Name: The BEST Crock Pot Birria Tacos
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 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 oz) 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; 1/2 teaspoon black pepper; Corn tortillas; Oil for frying; Cilantro and diced onion for garnish

A tender, flavorful Mexican dish that transforms beef chuck roast into mouthwatering tacos with a rich consommé perfect for dipping. This slow cooker adaptation brings authentic birria flavors to your kitchen with minimal effort and maximum satisfaction.

Why You’ll Love This Recipe

Birria tacos have taken the culinary world by storm, and for good reason. This slow cooker version delivers all the authentic flavors without hours of standing over the stove. The combination of dried chilies creates a deep, complex sauce that infuses the beef as it cooks to fall-apart tenderness. The genius step of dipping the tortillas in the fat that rises to the top of the consommé before frying creates that signature red-tinged, crispy exterior that birria tacos are famous for. Whether you’re planning a family dinner or weekend gathering, these tacos will surely impress while requiring minimal hands-on time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef chuck roast is the ideal cut for this recipe, with its perfect balance of meat and fat that becomes incredibly tender after slow cooking. The marbling breaks down during the long cooking process, creating a rich, flavorful result.

Dried guajillo chilies provide a moderate heat level and deep red color to the sauce, offering fruity notes with hints of green tea and berries. They’re essential for authentic birria flavor.

Dried ancho chilies contribute a mild, sweet heat with notes of raisin, chocolate, and tobacco. They add complexity and depth to the sauce without overwhelming spiciness.

Onion and garlic form the aromatic base of the sauce, providing essential savory notes that balance the rich meat and spices.

Diced tomatoes add acidity and natural sweetness to balance the richness of the meat and depth of the chilies.

Beef broth enhances the meaty flavor and creates the consommé that makes these tacos so special for dipping.

Apple cider vinegar brings brightness and helps tenderize the meat during the long cooking process.

Dried oregano, preferably Mexican oregano if you have it, adds an earthy, slightly citrusy note authentic to Mexican cuisine.

Ground cumin contributes warm, earthy flavors that complement the chilies beautifully.

Bay leaves infuse subtle aromatic notes during the long cooking process.

Corn tortillas are traditional for birria tacos, offering authentic flavor and the perfect texture when fried.

Cilantro and diced onion provide fresh, bright garnishes that cut through the richness of the tacos.

Directions

Soak the dried chilies in hot water for 15 minutes. Once softened, blend with onion, garlic, and tomatoes until smooth.
Place the beef in the crockpot. Pour the chili mixture over the beef. Add the beef broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
Cook on low for 8-10 hours, until the beef is tender.
Shred the beef and mix it with the sauce in the crockpot.
Heat oil in a skillet. Dip the tortillas into the top fat layer of the broth from the crockpot, then fry until crispy on both sides.
Fill the tortillas with the beef mixture, fold, and fry again until crispy.
Serve with additional broth from the crockpot for dipping, and garnish with cilantro and diced onion if desired.

Servings and Timing

This recipe yields approximately 6-8 servings, making it perfect for family dinners or small gatherings. The prep time is about 20 minutes, while the cooking time is 8 hours on low in the slow cooker, for a total time of 8 hours and 20 minutes. Each serving contains approximately 522 calories, though this may vary depending on the size of your tacos and how much filling you use.

Variations

Protein Options: While beef chuck roast is traditional, you can also use beef short ribs, goat meat (traditional for authentic birria), or lamb shoulder for different flavor profiles.

Vegetarian Birria: Replace the meat with 2 pounds of mushrooms (portobello or king oyster work well) and 2 cans of jackfruit. Use vegetable broth instead of beef broth.

Spice Level: Adjust the heat by adding 1-2 chipotles in adobo for a smokier, spicier version, or remove some of the chile seeds before soaking for a milder result.

Instant Pot Method: For a quicker version, use the pressure cooker function on high for 45 minutes with natural release instead of the slow cooker method.

Quesabirria: Add shredded Oaxaca or Monterey Jack cheese to the tortillas before adding the meat filling for a deliciously gooey variation.

