If you’re craving something rich, flavorful, and absolutely irresistible, this Mouthwatering Crock Pot Birria Tacos Recipe is exactly what you need. Tender, slow-cooked beef bursting with smoky spices and warming chilies, wrapped in crispy, cheesy tortillas—each bite tells a story of traditional Mexican comfort food perfected for your slow cooker. The beauty of this recipe is in its simplicity and hands-off slow cooking, allowing you to come home to a meal that’s as heartwarming as it is delicious. Whether it’s a weekend treat or a cozy dinner, these birria tacos promise to become a favorite in your kitchen.
Ingredients You’ll Need
The magic behind these birria tacos starts with a handful of simple yet super essential ingredients. Each one adds a unique layer to the final dish—from the deep smokiness of dried chilies to the tender, savory beef that makes this recipe so soulful.
- Beef chuck roast (3 pounds): This cut is perfect for slow cooking and shreds beautifully.
- Vegetable oil (2 tablespoons): Used for searing the beef to lock in flavor.
- Salt (1 tablespoon) and pepper (1 teaspoon): Essential seasonings to enhance the beef.
- Dried guajillo chilies (3, stems and seeds removed): Provides smoky, mild heat and rich red color.
- Dried ancho chilies (2, stems and seeds removed): Adds sweetness and depth to the sauce.
- Chipotle peppers in adobo (2 peppers): Brings that smoky, spicy kick that birria is famous for.
- Fire-roasted diced tomatoes (1 can, 14 oz): Adds acidity and texture to the sauce.
- White vinegar (1 tablespoon): Balances flavors with tanginess.
- Dried oregano (1 teaspoon): Infuses an earthy herbal note.
- Cumin (1/2 teaspoon): Offers warm, aromatic undertones.
- Smoked paprika (1 teaspoon): Intensifies smokiness and color.
- Ground cloves (1/4 teaspoon): Adds a subtle sweet spice complexity.
- Ground cinnamon (1/2 teaspoon): Delivers warmth and depth to the sauce.
- Garlic cloves (6): Essential for that robust, savory foundation.
- White onion (1/2, chopped): Brings sweetness and texture.
- Beef broth (4 cups): For slow cooking and creating the consommé.
- Corn tortillas: The perfect vessel to hold all the juicy goodness.
- Shredded mozzarella or Mexican cheese blend (1 1/2 cups): Melts perfectly for that gooey finish.
- Chopped white onion and cilantro: Classic garnish for brightness and freshness.
- Lime wedges: Adds a zesty finish with a squeeze of citrus.
- Reserved consommé: Used for dipping and adding moisture to the tacos.
How to Make Mouthwatering Crock Pot Birria Tacos Recipe
Step 1: Prepare the Dried Chilies
Start by removing the stems and seeds from the guajillo and ancho chilies—that step is crucial for a smooth sauce without any bitterness. Soak them in hot water for 10 to 15 minutes until they soften, then drain. This rehydrates the chilies and unlocks all those deep smoky and slightly sweet flavors that form the base of the birria sauce.
Step 2: Make the Birria Sauce
Throw your soaked chilies into the blender along with chipotle peppers, fire-roasted diced tomatoes, garlic, onion, and all the spices. Add the vinegar and 1 cup of beef broth to help everything blend into a luscious, smoky sauce. Blend until it’s perfectly smooth. This sauce is your flavor powerhouse, combining the heat, smokiness, and everything wonderful about birria.
Step 3: Sear the Beef (Optional)
This step is optional but highly recommended to boost flavor. Heat vegetable oil in a skillet over medium-high heat. Season your beef chunks with salt and pepper, then sear them until they develop a golden-brown crust on all sides. This caramelization adds a depth that slow cooking alone can’t achieve.
Step 4: Slow Cook the Birria
Place the seared beef chunks in your Crock Pot and pour the birria sauce over the top. Add the remaining 3 cups of beef broth to create a rich cooking liquid. Cover and cook on low for 8 hours, or on high for 5 to 6 hours until the beef is so tender it practically falls apart. This slow simmer infuses every bite with incredible flavor and tenderness.
Step 5: Shred the Beef
Carefully remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the Crock Pot, allowing it to soak up that delicious cooking liquid (consommé). This step keeps the meat juicy and packed with flavor.
Step 6: Strain the Consommé
For a silky smooth dipping broth, strain the consommé through a fine-mesh sieve. Set aside in a bowl—it’s going to be essential for dipping your tortillas and adding extra moisture to your tacos.
Step 7: Assemble and Cook the Tacos
Dip each corn tortilla into the consommé briefly, then lay it on a hot skillet. Sprinkle a generous handful of shredded cheese on one half, top with tender birria beef, and fold the tortilla over. Cook for about 2 minutes per side until crispy and golden with melted cheese inside. Repeat until all your tacos are crispy, cheesy, and ready to devour!
How to Serve Mouthwatering Crock Pot Birria Tacos Recipe
Garnishes
The right garnishes can take your tacos from amazing to unforgettable. Freshly chopped white onion and cilantro add a punch of brightness and crunch in every bite. Don’t forget the lime wedges—just a squeeze brings a zesty balance that perfectly complements the rich flavors of the birria.
Side Dishes
Keep the meal balanced and exciting with some traditional sides. Mexican street corn (elote), a simple avocado salad, or pickled jalapeños all offer a nice contrast to the richness of the tacos. For a comforting touch, serve with a side of Mexican rice or black beans.
