As the aroma of slow-cooked spices wafts through my kitchen, I can't help but feel transported to a bustling market in Mexico, where taquerias serve up their best. Today, I’m excited to share my recipe for Crock Pot Birria Tacos, a delightful dish that's perfect for those desiring a comforting meal without the fuss of fast food. This dish is not only incredibly easy to prepare—just toss everything into your crock pot and let it work its magic—but it's also a crowd-pleaser that will leave everyone asking for seconds. The tender meat, rich in flavor and paired with crispy tortillas and zesty toppings, makes for an unforgettable dining experience. Will you take a bite into this savory adventure?
Why are Crock Pot Birria Tacos a must-try?
Flavor Explosion: With melt-in-your-mouth beef braised in a rich, savory broth, every taco burst with flavor.
Effortless Preparation: Simply sear the beef, add the ingredients, and let the slow cooker do all the work—no culinary skills required!
Versatile Toppings: Customize your tacos with fresh cilantro, diced onions, and your favorite salsa for a personal touch.
Crowd-Pleasing Comfort Food: Perfect for gatherings, this dish brings together friends and family around the table, sparking joy and conversation.
Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week, or freeze for a future indulgence.
Dive into this culinary delight and don't forget to check out my tips on how to perfectly fry tortillas for that authentic taco experience!
Crock Pot Birria Tacos Ingredients
• Let’s gather what you need for these irresistible tacos!
For the Meat
- 3 lb beef chuck roast – Cut into large chunks for tenderness during slow cooking.
- 2 tablespoon vegetable oil – Use for searing the meat to create a flavorful crust.
For the Broth and Seasoning
- 4–5 cups beef broth – Ensures the meat stays moist and flavorful.
- 1 large white onion – Adds sweetness and depth to the broth, enhancing flavor.
- 1 head garlic – Roasting it brings out a rich, sweet flavor.
- 1 large bay leaf – Imparts a subtle aroma that complements the dish.
- 1 cinnamon stick (Mexican canela preferred) – Adds warmth; adjust based on strength.
- 4 whole cloves – Provides a deep, aromatic note to the broth.
- 1 teaspoon dried thyme – Offers an herbal note that balances the richness.
- 1 teaspoon dried oregano (Mexican oregano preferred) – Enhances the complex flavors.
- 1 teaspoon ground cumin – Brings a warm, earthy taste to the mix.
- 2 teaspoon kosher salt – Essential for seasoning; adjust to taste.
- 1 teaspoon freshly ground black pepper – Adds a touch of heat for balance.
- 2 tablespoon apple cider vinegar – Brightens up the flavors and adds acidity.
For the Chile Sauce
- 4 dried guajillo chiles – Brings a smoky, sweet heat to the sauce.
- 3 dried ancho chiles – Adds richness and depth.
- 2 dried chiles de árbol (optional) – For an extra spicy kick if desired.
- 1 medium roma tomato – Roasting enriches the sauce's flavor.
- ½ white onion – Provides additional sweetness in the sauce.
- 3 cloves – For blending to bring multiple flavors together.
- 1 teaspoon smoked paprika (optional) – Gives a subtle smoky flavor to the sauce.
- 1 teaspoon chili powder (optional) – For added spice and depth.
- ½ teaspoon ground cinnamon – Use only if not using a strong cinnamon stick to avoid overpowering.
- 1 teaspoon sugar or honey (optional) – Balances acidity in the sauce.
- ½ cup reserved beef broth or water – For blending sauce to a smooth consistency.
For the Tacos
- 18–24 small corn tortillas – Choose street-taco size for the perfect handheld bite.
- 2–3 cups shredded Oaxaca cheese – Melts beautifully for a gooey, delicious filling.
- ½ cup finely chopped white onion – Adds fresh crunch and flavor to the finished tacos.
- ½ cup chopped fresh cilantro leaves and tender stems – Vital for that fresh, herby finish.
For Serving
- Lime wedges – Squeeze fresh lime over tacos for zesty flavor.
- Neutral oil or birria fat – For frying the tacos to crispy perfection.
- Reserved cooking broth (consommé) – Perfect for dipping your tacos.
- Extra chopped cilantro and white onion – For garnishing the tacos.
- Sliced radishes (optional) – A crunchy and refreshing side.
- Salsa of choice (optional) – To spice up your taco experience!
With these ingredients, your Crock Pot Birria Tacos are bound to impress! Enjoy creating a dish that not only warms the soul but also sparks joy around your table.
