Birria Tacos in Crockpot
Hola! If you’ve ever craved tender, juicy tacos without standing over the stove all day, Crock Pot Birria Tacos are about to become your new favorite. Growing up in Orlando, my abuela showed me how magical slow cooking could transform simple ingredients into unforgettable meals. This birria recipe is my cozy twist: Mexican birria slow cooker style. It takes the bold, smoky flavors of dried chilies, beef, and spices, then lets the crockpot do the work. The result: crispy tacos dipped in savory consommé that bring restaurant-level flavor right to your kitchen. Trust me, this is one crockpot taco recipe you’ll make again and again.
Quick Recipe Overview
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 8 hours |
| Total Time | 8 hours 20 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | Mexican |
| Best Season | All year, especially fall and winter |
Why You’ll Love This Recipe
- Set it and forget it: The crockpot does all the heavy lifting, turning chuck roast into tender, fall-apart beef.
- Authentic Mexican flavor: Dried guajillo and ancho chilies add depth, spice, and smokiness that store-bought seasoning can’t match.
- Crispy and juicy: The tortillas fry up golden and crunchy, while the beef stays rich and saucy inside.
- Family-friendly meal: Perfect for gatherings, game day, or a fun taco night that impresses everyone.
- Versatile leftovers: Use the shredded birria beef in pasta, nachos, or burritos for new meals all week.
Crock Pot Birria Tacos Recipe
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
Description
Crock Pot Birria Tacos are slow-cooked to perfection with tender beef, smoky chilies, and Mexican spices, then pan-fried for crispy, juicy flavor. Served with rich consommé for dipping, these tacos are a must-make comfort food favorite.
Ingredients
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 14.5 oz can diced tomatoes
- 2 cups beef broth
- 2 tbsp apple cider vinegar
- 2 tsp oregano
- 2 tsp ground cumin
- 2 bay leaves
- Salt and pepper, to taste
- Corn tortillas
- Oil for frying
Instructions
1. Soak dried guajillo and ancho chilies in hot water for 15 minutes until soft.
2. Blend chilies, onion, garlic, and tomatoes in a blender until smooth.
3. Place the beef chuck roast in the crockpot and pour the blended sauce over it.
4. Add beef broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
5. Cover and cook on low for 8–10 hours until the beef shreds easily.
6. Shred the beef and mix it back into the broth.
7. Heat oil in a skillet. Dip tortillas in the top layer of broth, then fry one side.
8. Add shredded beef, fold tortillas, and fry again until golden and crispy.
9. Serve with consommé, onions, cilantro, and lime wedges.
Notes
Use corn tortillas for better crisp and flavor.
Fire-roasted tomatoes add deeper smokiness to the consommé.
Bone-in beef will yield even richer broth.
Store beef in broth to keep it juicy for leftovers.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 430
- Sugar: 3g
- Fat: 23g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
Ingredients
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 14.5 oz can diced tomatoes
- 2 cups beef broth
- 2 tbsp apple cider vinegar
- 2 tsp oregano
- 2 tsp ground cumin
- 2 bay leaves
- Salt and pepper, to taste
- Corn tortillas
- Oil for frying
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Beef chuck roast | Well-marbled cuts work best for tender, juicy birria. |
| Dried chilies | Remove seeds for less heat, keep some if you want spicier tacos. |
| Onion | White onion adds sharpness, while yellow gives a sweeter flavor. |
| Garlic | Fresh cloves make a huge difference compared to pre-minced. |
| Tomatoes | Fire-roasted canned tomatoes deepen the flavor. |
| Beef broth | Use low sodium so you can control the saltiness. |
| Tortillas | Corn tortillas crisp up better than flour ones. |
| Oil | Use a neutral oil like canola for frying. |
Step-by-Step Instructions
- Prepare the chilies: Soak dried guajillo and ancho chilies in hot water for 15 minutes until soft.
