Name: Crock Pot Birria Tacos Recipe
Prep time: 25 min
Cook time: 8 h 30 min
Total time: 8 h 55 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; ½ teaspoon black pepper; Corn tortillas; Oil for frying (vegetable or canola oil recommended); Cilantro, chopped, for garnish; Diced onion, for garnish

Jump to Recipe· 4.3 from 148 reviews

If you have ever dreamed of sinking your teeth into tender, flavorful, and irresistibly crispy tacos, then you are in for a treat with this Crock Pot Birria Tacos Recipe. Imagine juicy beef, slow-cooked to perfection in a rich, smoky, and slightly spicy broth, then nestled in corn tortillas that are fried until perfectly crispy. These tacos capture the essence of traditional Mexican street food right in your own kitchen with minimal effort, making them a definite crowd-pleaser for any occasion.

Ingredients You’ll Need

The image shows several cooking ingredients on a white marbled surface. There is a clear glass container in the center holding three thick pieces of raw red meat with white fat streaks. Around it, there are multiple small clear glass bowls: one with bright red diced tomatoes, one with white chopped onions, one with three dark dried peppers, one with three peeled garlic cloves, one with a mix of spices including a bay leaf, one with fresh green herbs, and one with clear liquid possibly oil and another with a light brown liquid. A small stack of yellow corn tortillas is placed on a white plate to the left. All items are arranged neatly and evenly spaced. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple but vibrant ingredients that come together beautifully to create layers of flavor and texture. Each item plays a key role, from the earthy dried chilies that bring smokiness and warmth, to the fresh garnishes that add brightness and crunch.

3 pounds beef chuck roast cut into large chunks: The star of the dish, this cut becomes melt-in-your-mouth tender when slow-cooked.
3 dried guajillo chilies, stems and seeds removed: Adds deep, fruity heat essential to birria’s signature flavor.
2 dried ancho chilies, stems and seeds removed: Contributes mild smoky richness and a subtle sweetness.
1 onion, quartered: Builds savory depth and a mild sweetness as it simmers with the beef.
4 garlic cloves: Fresh garlic infuses the broth with earthy aromatics.
1 14.5 ounce can diced tomatoes: Adds acidity and body to the chili sauce base.
2 cups beef broth: Creates the flavorful cooking liquid that tenderizes the meat.
2 tablespoons apple cider vinegar: Provides a bright tang to balance the rich flavors.
1 tablespoon dried oregano: Classic herb note that complements the chilies perfectly.
2 teaspoons ground cumin: Warm spice that enhances the earthiness of the beef and chilies.
2 bay leaves: Infuses subtle herbal depth.
1 teaspoon salt: Essential for bringing all the flavors together.
½ teaspoon black pepper: Adds just a touch of heat and complexity.
Corn tortillas: Traditional and perfect for soaking up the rich flavors.
Oil for frying: To crisp the tortillas beautifully and give the tacos that irresistible crunch.
Cilantro and diced onion for garnish: Fresh, zesty toppings that finish each taco perfectly.

How to Make Crock Pot Birria Tacos Recipe

Step 1: Prepare the Chili Sauce

Start by soaking your dried guajillo and ancho chilies in hot water for about 15 minutes until they soften. This step is essential because it rehydrates the chilies, releasing their vibrant color and deep flavors. Then blend the softened chilies with onion, garlic, and diced tomatoes until you get a smooth, rich sauce that will envelop your beef in layers of smoky, tangy goodness.

Step 2: Combine Ingredients and Slow Cook

Place your beef chuck roast chunks into the crockpot and pour the freshly blended chili sauce all over the top. Add beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and black pepper. This mixture creates a wonderfully aromatic cooking bath for the beef. Cover and set your slow cooker to low for 8 to 10 hours; the crockpot does all the work, breaking down the meat to tender, shreddable perfection.

