Name: Crock Pot Birria Tacos Recipe
Prep time: 20 min
Cook time: 8 h 30 min
Total time: 8 h 50 min
Cuisine: Mexican
Ingredients: 3 pounds beef chuck roast (cut into large chunks); 2 cups beef broth; 1 tablespoon apple cider vinegar; 3 dried guajillo chilies (stems and seeds removed); 2 dried ancho chilies (stems and seeds removed); 1 onion (quartered); 4 garlic cloves; 1 14.5 ounce can diced tomatoes; 1 tablespoon dried oregano; 2 teaspoons ground cumin; 2 bay leaves; 1 teaspoon salt; 1/2 teaspoon black pepper; Corn tortillas; Oil for frying; Cilantro and diced onion for garnish

Jump to Recipe

If you are looking to bring vibrant, bold flavors to your dinner table with minimal effort, then Crock Pot Birria Tacos are exactly what you need. This slow-cooked Mexican classic features tender, juicy beef infused with a rich, smoky sauce made from a blend of dried chilies, spices, and fresh ingredients. As the beef simmers gently in the crock pot, it transforms into melt-in-your-mouth perfection, ready to be folded into crispy, golden tortillas. Serving up Crock Pot Birria Tacos is more than just a meal – it’s a celebration of deep, satisfying flavors that will have everyone reaching for seconds.

Crock Pot Birria Tacos Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is essential for capturing the authentic taste and texture in Crock Pot Birria Tacos. Each component plays a vital role, from the spicy kick of the chilies to the hearty richness of slow-cooked beef, making this dish truly unforgettable.

3 pounds beef chuck roast: This cut becomes wonderfully tender and flavorful when slow-cooked.
3 dried guajillo chilies: Provide a smoky yet mild heat that’s signature to birria.
2 dried ancho chilies: Add a deep, fruity complexity and rich color to the sauce.
1 onion (quartered): Balances the spice with natural sweetness and depth.
4 garlic cloves: Give a fragrant punch that complements the chilies perfectly.
1 14.5-ounce can diced tomatoes: Adds acidity and body to the sauce.
2 cups beef broth: Keeps the beef moist and infuses it with savory flavor.
2 tablespoons apple cider vinegar: Brightens the sauce with a touch of tanginess.
1 tablespoon dried oregano: Brings an earthy herbal note.
2 teaspoons ground cumin: Adds warmth and depth.
2 bay leaves: Infuse subtle aromatic complexity.
1 teaspoon salt: Enhances all the natural flavors.
1/2 teaspoon black pepper: Provides just enough heat to round out the dish.
Corn tortillas: The perfect vessel for soaking up the delicious birria juices.
Oil for frying: Crisp up the tacos for that unbeatable texture contrast.
Cilantro and diced onion for garnish: Fresh and bright toppings that balance richness.

How to Make Crock Pot Birria Tacos

Step 1: Prepare the Chili Sauce

Begin by soaking the dried guajillo and ancho chilies in hot water for 15 minutes to soften their skins. Then blend them together with the quartered onion, garlic cloves, and canned diced tomatoes until you have a smooth, vibrant chili sauce. This blend is the heart of your birria, delivering layers of smoky, tangy, and mildly spicy flavors.

Step 2: Assemble in the Crock Pot

Place the chunks of beef chuck roast in the crock pot, then pour the freshly blended chili sauce over the meat. Add beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and pepper to round out the flavor profile. This slow cooker assembly ensures all the spices gently permeate the beef, making every bite full of rich and savory goodness.

Step 3: Cook Low and Slow

Set your crock pot to low and cook the beef for 8 to 10 hours, allowing the meat to become incredibly tender and almost shreddable. This low and slow cooking process is key to developing the deep, complex taste that makes Crock Pot Birria Tacos so addictive.

Step 4: Shred and Mix with Sauce

Once cooked, shred the beef right in the crock pot and mix it thoroughly with the sauce to coat every piece in the delicious, flavorful juices. This step ensures each taco will be bursting with that signature birria taste.

Step 5: Crisp the Tortillas

Heat oil in a skillet, then dip each corn tortilla into the top layer of fat from the birria broth—this imparts incredible flavor and helps the tortillas crisp up beautifully. Fry the tortillas until golden brown on both sides for a texture contrast that is truly delightful.

Step 6: Assemble and Fry the Tacos

Fill each fried tortilla with the shredded beef mixture, fold it over, and fry again briefly until the taco shell is extra crispy and ready to eat. This double-frying technique is what makes Crock Pot Birria Tacos stand out with their irresistible crunch.

Step 7: Serve with Broth for Dipping

Don’t forget to serve your tacos alongside a small bowl of the reserved birria broth for dipping, plus fresh cilantro and diced onion to sprinkle on top. This added touch takes your meal to the next level of authentic taco experience.

