Name: Crock Pot Birria Tacos Recipe – Easy Mexican Tacos in Your Slow Cooker
Prep time: 20 min
Cook time: PT-489860H3M1S
Total time: PT-489860H3M1S
Cuisine: Mexican
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)

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)

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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