Creative Ways to Present
You can get playful with presentation to impress your guests. Consider serving the birria tacos family-style with the consommé in small bowls for dipping. Or make a taco bar with all the fixings—cheese, onions, cilantro, limes, and various salsas—letting everyone assemble their own perfect taco. It’s festive, interactive, and a blast to enjoy.
Make Ahead and Storage
Storing Leftovers
Leftover birria keeps wonderfully! Store the shredded beef along with its consommé in an airtight container in the fridge for up to 4 days. Keep the consommé separate if you want to keep the meat from getting soggy.
Freezing
This recipe freezes beautifully. Portion the shredded beef and consommé into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the shredded birria gently in a saucepan with some extra consommé to keep it moist. Reheat tortillas separately on a skillet or wrapped in foil in the oven. Then assemble your tacos fresh for the best texture and flavor.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef chuck roast is ideal for its marbling and tenderness, you can also use brisket or short ribs. Just make sure the cut is suitable for slow cooking and shredding.
Do I have to sear the beef before slow cooking?
Searing isn’t mandatory, but it really enhances the flavor by adding caramelization and depth to the meat. If short on time, you can skip it, but your birria will taste even better with it.
Can I make the consommé spicier?
Yes! You can add more chipotle peppers or include other chilies like pasilla or arbol depending on your heat preference. Just adjust gradually to avoid overpowering the dish.
What cheese works best for birria tacos?
A Mexican cheese blend or mozzarella is perfect because they melt well and complement the smoky meat without overpowering it. Queso Oaxaca is another great option for authenticity.
Is it possible to make birria tacos without a Crock Pot?
Definitely. You can make the birria on the stovetop in a heavy pot or in an oven-safe dish at low temperature for several hours. Just keep an eye on the liquid levels and tenderness of the meat.
Final Thoughts
I can’t recommend this Mouthwatering Crock Pot Birria Tacos Recipe enough for when you want a fuss-free meal that feels like a celebration. The layers of deep, smoky flavor combined with melty cheese and crispy tortillas make it a true comfort food sensation. Give it a try—you’re going to fall in love with how easy and delicious birria can be in your own kitchen!
Print
Mouthwatering Crock Pot Birria Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8 servings (8-10 tacos)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Mouthwatering Crock Pot Birria Tacos recipe features tender, slow-cooked beef chuck roast infused with a rich, smoky chili sauce. Perfectly seasoned and simmered for hours, the beef is shredded and served in crispy, cheese-filled corn tortillas, accompanied by a flavorful consommé for dipping. A delicious Mexican dish that’s easy to prepare and packed with bold flavors.
Ingredients
Beef and Marinade
- 3 pounds (1.36 kg) beef chuck roast, cut into chunks
- 2 tablespoons vegetable oil
- 1 tablespoon salt
- 1 teaspoon pepper
Chili Sauce
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 2 chipotle peppers in adobo sauce
- 1 (14 oz / 400g) can fire-roasted diced tomatoes
- 1 tablespoon white vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 6 garlic cloves
- 1/2 white onion, chopped
- 4 cups (960ml) beef broth, divided
Tacos Assembly
- Corn tortillas
- 1 1/2 cups (170g) shredded mozzarella or Mexican cheese blend
- Chopped white onion and cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Dried Chilies: Remove stems and seeds from the guajillo and ancho chilies. Soak them in hot water for 10–15 minutes until softened, then drain thoroughly.
- Make the Birria Sauce: In a blender, combine the soaked chilies, chipotle peppers, fire-roasted diced tomatoes, garlic cloves, chopped white onion, oregano, cumin, smoked paprika, ground cloves, ground cinnamon, white vinegar, and 1 cup of beef broth. Blend until smooth to create a rich, flavorful chili sauce.
- Sear the Beef (Optional): Heat vegetable oil in a skillet over medium-high heat. Season the beef chunks with salt and pepper, then sear until browned on all sides to deepen the flavor. This step is optional but recommended for enhanced taste.
- Slow Cook the Birria: Place the seared (or raw) beef chunks into a Crock Pot. Pour the blended chili sauce over the beef, then add the remaining 3 cups of beef broth. Cover and cook on low heat for 8 hours (or on high for 5 to 6 hours) until the beef is tender and easily shredded.
- Shred the Beef: Remove the beef from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded beef to the Crock Pot to soak it in the flavorful consommé broth.
- Strain the Consommé: Using a fine-mesh sieve, strain the cooking liquid (consommé) to achieve a smooth broth. Set the consommé aside for serving as a dipping sauce for the tacos.
- Assemble and Cook the Tacos: Dip corn tortillas in the reserved consommé to soak. Place each tortilla on a hot skillet, add shredded beef and a generous sprinkle of shredded mozzarella or Mexican cheese blend. Fold the tortilla in half and cook for about 2 minutes per side until the cheese is melted and the tortillas are crispy. Repeat with remaining tortillas.
- Garnish and Serve: Serve the birria tacos garnished with chopped white onion, cilantro, and lime wedges. Provide the consommé on the side for dipping each taco.
Notes
- Searing the beef is optional but adds an extra layer of flavor.
- Use gloves when handling dried chilies to avoid skin irritation.
- The consommé can be stored in the refrigerator for up to 3 days and reheated for dipping.
- For spicier tacos, add more chipotle peppers or a pinch of cayenne pepper to the sauce.
- Leftover birria tastes great served over rice or in a burrito.
