22 Mouthwatering Crockpot Birria Recipes for Every Taste

If there’s one dish that perfectly captures the essence of Mexican comfort food, it’s birria.

Traditionally slow-cooked, richly spiced, and bursting with bold flavors, birria has become a favorite for tacos, bowls, and hearty stews.

With the convenience of a crockpot, you can now enjoy this classic dish without spending hours in the kitchen.

Whether you’re craving beef, pork, chicken, lamb, or even plant-based alternatives, these 22 crockpot birria recipes bring something delicious for everyone.

From smoky chipotle beef to vegan jackfruit birria, you’ll find a recipe to satisfy every craving and occasion.

Slow-cooked in aromatic chili sauces, these recipes are perfect for family dinners, meal prep, or impressing friends at your next gathering.

Each recipe focuses on tender, melt-in-your-mouth meat or plant-based alternatives, infused with the rich, smoky, and spicy flavors that birria is famous for.

22 Mouthwatering Crockpot Birria Recipes for Every Taste

Whether you’re a seasoned home cook or just starting to explore Mexican cuisine, these 22 crockpot birria recipes offer a world of flavor and variety.

From hearty beef and pork options to creative plant-based alternatives, there’s a recipe for every taste and occasion.

Slow-cooked, tender, and richly spiced, each birria recipe is perfect for tacos, bowls, or a comforting meal straight from the crockpot.

Explore, experiment, and savor the bold, smoky flavors of birria in the easiest way possible—thanks to your trusty crockpot!

Traditional Beef Crockpot Birria

This classic beef birria brings the authentic flavors of Jalisco, Mexico, to your slow cooker.

Tender, flavorful beef is simmered in a rich, aromatic adobo sauce made with dried chilies and spices. Perfect for tacos, bowls, or simply enjoying as a stew.

Ingredients:

• 3 lbs beef chuck roast, cut into large chunks
• 5 dried guajillo chilies, stemmed and seeded
• 3 dried ancho chilies, stemmed and seeded
• 3 dried pasilla chilies, stemmed and seeded
• 4 cloves garlic
• 1 medium white onion, quartered
• 2 medium tomatoes, roasted
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 2 bay leaves
• 4 cups beef broth
• 2 tbsp apple cider vinegar
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Corn tortillas (for serving)

Instructions:

1. Toast the dried chilies in a dry skillet over medium heat for 1–2 minutes, just until fragrant. Soak them in hot water for 20 minutes.
2. In a blender, combine the soaked chilies, garlic, roasted tomatoes, onion, oregano, cumin, smoked paprika, cinnamon, vinegar, and a little beef broth. Blend until smooth to make the adobo sauce.
3. Season the beef chunks generously with salt and pepper. Place them in the crockpot and pour the adobo sauce over the meat. Add the remaining beef broth and bay leaves.
4. Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
5. Remove the beef and shred it. Return the shredded meat to the crockpot and stir to coat with the sauce.
6. Serve hot with warm corn tortillas and garnish with fresh cilantro. Optional: Add diced onions, lime wedges, and salsa for a traditional touch.

This traditional beef birria is deeply rich in flavor, with tender, melt-in-your-mouth beef.

Perfect for tacos, bowls, or enjoying straight from the crockpot, it captures the essence of Mexican comfort food effortlessly.

Lamb Crockpot Birria with Spices

A succulent variation on classic birria, using lamb shoulder and a blend of warming spices.

This recipe delivers a slightly gamier, deeply aromatic dish ideal for cozy dinners.