Step‑by‑Step Instructions for Crock Pot Birria Tacos
Step 1: Prepare the dried chiles
Remove stems and seeds from the guajillo, ancho, and chiles de árbol. In a dry skillet over medium heat, toast the dried chiles for about 20–30 seconds per side until they become fragrant. Transfer them to a heatproof bowl and cover with very hot water, allowing them to soak for 15–20 minutes until fully softened. Drain before blending to create a smooth sauce.
Step 2: Brown the beef
Pat the beef chuck roast dry with paper towels, then season all sides generously with salt and freshly ground black pepper. In a large skillet over medium-high heat, add 1–2 tablespoons of vegetable oil. Once the oil is hot and shimmering, sear the beef chunks for 3–4 minutes per side until they have a rich, brown crust. Transfer the seared beef to your slow cooker.
Step 3: Build the flavor base in the crock pot
Place the halved white onion and the head of garlic, cut side up, into the crock pot alongside the browned beef. Add a bay leaf, a cinnamon stick, whole cloves, thyme, oregano, cumin, and 2 teaspoons of kosher salt. Pour in enough beef broth to almost cover the beef (about 4–5 cups), followed by 2 tablespoons of apple cider vinegar, ensuring a well-rounded flavor profile.
Step 4: Make the chile sauce
Using the same skillet, add more oil if necessary and sauté the chopped ½ onion and 3 garlic cloves over medium heat until softened and lightly golden, around 3–4 minutes. Add the halved roma tomato, skin side down, cooking until lightly charred, about 3–5 minutes. Transfer these ingredients to a blender, adding in the drained soaked chiles, smoked paprika, chili powder, ground cinnamon, and about ½ cup of beef broth or water, blending until smooth.
Step 5: Combine chile sauce with the beef
Pour the blended chile sauce over the seared beef and aromatics in the crock pot. Gently stir or spoon the liquids to ensure the sauce is well distributed into the broth. Taste the liquid and adjust with additional salt if needed, balancing the flavors of your Crock Pot Birria Tacos.
Step 6: Slow cook the birria
Cover the crock pot with its lid and set it to cook on LOW for 8–10 hours or on HIGH for 4–6 hours, until the beef is extremely tender and shreds easily with a fork. About halfway through cooking, taste the broth and adjust seasoning with more salt, pepper, or a splash of vinegar for brightness in flavor.
Step 7: Shred the meat
Once the beef is tender, use tongs to remove the meat to a large bowl or cutting board. Discard any large pieces of fat and gristle, along with the cinnamon stick, cloves, bay leaf, onion halves, and the garlic head. Shred the beef into bite-sized chunks using two forks, keeping it somewhat chunky, and ladle some cooking broth over the shredded meat to maintain its juiciness.
Step 8: Prepare the consommé for dipping
Skim off some of the fat that rises to the surface of the crock pot and reserve it in a small bowl for frying tacos later. Taste the broth; adjust seasoning with salt, pepper, or vinegar if necessary. Ladle the rich consommé into small bowls for dipping, garnishing with chopped onion, cilantro, and a squeeze of fresh lime for added zest.
Step 9: Prep toppings and tortillas
In small bowls, arrange your chopped white onion, cilantro, and lime wedges for easy access. Warm the corn tortillas by wrapping them in a clean damp kitchen towel and microwaving for 30–45 seconds until pliable, or briefly heat them in a dry skillet, ensuring they’re ready for assembly.
Step 10: Assemble and fry the birria tacos
Heat a large nonstick skillet or griddle over medium heat and add a small amount of reserved birria fat or a mix of fat and neutral oil to lightly grease the pan. Quickly dip each tortilla in the warm birria broth, then place in the hot skillet. Top one half with shredded cheese and a generous spoonful of shredded birria meat, folding the tortilla over to form a half-moon shape, pressing gently with a spatula while cooking for 2–3 minutes per side until crispy and browned.
Step 11: Serve
Serve the crispy Crock Pot Birria Tacos hot, topped with finely chopped onion and cilantro. Provide bowls of hot consommé on the side for dipping each taco, along with lime wedges, sliced radishes, and your favorite salsa for an extra punch of flavor to enjoy with your meal!
Expert Tips for Crock Pot Birria Tacos
Sear the Beef Well: Ensure you get a good brown on the beef for a deep flavor. Don't rush this step; it adds a rich base for your broth.
