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!
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!
✔ Spice Level: Adjust chipotle and adobo sauce to control heat.
✔ Serving Ideas: Use leftover meat for birria quesadillas, nachos, or ramen!