Ingredients:

• 3 lbs lamb shoulder, cut into chunks
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried chipotle chilies, stemmed and seeded
• 2 dried pasilla chilies, stemmed and seeded
• 4 cloves garlic
• 1 medium onion, roughly chopped
• 2 medium tomatoes, roasted
• 2 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 2 bay leaves
• 4 cups beef or lamb broth
• 2 tbsp red wine vinegar
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Flour or corn tortillas

Instructions:

1. Toast the dried chilies in a skillet for 1–2 minutes, then soak them in hot water for 15–20 minutes.
2. Blend the soaked chilies, garlic, roasted tomatoes, onion, thyme, smoked paprika, cloves, allspice, and red wine vinegar with a bit of broth until smooth.
3. Season the lamb chunks with salt and pepper and place them in the crockpot. Pour the chili-adobo mixture over the meat and add remaining broth and bay leaves.
4. Cook on low for 8–10 hours until the lamb is extremely tender and shreddable.
5. Shred the meat and mix it back into the sauce. Serve with warm tortillas and sprinkle with fresh parsley.

The lamb version of birria is aromatic and hearty, perfect for those who enjoy a richer, gamier flavor.

It makes a satisfying meal for gatherings or a slow-cooked weeknight dinner.

Chicken Crockpot Birria with Mild Heat

A lighter, quicker birria option using chicken thighs.

This version has a milder spice profile but retains the rich, smoky flavors of traditional birria, perfect for weeknight meals.

Ingredients:

• 3 lbs boneless, skinless chicken thighs
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 3 cloves garlic
• 1 medium onion, quartered
• 2 medium tomatoes, roasted
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for mild heat)
• 2 bay leaves
• 3 cups chicken broth
• 2 tbsp apple cider vinegar
• Salt and pepper, to taste
• Fresh cilantro and lime wedges (for garnish)
• Corn tortillas

Instructions:

1. Toast the dried chilies lightly in a skillet and soak in hot water for 15 minutes.
2. Blend chilies, garlic, roasted tomatoes, onion, oregano, cumin, smoked paprika, cayenne, and vinegar with a bit of broth until smooth.
3. Season the chicken thighs with salt and pepper and place in the crockpot. Pour the blended sauce over the chicken and add remaining chicken broth and bay leaves.
4. Cover and cook on low for 6–7 hours, or until chicken is tender and shreddable.
5. Shred the chicken and stir it into the sauce. Serve in tortillas with cilantro, lime, and optional diced onions.

This chicken birria is perfect for a lighter, quicker version of the traditional dish.

The tender, flavorful chicken absorbs the smoky, aromatic sauce beautifully, making it ideal for tacos or a comforting bowl of birria.

Pork Crockpot Birria with Rich Adobo

This pork birria is juicy, tender, and packed with deep flavors.

Slow-cooked pork shoulder soaks up a smoky, spicy adobo sauce, perfect for tacos, tortas, or even a comforting stew.

Ingredients:

• 3 lbs pork shoulder, cut into large chunks
• 5 dried guajillo chilies, stemmed and seeded
• 3 dried pasilla chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 4 cloves garlic
• 1 medium onion, quartered
• 2 medium tomatoes, roasted
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cloves
• 2 bay leaves
• 4 cups chicken or pork broth
• 2 tbsp apple cider vinegar
• Salt and black pepper, to taste
• Fresh cilantro and diced onions (for garnish)
• Warm corn tortillas

Instructions:

1. Toast the dried chilies in a dry skillet for 1–2 minutes until fragrant. Soak them in hot water for 20 minutes.
2. Blend the soaked chilies, garlic, roasted tomatoes, onion, oregano, cumin, smoked paprika, cloves, and vinegar with a little broth until smooth.
3. Season the pork chunks with salt and pepper. Place them in the crockpot and pour the adobo sauce over the meat. Add the remaining broth and bay leaves.
4. Cook on low for 8–10 hours until the pork is tender and easily shredded.
5. Shred the pork and mix it back into the sauce. Serve hot with tortillas, garnished with fresh cilantro and diced onions.

This pork birria is rich, smoky, and full of depth.

The tender pork absorbs the adobo sauce perfectly, making it ideal for tacos or a hearty bowl of birria consommé.

