INTRODUCTION
Crock Pot Birria Tacos are rich, juicy, and full of bold flavor. This slow-cooked dish uses tender beef, smoky chiles, and warm spices to make tacos that everyone will love. You cook the beef in a crock pot until it falls apart. Then you shred the meat and fry the tacos until they are crisp and cheesy. Serve them with warm consommé for dipping. This recipe is simple to follow and great for family dinners or gatherings. For more slow cooker ideas, try a recipe for easy garlic parmesan chicken pasta in the crockpot to keep dinner plans fresh.
WHY YOU WILL LOVE THIS RECIPE
You will love these birria tacos because they taste deep and comforting. The meat becomes very tender after hours in the crock pot. The consommé that stays after cooking is full of rich beef and chile flavor. Dipping the tacos into that consommé makes every bite moist and tasty. The tacos get a nice crisp edge when you fry them with cheese. They are fun to eat and sure to please a crowd. If you like slow-cooked meals, you might also enjoy a simple angel chicken crock pot recipe for another easy dinner option.
HOW TO MAKE Crock Pot Birria Tacos
This section gives a clear step-by-step view of the full plan from start to finish. You will sear the beef, build a rich sauce in the skillet, then finish the beef in the crock pot. After the beef is tender, you will shred it and make the tacos with cheese and consommé for dipping. The method is easy and hands-off for most of the cooking time. For another creamy, slow cooker chicken idea, see this creamy Cajun chicken pasta recipe.
EQUIPMENT NEEDED
- Crock pot or slow cooker (6-quart is good)
- Large heavy skillet or cast-iron pan
- Tongs
- Cutting board and sharp knife
- Blender or food processor (optional if you want a smoother sauce)
- Strainer or fine mesh sieve
- Two forks for shredding
- Slotted spoon
- Small skillet or griddle for frying tacos
Ingredients You’ll Need :
- 2-3 lbs boneless chuck roast
- 1 tablespoon avocado oil (plus more for frying tacos)
- Coarse ground salt and fresh ground pepper
- 4 dried Guajillo chiles
- 5-6 Chipotle chilis in adobo
- 1 small red onion, thinly sliced
- 8 whole cloves garlic, smashed
- 32 oz beef stock
- 1 tablespoon tomato paste
- 1 (14.5 oz) can fire roasted diced tomatoes
- ¼ cup organic apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 cinnamon stick
- 3 dry bay leaves
- 1 teaspoon smoked paprika
- ½ tablespoon fresh grated ginger
- 1 tsp ground coriander
- Corn or flour tortillas
- Lime wedges
- Fresh cilantro leaves
- Diced white onion
- Shredded Oaxacan cheese (or Italian cheese blend)
STEP-BY-STEP INSTRUCTIONS :
- Season chuck roast generously with salt and pepper on all sides.
- Heat avocado oil in large skillet over medium-high heat.
- Sear roast for 3-4 minutes per side until golden-brown, transfer to crock pot.
- In same skillet, add onion and garlic, cook 2-3 minutes until fragrant.
- Add tomato paste, cook 1 minute stirring constantly.
- Add fire-roasted tomatoes, chipotle chiles, and dried spices to skillet.
- Pour in half the beef stock to deglaze pan, scraping up browned bits.
- Transfer mixture to crock pot with beef.
- Add remaining beef stock, apple cider vinegar, and guajillo chiles.
- Cover and cook on low 6-8 hours or high 4-5 hours until fall-apart tender.
- Remove meat and shred with two forks, strain cooking liquid for consommé.
- Heat skillet over medium heat, dip tortillas in consommé.
- Place tortilla on hot surface, add shredded beef and cheese to one half.
- Fold tortilla over, cook 2-3 minutes per side until golden and crispy.
- Serve immediately with warm consommé for dipping, onion, cilantro, and lime wedges.
HOW TO SERVE Crock Pot Birria Tacos
Serve these tacos hot with a small bowl of warm consommé for dipping. Add diced white onion and fresh cilantro on top of each taco. Squeeze lime over the tacos right before you eat. You can offer additional toppings like pickled jalapeños or sliced radish. Use small plates so each person can dip easily. For a side that pairs well, try potatoes or a light salad. A slow cooker potato and kielbasa dish makes a hearty side, and you can see an example recipe at crockpot cheesy potatoes with kielbasa.
