Crock Pot Birria Tacos

Tender, juicy beef slowly cooked in a rich, smoky, chile-infused broth, then tucked into crispy, cheesy tortillas and served with flavorful consommé for dipping. These Crock Pot Birria Tacos are packed with bold Mexican-inspired flavor and make an incredible weekend meal.

🌮 Ingredients

For the Birria

• 3 lbs (1.4 kg) beef chuck roast, cut into large chunks
• 1 lb (450 g) beef short ribs or beef stew meat
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1–2 dried árbol chiles, optional for heat
• 1 medium onion, quartered
• 5 cloves garlic
• 2 medium tomatoes
• 2 cups beef broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

For the Tacos

• 12–16 corn tortillas
• 2 cups shredded Oaxaca, Monterey Jack, or mozzarella cheese
• ½ cup finely diced white onion
• ¼ cup fresh cilantro, chopped
• 2 limes, cut into wedges
• Birria consommé, for dipping

👩‍🍳 Instructions

1. Prepare the Chiles

Remove the stems and seeds from the dried guajillo and ancho chiles.

Place them in a saucepan and cover with water. Bring to a gentle simmer and cook for about 8–10 minutes, until softened.

Drain the chiles.

2. Make the Birria Sauce

Add the softened chiles, tomatoes, onion, garlic, beef broth, vinegar, tomato paste, cumin, oregano, smoked paprika, cinnamon, cloves, salt, and black pepper to a blender.

Blend until completely smooth.

For an especially smooth consommé, strain the sauce through a fine-mesh sieve.

3. Prepare the Beef

Cut the chuck roast into large chunks.

Heat the olive oil in a skillet over medium-high heat and sear the beef for 2–3 minutes per side. This step is optional but adds extra depth of flavor.

Transfer the beef and short ribs to the crockpot.

4. Slow Cook

Pour the chile sauce over the beef.

Add the bay leaves and make sure the meat is mostly surrounded by the sauce.

Cover and cook on:

• LOW: 8–9 hours
• HIGH: 4–5 hours

The beef should be extremely tender and easy to shred with a fork.

5. Shred the Beef

Remove the cooked beef from the crockpot and shred it with two forks.

Remove any bones and excess pieces of fat.

Return some of the shredded beef to the consommé to keep it juicy.

Skim some of the flavorful fat from the surface of the broth and reserve it for frying the tacos.

🌮 Make the Birria Tacos

1. Heat a skillet or griddle over medium heat.
2. Dip a corn tortilla into the reserved birria fat from the surface of the consommé.
3. Place the tortilla in the hot skillet.
4. Sprinkle shredded cheese over half of the tortilla.
5. Add a generous portion of shredded birria beef.
6. Top with a little diced onion and cilantro.
7. Fold the tortilla in half.
8. Cook for about 2–3 minutes per side, until the tortilla is crispy and the cheese has melted.
9. Repeat with the remaining tortillas and filling.

🍲 Serve With Consommé

Ladle the hot birria broth into small bowls.

Garnish with chopped onion and cilantro and serve alongside the tacos.

Squeeze fresh lime over the tacos and dip them into the consommé before each bite.

⭐ Tips for the Best Birria Tacos

• Chuck roast is ideal because its marbling becomes wonderfully tender during slow cooking.
• Don’t skip soaking the dried chiles; softened chiles blend much more smoothly.
• Straining the sauce gives the consommé a smoother texture.
• Let the beef cook until it is genuinely fork-tender before shredding.
• Use the flavorful fat from the consommé to fry the tortillas—it gives the tacos their signature color and flavor.
• For spicier birria, increase the árbol chiles.
• Let the finished birria rest for a few minutes before serving so the flavors can settle.

⏱️ Recipe Details

Prep Time: 30 minutes
Cook Time: 8–9 hours on LOW
Total Time: About 9½ hours
Servings: 6–8
Cuisine: Mexican-inspired
Method: Crock Pot / Slow Cooker