Jackfruit Crockpot Vegan Birria

A vegan twist on traditional birria, using young green jackfruit for a meaty texture.

This plant-based version captures the smoky, spicy essence of birria, making it perfect for vegan tacos or bowls.

Ingredients:

• 3 cans young green jackfruit in water, drained and shredded
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 3 cloves garlic
• 1 medium onion, quartered
• 2 medium tomatoes, roasted
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (optional)
• 2 bay leaves
• 3 cups vegetable broth
• 2 tbsp apple cider vinegar
• Salt and black pepper, to taste
• Fresh cilantro, lime wedges, and corn tortillas

Instructions:

1. Toast the dried chilies in a skillet for 1–2 minutes, then soak in hot water for 15 minutes.
2. Blend the chilies, garlic, roasted tomatoes, onion, smoked paprika, oregano, cumin, and vinegar with a little broth until smooth.
3. Place the shredded jackfruit in the crockpot and pour the chili sauce over it. Add remaining broth and bay leaves.
4. Cook on low for 4–5 hours, stirring occasionally, until jackfruit is tender and infused with flavor.
5. Serve in tortillas or bowls, garnished with fresh cilantro and a squeeze of lime.

This vegan jackfruit birria is smoky, savory, and incredibly satisfying.

The jackfruit absorbs the spicy sauce perfectly, offering a plant-based alternative that rivals the traditional meat version.

Seafood Crockpot Birria with Shrimp and Fish

A coastal twist on birria, featuring shrimp and firm white fish cooked in a mildly spiced adobo sauce.

Quick, flavorful, and perfect for seafood lovers craving a comforting Mexican-inspired dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb firm white fish (like cod or tilapia), cut into chunks
• 3 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 3 cloves garlic
• 1 medium onion, quartered
• 2 medium tomatoes, roasted
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 2 cups seafood or fish broth
• 1 tbsp lime juice
• Salt and black pepper, to taste
• Fresh cilantro and lime wedges
• Warm tortillas or rice

Instructions:

1. Toast the dried chilies for 1–2 minutes in a dry skillet, then soak in hot water for 10–15 minutes.
2. Blend the chilies, garlic, roasted tomatoes, onion, smoked paprika, oregano, cumin, and a little broth until smooth.
3. Pour the sauce and remaining broth into the crockpot. Bring to low heat and let simmer for 1–2 hours.
4. Add the shrimp and fish in the last 20–30 minutes of cooking. Cook until the seafood is just done and tender.
5. Stir in lime juice and adjust seasoning. Serve in tortillas or over rice, garnished with fresh cilantro.

This seafood birria is delicate yet flavorful, with tender shrimp and fish soaking up the smoky, spiced sauce.

It’s a perfect, lighter alternative to traditional birria, ideal for seafood lovers looking for a unique slow-cooker recipe.

Chipotle Beef Crockpot Birria

This birria version uses chipotle peppers to add a smoky, slightly spicy depth to tender beef.

Perfect for hearty tacos or bowls with a rich, flavorful consommé.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 4 dried guajillo chilies, stemmed and seeded
• 2 chipotle peppers in adobo
• 3 cloves garlic
• 1 medium onion, quartered
• 2 medium tomatoes, roasted
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 bay leaves
• 4 cups beef broth
• 2 tbsp apple cider vinegar
• Salt and black pepper
• Fresh cilantro and lime wedges
• Corn tortillas

Instructions:

1. Toast dried chilies lightly and soak in hot water for 20 minutes.
2. Blend soaked chilies, chipotles, garlic, roasted tomatoes, onion, cumin, paprika, oregano, and vinegar with some broth until smooth.
3. Place beef in the crockpot, pour sauce over it, add remaining broth and bay leaves.
4. Cook on low 8–10 hours until beef is tender and shreddable.
5. Shred beef, return to sauce, and serve with tortillas, cilantro, and lime.

