Name: Crock Pot Birria Tacos
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into large chunks; 3 dried guajillo chilies, stemmed and seeded; 2 dried ancho chilies, stemmed and seeded; 1 white onion, quartered; 5 cloves garlic; 2 cups beef broth; 1 tablespoon apple cider vinegar; 1 teaspoon cumin; 1 teaspoon dried oregano; ½ teaspoon ground cinnamon; ½ teaspoon ground cloves; Salt and pepper to taste; 12 corn tortillas; 1 ½ cups shredded mozzarella or Oaxaca cheese; ½ cup chopped fresh cilantro; ½ cup diced white onion (for serving); Lime wedges (for serving)

Hey y'all! Get ready to bring irresistible street food vibes right into your kitchen with these Crock Pot Birria Tacos. With tender, juicy beef simmered in a flavorful blend of dried chiles and aromatic spices, these tacos are a real crowd-pleaser—perfect for weeknight dinners or game day gatherings. The best part? The slow cooker does all the hard work while your home fills with mouthwatering aromas. Let's get cooking!

Why You'll Love This Crock Pot Birria Tacos Recipe

Super convenient—just set it and forget it, thanks to the trusty Crock Pot.
Melt-in-your-mouth shredded beef packed with rich and bold flavors.
Perfect for feeding a crowd or meal prepping ahead of busy weeks.
Authentic restaurant-quality taste right at home.
Easily customizable with your favorite toppings or spice levels.

Ingredients for Crock Pot Birria Tacos

3 lbs beef chuck roast, cut into large chunks
1 lb beef short ribs (bone-in for added flavor)
3 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 dried pasilla chiles, stems and seeds removed
1 large white onion, quartered
6 garlic cloves, peeled
1 chipotle pepper in adobo sauce
1 (14 oz) can diced tomatoes
3 cups beef broth
2 bay leaves
2 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon ground coriander
½ teaspoon ground cinnamon
Salt and freshly ground pepper, to taste
Corn tortillas, for serving
Chopped onion, fresh cilantro, and lime wedges, for serving
Shredded cheese (like Oaxaca or Monterey Jack), optional

How to Make Crock Pot Birria Tacos

Step 1: Prep the Chiles & Sauce

In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles until fragrant, about 1-2 minutes per side.
Transfer chiles to a bowl, cover with hot water, and let soak for 10 minutes until softened. Drain.
In a blender, combine the soaked chiles, onion, garlic, chipotle in adobo, diced tomatoes, and 1 cup of beef broth. Blend until smooth.

Step 2: Set Up the Crock Pot

Season beef chuck and short ribs generously with salt and pepper.
Place beef in the Crock Pot. Pour the blended chile sauce over the beef.
Add remaining 2 cups beef broth, bay leaves, cumin, oregano, paprika, coriander, and cinnamon. Stir gently to combine.

Step 3: Slow Cook the Birria Beef

Cover and cook on low for 8-10 hours, or on high for 5-6 hours, until beef is fork-tender and easily shreds.
Remove beef from the Crock Pot, shred with forks, and discard any excess fat or bones.
Return shredded beef to the Crock Pot and mix to coat with the sauce.

Step 4: Assemble & Crisp the Tacos

Heat a nonstick skillet or griddle over medium heat.
Dip corn tortillas in the birria broth (consommé) to coat, then place them in the skillet.
Add shredded beef and cheese (if using) to one half of each tortilla. Fold tortillas over and cook 1-2 minutes per side until crisp and golden. Repeat with all tacos.
Serve immediately with chopped onion, cilantro, and lime wedges. Use extra consommé for dipping!

Notes for Crock Pot Birria Tacos Success

For authentic dried chiles, check your local Latin market or reputable online sources like MexGrocer.
Skim any excess fat from the top of the consommé before serving for a cleaner flavor.
This recipe is inspired by Mexican birria traditions—learn more about its origin at Saveur.

Crock Pot Birria Taco Variations

Swap the beef for lamb or goat shoulder for an authentic regional twist.
Make it spicier by adding extra chipotle in adobo or a dash of hot sauce.
Go cheesy and create birria quesatacos by stuffing with extra melty cheese before crisping.

Required Equipment for Crock Pot Birria Tacos

6- to 8-quart Crock Pot/slow cooker
Blender
Large skillet or griddle
Two forks (for shredding)
Tongs

Storage Instructions for Crock Pot Birria Tacos

Store leftover birria beef and consommé separately in airtight containers in the refrigerator for up to 4 days.
Freeze cooled birria beef for up to 3 months; thaw in the fridge before reheating.
Reheat gently in a pot over low heat, adding extra broth as needed.

Suggested Pairings and Serving Recommendations

Serve Crock Pot Birria Tacos with Mexican rice, refried beans, or a fresh side salad.
Pair with a tangy salsa verde or a crunchy cabbage slaw.
For drinks, enjoy with horchata, aguas frescas, or a cold Mexican lager.

Pro Tips for the Best Crock Pot Birria Tacos

For deeper flavor, sear the beef in a hot skillet before adding to the Crock Pot.
Always warm or lightly fry your tortillas before serving to prevent tearing—find expert tortilla tips at Serious Eats.
Don’t skip the tortilla dip in consommé—it’s the secret to those crispy, flavor-packed taco shells!

Frequently Asked Questions: Crock Pot Birria Tacos

Can I make Crock Pot Birria Tacos ahead of time? Absolutely! Make the beef a day in advance—the flavors only get better with time.
What cut of beef works best for birria tacos? Chuck roast and short ribs are ideal for their tenderness and rich marbling.
Can I double the recipe in the Crock Pot? Yes, just be sure your Crock Pot isn’t filled more than ⅔ full—cooking time may increase slightly.

Prep time: 25 minutes Cook time: 8-10 hours Total time: 8.5-10.5 hours

Crock Pot Birria Tacos