Name: Crock Pot Birria Tacos
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: Mexican
Ingredients: 2.5 to 3 lbs boneless beef chuck roast, cut into large chunks; 4 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 1 medium onion, quartered; 4 garlic cloves; 2 tbsp apple cider vinegar; 2 cups beef broth; 2 bay leaves; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp ground cinnamon; 1 tsp salt (or to taste); 12 corn tortillas; 2 cups shredded cheese (like mozzarella or Monterey Jack); 1/4 cup fresh cilantro, chopped; Lime wedges, for serving

Crock Pot Birria Tacos bring all the rich, savory flavor of traditional Mexican birria into my kitchen with the ease of slow cooking. With tender beef simmered in a flavorful chili-based broth and pan-fried tacos filled with juicy meat and melted cheese, this dish always hits the spot. Dipping the crispy tacos into the rich consommé makes every bite unforgettable. Crock Pot Birria Tacos

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something extraordinary with hardly any effort. The crock pot does all the heavy lifting, slowly infusing the beef with bold spices and dried chiles. The tacos come out crispy on the outside, melty on the inside, and packed with flavor. It’s one of those meals that feels like a treat every time I make it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless beef chuck roast, cut into large chunks
Dried guajillo chiles, stems and seeds removed
Dried ancho chiles, stems and seeds removed
Onion
Garlic cloves
Apple cider vinegar
Beef broth
Bay leaves
Ground cumin
Dried oregano
Ground cinnamon
Salt
Corn tortillas
Shredded cheese (like mozzarella or Monterey Jack)
Fresh cilantro, chopped
Lime wedges

Directions

I toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, making sure not to burn them.
Then I soak the toasted chiles in hot water for 10-15 minutes until they soften.
In a blender, I combine the soaked chiles, onion, garlic, apple cider vinegar, beef broth, cumin, oregano, cinnamon, and salt. I blend until the mixture is smooth.
I add the beef to the crock pot and pour the chili sauce over it, tossing in the bay leaves.
I cover and cook on low for 8 hours until the beef is tender and easy to shred.
Once cooked, I shred the meat with two forks and strain the liquid to get a smooth consommé.
I heat a skillet over medium heat. I dip a corn tortilla into the consommé, place it in the skillet, add shredded cheese and beef on one half, fold it over, and cook until crispy and golden on both sides.
I repeat the process with the rest of the tortillas and serve the tacos hot, garnished with cilantro and lime, with consommé on the side for dipping.

Servings and Timing

This recipe makes about 12 tacos and serves 4 to 6 people. It takes about 30 minutes to prep and 8 hours of cooking time in the crock pot, plus around 20-30 minutes to assemble and fry the tacos.

Variations

I sometimes use lamb or goat instead of beef for a more traditional birria flavor.
For the cheese, I swap in Oaxaca or cheddar for a different taste.
If I want it spicier, I throw in a chipotle pepper in adobo sauce or an extra guajillo chile.

Storage/Reheating

I store leftover meat and consommé in separate airtight containers in the fridge for up to 4 days. To reheat, I warm the meat in a skillet and heat the consommé on the stove. If I have assembled tacos left over, I reheat them in a skillet to keep them crispy. The meat also freezes well for up to 3 months.

FAQs

How do I get the tacos really crispy?

I make sure the skillet is hot and use a little oil or fat skimmed from the consommé when frying. Pressing the tacos down gently with a spatula also helps.

Can I make the birria meat ahead of time?

Yes, I often cook the meat a day in advance and store it with the consommé. This actually makes the flavors richer the next day.

What toppings work well with these tacos?

I usually add chopped onion, fresh cilantro, and a squeeze of lime juice. Sour cream or queso fresco also make great additions.

Do I have to strain the consommé?

I prefer straining it to get a smooth, flavorful broth for dipping, but it’s not absolutely necessary.

Can I freeze the leftover meat?

Absolutely. I freeze the shredded birria meat in containers or freezer bags for up to 3 months and thaw it in the fridge before reheating.

Conclusion

Crock Pot Birria Tacos are one of those recipes I keep coming back to. They’re deeply flavorful, easy to make, and always satisfying. Whether I’m serving them at a dinner with friends or enjoying a cozy meal at home, they never disappoint. The crispy shells, juicy beef, and rich dipping broth come together for a taco experience I absolutely love.