Smoky, spicy, and deeply flavorful, this chipotle birria is perfect for those who enjoy a little heat with tender beef.

Chicken and Chorizo Crockpot Birria

A fusion birria that combines tender chicken thighs with spicy chorizo, creating a rich, hearty flavor that works well in tacos or bowls.

Ingredients:

• 2 lbs boneless chicken thighs
• 8 oz Mexican chorizo, casing removed
• 4 dried guajillo chilies, stemmed and seeded
• 3 cloves garlic
• 1 medium onion
• 2 medium tomatoes, roasted
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 bay leaves
• 3 cups chicken broth
• 1 tbsp apple cider vinegar
• Salt and pepper
• Corn tortillas, fresh cilantro

Instructions:

1. Toast and soak chilies for 15–20 minutes.
2. Blend chilies, garlic, roasted tomatoes, onion, spices, and vinegar with some broth.
3. Place chicken and chorizo in the crockpot, pour sauce, add remaining broth and bay leaves.
4. Cook low 6–7 hours until chicken is tender.
5. Shred chicken, mix with chorizo and sauce, serve with tortillas and cilantro.

This birria brings a bold, savory twist with chorizo’s richness complementing tender chicken, perfect for tacos with depth of flavor.

Mushroom and Lentil Crockpot Birria (Vegan)

A plant-based birria packed with umami from mushrooms and protein-rich lentils. A hearty, comforting vegan option for slow-cooker meals.

Ingredients:

• 2 cups cooked lentils
• 2 cups chopped mushrooms
• 4 dried guajillo chilies, stemmed and seeded
• 2 cloves garlic
• 1 medium onion
• 2 medium tomatoes, roasted
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp dried oregano
• 2 cups vegetable broth
• 1 tbsp apple cider vinegar
• Salt and pepper
• Fresh cilantro and lime

Instructions:

1. Toast and soak chilies, then blend with garlic, tomatoes, onion, spices, vinegar, and some broth.
2. Place mushrooms and lentils in the crockpot, pour sauce, add remaining broth.
3. Cook low 4–5 hours until mushrooms are tender.
4. Serve garnished with cilantro and lime, in tortillas or bowls.

This vegan birria is smoky, savory, and satisfying, offering a plant-based alternative with rich flavors and hearty texture.

Pork and Pineapple Crockpot Birria

A sweet-and-savory twist on birria, combining tender pork with pineapple for a tropical flavor that pairs beautifully with traditional Mexican spices.

Ingredients:

• 3 lbs pork shoulder, cut into chunks
• 1 cup fresh pineapple, chopped
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 3 cloves garlic
• 1 medium onion
• 2 medium tomatoes, roasted
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 bay leaves
• 4 cups chicken broth
• 2 tbsp apple cider vinegar
• Salt and pepper
• Fresh cilantro

Instructions:

1. Toast and soak chilies, blend with garlic, roasted tomatoes, onion, spices, vinegar, and some broth.
2. Place pork and pineapple in crockpot, pour sauce, add remaining broth and bay leaves.
3. Cook low 8–10 hours until pork is tender.
4. Shred pork, mix with sauce, serve garnished with cilantro.

The pineapple adds a subtle sweetness to the rich, spicy pork, creating a birria with a unique tropical twist.

Turkey Crockpot Birria

A lighter take on traditional birria, using turkey thighs for a lean protein option while keeping the rich, smoky flavors intact.

Ingredients:

• 3 lbs turkey thighs, bone-in or boneless
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried pasilla chilies
• 3 cloves garlic
• 1 medium onion
• 2 medium tomatoes, roasted
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp oregano
• 2 bay leaves
• 4 cups chicken broth
• 2 tbsp apple cider vinegar
• Salt and pepper
• Fresh cilantro, lime

Instructions:

1. Toast and soak chilies, blend with garlic, roasted tomatoes, onion, spices, vinegar, and some broth.
2. Place turkey in crockpot, pour sauce, add remaining broth and bay leaves.
3. Cook low 6–8 hours until turkey is tender.
4. Shred meat, return to sauce, serve with tortillas, cilantro, and lime.