Balance the Heat: If you want your tacos spicy, include the chiles de árbol, but if you're uncertain about heat levels, start with fewer and adjust to taste.
Layer Flavors: When building your broth, remember that flavors develop over time. Tasting halfway through cooking allows you to perfect the seasoning for your Crock Pot Birria Tacos.
Check the Tortilla Temperature: Warm tortillas before assembling to prevent them from cracking. They should be soft and pliable, allowing for easier folding and frying.
Consommé is Key: Do not skip the dipping broth! It adds a lovely depth to every bite of your tacos and keeps them juicy.
Prep Ahead: Consider preparing the sauce a day in advance for an even bolder flavor. Just blend and refrigerate until you’re ready to cook!
What to Serve with Crock Pot Birria Tacos
Crafting the perfect meal is all about balance, so let's enhance those savory tacos with scrumptious sides and drinks.
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Creamy Refried Beans: Rich and velvety, they provide a comforting contrast to the crispy tacos while adding a protein boost.
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Mexican Rice: Fluffy and flavorful, this colorful rice pairs beautifully, soaking up any extra broth and complementing the spices in the tacos.
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Fresh Guacamole: The cool, creamy avocado blend brings a refreshing element, and the citrus notes cut through the rich flavors of the birria.
Warm up your gatherings with these vibrant sides. They create a delightful spread, allowing everyone to indulge in tastes that sing together.
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Elote (Mexican Street Corn): Grilled sweet corn slathered in creamy sauce and sprinkled with cheese brings a sweet crunch that elevates any bite.
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Chopped Salad: A crisp mix of lettuce, tomatoes, and radishes adds crunch and brightness, cutting through the richness while refreshing your palate.
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Chimichurri Sauce: This zesty green sauce made with herbs and vinegar provides a tangy kick to drizzle over tacos and boost flavor.
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Horchata: This sweet, cinnamon-infused rice drink creates a delightful balance against the savory spices of your birria, uniting flavors beautifully.
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Chocolate Flan: For dessert, indulge in this luscious custard, balancing the spicy meal with a creamy finish—it's the perfect sweet ending!
Serve these alongside your Crock Pot Birria Tacos and watch everyone enjoy a feast full of warmth and culinary connections!
Crock Pot Birria Tacos Variations
Feel free to customize your dish to suit your taste buds! The flexibility of this recipe is just delightful.
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Dairy-Free: Substitute the cheese with a dairy-free alternative like cashew cream for a similar creamy texture.
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Spicy Twist: Add more chiles de árbol or a splash of chipotle hot sauce for a smoky, fiery kick.
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Vegetarian Option: Replace beef with jackfruit, seasoned and cooked in the same style for a plant-based delight.
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Flavor Boost: Incorporate a splash of tequila into the broth for a deeper, rich flavor that elevates each bite.
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Fruity Flair: Add a diced mango or pineapple to your salsa for a sweet contrast to the savory tacos—an exciting taste sensation!
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Tortilla Alternatives: Use gluten-free tortillas for those with dietary restrictions or try lettuce wraps for a light, refreshing twist.
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Garnish Galore: Top your tacos with pickled onions or jalapeños for an extra punch of flavor and crunch.
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Consommé Variations: For a zesty touch, mix in a bit of diced avocado or shredded cabbage into your dipping broth for enhanced richness.
These variations allow you to explore new flavors while enjoying the heart of the traditional recipe. Don’t forget to check out my tips on how to perfectly fry tortillas for that authentic taco experience!
Make Ahead Options
These Crock Pot Birria Tacos are absolutely perfect for meal prep! You can prepare the beef and chile sauce up to 24 hours in advance, storing them separately in the refrigerator. Simply follow the initial steps, like toasting and soaking the chiles, and blending the sauce; then refrigerate it to enhance the flavors. When you’re ready to cook, place the seasoned beef in the crock pot, add the broth, and pour the chile sauce over it. Cooking continues as if you had made it fresh, ensuring your tacos are just as delicious. This method not only saves you time during busy weeknights but also allows the flavors to meld beautifully!
How to Store and Freeze Crock Pot Birria Tacos
Fridge: Store leftover tacos in an airtight container for up to 3 days. Keep the shredded beef and tortillas separate to maintain freshness.
Freezer: For longer storage, freeze shredded beef and broth in a freezer-safe container for up to 3 months. Defrost in the fridge before reheating.