Storage/Reheating

Refrigeration: Store the meat and consommé separately in airtight containers for up to 4 days in the refrigerator. The fat in the consommé will solidify on top, which is actually beneficial as it can be easily removed if desired or used for frying more tacos.

Freezing: The meat and consommé freeze beautifully for up to 3 months. Portion into meal-sized containers for easy future meals. Thaw overnight in the refrigerator before reheating.

Reheating Meat: Warm the meat in a skillet with some of the consommé over medium heat until heated through, about 5-7 minutes. Alternatively, microwave with a splash of consommé, covered, in 30-second intervals until hot.

Reheating Consommé: Warm the consommé in a small saucepan over medium heat until simmering, about 5 minutes.

Assembled Tacos: Already assembled tacos are best eaten fresh, but can be reheated in a dry skillet over medium heat for 1-2 minutes per side to re-crisp the tortillas.

FAQs

What exactly is birria?

Birria is a traditional Mexican stew originally made with goat meat but now often made with beef. It features a rich, flavorful broth made from dried chilies, spices, and herbs. Birria tacos are made by dipping tortillas in the fat from the stew before filling them with the meat and frying until crispy.

Can I use a different cut of meat for this recipe?

Yes! While chuck roast is ideal for its fat content and how it breaks down during slow cooking, you can also use beef short ribs, brisket, or even lamb shoulder. Traditional birria uses goat meat, which you could also try if it’s available to you.

I can’t find dried guajillo or ancho chilies. What can I substitute?

If you can’t find these specific chilies, look for dried New Mexico chilies as a substitute for guajillos and pasilla chilies for anchos. In a pinch, you could use 3-4 tablespoons of chili powder mixed with 1 tablespoon of smoked paprika, though the flavor won’t be quite the same.

Is there a way to make this recipe less spicy?

Yes, the heat mainly comes from the dried chilies. Make sure to remove all seeds and membranes from the chilies before soaking. You can also reduce the amount of chilies used or substitute some of the guajillos (which are spicier) with more anchos (which are milder).

Can I make this in an Instant Pot instead of a slow cooker?

Absolutely! Use the sauté function to brown the meat first (optional but adds flavor), then add all ingredients and cook on high pressure for 45 minutes with a 15-minute natural release before releasing remaining pressure.

Why do I need to dip the tortillas in the fat?

Dipping the tortillas in the fat from the top of the consommé is what gives birria tacos their distinctive red color and adds incredible flavor. The fat also helps the tortillas crisp up beautifully when fried.

Can I make this ahead for a party?

Yes! This is actually perfect for make-ahead entertaining. Prepare the meat and consommé up to 2 days ahead and refrigerate. When ready to serve, reheat the meat and broth, then assemble and fry the tacos fresh for your guests.

What sides go well with birria tacos?

Mexican rice, refried beans, a simple cabbage slaw with lime, or a fresh cucumber salad make excellent accompaniments. Don’t forget lime wedges, sliced radishes, and extra cilantro for serving.

Can I use this filling for other dishes besides tacos?

Absolutely! The birria meat is versatile and delicious in burritos, quesadillas, on top of nachos, in enchiladas, or even as a topping for a Mexican-inspired pizza.

How can I make the consommé clearer?

For a clearer consommé, after slow cooking, strain the liquid through a fine-mesh sieve or cheesecloth before serving. You can also refrigerate it and skim off the solidified fat before reheating.

Conclusion

These Crock Pot Birria Tacos bring the rich, complex flavors of traditional Mexican birria to your table with the convenience of slow cooking. The long, gentle cooking process transforms simple ingredients into a mouthwatering dish that’s both impressive and approachable. The combination of tender, flavorful beef and crispy, fat-dipped tortillas creates an irresistible texture contrast, while the rich consommé adds another dimension for dipping. Whether you’re new to Mexican cuisine or a seasoned fan, this recipe offers an authentic taste experience that’s worth every minute of cooking time. Make a batch this weekend and watch as they quickly become a requested favorite in your household.