This turkey birria is lighter yet deeply flavorful, perfect for those seeking a leaner protein without sacrificing the smoky richness of birria.

Short Rib Crockpot Birria

Rich, decadent, and melt-in-your-mouth, short rib birria offers a luxurious version of the classic, slow-cooked to perfection in a smoky adobo sauce.

Ingredients:

• 3 lbs beef short ribs
• 5 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies
• 3 cloves garlic
• 1 medium onion
• 2 medium tomatoes, roasted
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp oregano
• 2 bay leaves
• 4 cups beef broth
• 2 tbsp apple cider vinegar
• Salt and pepper
• Fresh cilantro and lime

Instructions:

1. Toast and soak chilies, blend with garlic, roasted tomatoes, onion, spices, vinegar, and some broth.
2. Place short ribs in the crockpot, pour sauce, add remaining broth and bay leaves.
3. Cook low 8–10 hours until ribs are tender and falling off the bone.
4. Remove meat, shred, mix back into sauce, serve with tortillas and garnish.

Short rib birria is indulgent and flavorful, perfect for special occasions or when you want a deeply satisfying, melt-in-your-mouth experience.

Barbacoa-Style Beef Crockpot Birria

This version of birria combines the flavors of traditional barbacoa, slow-cooking beef with smoky chilies and aromatic spices for a rich, tender result.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried pasilla chilies
• 2 cloves garlic
• 1 medium onion, quartered
• 2 medium tomatoes, roasted
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 bay leaves
• 4 cups beef broth
• 2 tbsp apple cider vinegar
• Salt and pepper
• Fresh cilantro and lime
• Corn tortillas

Instructions:

1. Toast and soak chilies for 15–20 minutes.
2. Blend chilies, garlic, roasted tomatoes, onion, cumin, paprika, oregano, and vinegar with some broth until smooth.
3. Place beef in crockpot, pour sauce, add remaining broth and bay leaves.
4. Cook low 8–10 hours until beef is tender.
5. Shred beef, mix with sauce, serve garnished with cilantro and lime.

Barbacoa-style birria is smoky and robust, perfect for tacos, tortas, or a hearty bowl of consommé.

Spicy Lamb and Poblano Crockpot Birria

Lamb combined with poblano peppers creates a slightly spicy, smoky birria perfect for adventurous palates.

Ingredients:

• 3 lbs lamb shoulder, cut into chunks
• 2 dried guajillo chilies
• 2 dried ancho chilies
• 2 roasted poblano peppers
• 3 cloves garlic
• 1 medium onion
• 2 medium tomatoes, roasted
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 bay leaves
• 4 cups beef or lamb broth
• 2 tbsp red wine vinegar
• Salt and pepper
• Fresh cilantro

Instructions:

1. Toast and soak dried chilies for 15 minutes.
2. Blend chilies, garlic, roasted tomatoes, onion, poblano, spices, and vinegar with a little broth.
3. Place lamb in crockpot, pour sauce, add remaining broth and bay leaves.
4. Cook low 8–10 hours until lamb is tender.
5. Shred lamb, mix with sauce, and serve with cilantro.

The smoky poblano and tender lamb make this birria rich and flavorful, perfect for tacos or a comforting stew.

Duck Crockpot Birria

A luxurious birria using duck legs, slow-cooked in a rich chili sauce for an indulgent, gamey twist.