- Blend the sauce: Combine chilies, onion, garlic, and tomatoes in a blender until smooth. This creates the rich base for the birria.
- Load the crockpot: Place the beef chuck roast inside, then pour the chili-tomato sauce over it. Add beef broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
- Slow cook the beef: Cover and cook on low for 8 to 10 hours until the beef shreds easily with two forks.
- Shred the meat: Remove beef from the pot, shred it, then mix it back with the flavorful broth. This keeps the meat juicy.
- Crisp the tortillas: Heat oil in a skillet. Dip corn tortillas lightly in the top layer of broth (for that red color and extra flavor), then fry one side until slightly crispy.
- Fill and fry: Add shredded beef to each tortilla, fold in half, then fry again until golden and crunchy.
- Serve: Plate hot with cilantro, onion, lime wedges, and extra broth for dipping.
Helpful Tips
- Warm tortillas before dipping to prevent tearing.
- Fry in batches so the tacos get evenly crispy.
- Skim fat from the top of the broth for dipping sauce richness.
- Don’t rush the cooking time, slow and low makes the beef irresistible.
Expert Tips for the Best Results
- Use bone-in beef for extra flavor in the broth.
- Add a cinnamon stick or cloves to the broth for an authentic Mexican touch.
- Always fry tortillas after dipping, this seals the flavor inside.
- Let tacos rest briefly on paper towels to keep them crisp.
Recipe Variations
- Chicken Birria Tacos: Substitute chicken thighs and reduce cooking time to 4–5 hours.
- Birria Quesadillas: Add melted Oaxaca or mozzarella cheese before folding tortillas for gooey goodness.
- Birria Pasta: Toss shredded beef and consommé with pasta for a Mexican-Italian fusion.
- Spicy Birria Tacos: Add extra chilies like chile de arbol for a fiery kick.
Make Ahead & Freezer Tips
Refrigerate birria beef in its broth for up to 4 days. For freezing, store in airtight containers for up to 3 months. Reheat slowly on the stovetop to maintain tenderness. Tortillas are best fresh, so fry them just before serving.
Serving Suggestions
Serve tacos on a platter with small bowls of consommé for dipping. Garnish with fresh cilantro, diced onions, and lime wedges. Add sides like Mexican rice or a crisp cabbage slaw for a complete meal.
Pairing Ideas
Pair with aguas frescas, horchata, or a light Mexican beer. A smoky mezcal cocktail also complements the rich flavor. For sides, consider refried beans, guacamole, or elote (Mexican street corn).
Storage and Reheating Tips
Store leftover beef in an airtight container with broth to keep it moist. Reheat in the microwave for quick meals or gently on the stovetop for best texture. To re-crisp tortillas, refry in a hot skillet.
Frequently Asked Questions
Can I use a different cut of beef? Yes, short ribs or brisket also work well for birria.
Can I make this spicier? Absolutely, add chile de arbol or chipotle peppers for extra heat.
Can I use flour tortillas? Corn is traditional, but flour tortillas will work, they just won’t crisp as much.
What if I don’t have dried chilies? Substitute with chili powder, though the depth of flavor won’t be quite the same.
Can I make this in an Instant Pot? Yes, cook on high pressure for 60 minutes, then natural release.
Do I have to fry the tacos? No, you can serve the shredded beef in soft tortillas if you prefer.
What toppings go best? Onion, cilantro, radishes, salsa verde, and plenty of lime juice.
Nutrition Info
| Serving Size | 2 tacos (150g) |
|---|---|
| Calories | 430 |
| Protein | 22g |
| Carbs | 38g |
| Fat | 23g |
| Fiber | 4g |
| Sugar | 3g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
These Crock Pot Birria Tacos are the ultimate comfort food, with tender beef, crispy tortillas, and a rich consommé for dipping. Try them once, and they’ll become a staple in your home. So grab your crockpot and get ready to impress your family with this Mexican favorite!
