suit every palate.

From traditional birria to inventive variations with fruits, spices, and different meats, there’s a recipe here for everyone to enjoy.

25+ Savory and Flavorful Crockpot Birria Recipes for Any Occasion

Crockpot birria is a versatile and satisfying dish that’s sure to become a household favorite.

Its slow-cooked nature allows for deep flavor development, making it perfect for any occasion.

With these 25+ recipes, you can experiment with different ingredients and create your own variations.

Whether you stick with the traditional method or try something bold and new, birria is a delicious and comforting option.

So go ahead, grab your crockpot, and start cooking! Your taste buds will thank you.

Classic Crockpot Beef Birria

Looking for a rich, authentic flavor with minimal effort? This classic beef birria recipe is perfect for a satisfying and hearty meal. The slow-cooked beef is infused with a blend of spices, chilies, and aromatics, resulting in tender, flavorful meat that’s versatile enough for tacos, burritos, or bowls.

Ingredients:

• 3 lbs beef chuck roast, cut into large chunks
• 2 dried guajillo chilies, seeds removed
• 2 dried ancho chilies, seeds removed
• 1 white onion, quartered
• 6 garlic cloves
• 2 cups beef broth
• 1 cinnamon stick
• 1 tsp cumin
• 1 tsp oregano
• 2 bay leaves
• Salt and pepper to taste
• Juice of 1 lime
• 2 tbsp apple cider vinegar

Instructions:

1. Toast the guajillo and ancho chilies in a dry skillet over medium heat until aromatic, about 2 minutes.
2. Blend the toasted chilies with onion, garlic, beef broth, lime juice, and vinegar to form a smooth sauce.
3. Season the beef chunks with salt and pepper. Place them in the crockpot.
4. Pour the chili sauce over the beef, then add cinnamon, cumin, oregano, and bay leaves.
5. Cover and cook on low for 8 hours or until the beef is fork-tender.
6. Remove the beef, shred it, and return it to the sauce.

This classic birria recipe is perfect for any occasion. Serve it with warm tortillas, a side of rice, or as a standalone stew for a comforting meal your family will love.

Crockpot Birria with Chicken

For a lighter yet equally flavorful take on birria, this chicken version is perfect. The tender, shredded chicken absorbs all the spicy, tangy flavors, making it a great alternative to the traditional beef recipe.

Ingredients:

• 2 lbs chicken thighs, boneless and skinless
• 3 dried pasilla chilies, seeds removed
• 2 dried chipotle chilies
• 1 cup chicken broth
• 1 white onion, chopped
• 5 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• Juice of 1 orange
• 2 tbsp white vinegar
• Salt and pepper to taste

Instructions:

1. Soak the dried chilies in hot water for 10 minutes, then blend with chicken broth, garlic, and onion until smooth.
2. Season the chicken thighs with salt, pepper, and smoked paprika.
3. Place the chicken in the crockpot and pour the chili mixture over the top.
4. Add coriander, cinnamon, orange juice, and vinegar.
5. Cook on low for 6-7 hours or until the chicken is tender.
6. Shred the chicken and mix it back into the sauce.

This chicken birria is as versatile as its beef counterpart. Use it in tacos, burritos, or bowls, or enjoy it as a soup with a garnish of fresh cilantro and lime wedges.

Vegan Crockpot Jackfruit Birria

Craving birria but want a plant-based option? This jackfruit birria delivers all the flavors you love, with a meaty texture and a slow-cooked depth that’s perfect for vegans and vegetarians alike.

Ingredients:

• 2 cans of young jackfruit, drained and rinsed
• 3 dried guajillo chilies
• 1 dried ancho chili
• 1 cup vegetable broth
• 1 red onion, diced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• Juice of 1 lime
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Toast the chilies briefly in a dry pan and soak them in warm water for 10 minutes. Blend them with vegetable broth, garlic, and onion until smooth.
2. Add the jackfruit to the crockpot and shred it slightly with a fork.
3. Pour the chili sauce over the jackfruit and stir in cumin, smoked paprika, cinnamon, lime juice, and vinegar.
4. Cook on low for 6 hours, stirring occasionally.
5. Serve shredded jackfruit with warm tortillas and your favorite toppings.

This vegan birria packs all the flavor of traditional recipes in a plant-based version. It’s perfect for anyone looking to enjoy a delicious and eco-friendly take on a classic dish.