Ingredients:

• 3 lbs duck legs
• 4 dried guajillo chilies
• 2 dried pasilla chilies
• 3 cloves garlic
• 1 medium onion
• 2 medium tomatoes, roasted
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 bay leaves
• 4 cups chicken or duck broth
• 2 tbsp apple cider vinegar
• Salt and pepper
• Fresh cilantro

Instructions:

1. Toast and soak chilies for 15–20 minutes.
2. Blend chilies, garlic, roasted tomatoes, onion, and spices with some broth.
3. Place duck in crockpot, pour sauce, add remaining broth and bay leaves.
4. Cook low 8–10 hours until duck is tender.
5. Shred meat, stir back into sauce, serve with cilantro.

Duck birria is rich and decadent, perfect for special occasions or when craving something luxurious.

Vegetarian Sweet Potato and Black Bean Birria

A hearty, plant-based birria using sweet potatoes and black beans with a smoky chili sauce.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 cups black beans, cooked
• 4 dried guajillo chilies
• 2 cloves garlic
• 1 medium onion
• 2 medium tomatoes, roasted
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 cups vegetable broth
• 1 tbsp apple cider vinegar
• Salt and pepper
• Fresh cilantro and lime

Instructions:

1. Toast and soak chilies for 15 minutes.
2. Blend chilies, garlic, roasted tomatoes, onion, and spices with some broth.
3. Place sweet potatoes and beans in crockpot, pour sauce, add remaining broth.
4. Cook low 4–5 hours until sweet potatoes are tender.
5. Serve with tortillas or over rice, garnished with cilantro and lime.

This vegetarian birria is smoky, hearty, and perfect for anyone seeking a plant-based option.

Venison Crockpot Birria

A gamey twist on birria using venison, slow-cooked in a rich adobo sauce for bold, savory flavors.

Ingredients:

• 3 lbs venison shoulder, cut into chunks
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 3 cloves garlic
• 1 medium onion
• 2 medium tomatoes, roasted
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 bay leaves
• 4 cups beef broth
• 2 tbsp apple cider vinegar
• Salt and pepper
• Fresh cilantro

Instructions:

1. Toast and soak dried chilies for 15 minutes.
2. Blend chilies, garlic, roasted tomatoes, onion, and spices with some broth.
3. Place venison in crockpot, pour sauce, add remaining broth and bay leaves.
4. Cook low 8–10 hours until venison is tender.
5. Shred venison, mix back into sauce, serve with tortillas or rice.

Venison birria offers bold, rich flavors and is perfect for those looking for a hearty, gamey alternative to traditional beef.

Pork and Mole Crockpot Birria

A fusion birria using mole sauce for a complex, slightly chocolatey flavor with tender pork.

Ingredients:

• 3 lbs pork shoulder, cut into chunks
• 1 cup prepared mole sauce
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 3 cloves garlic
• 1 medium onion
• 2 medium tomatoes, roasted
• 2 cups chicken broth
• 2 bay leaves
• Salt and pepper
• Fresh cilantro and lime

Instructions:

1. Toast and soak dried chilies, then blend with garlic, roasted tomatoes, onion, and a little broth.
2. Place pork in crockpot, add mole sauce, chili sauce, remaining broth, and bay leaves.
3. Cook low 8–10 hours until pork is tender.
4. Shred pork, stir into sauce, serve with tortillas or rice, garnished with cilantro and lime.

Mole birria combines sweet, spicy, and savory flavors for a complex, indulgent dish, perfect for special occasions or a flavor-packed weeknight dinner.

Turkey and Ancho-Chipotle Crockpot Birria

A smoky, slightly spicy birria using turkey thighs and a combination of ancho and chipotle chilies for deep, layered flavor.

Ingredients:

• 3 lbs turkey thighs, bone-in or boneless
• 2 dried ancho chilies, stemmed and seeded
• 2 dried guajillo chilies, stemmed and seeded
• 2 chipotle peppers in adobo
• 3 cloves garlic
• 1 medium onion, quartered
• 2 medium tomatoes, roasted
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 bay leaves
• 4 cups chicken broth
• 2 tbsp apple cider vinegar
• Salt and pepper
• Fresh cilantro and lime wedges

Instructions:

1. Toast dried chilies lightly and soak in hot water for 15–20 minutes.
2. Blend soaked chilies, chipotle, garlic, roasted tomatoes, onion, spices, and vinegar with some broth until smooth.
3. Place turkey in crockpot, pour sauce, add remaining broth and bay leaves.
4. Cook low 6–8 hours until turkey is tender.
5. Shred meat, stir back into sauce, serve with tortillas, cilantro, and lime.

