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Image of Crock Pot Birria Tacos on a stone plate
Michonne Zendaya

The Easiest Crock Pot Birria Tacos

Juicy, flavorful beef slow-cooked in a rich chili sauce, then shredded and served in crispy fried tortillas with melted cheese — the ultimate birria tacos made easy in the crock pot.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 tacos
Course: Main Course
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef chuck roast, cut into large chunks
  • 2 dried guajillo peppers, stemmed and seeded
  • 2 dried ancho peppers, stemmed and seeded
  • 2 chipotle peppers in adobo
  • 1 onion, quartered
  • 4 cloves garlic
  • 1 can (14 oz) diced tomatoes
  • 2 cups beef broth
  • 1 tbsp apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 bay leaves
  • 12 corn tortillas
  • 2 cups shredded cheese (such as Oaxaca or mozzarella)

Equipment

  • crock pot (slow cooker)
  • blender
  • skillet
  • Tongs
  • cutting board
  • knife

Method
 

  1. Soak dried guajillo and ancho peppers in hot water for 15–20 minutes until softened.
  2. In a blender, combine softened peppers, chipotle peppers, onion, garlic, diced tomatoes, and apple cider vinegar. Blend into a smooth sauce.
  3. 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.
  4. Cover and cook on low for 8 hours, or until beef is tender and shreds easily.
  5. Remove beef from crock pot, shred with two forks, and return to the pot. Discard bay leaves.
  6. 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.
  7. Serve tacos hot, garnished with cilantro and lime wedges, with consommé for dipping.

Notes

Serve hot with consommé for dipping. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.