If you love rich, tender, and flavorful tacos, this Crock Pot Birria Tacos Recipe is about to become your new favorite comfort food. Originating from the Mexican state of Jalisco, birria tacos feature slow-cooked beef simmered in a spiced chili consommé until it’s melt-in-your-mouth tender. The juicy meat is then tucked into crispy, cheesy tortillas and served with the flavorful broth for dipping. I tried making these in the slow cooker instead of the traditional stovetop method, and the result was just as delicious—effortless and full of bold, authentic flavors. Perfect for family dinners, game nights, or weekend feasts, these tacos are a guaranteed hit.
Why You’ll Love This Recipe
These Crock Pot Birria Tacos are packed with rich Mexican flavor, but they require minimal effort. The slow cooker does all the work—just set it and let the beef cook low and slow until tender enough to shred with a fork. The combination of smoky dried chiles, aromatic spices, and melted cheese inside golden, crispy tortillas is irresistible. Plus, you’ll have plenty of flavorful broth (consommé) for dipping, making every bite juicy and satisfying. This recipe is perfect for entertaining, meal prep, or satisfying taco cravings any night of the week.
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Crock Pot Birria Tacos Recipe – Easy Mexican Tacos in Your Slow Cooker
- Total Time: 8 hrs 20 mins
- Yield: 12 tacos
- Diet: Halal
Description
Crock Pot Birria Tacos are a rich, flavorful Mexican dish featuring tender, slow-cooked beef simmered in a spiced chili broth, then shredded and stuffed into crispy fried tacos dipped in consommé. Juicy, cheesy, and full of authentic flavor, they’re perfect for Taco Tuesday or a comforting weekend meal.
Ingredients
- 3 lbs beef chuck roast (or short ribs)
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 chipotle peppers in adobo sauce
- 4 cloves garlic
- 1 medium onion, chopped
- 1 1/2 cups beef broth
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp cinnamon
- 2 bay leaves
- 12 small corn tortillas
- 1 1/2 cups shredded Oaxaca or mozzarella cheese
- Fresh cilantro and diced onion (for garnish)
- Lime wedges (for serving)
Instructions
- Season beef with salt and pepper on all sides.
- Heat olive oil in a skillet over medium-high heat and sear beef until browned on all sides. Transfer to crock pot.
- In a saucepan, add dried guajillo and ancho chiles with enough water to cover. Bring to a boil, then simmer 5 minutes until softened. Drain.
- In a blender, combine softened chiles, chipotle peppers, garlic, onion, beef broth, vinegar, cumin, oregano, and cinnamon. Blend until smooth.
- Pour sauce over the beef in the crock pot. Add bay leaves.
- Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until beef is tender and shreds easily.
- Remove beef and shred it using two forks. Skim fat from the top of the broth (reserve for frying tacos).
- Heat a skillet or griddle over medium heat. Dip tortillas into the top layer of broth (consommé) to coat in the seasoned fat.
- Place tortillas on the skillet, add cheese, shredded beef, and fold in half. Cook until crispy and cheese melts, about 2 minutes per side.
- Serve tacos with a small bowl of warm consommé for dipping. Garnish with cilantro, diced onion, and lime wedges.
Notes
- For spicier tacos, add extra chipotle peppers or a jalapeño to the sauce.
- You can substitute lamb or goat for beef for a more traditional birria flavor.
- Store leftover meat and consommé separately in the fridge for up to 4 days.
- Prep Time: 20 mins
- Cook Time: 8 hrs
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef Chuck Roast: The best cut for birria—marbled and perfect for slow cooking until fall-apart tender.
Dried Guajillo Chiles: Provide mild heat and deep red color. They’re essential for authentic birria flavor.
Dried Ancho Chiles: Add smoky sweetness and balance the spice.
Chipotle Peppers in Adobo Sauce: Offer a smoky, spicy kick that enhances the depth of the sauce.
Onion: Adds sweetness and richness to the consommé base.
Garlic: A key aromatic that complements the chiles and beef.
Tomatoes: Give body and a subtle acidity to the sauce.
Beef Broth: Forms the flavorful base for slow cooking the beef and later serves as the dipping consommé.
Apple Cider Vinegar: Adds a touch of acidity that balances the richness of the beef.
Bay Leaves: Infuse the consommé with earthy, herbal notes.
Cumin and Oregano: Traditional Mexican spices that bring warmth and complexity.
Cinnamon Stick (optional): Adds subtle sweetness and depth.
Corn Tortillas: The foundation for your tacos—crispy and flavorful when dipped in consommé before frying.