This turkey birria is smoky, slightly spicy, and deeply flavorful—a leaner protein alternative that still delivers authentic birria richness.

Jackfruit and Mushroom Crockpot Birria (Vegan)

A plant-based birria combining shredded jackfruit and mushrooms for meaty texture and savory depth, perfect for vegan tacos or bowls.

Ingredients:

• 3 cans young green jackfruit in water, drained and shredded
• 2 cups chopped mushrooms
• 4 dried guajillo chilies, stemmed and seeded
• 3 cloves garlic
• 1 medium onion, quartered
• 2 medium tomatoes, roasted
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp dried oregano
• 2 cups vegetable broth
• 1 tbsp apple cider vinegar
• Salt and pepper
• Fresh cilantro and lime

Instructions:

1. Toast and soak chilies for 15 minutes.
2. Blend chilies, garlic, roasted tomatoes, onion, spices, vinegar, and some broth until smooth.
3. Place jackfruit and mushrooms in crockpot, pour sauce, add remaining broth.
4. Cook low 4–5 hours until mushrooms are tender and jackfruit absorbs the flavors.
5. Serve in tortillas or bowls with cilantro and lime.

This vegan birria is smoky, hearty, and satisfying, offering a rich, plant-based alternative that mimics traditional birria textures and flavors.

Pork Carnitas-Style Crockpot Birria

A fusion birria combining tender pork shoulder with the flavors of carnitas for crispy edges and rich, spicy sauce.

Ingredients:

• 3 lbs pork shoulder, cut into chunks
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies
• 3 cloves garlic
• 1 medium onion
• 2 medium tomatoes, roasted
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 bay leaves
• 4 cups chicken broth
• 2 tbsp apple cider vinegar
• Salt and pepper
• Fresh cilantro and diced onions

Instructions:

1. Toast and soak dried chilies for 15–20 minutes.
2. Blend chilies, garlic, roasted tomatoes, onion, and spices with some broth until smooth.
3. Place pork in crockpot, pour sauce, add remaining broth and bay leaves.
4. Cook low 8–10 hours until pork is tender, then shred.
5. Optional: Crisp shredded pork in a skillet for carnitas-style edges. Serve with tortillas, cilantro, and diced onions.

Carnitas-style birria combines the best of both worlds—tender, slow-cooked pork with crispy, flavorful edges for tacos or bowls.

Seafood and Chorizo Crockpot Birria

A unique birria featuring shrimp, firm white fish, and chorizo for a smoky, slightly spicy seafood twist.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb firm white fish (cod, tilapia), cut into chunks
• 6 oz Mexican chorizo, casing removed
• 3 dried guajillo chilies
• 2 dried ancho chilies
• 3 cloves garlic
• 1 medium onion
• 2 medium tomatoes, roasted
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 cups seafood or chicken broth
• 1 tbsp lime juice
• Salt and pepper
• Fresh cilantro

Instructions:

1. Toast and soak dried chilies for 10–15 minutes.
2. Blend chilies, garlic, roasted tomatoes, onion, and spices with a little broth until smooth.
3. Pour sauce and remaining broth into crockpot, add chorizo, cook low 1–2 hours.
4. Add shrimp and fish in last 20–30 minutes until just cooked.
5. Stir in lime juice and serve with cilantro and tortillas or rice.

This seafood birria is smoky, flavorful, and slightly spicy, combining tender shrimp, flaky fish, and savory chorizo for a unique coastal birria experience.