Slow Cooker Pork Birria

This pork birria is a rich, flavorful alternative to the classic beef version, with tender, slow-cooked pork that absorbs the depth of spices and chilies. The result is a mouthwatering dish that’s perfect for tacos, nachos, or served as a hearty stew.

Ingredients:

• 3 lbs pork shoulder, cut into chunks
• 2 dried pasilla chilies
• 2 dried guajillo chilies
• 4 dried chipotle chilies
• 1 onion, quartered
• 6 garlic cloves
• 2 cups chicken broth
• 1 tsp cumin
• 1 tsp oregano
• 1 cinnamon stick
• 2 bay leaves
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. Toast the pasilla, guajillo, and chipotle chilies in a dry pan until fragrant, then soak them in warm water for 10 minutes.
2. Blend the chilies with onion, garlic, chicken broth, vinegar, cumin, and oregano until smooth.
3. Season the pork with salt and pepper, then add it to the crockpot.
4. Pour the sauce over the pork and add cinnamon stick and bay leaves.
5. Cook on low for 8 hours or until the pork is fork-tender.
6. Shred the pork and return it to the sauce.

This pork birria will impress anyone looking for a delicious, slow-cooked dish. Serve with tortillas and your favorite toppings for a perfect meal any time of day.

Crockpot Lamb Birria

Lamb birria is a unique twist on the traditional beef recipe. The rich, gamey flavor of lamb is enhanced by the spices and chilies, making this an indulgent dish that’s perfect for special occasions or a flavorful dinner with family and friends.

Ingredients:

• 3 lbs lamb shoulder, cut into chunks
• 3 dried guajillo chilies
• 2 dried pasilla chilies
• 4 garlic cloves
• 1 onion, chopped
• 1 cup lamb broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 2 bay leaves
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. Toast the guajillo and pasilla chilies in a dry pan until aromatic. Soak in hot water for 10 minutes.
2. Blend the soaked chilies with garlic, onion, lamb broth, cumin, paprika, and cinnamon until smooth.
3. Season the lamb with salt and pepper, then place it in the crockpot.
4. Pour the chili sauce over the lamb and add bay leaves.
5. Cook on low for 8 hours or until the lamb is fork-tender.
6. Shred the lamb and mix it back into the sauce.

This lamb birria offers a wonderful depth of flavor and is perfect for those looking to try something different. Serve with tortillas, salsa, and cilantro for a delicious meal that everyone will rave about.

Crockpot Beef Birria with Tomatoes

This version of beef birria incorporates the natural sweetness of tomatoes, balancing out the deep, savory flavors of the spices and chilies. It’s perfect for a comforting stew or as a filling for tacos.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 2 dried ancho chilies
• 2 dried guajillo chilies
• 1 can (14 oz) diced tomatoes
• 1 onion, quartered
• 6 garlic cloves
• 1 cup beef broth
• 1 tsp ground cumin
• 1 tsp oregano
• 1 cinnamon stick
• 2 bay leaves
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. Toast the ancho and guajillo chilies in a dry skillet and soak them in hot water for 10 minutes.
2. Blend the chilies with diced tomatoes, onion, garlic, beef broth, cumin, and oregano until smooth.
3. Season the beef chunks with salt and pepper, then place in the crockpot.
4. Pour the chili-tomato sauce over the beef and add cinnamon stick and bay leaves.
5. Cook on low for 8 hours or until the beef is tender.
6. Shred the beef and stir it back into the sauce.

The addition of tomatoes to this birria adds a lovely sweetness that balances the spice and richness, creating a wonderfully comforting dish perfect for tacos or served as a stew.

Crockpot Vegetarian Birria with Mushrooms

For a vegan-friendly twist on birria, mushrooms are used to replicate the rich, meaty texture of traditional birria, while absorbing the flavorful sauce that’s full of spices and chilies. It’s perfect for anyone looking for a hearty, plant-based meal.

Ingredients:

• 4 cups mushrooms (such as cremini or portobello), sliced
• 3 dried guajillo chilies
• 1 dried ancho chili
• 1 cup vegetable broth
• 1 onion, quartered
• 5 garlic cloves
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. Toast the guajillo and ancho chilies in a dry pan until fragrant, then soak them in hot water for 10 minutes.
2. Blend the soaked chilies with vegetable broth, garlic, onion, cumin, paprika, cinnamon, vinegar, and lime juice until smooth.
3. Place the sliced mushrooms in the crockpot, then pour the sauce over them.
4. Stir to coat the mushrooms, then season with salt and pepper.
5. Cook on low for 6 hours or until the mushrooms have absorbed the flavors and are tender.