Step 3: Shred the Meat and Prepare for Tacos

Once your beef is meltingly tender, remove it from the crockpot and shred it with two forks. But don’t discard the cooking liquid! Mix some of this flavorful sauce back into the shredded beef to keep every bite juicy and packed with flavor.

Step 4: Crisp the Tortillas and Assemble

Heat oil in a skillet and lightly dip each corn tortilla into the top layer of fat that rises on the broth—this tricks the tortilla into gaining incredible flavor and richness. Carefully place the dipped tortillas in the hot oil, frying until they are crispy on both sides. Next, fill the tortillas with the shredded beef mixture, fold them over, and lightly fry again to seal in those delicious juices and create a mouthwatering crispy finish.

How to Serve Crock Pot Birria Tacos Recipe

A close-up shows a folded crispy orange taco shell with a crunchy texture and slight charring, filled with dark shredded meat inside. The taco shell is being dipped into a white ridged bowl filled with a rich, dark red-brown oily broth. The background has blurry colors of red, green, and white shapes, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro and diced white onion are classic garnishes that add a lively crunch and fresh aroma to the rich birria tacos. Don’t be shy with these toppings—they cut through the richness beautifully and brighten every bite.

Side Dishes

These tacos pair wonderfully with a simple side of Mexican rice or refried beans to round out the meal. A wedge of lime on the side lets you add a burst of zesty citrus that complements the spices perfectly. For a bit of extra indulgence, serve with a bowl of the broth on the side for dipping each taco—it’s traditional and so satisfying.

Creative Ways to Present

Want to impress your guests? Serve your birria tacos stacked on a rustic wooden platter with small bowls of pickled jalapeños, radishes, and a variety of salsas for personalized flavor boosters. Alternatively, create a birria taco bar where everyone can assemble their own, making it a fun and interactive dining experience.

Make Ahead and Storage

Storing Leftovers

Leftover birria beef stores beautifully in an airtight container in the refrigerator for up to 5 to 6 days. Keep the meat and broth together so it stays moist and flavorful; simply reheat gently to maintain tenderness and moisture.

Freezing

If you want to keep this flavorful feast longer, freeze the shredded beef and broth mixture in a freezer-safe bag or container. This way, you can easily thaw a portion on busy days without compromising the authentic taste and texture of your Crock Pot Birria Tacos Recipe.

Reheating

To reheat, warm the birria beef gently on the stovetop or microwave, adding a splash of broth to restore moisture. For the tortillas, reheat them in a hot skillet with a little oil to bring back the irresistible crispiness that makes these tacos so special.

FAQs

Can I use a different cut of beef for Birria tacos?

Absolutely! While beef chuck roast is preferred for its fat content and tenderness, short ribs or brisket also work well in a slow cooker and provide rich flavor.

What if I can’t find guajillo or ancho chilies?

No worries! You can substitute with dried chipotle and New Mexico chilies to maintain that smoky, slightly spicy kick that birria is known for.

Can I make Birria Tacos without a crockpot?

Yes, you can braise the beef in a Dutch oven or heavy pot on low heat in the oven for similar results, but the crockpot offers the easiest set-it-and-forget-it convenience.

How do I keep the tortillas crispy when assembling?

Dipping the tortillas in the fat layer of the broth and frying them twice is the secret. This technique seals in flavor and creates a delightful crunch that holds up well even when dipped in broth.

Is Birria traditionally served with broth?

Yes! The consommé or broth side is an essential part of the experience. Dipping your tacos in it enhances the flavors and adds a warm, comforting dimension to each bite.

Final Thoughts

You really can’t go wrong with this Crock Pot Birria Tacos Recipe. It’s one of those dishes that feels special yet is surprisingly easy to make, delivering authentic, bold Mexican flavors with tender beef and deliciously crispy tortillas. Whether you’re cooking for a casual weeknight dinner or entertaining friends, these tacos are sure to become a favorite that everyone asks for again and again. So grab your crockpot, gather your ingredients, and get ready to enjoy an unforgettable taco experience!

Crock Pot Birria Tacos Recipe

Ingredients You’ll Need