Reheating: Gently reheat the beef in a skillet over low heat or in the microwave until warmed through. Warm tortillas separately, then assemble and enjoy with fresh toppings.
Broth Storage: Reserve some cooking broth (consommé) in small containers for dipping when serving, keeping it refrigerated for up to 3 days or frozen for future use.
Crock Pot Birria Tacos Recipe FAQs
What type of beef should I use for Crock Pot Birria Tacos?
Absolutely, I recommend using beef chuck roast as it is marbled and tender, which makes it perfect for slow cooking! The fat renders down during the cooking process, keeping the meat juicy and flavorful.
How should I store leftover Crock Pot Birria Tacos?
Store your leftover tacos in an airtight container in the fridge for up to 3 days. I suggest keeping the shredded beef and tortillas separate to maintain the tortillas’ crispiness.
Can I freeze Crock Pot Birria Tacos?
Yes, you can freeze the shredded beef and consomé! Place them in freezer-safe containers and they’ll keep well for up to 3 months. Just defrost in the fridge when you're ready to enjoy, and reheat the beef gently in a skillet.
What are some common troubleshooting tips for making these tacos?
If the beef isn’t shredding easily after cooking, it might need more time in the crock pot. Ensure you’re cooking long enough for the collagen in the meat to break down—on LOW for at least 8–10 hours is ideal. If the sauce tastes too salty, try adding a dash of vinegar or a pinch of sugar to balance it out.
What can I do if I have leftover chiles?
If you have more dried chiles than you need, consider storing them in an airtight container in a cool, dry place. They can last a year! Alternatively, you can use them to spice up other dishes like soups, stews, or even blended salsas.
Are there any dietary considerations for Crock Pot Birria Tacos?
If you're cooking for pets or anyone with allergies, be mindful of the ingredients used. Traditional recipes include common allergens like dairy (from cheese) or gluten (from tortillas). For a gluten-free option, use corn tortillas and be cautious of cross-contamination with any sauces or spices that may contain gluten.
Irresistible Crock Pot Birria Tacos for Your Next Craving
Ingredients
Equipment
Method
- Prepare the dried chiles: Remove stems and seeds from the guajillo, ancho, and chiles de árbol. In a dry skillet over medium heat, toast the dried chiles for about 20–30 seconds per side until fragrant. Transfer to a heatproof bowl and cover with very hot water, allowing to soak for 15–20 minutes. Drain before blending to create a smooth sauce.
- Brown the beef: Pat the beef chuck roast dry, season generously with salt and pepper. In a skillet over medium-high heat, add vegetable oil. Sear beef chunks for 3–4 minutes per side until browned. Transfer seared beef to slow cooker.
- Build the flavor base: Place halved white onion and garlic, cut side up, in the crock pot alongside browned beef. Add bay leaf, cinnamon stick, cloves, thyme, oregano, cumin, and salt. Pour in enough beef broth to almost cover beef. Add apple cider vinegar.
- Make the chile sauce: Sauté chopped onion and garlic in the same skillet until softened. Add halved roma tomato, cook until charred. Transfer to a blender with soaked chiles, smoked paprika, chili powder, ground cinnamon, and beef broth or water. Blend until smooth.
- Combine chile sauce with the beef: Pour blended chile sauce over seared beef and stir to ensure sauce is well distributed. Adjust with salt if needed.
- Slow cook the birria: Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours until beef is tender. Taste broth halfway through cooking, adjust seasoning if necessary.
- Shred the meat: Remove beef to a bowl or cutting board, discard large fat and aromatics. Shred beef into bite-sized chunks and ladle cooking broth over to maintain juiciness.
- Prepare the consommé for dipping: Skim fat that rises to the surface and reserve for frying tacos. Adjust seasoning with salt, pepper, or vinegar, and ladle consommé into small bowls for dipping.
- Prep toppings and tortillas: Arrange chopped onion, cilantro, and lime wedges in small bowls. Warm corn tortillas by microwaving for 30–45 seconds until pliable.
- Assemble and fry the birria tacos: Heat a skillet over medium heat and add reserved birria fat or oil. Dip each tortilla in warm birria broth, place in skillet, top with cheese and shredded beef, and fold tortilla over to form a half-moon. Cook until crispy and browned.
- Serve: Serve crispy tacos hot, topped with onion and cilantro. Provide bowls of broth for dipping, lime wedges, sliced radishes, and salsa on the side.
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