Why You’ll Love This Recipe
I love this recipe because it transforms simple ingredients into a dish that’s both comforting and impressive. The slow cooker does most of the work, infusing the beef with complex flavors from dried chiles and spices. The result is tender, juicy meat that’s perfect for tacos. Plus, the process of dipping the tortillas in the rich broth before frying adds an extra layer of flavor and texture that makes these tacos truly special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 ½ to 3 lbs boneless beef chuck roast
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1 teaspoon sea salt
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1 teaspoon black pepper
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1 tablespoon avocado oil or olive oil
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6–10 dried red chiles (such as guajillo or New Mexico), seeds removed and torn into pieces
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1 (16-ounce) jar mild to medium salsa
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32 ounces beef broth
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1–2 canned chipotle chiles in adobo sauce
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1 tablespoon garlic powder
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2 teaspoons ground cumin
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2 teaspoons dried oregano
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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1 teaspoon smoked paprika
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2 tablespoons tomato paste
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2 tablespoons apple cider vinegar
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20–30 6-inch white corn tortillas
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1–2 cups shredded Mexican blend cheese, Oaxaca cheese, or crumbled queso fresco
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½ medium white onion, diced
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Chopped fresh cilantro
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Fresh limes, cut into wedges
Directions
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I start by seasoning the beef chuck roast with sea salt and black pepper on all sides.
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In a large skillet over medium-high heat, I heat the avocado oil and sear the roast for about 5 minutes per side until browned.
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While the beef is searing, I prepare the dried chiles by removing the stems and seeds, then tearing them into pieces.
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I transfer the seared beef to my slow cooker and top it with the torn dried chiles, salsa, beef broth, chipotle chiles, garlic powder, cumin, oregano, ginger, cinnamon, and smoked paprika. I stir to combine as best as I can.
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I cover the slow cooker and cook on high for 5–6 hours or on low for 8 hours, until the beef is tender and shreds easily.
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Once cooked, I remove the beef from the slow cooker and shred it using two forks.
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To the liquid in the slow cooker, I add the tomato paste and apple cider vinegar, then blend the mixture until smooth using an immersion blender or by transferring it to a blender. This becomes the flavorful consommé.
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I ladle about 1 cup of the consommé over the shredded beef and toss to combine.
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To assemble the tacos, I heat a griddle or skillet over high heat. I dip a corn tortilla into the consommé, place it on the griddle, and top with shredded cheese, a portion of the shredded beef, diced onion, and chopped cilantro.
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I fold the tortilla over and cook for 3–5 minutes per side until the cheese is melted and the tortilla is crispy.
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I serve the tacos with lime wedges and small bowls of the remaining consommé for dipping.
Servings and Timing
This recipe yields approximately 20–30 small tacos, depending on how generously I fill each one. Preparation time is about 15 minutes, with a cooking time of 5–6 hours on high or 8 hours on low in the slow cooker. Assembling and frying the tacos takes an additional 30 minutes.
Variations
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Meat Options: While I typically use beef chuck roast, I’ve also made this recipe with pork shoulder or lamb for a different flavor profile.
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Cheese Choices: I love using Oaxaca cheese for its meltability, but Monterey Jack or mozzarella are great alternatives.
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Spice Level: To adjust the heat, I vary the number of chipotle chiles or add a dried chile de árbol for extra spice.
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Taco Shells: For a different texture, I sometimes use flour tortillas instead of corn.
Storage/Reheating
I store leftover shredded meat and consommé in separate airtight containers in the refrigerator for up to 5 days. To reheat, I warm the meat in a skillet over medium heat and heat the consommé in a saucepan until simmering. I assemble the tacos fresh for the best texture, but I can also reheat assembled tacos in a 350°F oven for about 10 minutes.
FAQs
Can I make this recipe ahead of time?
Yes, I often prepare the shredded meat and consommé a day in advance. I store them separately in the refrigerator and assemble the tacos just before serving to ensure they stay crispy.
Can I freeze the birria meat and consommé?
Absolutely. I freeze the shredded meat and consommé in separate containers for up to 3 months. I thaw them in the refrigerator overnight before reheating.
What if I don’t have a slow cooker?
No problem. I can cook the beef in a Dutch oven or large pot on the stovetop over low heat, covered, for about 3–4 hours until tender.
Can I use a different type of chile?
Yes, I sometimes use a combination of dried ancho and guajillo chiles for a slightly different flavor. The key is to use dried chiles that provide depth and smokiness.
Is there a vegetarian version of this recipe?
While traditional birria is meat-based, I can create a vegetarian version by substituting the beef with jackfruit or mushrooms and using vegetable broth. The cooking time may vary, so I adjust accordingly.
Conclusion
Crock Pot Birria Tacos have become a beloved dish in my home, combining the rich flavors of slow-cooked meat with the satisfying crunch of crispy tortillas. The process is straightforward, and the results are always impressive. Whether I’m serving them for a special occasion or a cozy dinner, these tacos never fail to delight.
Print
Crock Pot Birria Tacos
- Total Time: 6–8.5 hours
- Yield: 20–30 tacos
- Diet: Gluten Free
Description
Loaded with flavor from dried chiles, chipotle, and spices, this taco recipe delivers crispy, cheesy, slow-cooked beef tacos with a rich broth for dipping.
Ingredients
For the Birria Meat & Broth:
2½ to 3 lbs boneless beef chuck roast
1 tsp sea salt
1 tsp black pepper
1 tbsp avocado oil or olive oil
6–10 dried red chiles (guajillo or New Mexico), seeds removed and torn
1 (16 oz) jar mild to medium salsa
32 oz beef broth
1–2 canned chipotle chiles in adobo sauce
1 tbsp garlic powder
2 tsp ground cumin
2 tsp dried oregano
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp smoked paprika
2 tbsp tomato paste
2 tbsp apple cider vinegar
For the Tacos:
20–30 6-inch white corn tortillas
1–2 cups shredded Mexican blend cheese, Oaxaca, or queso fresco
½ medium white onion, diced
Chopped fresh cilantro
Fresh limes, cut into wedges
Instructions
Sear the Beef:
Season beef with salt and pepper. Sear on all sides in a skillet with oil until browned.
Prepare the Birria in Slow Cooker:
Add seared beef to slow cooker. Top with torn chiles, salsa, broth, chipotle chiles, and all spices. Stir lightly.
Cook on high for 5–6 hours or low for 8 hours until beef is tender.
Shred & Blend:
Remove beef, shred with two forks.
To the broth, add tomato paste and vinegar, and blend until smooth using an immersion blender (or standard blender). This is your consommé.
Finish the Birria:
Add about 1 cup of consommé to the shredded beef and toss to combine.
Assemble the Tacos:
Dip tortillas in consommé, place on hot skillet. Add cheese, beef, onion, and cilantro. Fold and cook 3–5 minutes per side until crispy.
Serve:
Serve hot with lime wedges and bowls of consommé for dipping.
Notes
Use dried guajillo, ancho, or New Mexico chiles for flavor variety.
For a less spicy version, reduce chipotle and omit hot chiles.
Consommé can be strained for a smoother texture before serving.
- Prep Time: 15 minutes
- Cook Time: 5–6 hours (high) or 8 hours (low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
