Name: Crock Pot Birria Tacos Recipe
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: Mexican
Ingredients: 3 pounds beef chuck roast, cut into large chunks; 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; 2 cups beef broth; 2 tablespoons apple cider vinegar; 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 there’s one dish that can truly bring a crowd together around the table, it’s Crock Pot Birria Tacos. Just imagine slow-braised, melt-in-your-mouth beef, infused with smoky dried chilies, aromatic spices, and the rich essence that only hours in a crock pot can deliver. These golden, crispy tacos, dipped lovingly in a deeply flavorful broth, blend irresistible textures and bold tastes into every bite. Whether you’re serving dinner for friends or simply treating yourself, Crock Pot Birria Tacos shine as a celebration of vibrant Mexican flavor—get ready to savor every last morsel!

Crock Pot Birria Tacos Recipe - Recipe Image

Ingredients You’ll Need

This beautiful recipe turns simple pantry and fridge staples into a knock-your-socks-off feast. Each ingredient plays an essential role, building layers of savory, spicy, tangy, and herbaceous character into the finished tacos. Don’t skip a thing: they all add magic!

Beef chuck roast (3 pounds): The star of the show—marbled and rich, it becomes fall-apart tender after hours of gentle simmering.
Dried guajillo chilies (3): These give a subtle heat and a gorgeous brick-red hue; soak to soften and release their flavor.
Dried ancho chilies (2): They bring a smoky, fruity depth that makes the birria unforgettable.
Onion (1, quartered): Adds natural sweetness, softening into the base of the sauce.
Garlic cloves (4): A must for savory warmth; more cloves = more comfort.
Diced tomatoes (1 14.5 oz can): These meld everything together with natural acidity and umami.
Beef broth (2 cups): The secret to a savory, irresistible consomé for dipping. Use a good quality broth for maximum flavor.
Apple cider vinegar (2 tbsp): Brightens up the rich flavors and helps tenderize the beef.
Dried oregano (1 tbsp): Earthy, aromatic, and key to that classic Mexican flavor.
Ground cumin (2 tsp): Toasty and warm—it pairs beautifully with the chilies.
Bay leaves (2): Infuse a quiet backbone of herby flavor in the stew.
Salt (1 tsp): Just the right amount to make all those flavors sing.
Black pepper (1/2 tsp): For balance and a mild kick.
Corn tortillas: Choose soft, fresh ones for maximum taco satisfaction.
Oil for frying: Crisp up those tortillas to golden perfection (neutral oils like canola or vegetable work best).
Cilantro and diced onion for garnish: Sprinkle on these fresh finishing touches just before serving.

How to Make Crock Pot Birria Tacos

Step 1: Prepare and Soak the Chilies

Start by removing the stems and seeds from the guajillo and ancho chilies. Place the chilies in a bowl, pour hot water over them, and let them soak for about 15 minutes. This simple step softens the chilies and helps them blend perfectly into the sauce, infusing your beef with layers of deep, nuanced flavor.

Step 2: Blend the Sauce

After the chilies are softened, transfer them to a blender along with the quartered onion, garlic cloves, and canned diced tomatoes. Blend until completely smooth. This aromatic, vibrant mixture is the heart of the Crock Pot Birria Tacos—it will coat your beef and soak into every tender bite.

Step 3: Layer Everything in the Slow Cooker

Arrange the beef chunks snugly in your crock pot. Pour that spicy, tomato-rich chili sauce over the top, ensuring every piece is covered. Add the beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and pepper. Gently stir so all the flavors marry as they cook together into mouthwatering perfection.

Step 4: Slow Cook Until Fork-Tender

Cover and set your crock pot on low. Let it work its magic for 8 to 10 hours, until the beef is irresistibly tender and shreddable. This is where the magic happens—the long, slow simmer breaks down the beef’s tough fibers into silky, saucy shreds that melt in your mouth.

Step 5: Shred the Beef

Use a slotted spoon to lift the beef out onto a cutting board. Shred it with two forks, then return it to the pot, stirring it through the sauce so every piece is juicy and deeply flavored. Let it soak for a few minutes to become extra luscious.

Step 6: Crisp the Tortillas

Heat a bit of oil in a skillet. Skim the fat from the top of the crock pot broth and dip each tortilla into the fat—this gives them color and flavor when fried. Fry the tortillas in the skillet until golden and slightly crispy on both sides. Don’t rush this step—the crunchy texture is absolutely key to great Crock Pot Birria Tacos.

Step 7: Fill, Fold, and Fry

Spoon the juicy shredded beef onto each fried tortilla, fold them, and fry once more, pressing gently until they’re golden, crispy, and ready to devour. This double-fry transforms the humble tortilla into a flavor-packed, crispy shell—the signature of a perfect birria taco.