This vegetarian birria with mushrooms offers a delicious and meaty alternative without using animal products, making it a perfect dish for those who want a plant-based version of birria without compromising on flavor.

Crockpot Birria Tacos

This recipe takes the classic birria and transforms it into a delicious taco filling. The slow-cooked beef or lamb, combined with melted cheese and crispy tortillas, creates the ultimate comfort food for taco night.

Ingredients:

• 3 lbs beef chuck roast or lamb shoulder, cut into chunks
• 2 dried guajillo chilies
• 2 dried ancho chilies
• 1 onion, chopped
• 5 garlic cloves
• 1 cup beef broth
• 1 tsp ground cumin
• 1 tsp oregano
• 1 cinnamon stick
• 2 bay leaves
• Salt and pepper to taste
• 12 small corn tortillas
• 2 cups shredded cheese (such as Oaxaca or mozzarella)
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Toast the guajillo and ancho chilies in a dry skillet until fragrant, then soak them in hot water for 10 minutes.
2. Blend the chilies with onion, garlic, beef broth, cumin, oregano, and cinnamon until smooth.
3. Season the beef or lamb with salt and pepper, then place it in the crockpot.
4. Pour the chili sauce over the meat, then add bay leaves.
5. Cook on low for 8 hours or until the meat is fork-tender.
6. Shred the meat and set aside.
7. To make tacos, dip each tortilla in the broth from the crockpot and cook on a hot skillet until crispy.
8. Add shredded meat and cheese to the tortillas, then fold and serve with cilantro and lime wedges.

These birria tacos are a fun and delicious twist on the classic recipe, offering rich flavors and crispy texture in every bite. Perfect for taco lovers!

Crockpot Birria with Sweet Potatoes

This sweet potato version of birria adds a slight sweetness and earthy depth to the rich, flavorful broth, making for a unique take on this traditional dish. The tender chunks of sweet potato pair beautifully with the savory, spicy meat.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 2 dried guajillo chilies
• 2 dried ancho chilies
• 1 onion, chopped
• 4 garlic cloves
• 2 medium sweet potatoes, peeled and cubed
• 2 cups beef broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. Toast the guajillo and ancho chilies in a dry skillet until fragrant, then soak them in hot water for 10 minutes.
2. Blend the chilies with onion, garlic, beef broth, cumin, paprika, cinnamon, vinegar, and lime juice until smooth.
3. Season the beef with salt and pepper and place it in the crockpot.
4. Add cubed sweet potatoes and pour the chili sauce over the top.
5. Cook on low for 8 hours or until the beef is tender and the sweet potatoes are soft.
6. Shred the beef and mix it with the sweet potatoes.

This unique birria with sweet potatoes is a great variation that adds a natural sweetness and balance to the bold, spicy flavors of the broth, perfect for a hearty and nourishing meal.

Crockpot Birria with Barbacoa Style Beef

This birria recipe mimics the flavor profile of traditional barbacoa, slow-cooking beef in a blend of spices, chilies, and tangy vinegar. The result is a deep, savory stew perfect for tacos or served with rice and beans.

Ingredients:

• 3 lbs beef brisket, cut into chunks
• 3 dried guajillo chilies
• 1 dried pasilla chili
• 1 onion, quartered
• 5 garlic cloves
• 1 tbsp ground cumin
• 1 tsp oregano
• 1 tbsp white vinegar
• 2 cups beef broth
• 2 bay leaves
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. Toast the guajillo and pasilla chilies in a dry pan until aromatic, then soak them in hot water for about 10 minutes.
2. Blend the chilies with onion, garlic, cumin, oregano, vinegar, and beef broth until smooth.
3. Season the brisket with salt and pepper, then place it in the crockpot.
4. Pour the chili mixture over the beef and add bay leaves.
5. Cook on low for 8-10 hours or until the beef is fork-tender.
6. Shred the beef and stir it back into the sauce.

This barbacoa-style birria is flavorful and comforting, with tender beef that has absorbed all the deep, spicy flavors. Serve it in tacos or alongside rice for a complete meal that will satisfy everyone at the table.

