Unlock the secret to the most tender, flavorful, and incredibly easy Crock Pot Birria Tacos you’ve ever tasted. This recipe transforms a humble beef roast into a rich, savory stew, perfect for creating those viral cheesy, crispy tacos with a side of heavenly consomé for dipping. Forget standing over a hot stove; your slow cooker does all the work, simmering the beef to fall-apart perfection in a complex, aromatic chile sauce. Get ready to impress everyone with restaurant-quality birria, made right in your own kitchen.
This set-it-and-forget-it method is perfect for busy weeknights or a lazy weekend feast. The magic is in the slow simmer, which allows the dried chiles, spices, and beef to meld into something truly special. We’re going to walk through every simple step, from toasting the chiles to shredding the beef and pan-frying the perfect quesabirria taco.
What Are Birria Tacos?
Birria is a traditional Mexican stew, originally made with goat meat, hailing from the state of Jalisco. The meat is slow-cooked in a rich adobo made from dried chiles, herbs, and spices until it’s incredibly tender. “Birria Tacos” became a viral food sensation by taking this delicious stewed meat, stuffing it into tortillas with cheese, and then pan-frying them in the fat that rises to the top of the stew (the consomé). The final touch is serving the crispy tacos with a side of the remaining consomé for dipping. This Crock Pot Birria Tacos recipe adapts the classic method for the modern home cook, using beef and a slow cooker for ultimate ease and flavor.
Why You’ll Love This Slow Cooker Recipe
- Incredibly Easy: The slow cooker does 90% of the work! With minimal prep, you get maximum flavor payoff. It’s the definition of a “set it and forget it” meal.
- Deep, Authentic Flavor: Toasting the dried chiles and using a blend of classic Mexican spices creates a consomé that is rich, complex, and deeply satisfying.
- Melt-in-Your-Mouth Tender Beef: Slow cooking is the perfect method for breaking down a tough cut of beef like chuck roast, resulting in succulent, easily shreddable meat.
- Perfect for a Crowd: This recipe is easily doubled and is a guaranteed showstopper for family dinners, game day, or any gathering.
Ingredients You’ll Need
The ingredient list might look long, but it’s composed of simple items that build a complex, layered flavor. The dried chiles are the star and can be found in most grocery stores in the international aisle or at a Mexican market.
For the Birria Beef:
- Beef Chuck Roast: Look for a 3-4 lb roast. This cut has great marbling, which makes the meat tender and the consomé rich.
- Dried Chiles: We use a combination of 4 Guajillo chiles and 2 Ancho chiles for a balanced flavor that is smoky and mild, not overly spicy.
- Aromatics: A white onion and a whole head of garlic form the flavor base.
- Tomatoes: Roma tomatoes add a bit of sweetness and body to the sauce.
- Spices: Cumin, Mexican oregano, cloves, and a cinnamon stick are essential for that authentic birria taste.
- Vinegar: Apple cider vinegar helps to tenderize the meat and adds a subtle tang to cut through the richness.
For Assembling the Tacos:
- Corn Tortillas: The traditional choice for birria.
- Oaxaca Cheese: This Mexican melting cheese is ideal, but mozzarella or Monterey Jack work great too.
- Toppings: Finely chopped white onion and fresh cilantro are a must. A squeeze of lime is the perfect finishing touch.
How to Make Crock Pot Birria Tacos: Step-by-Step
Making our Crock Pot Birria Tacos recipe is a breeze. We’ll start by making the flavorful adobo sauce, then let the slow cooker work its magic on the beef before assembling the best tacos of your life.
Step 1: Prepare the Chiles
First, toast the dried chiles in a dry skillet over medium heat for about 30-60 seconds per side until fragrant. Be careful not to burn them, or they will become bitter. Once toasted, remove the stems and seeds. Place the toasted chiles in a bowl and cover them with hot water. Let them soak for 20-30 minutes until they are soft and rehydrated.
Step 2: Create the Adobo Sauce
While the chiles soak, sear the beef chuck roast on all sides in a hot, oiled skillet and place it in the bottom of your crock pot. In the same skillet, char the quartered onion, garlic cloves, and tomatoes. Transfer the chiles, charred vegetables, and about one cup of the chile soaking liquid to a blender. Add the vinegar and all the spices. Blend on high until the sauce is completely smooth.
Step 3: Slow Cook the Birria
Pour the blended adobo sauce over the beef in the slow cooker. Add a bay leaf and season generously with salt. Stir everything together, cover, and cook on low for 8-10 hours or on high for 4-6 hours. The beef should be fall-apart tender when it’s done. For another great slow cooker meal, check out this Slow Cooker Cowboy Beans recipe.
Step 4: Shred the Beef and Prepare the Consomé
Carefully remove the beef from the crock pot and shred it using two forks. Skim the red-tinged fat that has risen to the top of the liquid in the crock pot and reserve it in a separate bowl. This is liquid gold for frying the tacos! Strain the remaining liquid through a fine-mesh sieve; this is your dipping consomé. Season the consomé with salt to taste.