Step 8: Serve with Consomé and Toppings

Ladle some of the broth from the crock pot into small bowls for dipping. Garnish your Crock Pot Birria Tacos with fresh cilantro and diced onion, and get ready for the ultimate taco night experience!

How to Serve Crock Pot Birria Tacos

Garnishes

The finishing touches make all the difference here. Scatter a generous handful of chopped cilantro and sweet diced onion on top of your Crock Pot Birria Tacos—the freshness brightens up the rich, savory beef. Add a squeeze of lime for zing, or a splash of your favorite hot sauce if you like more heat!

Side Dishes

Serve Crock Pot Birria Tacos alongside simple sides that complement their big flavors. I love pairing them with Mexican street corn, a light slaw, creamy guacamole, or even a bowl of refried beans—each offering different tastes and textures on your plate.

Creative Ways to Present

Want to impress? Stack tacos on a rustic wooden board surrounded by bowls of garnishes and consomé for dipping. Or offer a DIY taco bar at parties so everyone can build their own. Crock Pot Birria Tacos also shine as sliders, quesadillas, or even hearty nachos for parties—let your creativity run wild!

Make Ahead and Storage

Storing Leftovers

If you have extra Crock Pot Birria Tacos filling or broth, simply store them in airtight containers in the fridge. The flavors only get better by the next day—just be sure to keep the beef and consomé separate to prevent the tortillas from getting soggy.

Freezing

Batched out too much birria? Shredded birria beef and broth freeze beautifully! Place cooled beef and broth in separate freezer bags or containers, label them, and freeze for up to three months. Thaw in the fridge overnight for the easiest future taco night ever.

Reheating

Gently reheat the shredded beef and broth on the stovetop or in the microwave until piping hot. If you made extra tacos in advance, crisp them up in a dry skillet or toaster oven for five minutes to bring back that irresistible crunch. Serve with warm consomé for dipping and fresh toppings to brighten up the leftovers.

FAQs

Can I make Crock Pot Birria Tacos with a different cut of meat?

Absolutely! While beef chuck roast is traditional for its tenderness and marbling, you can try short ribs, brisket, or even a mix for richer flavor. For a leaner option, boneless beef shank can work, just keep an eye on cooking times.

Is it possible to make Crock Pot Birria Tacos less spicy?

Yes! Crock Pot Birria Tacos get gentle warmth from the chilies, not intense heat. If you’re spice-sensitive, simply use fewer chilies or substitute some with mild varieties. Don’t forget to remove all seeds to reduce the heat even further.

Can I prepare the birria filling ahead of time?

You sure can. Birria only gets better as it sits! Make the beef and broth a day ahead, store in the fridge, and reheat just before assembling the tacos—your future self will thank you at dinnertime.

What’s the best way to dip and fry the tacos?

After crisping tortillas in oil, dip each one into the fat at the top of the cooked broth, then fry—this creates that signature reddish color and rich flavor. Some folks even dip the entire filled taco in the consomé for extra juiciness!

Can I make these Crock Pot Birria Tacos dairy-free and gluten-free?

Definitely! Use corn tortillas (most are naturally gluten-free) and check all seasonings for hidden gluten or dairy just to be sure. No cheese required—these tacos are all about the savory, juicy beef and the spicy dip!

Final Thoughts

There’s truly nothing like sharing homemade Crock Pot Birria Tacos with friends and family. Every bite is a celebration of slow-cooked tradition and vibrant flavor! Dive in, don’t be afraid to get a little messy, and experience the joy of authentic, crave-worthy tacos right from your own kitchen. Trust me—this is one recipe you’ll crave again and again!

Crock Pot Birria Tacos Recipe

★★★★★

5.3 from 14 reviews

Author: Zoe
Total Time: 8 hours 30 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

These Crock Pot Birria Tacos are a delicious and flavorful twist on traditional tacos. Tender beef slow-cooked with a rich chili sauce, then crisped up in a skillet for a satisfying crunch.

Instructions

Soak dried chilies: In hot water for 15 minutes. Blend with onion, garlic, and tomatoes until smooth.
Prepare beef: Place beef in the crockpot. Pour chili mixture over beef. Add broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
Cook: Cook on low for 8-10 hours until beef is tender.
Shred and mix: Shred beef and mix with the sauce.
Fry tortillas: Heat oil in a skillet. Dip tortillas in the top fat layer of the broth from the crock pot, then fry until crispy on both sides.
Assemble tacos: Fill tortillas with beef mixture, fold, and fry again until crispy.
Serve: Serve with additional broth from the crock pot for dipping, cilantro, and onion, if desired. Enjoy!

Prep Time: 30 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking, Frying
Cuisine: Mexican