Crockpot Birria with Roasted Vegetables

For a unique twist on traditional birria, this recipe incorporates roasted vegetables, adding a smoky depth and balance to the dish. The roasted peppers and tomatoes blend seamlessly with the rich broth to create a complex, hearty meal.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 3 dried guajillo chilies
• 1 red bell pepper, chopped
• 2 tomatoes, halved
• 1 onion, quartered
• 5 garlic cloves
• 1 cup beef broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 2 bay leaves
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. Preheat the oven to 400°F. Roast the bell pepper, tomatoes, and onion on a baking sheet for 20 minutes until charred.
2. Toast the guajillo chilies in a dry pan, then soak them in hot water for 10 minutes.
3. Blend the roasted vegetables with soaked chilies, garlic, beef broth, cumin, paprika, cinnamon, and lime juice until smooth.
4. Season the beef with salt and pepper and place it in the crockpot.
5. Pour the chili mixture over the beef and add bay leaves.
6. Cook on low for 8 hours or until the beef is tender.
7. Shred the beef and return it to the sauce.

The addition of roasted vegetables enhances the birria’s flavors, providing a smoky complexity that takes this dish to a new level. Serve with tortillas or as a stew for a savory, vegetable-forward meal.

Crockpot Spicy Birria with Habanero

If you’re a fan of heat, this spicy birria recipe takes things up a notch with the addition of fiery habanero peppers. Combined with traditional chilies, this recipe delivers an unforgettable kick that’s perfect for spice lovers.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 2 dried guajillo chilies
• 1 dried chipotle chili
• 1 habanero pepper, seeds removed
• 1 onion, quartered
• 5 garlic cloves
• 1 cup beef broth
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 2 bay leaves
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. Toast the guajillo, chipotle, and habanero chilies in a dry pan, then soak them in hot water for 10 minutes.
2. Blend the soaked chilies with onion, garlic, beef broth, cumin, smoked paprika, and lime juice until smooth.
3. Season the beef with salt and pepper and place it in the crockpot.
4. Pour the chili mixture over the beef and add bay leaves.
5. Cook on low for 8 hours or until the beef is tender.
6. Shred the beef and mix it back into the sauce.

This spicy birria recipe is perfect for those who enjoy bold flavors and extra heat. Serve it with a cooling side like sour cream or fresh avocado to balance the spice and enjoy a fiery, satisfying meal.

Crockpot Birria with Pineapple

This birria recipe adds a tropical twist with the inclusion of pineapple. The natural sweetness of the fruit complements the savory, spicy broth, creating a perfect balance of flavors.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 2 dried guajillo chilies
• 1 dried ancho chili
• 1 small pineapple, peeled and chopped
• 1 onion, quartered
• 6 garlic cloves
• 2 cups beef broth
• 1 tsp ground cumin
• 1 tsp oregano
• 1 cinnamon stick
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. Toast the guajillo and ancho chilies in a dry skillet, then soak them in hot water for 10 minutes.
2. Blend the chilies with onion, garlic, pineapple, beef broth, cumin, oregano, and lime juice until smooth.
3. Season the beef with salt and pepper and place it in the crockpot.
4. Pour the pineapple-chili sauce over the beef and add the cinnamon stick.
5. Cook on low for 8 hours or until the beef is tender.
6. Shred the beef and mix it back into the sauce.

The addition of pineapple in this birria gives the dish a surprising and delightful sweetness that pairs beautifully with the richness of the beef and spices. Serve in tacos or with a side of rice for a refreshing twist on the classic.

Crockpot Birria with Pomegranate

For a sophisticated and festive version of birria, try adding pomegranate to the mix. The sweet and tart fruit adds a unique flavor profile, elevating this dish for a holiday meal or special occasion.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 2 dried guajillo chilies
• 1 dried pasilla chili
• 1 cup pomegranate juice
• 1 onion, quartered
• 4 garlic cloves
• 1 cup beef broth
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 2 bay leaves
• Salt and pepper to taste
• Seeds from 1 pomegranate

Instructions:

1. Toast the guajillo and pasilla chilies in a dry skillet, then soak them in hot water for 10 minutes.
2. Blend the soaked chilies with onion, garlic, pomegranate juice, beef broth, cumin, cinnamon, and lime juice until smooth.
3. Season the beef with salt and pepper and place it in the crockpot.
4. Pour the sauce over the beef and add bay leaves.
5. Cook on low for 8 hours or until the beef is tender.
6. Shred the beef and stir in fresh pomegranate seeds just before serving.