How to Serve Crock Pot Birria Tacos

Garnishes

Fresh garnishes like chopped cilantro and finely diced onions are indispensable—they brighten the rich, slow-cooked beef with a fresh, herbal lift and add a pleasant crunch that balances the taco beautifully.

Side Dishes

Consider pairing your tacos with simple yet complementary sides such as Mexican rice, refried beans, or a crisp cabbage slaw. These options add both variety and texture without overshadowing the star: the flavorful birria meat.

Creative Ways to Present

For a fun twist, try serving your Crock Pot Birria Tacos as mini taco sliders with toothpicks for parties or gatherings. You could also create birria taco bowls by layering the shredded beef, broth, and toppings over rice for a hearty, comforting one-dish meal.

Make Ahead and Storage

Storing Leftovers

Leftover birria beef and broth keep wonderfully refrigerated for up to 3 days. Store them separately in airtight containers for the best texture and flavor retention so you can enjoy Crock Pot Birria Tacos anytime.

Freezing

You can freeze cooked birria beef and broth for up to 3 months. Just cool everything completely before transferring to freezer-safe bags or containers, then thaw overnight in the refrigerator before reheating.

Reheating

Reheat your birria beef gently in a saucepan over low heat, adding a splash of broth to keep the meat moist. For tortillas, briefly warm on a skillet or in the oven to regain their crispness.

FAQs

What cut of beef is best for Crock Pot Birria Tacos?

Beef chuck roast is ideal because it becomes tender and flavorful after slow cooking, perfect for shredding and soaking up the birria sauce.

Can I make Crock Pot Birria Tacos spicier?

Absolutely! Adding extra dried chilies or a pinch of cayenne pepper to the sauce will increase the heat without compromising the flavor balance.

Is it necessary to fry the tortillas twice?

While you can skip the second fry, double frying the tacos gives them an unbeatable crispy texture and helps seal in the juicy beef, creating the authentic birria taco experience.

Can I use fresh chilies instead of dried?

Dried chilies are preferred for their depth of flavor. Fresh chilies won’t replicate the smoky, rich taste but can be used if necessary, adjusting quantities for heat levels.

How do I serve the broth that comes with Crock Pot Birria Tacos?

The broth, or consomé, is served on the side in small bowls for dipping each taco, adding an extra burst of flavor and moisture with every bite.

Final Thoughts

There’s nothing quite like the joy of pulling tender, spiced beef from the crock pot and rolling it into crispy, golden tortillas to make Crock Pot Birria Tacos at home. This recipe brings all the comforting warmth and bold flavors of traditional birria into an easy, slow cooker format that’s perfect for busy days or casual get-togethers. Trust me, once you try these tacos, they’ll become a staple in your meal rotation and a favorite everyone asks for time and again.

Crock Pot Birria Tacos Recipe

★★★★★

5.2 from 21 reviews

Author: Ella
Total Time: 8 hours 50 minutes
Yield: 8–10 tacos 1x
Diet: Halal

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Description

These Crock Pot Birria Tacos are a flavorful and tender Mexican dish made by slow-cooking beef chuck roast in a rich, spiced chili sauce. Served in crispy corn tortillas and garnished with fresh cilantro and diced onion, these tacos are perfect for a cozy meal and come with a flavorful broth for dipping.

Instructions

Prepare the chili sauce: Soak the dried guajillo and ancho chilies in hot water for 15 minutes until softened. Then blend the soaked chilies with the quartered onion, garlic cloves, and canned diced tomatoes until you get a smooth sauce.
Layer ingredients in crockpot: Place the beef chuck roast chunks into the crockpot. Pour the blended chili sauce over the beef. Add the beef broth, apple cider vinegar, dried oregano, ground cumin, bay leaves, salt, and black pepper to the crockpot.
Cook the beef: Set the crockpot to low and cook for 8 to 10 hours until the beef becomes tender and easily shredded.
Shred and mix beef: Remove the beef from the crockpot and shred it using two forks. Mix the shredded beef thoroughly with the cooking sauce to absorb the flavors.
Prepare tortillas: Heat oil in a skillet over medium heat. Dip each corn tortilla in the fat layer on top of the broth from the crockpot to absorb flavor, then fry the tortilla until it’s crispy on both sides.
Assemble and fry tacos: Fill the fried tortillas with the shredded beef mixture. Fold them and fry again in the skillet until the tacos are crispy and golden.
Serve: Serve the birria tacos hot with additional broth from the crockpot for dipping, garnished with fresh cilantro and diced onion for added flavor.

Notes

For extra smoky flavor, you can char the chilies lightly before soaking them.
The dipping broth, also known as consommé, is rich and flavorful; don’t skip serving it alongside the tacos.
If you prefer less spice, reduce the amount of dried chilies or remove all seeds before soaking.
These tacos can be made a day ahead; flavors deepen after resting overnight.
Use fresh corn tortillas for best texture and flavor.
Leftover birria can be refrigerated for up to 3 days or frozen for longer storage.

Prep Time: 20 minutes
Cook Time: 8 hours 30 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican