Hey there, taco lovers! If you’ve been craving a flavorful, hands-off meal, let me introduce you to Crock Pot Birria Tacos—the slow-cooked, crispy, beefy tacos everyone’s raving about on social media. With this easy recipe, you’ll get juicy, tender shredded beef and a rich consommé for dipping, all without babysitting the stove.
Whether you’re a busy parent, a student juggling exams, or just a hardcore taco fan (no judgment here), these tacos will become your new weeknight favorite.
Table of contents
Overview
Crock Pot Birria Tacos are a beloved Mexican street food, known for their tender shredded beef and ultra-flavorful consommé for dipping. Traditionally made with goat or lamb, this version uses beef chuck roast for maximum tenderness and accessibility.
The beauty here? We’re turning the slow cooker into your secret weapon, letting you enjoy authentic slow cooker birria tacos with minimal effort.
If you love hearty Mexican flavors, don’t miss this easy taco soup recipe.
Pair your tacos with this boulders enchilada recipe for a full Mexican dinner.
Why We Love This Recipe
Here’s why these crockpot birria tacos are about to become your new obsession:
- Hands-off cooking → Your slow cooker does the heavy lifting.
- Restaurant-worthy flavor → Rich, spicy, and deeply savory.
- Customizable → Make quesabirria tacos with melty cheese, or keep it classic.
- Crowd-pleasing → Perfect for game day, family dinners, or impressing friends.
Bonus tip: If you enjoy slow-cooker meals, this honey garlic chicken is another easy weeknight winner.
Ingredients
Here’s what you’ll need to make magic happen:
- 3–4 lb boneless beef chuck roast → best meat for birria, tender and juicy.
- 4 dried guajillo chiles, 2 dried ancho chiles → smoky, slightly sweet heat.
- 1 small onion, 6 garlic cloves → aromatic backbone.
- 2–3 Roma tomatoes → adds natural sweetness.
- 2 tbsp apple cider vinegar → brightens the broth.
- 4 cups beef broth → rich base for the birria consommé.
- 1 tsp cumin, 1 tsp Mexican oregano, 2 bay leaves → earthy spice blend.
- Salt and pepper to taste
- Corn tortillas → the ultimate vessel.
- Oil for frying → crisp those tacos up!
- Fresh cilantro, diced onion, lime wedges → for topping.
✨ Substitution tip: If you can’t find dried chiles, use a smoky chili sauce for tacos as a shortcut.
How to Make Birria Tacos in the Crock Pot
Alright, let’s get cooking! Trust me, you won’t mess this up—even if you’re new to the kitchen.
- Soak the chiles
- Remove stems + seeds from guajillo and ancho chiles.
- Soak in hot water for ~15 minutes until softened.
- Make the chili sauce
- Blend soaked chiles with onion, garlic, and tomatoes until smooth.
- Prep the beef
- Place chuck roast in the slow cooker. Season with salt and pepper.
- Add liquids + spices
- Pour chili sauce over the beef. Add beef broth, apple cider vinegar, cumin, oregano, bay leaves.
- Slow cook
- Cook on low for 8–10 hours or high for 5–6 hours. Low is where the magic happens—it gives you that fall-apart, ultra-tender beef.
- Shred the beef
- Remove the roast, shred using two forks (or cheat like me and use a stand mixer with the paddle attachment—it’s a game-changer!).
- Crisp the tacos
- Skim the fat from the broth. Dip corn tortillas into the fat, then lightly fry in a skillet.
- Add shredded beef, fold in half, and fry until crispy on both sides.
- Serve with consommé
- Ladle the broth into small bowls for dipping. Top tacos with cilantro, diced onion, and a squeeze of lime.
Recipe Tips
- Cooking time matters → Low and slow makes the beef melt-in-your-mouth tender.
- Chili shortcut → No dried chiles? No problem. Use chipotle chiles or even a smoky chili sauce substitute.
- Shredding hack → Stand mixer = effortless shredded beef.
- Prevent soggy tacos → Fry tortillas right after dipping, and serve immediately.
Looking to expand your slow-cooked repertoire? Check out this chicken francaise recipe.
For a crispy, spicy twist, try this crispy bang bang chicken recipe.
Serving Suggestions
Make your birria tacos a full-blown feast:
- Toppings → Cilantro, diced onion, lime wedges.
- Cheese upgrade → Add melty cheese for quesabirria tacos.
- Sidekicks → Mexican rice and beans, queso fundido, guacamole, refried beans.
Balance the richness of birria tacos with light bites like these vegetarian soup dumplings.
Warm up with a comforting caldo de pollo recipe alongside your tacos.
Serve birria tacos at your next game day with these crowd-pleasing chicken wings.
Frequently Asked Questions (FAQ)
Shredded beef tacos cooked in a spiced broth, typically served with a dipping sauce called consommé.
8–10 hours on low or 5–6 hours on high.
Yes, but low is better for ultra-tender beef.
Corn tortillas—they hold up beautifully when dipped and fried.
Dip tortillas in fat, fry in a hot skillet, and fill with beef before frying again.
Explore more protein-packed dinners with these versatile ground chicken recipes.
Craving bold flavors? Add this black pepper chicken recipe to your rotation.
Full Recipe Card
Print
Crock Pot Birria Tacos
- Total Time: 8–10 hours 20 minutes
- Yield: 6–8 servings 1x
Description
Crispy, cheesy, and juicy Crock Pot Birria Tacos dunked in rich, spicy broth—an easy, hands-off recipe bursting with authentic Mexican flavor.
Ingredients
- 3–4 lb boneless beef chuck roast
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion
- 6 garlic cloves
- 2–3 Roma tomatoes
- 2 tbsp apple cider vinegar
- 4 cups beef broth
- 1 tsp cumin
- 1 tsp Mexican oregano
- 2 bay leaves
- Salt and pepper
- Corn tortillas
- Oil for frying
- Fresh cilantro
- Diced onion
- Lime wedges
Instructions
- Remove stems and seeds from guajillo and ancho chiles, soak in hot water for 15 minutes.
- Blend softened chiles with onion, garlic, and tomatoes until smooth.
- Place beef in slow cooker, season with salt and pepper.
- Pour chili sauce over beef, add broth, vinegar, cumin, oregano, and bay leaves.
- Cook on low for 8–10 hours or high for 5–6 hours.
- Remove beef and shred with two forks or a stand mixer.
- Skim fat from broth. Dip tortillas in fat, fry lightly in a skillet.
- Add shredded beef to tortillas, fold, and fry until crispy.
- Serve tacos with consommé, cilantro, diced onion, and lime wedges.
Notes
For best results, cook on low. Use a stand mixer to shred beef easily. Fry tacos immediately after dipping to avoid sogginess. Store leftover beef in the fridge up to 5–6 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 8–10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 522 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 120mg
Related Recipes
Love tacos? You’ll love these too:
- Easy crockpot taco meat
- Chicken ranch tacos
- Street tacos
- Chicken enchiladas
- French onion pot roast
- Venison chili
- Garlic parmesan chicken
If you love hearty Mexican flavors, don’t miss this easy taco soup recipe.
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