This pomegranate birria is perfect for a festive occasion, offering a burst of color and flavor that will impress your guests. The sweetness and tartness of the pomegranate juice balance beautifully with the rich, spicy broth.

Crockpot Birria with Coconut Milk

This birria variation incorporates coconut milk to add creaminess and a subtle tropical flavor. The result is a rich, velvety sauce that pairs perfectly with the tender, slow-cooked meat, offering a different but equally delicious take on the classic.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 2 dried guajillo chilies
• 1 dried chipotle chili
• 1 can (14 oz) coconut milk
• 1 onion, quartered
• 5 garlic cloves
• 1 cup beef broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 cinnamon stick
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. Toast the guajillo and chipotle chilies in a dry pan, then soak them in hot water for 10 minutes.
2. Blend the chilies with onion, garlic, coconut milk, beef broth, cumin, smoked paprika, and lime juice until smooth.
3. Season the beef with salt and pepper and place it in the crockpot.
4. Pour the coconut milk sauce over the beef and add the cinnamon stick.
5. Cook on low for 8 hours or until the beef is tender.
6. Shred the beef and mix it back into the sauce.

The addition of coconut milk creates a wonderfully creamy texture and unique flavor in this birria. Serve in tacos or with rice for a comforting, flavorful meal with a hint of the tropics.

Crockpot Birria with Roasted Garlic and Caramelized Onions

This birria recipe enhances the natural flavors with the addition of roasted garlic and caramelized onions. The sweetness of the caramelized onions and the richness of roasted garlic meld perfectly with the deep, spicy broth, making this a comforting and flavorful dish.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 2 dried guajillo chilies
• 1 dried pasilla chili
• 1 head of garlic, roasted
• 2 onions, sliced
• 1 tbsp olive oil
• 1 cup beef broth
• 1 tsp ground cumin
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. Roast the garlic by cutting the top off the head of garlic and drizzling with olive oil. Wrap in foil and bake at 400°F for 30 minutes.
2. While garlic roasts, caramelize the onions in a skillet with olive oil over medium-low heat for 20 minutes, until golden brown.
3. Toast the guajillo and pasilla chilies in a dry skillet until aromatic, then soak them in hot water for 10 minutes.
4. Blend the chilies with roasted garlic, caramelized onions, beef broth, cumin, thyme, and lime juice until smooth.
5. Season the beef with salt and pepper, and place it in the crockpot.
6. Pour the sauce over the beef and add bay leaves.
7. Cook on low for 8 hours or until the beef is tender.
8. Shred the beef and stir back into the sauce.

This birria with roasted garlic and caramelized onions provides a sweet and savory flavor that’s rich and satisfying. It’s perfect for tacos, burritos, or served as a stew with some crusty bread to soak up the broth.

Crockpot Birria with Butternut Squash

Butternut squash adds a slightly sweet and earthy flavor to this birria, making it a great alternative to the more traditional potato or rice-based versions. The squash complements the spices and tender beef, creating a hearty and wholesome dish.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 2 dried guajillo chilies
• 2 dried ancho chilies
• 1 medium butternut squash, peeled and cubed
• 1 onion, quartered
• 5 garlic cloves
• 1 cup beef broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. Toast the guajillo and ancho chilies in a dry pan, then soak them in hot water for 10 minutes.
2. Blend the soaked chilies with onion, garlic, beef broth, cumin, paprika, cinnamon, and lime juice until smooth.
3. Season the beef with salt and pepper, and place it in the crockpot.
4. Add the cubed butternut squash on top of the beef.
5. Pour the chili sauce over the beef and squash and stir to combine.
6. Cook on low for 8 hours or until the beef is fork-tender and the squash is soft.
7. Shred the beef and stir it back into the sauce.

The addition of butternut squash adds a delightful sweetness and texture, making this birria unique. It’s a perfect dish for fall or winter meals, and the squash balances the rich flavors of the beef and spices beautifully.

Crockpot Birria with Sweet and Sour Tamarind

For a tangy twist on birria, tamarind adds a sour, slightly sweet flavor to the sauce. This version combines the richness of the beef with the distinct taste of tamarind, creating an exciting and mouthwatering flavor profile.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 3 dried guajillo chilies
• 2 dried chipotle chilies
• 1/4 cup tamarind paste
• 1 onion, quartered
• 5 garlic cloves
• 2 cups beef broth
• 1 tsp ground cumin
• 1 tsp oregano
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. Toast the guajillo and chipotle chilies in a dry skillet until aromatic, then soak them in hot water for 10 minutes.
2. Blend the soaked chilies with onion, garlic, tamarind paste, beef broth, cumin, oregano, and lime juice until smooth.
3. Season the beef with salt and pepper, then place it in the crockpot.
4. Pour the tamarind sauce over the beef and stir to coat.
5. Cook on low for 8 hours or until the beef is tender.
6. Shred the beef and return it to the sauce.

