When it comes to tacos, there are tacos, and then there are Birria Tacos. This Mexican dish has taken the world by storm, and for good reason. They’re a masterpiece of flavor and texture: melt-in-your-mouth beef slow-cooked in a rich, spicy adobo sauce, then nestled in a crispy, cheese-filled corn tortilla and served with a side of the flavorful broth for dipping. The process can seem intimidating, but this Crock Pot Birria Tacos recipe makes it incredibly easy.
Instead of spending hours over the stove, we’ll let the slow cooker do all the heavy lifting. Simply combine all the ingredients in your crockpot, set it, and forget it. The result is a deeply savory, tender beef that falls apart with the touch of a fork. The rich adobo sauce becomes the irresistible consomé for dipping. The final step of pan-frying the cheesy tortillas in a little of that glorious fat is what takes this meal from delicious to absolutely legendary.
This is the ultimate comfort food for a chilly evening or a perfect recipe for a family gathering. Get ready to enjoy a deeply satisfying, full-flavored meal that everyone will love, all with minimal effort.
Why This Crock Pot Birria Recipe is a Must-Make
If you’ve been wanting to try birria tacos but were put off by the work, this is the recipe for you. Here’s why it’s a game-changer:
- Effortless & Hands-Off: The slow cooker does 99% of the work. Just a few minutes of prep, and you can come home to the incredible aroma of birria.
- Deep, Rich Flavor: The long, slow cooking process allows the spices to fully infuse the meat, creating an unparalleled depth of flavor.
- Incredible Texture: The beef becomes so tender it shreds effortlessly, making the perfect filling for your tacos.
- No Special Equipment Needed: You don’t need a pressure cooker or a large pot to simmer for hours. A standard crockpot is all you need.
- A Crowd-Pleaser: These tacos are a guaranteed hit with family and friends. It’s the kind of meal that will have people talking about it long after dinner is over.
Ingredients
For the Birria:
- 3 lbs beef chuck roast, cut into large chunks
- 2 tbsp olive oil
- 1 large white onion, roughly chopped
- 4 cloves garlic, minced
- 2 (14.5 oz) cans fire-roasted diced tomatoes
- 1 (7 oz) can chipotle peppers in adobo sauce
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup beef broth
For the Tacos:
- 12 corn tortillas
- 1 1/2 cups shredded Oaxaca cheese or Mexican blend cheese
- Chopped white onion, for serving
- Fresh cilantro, chopped, for serving
- Lime wedges, for serving
Step-by-Step Instructions
- Sear the Beef (Optional but Recommended): In a large skillet, heat the olive oil over medium-high heat. Season the beef chunks with salt and pepper. Sear them on all sides until browned. This adds a ton of flavor. Transfer the seared beef to the crockpot.
- Combine Ingredients in Crockpot: Add the chopped white onion and minced garlic to the crockpot, then pour in the fire-roasted diced tomatoes, chipotle peppers in adobo, chili powder, cumin, oregano, and beef broth. Stir well to combine.
- Slow Cook: Cover the crockpot and cook on low for 8 hours or on high for 4-5 hours. The beef should be incredibly tender and easy to shred.
- Shred the Beef & Prepare Consomé: Once cooked, use a slotted spoon to transfer the beef to a large bowl. Reserve the liquid in the crockpot—this is your consomé. Shred the beef with two forks.
- Prepare the Tacos: Heat a large skillet or griddle over medium heat. Lightly dip one side of a corn tortilla into the reserved consomé and place it on the hot skillet. Top the tortilla with a generous amount of shredded cheese and a spoonful of the shredded birria meat.
- Fry the Tacos: Once the cheese begins to melt and the bottom is crispy, fold the tortilla in half. Continue to fry, pressing down with a spatula, until both sides are golden brown and crispy. Repeat with the remaining tortillas.
- Serve: Ladle the remaining consomé into small bowls. Serve the crock pot birria tacos immediately with chopped white onion, fresh cilantro, and a lime wedge. The dipping consomé is essential for the full experience!
Tips for the Best-Tasting Birria Tacos
- Don’t Skip the Sear: Searing the beef adds a deep, caramelized flavor that you won’t get from just slow cooking it. It’s an extra step that’s absolutely worth the time.
- The Consomé is Everything: The flavorful broth is what makes these tacos so special. Don’t throw it away! It’s used to give the tortillas their flavor and as a dipping sauce.
- Use the Right Cheese: Oaxaca cheese is the best choice for its incredible melting qualities, but a good quality Mexican blend or even mozzarella will work in a pinch.
- Go with Corn Tortillas: Corn tortillas are traditional for birria tacos and hold up much better to the frying process.
- Make it Ahead: The birria meat and consomé can be made 1-2 days ahead of time and stored in the refrigerator. This makes assembling the tacos on the day of serving even quicker.
Serving Suggestions and Variations
These crock pot birria tacos are a meal in themselves, but here are some ideas to make them even better:
- Serving Sides: A simple side of Mexican rice or refried beans pairs perfectly with these tacos.
- Birria Burritos: Use the shredded beef and consomé to create incredible burritos.
- Birria Pizza: Use a large flour tortilla as the base, add a layer of the shredded beef, cheese, and your favorite toppings, and bake until crispy.
Frequently Asked Questions
- What cut of beef is best for birria? Beef chuck roast is the most common and best cut to use. It has a great fat content that keeps it moist and becomes incredibly tender when slow cooked.
- Can I make this spicier? Yes! For a spicier version, simply add an extra chipotle pepper or a pinch of cayenne pepper to the crockpot.
- Can I freeze birria? Yes! The cooked birria beef and consomé freeze beautifully. Store them in an airtight container for up to 3 months.
- Can I make this in the Instant Pot? Yes, you can. Sear the beef using the sauté function, then add the remaining ingredients. Cook on high pressure for 45-60 minutes, then use a natural release for 10 minutes before releasing the remaining pressure.
These Crock Pot Birria Tacos are a simple and delicious way to bring the incredible flavors of a Mexican classic into your home. They are sure to become a family favorite!
Don’t forget to Pin this recipe for later and share your own delicious creations in the comments below!
The Easiest Crock Pot Birria Tacos
Ingredients
Equipment
Method
- Soak dried guajillo and ancho peppers in hot water for 15–20 minutes until softened.
- In a blender, combine softened peppers, chipotle peppers, onion, garlic, diced tomatoes, and apple cider vinegar. Blend into a smooth sauce.
- Place beef chunks in the crock pot. Pour sauce over the beef, add beef broth, cumin, oregano, bay leaves, salt, and pepper. Stir to combine.
- Cover and cook on low for 8 hours, or until beef is tender and shreds easily.
- Remove beef from crock pot, shred with two forks, and return to the pot. Discard bay leaves.
- Heat a skillet over medium heat. Dip tortillas in the top layer of birria consommé, then place in skillet. Add shredded beef and cheese, fold, and cook until crispy.
- Serve tacos hot, garnished with cilantro and lime wedges, with consommé for dipping.