Cheese: Shredded Oaxaca or mozzarella cheese melts perfectly inside the tacos.
Fresh Cilantro and Lime: Classic garnishes for a bright, fresh finish.
Directions
Start by prepping the chiles. Remove stems and seeds from the dried guajillo and ancho chiles. Soak them in hot water for 15 minutes until softened. Meanwhile, in a skillet, sauté onions and garlic until fragrant and lightly browned. Add tomatoes and cook for a few minutes until softened.
Transfer the softened chiles, onion, garlic, tomatoes, chipotle peppers, vinegar, cumin, oregano, bay leaves, and a cup of beef broth to a blender. Blend until smooth and pour the mixture through a strainer into your crock pot. Add the remaining beef broth, cinnamon stick, and beef chuck roast.
Cover and cook on low for 8 hours or high for 4–5 hours, until the meat is tender enough to shred easily. Remove the beef from the crock pot, shred it with two forks, and return it to the consommé. Stir to coat the meat in the flavorful sauce.
To make the tacos, heat a skillet over medium heat. Dip each tortilla into the top layer of the birria consommé (the oily surface adds crispiness) and place it on the skillet. Add shredded cheese and a generous spoonful of the shredded beef. Fold and cook until golden brown and crispy on both sides.
Serve the tacos hot with a small bowl of consommé for dipping, and garnish with fresh cilantro, diced onions, and lime wedges.
Essential Equipment :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 10–12 tacos.
Prep time: 20 minutes
Cook time: 8 hours (on low)
Total time: 8 hours 20 minutes
Perfect for serving 4–6 people as a hearty meal.
Storage/reheating
Store leftover meat and consommé separately in airtight containers in the refrigerator for up to 4 days. Reheat the beef gently on the stovetop in some consommé to keep it moist. The cooked tacos can be reheated in an air fryer or skillet to restore their crispiness. You can also freeze the birria meat and broth for up to 2 months—just thaw overnight before reheating.
Variations and Customizations
Spicy Version: Add extra chipotle peppers or a few arbol chiles for more heat.
Cheese Lovers’ Twist: Use a mix of mozzarella and Monterey Jack for an ultra-gooey taco filling.
Chicken Birria: Substitute chicken thighs for a lighter but equally flavorful version.
Vegan Option: Replace beef with jackfruit or mushrooms and use vegetable broth instead of beef broth.
Short Rib Upgrade: Use short ribs instead of chuck roast for an even richer, luxurious flavor.
Instant Pot Version: Use the “Pressure Cook” setting for 45 minutes, then shred and proceed with frying the tacos.
Taco Bowl Style: Serve the shredded birria meat over rice with beans, cheese, and avocado for a deconstructed version.
Crispy Quesabirria: Add extra cheese and cook the tacos longer for a cheesy, crispy “quesabirria” twist.
Low-Carb Option: Skip the tortillas and serve the birria meat in lettuce wraps.
Smoky Finish: Add a small amount of smoked paprika for extra depth.
FAQs
1. Can I make these tacos ahead of time?
Yes! The meat and consommé can be made a day in advance and reheated when ready to serve.
2. What kind of beef works best?
Chuck roast, short ribs, or brisket all work beautifully for birria.
3. Are birria tacos spicy?
They’re mildly spicy, but you can adjust the heat by adding or reducing chiles.
4. Can I use store-bought enchilada sauce?
You can, but homemade birria sauce gives a more authentic flavor.
5. What cheese should I use?
Oaxaca cheese is traditional, but mozzarella or Monterey Jack are great substitutes.
6. Can I make this without a crock pot?
Yes, simmer everything on the stovetop over low heat for 3–4 hours until tender.
7. How do I keep the tacos crispy?
Cook them in a nonstick skillet with a little birria oil and serve immediately.
8. What sides go well with birria tacos?
Mexican rice, refried beans, or a simple avocado salad complement them perfectly.
9. Can I freeze the leftovers?
Yes, freeze the meat and broth separately for up to 2 months.
10. What’s the consommé used for?
It’s the flavorful broth used for dipping the tacos—it enhances every bite.
Conclusion
This Crock Pot Birria Tacos Recipe is the ultimate combination of rich flavor, tender meat, and crispy cheesy tortillas. The slow cooker makes it effortless while preserving all the authentic Mexican taste. Whether you’re feeding a crowd or making a cozy meal at home, these tacos are guaranteed to impress. Each bite is juicy, savory, and perfect for dipping in that golden consommé. Once you try them, you’ll want to make birria tacos part of your regular rotation—they’re that irresistible.