This tamarind-infused birria has a perfect balance of sweetness and tartness, making it a refreshing departure from traditional birria. It’s ideal for those who enjoy tangy flavors with a touch of heat.

Crockpot Birria with Coffee and Dark Chocolate

Inspired by mole, this birria recipe includes dark chocolate and coffee, creating a complex and deeply flavorful sauce. The bitterness from the coffee and the richness of the chocolate enhance the beef, resulting in a savory, slightly smoky dish.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 2 dried ancho chilies
• 2 dried pasilla chilies
• 1/2 cup brewed strong coffee
• 2 oz dark chocolate (70% cacao)
• 1 onion, quartered
• 6 garlic cloves
• 2 cups beef broth
• 1 tsp ground cumin
• 1 tsp cinnamon
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. Toast the ancho and pasilla chilies in a dry skillet until fragrant, then soak them in hot water for 10 minutes.
2. Blend the soaked chilies with onion, garlic, brewed coffee, dark chocolate, beef broth, cumin, cinnamon, and lime juice until smooth.
3. Season the beef with salt and pepper, then place it in the crockpot.
4. Pour the coffee-chocolate sauce over the beef and stir to combine.
5. Cook on low for 8 hours or until the beef is tender.
6. Shred the beef and mix it back into the sauce.

This birria recipe with coffee and dark chocolate provides a rich and complex flavor with earthy undertones. It’s a great option for anyone looking to experiment with new flavor combinations that are both comforting and bold.

Crockpot Birria with Citrus and Orange Zest

This birria recipe highlights the brightness of citrus with the addition of fresh orange zest and juice. The tanginess cuts through the richness of the beef, creating a refreshing and aromatic version of the traditional dish.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 2 dried guajillo chilies
• 1 dried ancho chili
• 1 orange, juiced and zested
• 1 onion, quartered
• 5 garlic cloves
• 1 cup beef broth
• 1 tsp ground cumin
• 1 tsp oregano
• Salt and pepper to taste

Instructions:

1. Toast the guajillo and ancho chilies in a dry skillet, then soak them in hot water for 10 minutes.
2. Blend the soaked chilies with onion, garlic, orange juice and zest, beef broth, cumin, oregano, and lime juice until smooth.
3. Season the beef with salt and pepper, then place it in the crockpot.
4. Pour the citrus sauce over the beef and stir to coat.
5. Cook on low for 8 hours or until the beef is tender.
6. Shred the beef and return it to the sauce.

The fresh citrus in this birria recipe adds a zesty, bright flavor that cuts through the savory richness of the dish, making it an ideal option for a more refreshing, aromatic take on birria. It’s perfect for a lighter but still flavorful meal.

Crockpot Birria with Bacon and Bourbon

For a bold and indulgent birria, this recipe incorporates crispy bacon and a splash of bourbon. The smoky flavor from the bacon and the subtle sweetness from the bourbon enhance the deep flavors of the beef and spices, making for a truly decadent meal.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 4 slices bacon, chopped
• 2 dried guajillo chilies
• 1 dried pasilla chili
• 1/4 cup bourbon
• 1 onion, quartered
• 5 garlic cloves
• 2 cups beef broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. Cook the chopped bacon in a skillet over medium heat until crispy. Set aside.
2. Toast the guajillo and pasilla chilies in a dry skillet, then soak them in hot water for 10 minutes.
3. Blend the soaked chilies with onion, garlic, bourbon, beef broth, cumin, smoked paprika, lime juice, and crispy bacon until smooth.
4. Season the beef with salt and pepper, then place it in the crockpot.
5. Pour the bourbon sauce over the beef and stir to coat.
6. Cook on low for 8 hours or until the beef is tender.
7. Shred the beef and mix it back into the sauce.

The combination of bacon and bourbon creates a rich, smoky flavor that makes this birria unforgettable. Serve it with tortillas or over rice for a luxurious, flavor-packed meal.

Note: More recipes are coming soon!