If you have been craving a dish that is rich, deeply flavorful, and downright comforting, this Crock Pot Birria Tacos Recipe is exactly what you need. Birria tacos bring together tender, slow-cooked beef infused with smoky and spicy chilies, all wrapped in crispy, golden corn tortillas that practically melt in your mouth. Using the Crock Pot makes this traditional Mexican recipe approachable and effortlessly delicious, perfect for gatherings or satisfying weeknight dinners. Every bite bursts with vibrant tastes that invite you to savor the warmth and soul of authentic, home-cooked birria.
Ingredients You’ll Need
These ingredients are simple staples, but each plays a crucial role in crafting the bold, balanced flavors of the birria. From the tender beef chuck roast to the aromatic dried chilies and fresh garlic, you’ll find that their combination creates a sauce that is both hearty and vibrant, while the corn tortillas provide the perfect crunchy contrast.
- 3 pounds beef chuck roast: A well-marbled cut ideal for slow cooking, ensuring tender, juicy meat that shreds beautifully.
- 3 dried guajillo chilies: These chilies add a mild heat and a slightly fruity smokiness essential to birria’s signature flavor.
- 2 dried ancho chilies: For their deep, rich, and sweet-savory notes that bring warmth to the sauce.
- 1 onion: Provides a natural sweetness and depth when blended into the chili sauce.
- 4 garlic cloves: Adds aromatic pungency that elevates the entire flavor profile.
- 14.5 ounces diced tomatoes: These contribute acidity and a touch of brightness to the sauce.
- 2 cups beef broth: Builds a flavorful base to slowly braise the meat to perfection.
- Corn tortillas: Authentic and sturdy enough to hold the succulent shredded meat and crisp up nicely when fried.
How to Make Crock Pot Birria Tacos Recipe
Step 1: Prepare the chili sauce
Start by soaking the dried guajillo and ancho chilies in hot water for about 15 minutes, so they soften and release their flavors. Then blend them together with the onion, garlic, and diced tomatoes until you get a smooth, richly colored sauce. This blend is the heart of the birria—the depth and warmth it adds is incredible.
Step 2: Assemble in the Crock Pot
Place the beef chuck roast chunks at the bottom of your Crock Pot. Pour that vibrant chili sauce over the beef, then add the beef broth along with your choice of vinegar, oregano, cumin, bay leaves, salt, and pepper to enhance the complexity. This mix will transform into a luscious stew as it cooks low and slow.
Step 3: Slow cook until luscious and tender
Cover the Crock Pot and cook on low for 8 to 10 hours. During this time, the beef becomes incredibly tender and infused with the rich sauce. This slow cooking allows the flavors to marry fully, creating a dish that’s as hearty as it is flavorful.
Step 4: Shred the beef and combine
Once your beef is fork-tender, shred it directly in the slow cooker using two forks, mixing it back into the sauce. This ensures every tender morsel soaks up the delicious juices, maximizing flavor in every bite.
Step 5: Fry the tortillas
Heat oil in a skillet and briefly fry your corn tortillas until they crisp up on both sides. This creates the perfect vessel—crispy outside with soft, melty interiors when filled—making each taco an irresistible textural delight.
Step 6: Assemble your tacos
Fill each crispy tortilla with the shredded beef, and don’t forget to serve with some of the rich broth for dipping. This dipping broth is part of what makes birria tacos so addictive and fun to eat, adding a comforting and flavorful soak after every delicious bite.
How to Serve Crock Pot Birria Tacos Recipe
Garnishes
Fresh garnishes like diced onions, chopped cilantro, and a squeeze of lime juice bring a bright contrast to the rich and smoky beef, cutting through its richness and adding a lovely freshness. Some people also love to add crumbled queso fresco or a dollop of sour cream for extra creaminess, enhancing the tacos’ overall experience.
Side Dishes
Serve your birria tacos alongside classic Mexican sides such as Mexican rice, refried beans, or a zesty cabbage slaw for crunch and color. A simple avocado or guacamole dip is also a fantastic addition to round out the meal and provide creamy texture.
Creative Ways to Present
Get playful by turning your birria into a taco platter with an array of dipping sauces like spicy salsa roja, cooling crema, and tangy pickled onions. You can also double-stack tortillas filled with cheese and birria for cheesy, gooey quesabirria—a trendy spin loved by taco fans everywhere. Presentation is part of the fun!
Make Ahead and Storage
Storing Leftovers
Leftover birria is a treasure. Store the shredded beef and sauce separately or combined in an airtight container in the refrigerator for up to three days. Keeping the broth with the beef helps keep it moist and flavorful for your next meal.
