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Crispy birria tacos being fried in a skillet, filled with shredded beef and melted Oaxaca cheese.

Crock Pot Birria Tacos – Easy & Authentic Slow Cooker Recipe

This Crock Pot Birria Tacos recipe delivers fall-apart tender beef slow-cooked in a rich, spiced consommé. Learn the easy step-by-step method to make crispy, cheesy, and juicy tacos with minimal effort. Perfect for family dinners or meal prep!
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Course: Main Course
Cuisine: Mexican, tex-mex
Prep Time: 20 minutes
Cook Time: 8 hours
Resting Time: 10 minutes
Total Time: 8 hours 30 minutes
Servings: 8 Tacos
Calories: 350kcal
Cost: $18

Equipment

  • Slow Cooker (Crock Pot)
  • Blender
  • Skillet or Griddle
  • Tongs
  • Fine Mesh Strainer

Ingredients

  • For the Birria Meat & Broth
  • 3 lbs beef chuck roast or short ribs
  • 2 dried guajillo chilies stems and seeds removed
  • 2 dried ancho chilies stems and seeds removed
  • 2 dried chipotle chilies optional for smoky heat
  • 1 large white onion quartered
  • 6 garlic cloves peeled
  • 2 Roma tomatoes chopped
  • 3 cups beef broth
  • 1 tbsp apple cider vinegar
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 bay leaves
  • 1 tbsp adobo sauce from canned chipotle peppers, optional
  • For the Tacos
  • 12 corn tortillas
  • 1 cup shredded Oaxaca cheese or mozzarella
  • 1 small bunch cilantro chopped
  • 1 small red onion diced
  • 1 lime cut into wedges
  • 1 cup reserved consommé for dipping
  • Oil for frying vegetable or avocado oil

Instructions

  • 1️⃣ Prepare the Dried Chilies
  • Remove stems and seeds from guajillo, ancho, and chipotle chilies.
  • Simmer them in hot water for 10-15 minutes until softened.
  • 2️⃣ Blend the Birria Sauce
  • Blend soaked chilies with onion, garlic, tomatoes, vinegar, spices, and a little soaking water until smooth.
  • 3️⃣ Slow Cook the Meat
  • Place beef in the crock pot and pour the blended sauce over it.
  • Add beef broth and bay leaves. Cook on LOW for 8-10 hours or HIGH for 5-6 hours.
  • 4️⃣ Shred the Meat & Strain the Broth
  • Remove the beef, shred it with two forks, and discard bones.
  • Strain the cooking liquid to create a smooth consommé.
  • 5️⃣ Assemble & Fry the Tacos
  • Dip corn tortillas in consommé, place them on a hot skillet, and fill with shredded beef and cheese.
  • Fold and fry until crispy and golden brown.
  • 6️⃣ Serve & Enjoy
  • Garnish with cilantro, onions, and a squeeze of lime.
  • Serve with a side of consommé for dipping.

Notes

✔ Make-Ahead Option: Store leftover birria in the fridge for up to 4 days or freeze for up to 3 months.
✔ Spice Level: Adjust chipotle and adobo sauce to control heat.
✔ Serving Ideas: Use leftover meat for birria quesadillas, nachos, or ramen!

Nutrition

Calories: 350kcal