Step 5: Assemble and Fry the Quesabirria Tacos
Heat a skillet over medium heat. Dip a corn tortilla completely in the reserved fat, then place it in the hot skillet. Top one half of the tortilla with shredded beef and a generous amount of Oaxaca cheese. Fold the tortilla over and cook for 2-3 minutes per side, until the cheese is melted and the outside is crispy and browned. Repeat with the remaining tortillas and filling. Serve the hot, crispy tacos immediately with a small bowl of the warm consomé for dipping, topped with fresh onion, cilantro, and a lime wedge. If you love tacos, you might also enjoy this easy Taco Rice Bowl.
Tips for Success
- Don’t Skip Toasting the Chiles: This simple step awakens the essential oils in the chiles and is crucial for developing a deep, complex flavor.
- Sear the Beef: Searing the chuck roast before slow cooking creates a delicious crust that adds another layer of flavor to the final dish.
- Be Patient: The magic of this recipe is time. Don’t rush the slow cooking process; let the beef cook low and slow for the most tender results. For another beef dish that benefits from slow cooking, try this Mediterranean Beef Stew.
- Use Oaxaca Cheese: If you can find it, Oaxaca cheese provides the most authentic flavor and the best “cheese pull” for your quesabirria tacos.
What to Serve with Birria Tacos
While these Crock Pot Birria Tacos are a complete meal on their own, they pair wonderfully with a few simple sides. A side of classic Spanish Rice and refried beans is always a winner. You could also serve them with a fresh corn salad or pickled red onions to cut through the richness.
Frequently Asked Questions
Absolutely! Birria is a perfect make-ahead meal. You can prepare the entire beef stew, shred the meat, and store it with the consomé in the refrigerator for up to 4 days. The flavors will get even better overnight.
While you don’t have to, straining the consomé through a fine-mesh sieve is highly recommended. It removes the leftover solids from the chiles and vegetables, resulting in a silky-smooth broth that is much better for dipping.
This birria recipe is not very spicy; it’s more savory and smoky. The Guajillo and Ancho chiles used provide deep flavor with very mild heat. You can add a chile de árbol or two if you’d like to increase the spice level.
The best cut is a beef chuck roast. Its marbling and connective tissue break down beautifully during the long, slow cooking process, resulting in incredibly tender, flavorful meat that’s easy to shred.
That red broth is called consomé. It’s the rich, flavorful liquid that the beef was slow-cooked in. It’s served on the side as a delicious dipping sauce for the crispy tacos.
Storing and Reheating Leftovers
Birria makes for fantastic leftovers! Store the shredded meat and the consomé in separate airtight containers in the refrigerator for up to 4 days. To reheat, you can warm the meat and consomé on the stovetop or in the microwave. You can then assemble and fry the tacos just as you did initially for that fresh, crispy texture.
Enjoy Your Homemade Birria!
We’re confident this Crock Pot Birria Tacos recipe will become a new favorite in your home. It’s a delicious and rewarding meal that brings incredible, authentic flavor to your dinner table with minimal effort. If you make this recipe, we’d love to hear about it! Leave a comment below or share a picture on Pinterest.
Crock Pot Birria Tacos
Crock Pot Birria Tacos: The Ultimate Slow Cooker Recipe
Ingredients
Equipment
Instructions
- Toast the de-stemmed and de-seeded guajillo and ancho chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Place toasted chiles in a bowl, cover with hot water, and let them rehydrate for 25 minutes.
- While chiles soak, season the chuck roast with salt and pepper. Sear on all sides in a hot, oiled skillet until browned. Place the seared roast in the bottom of your slow cooker.
- In the same skillet, char the quartered onion, garlic cloves, and halved tomatoes for 4-5 minutes until they have some color.
- Transfer the rehydrated chiles, charred vegetables, apple cider vinegar, oregano, cumin, cloves, cinnamon stick, and 1 cup of the chile soaking water to a blender. Blend on high until completely smooth.
- Pour the blended sauce over the beef in the crock pot. Add the bay leaf and season with salt. Cook on low for 8-10 hours or on high for 4-6 hours, until the beef is fall-apart tender.
- Remove the beef from the crock pot and shred it. Skim the red fat from the surface of the liquid in the crock pot and set it aside. Strain the remaining liquid to create the smooth consomé for dipping. Season consomé to taste.
- To make the tacos, dip a corn tortilla into the reserved red fat. Place it on a hot skillet over medium heat. Add shredded beef and cheese to one half, then fold. Cook for 2-3 minutes per side until crispy and the cheese is melted.
- Serve immediately with a bowl of warm consomé topped with fresh cilantro and chopped onion.
Notes
Oaxaca cheese is best for its authentic taste and superior melt, but mozzarella or Monterey Jack are great substitutes.
Store leftovers separately. Keep the meat and consomé in separate airtight containers in the fridge for up to 4 days.