STORAGE & FREEZING : Crock Pot Birria Tacos
Store leftover shredded beef and consommé in separate airtight containers. Keep them in the fridge for up to 4 days. Reheat the consommé on the stove until hot, and warm the meat in the liquid to keep it moist. For longer storage, freeze the beef and consommé for up to 3 months. Thaw overnight in the fridge before reheating. Reheat slowly on low heat to keep the meat tender. Do not freeze assembled tacos; they will get soggy.
SERVING SUGGESTIONS
- Serve with warm corn or flour tortillas.
- Offer a bowl of consommé for dipping each taco.
- Top with diced white onion, cilantro, and a squeeze of lime.
- Add shredded cheese and melt briefly when frying for extra richness.
- Serve with simple sides like rice, beans, or a fresh cabbage slaw.
For a full meal idea that uses the slow cooker for multiple dishes, see this crockpot chicken and gravy recipe to plan other parts of your dinner.
VARIATIONS
- Chicken Birria: Use boneless chicken thighs instead of chuck roast. Adjust cooking time to 3-4 hours on low.
- Extra spicy: Add more chipotle chiles or a fresh serrano pepper to increase heat.
- Mild version: Reduce the chipotle chiles and remove seeds from guajillo chiles.
- Smooth consommé: Blend the sauce before straining for a silkier broth.
- Cheese-free: Omit cheese for a dairy-free version, and crisp the tortillas with a little oil.
You can also adapt the recipe to make a nacho plate or a birria bowl with rice and beans. If you want a creamy slow-cooked chicken dish as another option, try this creamy Cajun chicken pasta for a different flavor profile.
FAQs
Q: Can I use a different cut of beef?
A: Yes. You can use brisket or short ribs. Use a cut that gets tender with low and slow cooking.
Q: Do I need to remove seeds from the guajillo chiles?
A: You can remove the seeds for milder flavor. Keep some seeds if you want more heat.
Q: How do I store leftover consommé?
A: Cool the consommé, then store it in the fridge in a sealed container for up to 4 days, or freeze for up to 3 months.
Q: Can I make the sauce in advance?
A: Yes. You can prepare the chile sauce and keep it in the fridge for 1-2 days. Add it to the crock pot when ready to cook the meat.
Q: Can I use an Instant Pot instead of a crock pot?
A: Yes. Use the pressure cook function for about 60-90 minutes depending on the size of the roast, then natural release.
MAKE-AHEAD TIPS FOR Crock Pot Birria Tacos
- Prepare the chile mixture a day ahead and store it in the fridge.
- Sear the meat the night before and keep it covered in the refrigerator.
- Cook the beef in the crock pot the morning you need it, then shred and reheat before serving.
- Make the consommé and store it separate from the meat so reheating is easy.
- Pre-shred the cheese and chop onions and cilantro ahead of time to speed up assembly.
Conclusion
This Crock Pot Birria Tacos recipe makes a rich and easy meal that everyone will enjoy. The slow cooking gives the beef deep flavor and a tender texture, and the fried tacos with melted cheese add a satisfying crisp. If you want the original version of this slow cooker birria tacos recipe, you can read a full guide at Crock Pot Birria Tacos Recipe : Jawns I Cooked.
Crock Pot Birria Tacos
Ingredients
Method
- Season chuck roast generously with salt and pepper on all sides.
- Heat avocado oil in a large skillet over medium-high heat.
- Sear roast for 3-4 minutes per side until golden-brown, then transfer to the crock pot.
- In the same skillet, add onion and garlic, cooking for 2-3 minutes until fragrant.
- Add tomato paste and cook for 1 minute, stirring constantly.
- Add fire-roasted tomatoes, chipotle chiles, and dried spices to the skillet.
- Pour in half the beef stock to deglaze the pan, scraping up browned bits.
- Transfer mixture to the crock pot with beef.
- Add remaining beef stock, apple cider vinegar, and guajillo chiles.
- Cover and cook on low for 6-8 hours or high for 4-5 hours until the meat is fall-apart tender.
- Remove meat and shred with two forks; strain cooking liquid for consommé.
- Heat skillet over medium heat and dip tortillas in consommé.
- Place tortilla on hot surface and add shredded beef and cheese to one half.
- Fold tortilla over and cook for 2-3 minutes per side until golden and crispy.
- Serve immediately with warm consommé for dipping, along with onion, cilantro, and lime wedges.