Freezing
This recipe freezes beautifully! Portion the beef and sauce into freezer-safe containers or bags, leaving some room for expansion. Frozen birria can last up to three months, making it a perfect make-ahead option for busy days craving comfort food.
Reheating
Reheat your birria slowly on the stove over medium-low heat to retain its tenderness and flavor. Add a splash of broth or water if it seems too thick. For the best taco experience, re-fry the tortillas freshly and dip into the warmed broth just like the first time.
FAQs
Can I use other cuts of beef for this Crock Pot Birria Tacos Recipe?
Absolutely! While beef chuck roast is ideal for slow cooking due to its marbling and tenderness, you can use beef brisket or short ribs. Just keep in mind the cooking time may vary based on the cut’s fat content and thickness.
What if I can’t find dried guajillo or ancho chilies?
If you cannot find these specific chilies, look for other dried chilies like pasilla or chipotle as substitutes. Each type will change the flavor profile slightly but will still give your birria a tasty smoky depth.
Is it necessary to fry the tortillas, or can I serve them soft?
Frying the tortillas adds a wonderful crispy texture that perfectly contrasts the tender beef. However, if you prefer softer tacos, you can warm the tortillas on a griddle or in a dry skillet and serve them soft. It’s all about your personal preference!
How spicy is this Crock Pot Birria Tacos Recipe?
The recipe has a moderate heat level that can be adjusted by the amount and type of chilies you use. Removing seeds from the dried chilies can reduce spiciness, and adding extra chilies will amp it up for those who love more heat.
Can I make this recipe in advance for a party?
Definitely! In fact, birria often tastes even better the next day as the flavors have had more time to develop. Prepare it the day before, shred the beef and keep it warm, then just fry your tortillas and assemble tacos right before serving for a stress-free party dish.
Final Thoughts
There is just something magical about this Crock Pot Birria Tacos Recipe that invites you to linger around the table, sharing stories and savoring every bite. It’s genuinely one of those recipes that fills your kitchen with warmth and your heart with happiness. I hope you give this recipe a try soon and discover just how joyfully simple and delicious birria tacos can be when made with love and slow cooker ease.
Print
Crock Pot Birria Tacos Recipe
- Prep Time: 30 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 9 hours
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Crock Pot Birria Tacos recipe delivers tender, flavorful shredded beef cooked slowly in a rich, smoky chili sauce. Perfectly spiced with a blend of dried guajillo and ancho chilies, garlic, and oregano, the beef is slow-cooked to melt-in-your-mouth tenderness. Served in crispy fried corn tortillas and accompanied by the savory broth for dipping, these tacos offer an authentic and comforting Mexican experience with minimal hands-on time.
Ingredients
Beef and Broth
- 3 pounds beef chuck roast, cut into chunks
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Chili Sauce
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 medium onion, roughly chopped
- 4 garlic cloves
- 14.5 ounces diced tomatoes (canned)
Serving
- Corn tortillas, for frying and serving
- Vegetable oil, for frying tortillas
- Optional garnishes: chopped onions, cilantro, lime wedges, shredded cheese, radishes
Instructions
- Soften and blend chilies: Soak the dried guajillo and ancho chilies in hot water for 15 minutes until they are soft and pliable. Drain and transfer to a blender along with chopped onion, garlic cloves, and diced tomatoes. Blend until the mixture is completely smooth, forming a vibrant chili sauce.
- Prepare the Crock Pot: Place the beef chuck roast chunks into the Crock Pot. Pour the blended chili sauce over the beef. Add beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and pepper. Stir gently to combine flavors without breaking the meat.
- Slow cook the beef: Cover the Crock Pot and set it to cook on low for 8 to 10 hours. The beef should become tender enough to shred easily with a fork, absorbing all the rich flavors of the sauce.
- Shred the meat: Once cooked, use two forks to shred the beef directly in the Crock Pot, mixing the shredded meat thoroughly into the sauce for maximum flavor distribution.
- Fry the tortillas: Heat vegetable oil in a skillet over medium-high heat. Fry corn tortillas one at a time in the hot oil until they become crispy and slightly golden on both sides. Drain excess oil on paper towels.
- Assemble and serve: Fill the crispy tortillas with the shredded beef mixture. Serve with sides of the cooking broth for dipping and garnish with your choice of chopped onions, fresh cilantro, lime wedges, or shredded cheese for a perfect finishing touch.
Notes
- To enhance the flavor, you can toast the dried chilies lightly in a dry skillet before soaking them.
- If you prefer less spice, remove all the seeds from the chilies before blending.
- Leftover birria beef can be refrigerated for up to 3 days and reheated gently in the sauce to keep it moist.
- For a healthier option, bake tortillas in the oven instead of frying.
- Serve with pickled red onions or a side of Mexican rice for a complete meal.
