Name: Crock Pot Birria Tacos Recipe
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Mexican
Ingredients: 3 pounds beef chuck roast, cut into large chunks; 3 dried guajillo chilies, stems and seeds removed; 2 dried ancho chilies, stems and seeds removed; 1 onion, quartered; 4 garlic cloves; 1 (14.5 ounce) can diced tomatoes; 2 cups beef broth; 2 tablespoons apple cider vinegar; 1 tablespoon dried oregano; 2 teaspoons ground cumin; 2 bay leaves; 1 teaspoon salt; ½ teaspoon black pepper; Corn tortillas; Oil for frying (such as vegetable or canola oil); Cilantro, chopped, for garnish; Diced onion, for garnish

Jump to Recipe· 4.4 from 70 reviews

If you’ve ever craved the rich, mouthwatering flavors of authentic Mexican street food, then this Crock Pot Birria Tacos Recipe is about to become your new favorite. Slow-cooked to perfection, these tacos feature tender, juicy beef soaked in a deeply spiced, smoky sauce made with dried chilies and fragrant herbs. The magic happens when the tortillas are dipped in the savory juices and fried until crispy, creating a perfectly balanced texture that will have you savoring every bite. Whether you’re cooking for a crowd or craving a cozy dinner, these birria tacos bring that deliciously bold taste right to your kitchen with effortless ease.

Ingredients You’ll Need

The image shows a top-down view of various raw ingredients neatly arranged on a white marbled surface. In the center, there is a glass container holding several thick cuts of red raw beef with white marbling. Surrounding the beef, there are small clear glass bowls each containing different ingredients: three peeled garlic cloves, a light golden liquid, green dried herbs, bright red diced tomatoes, white onion chunks, dried dark chilies and mushrooms, ground spices with a bay leaf, a light yellow liquid, and a tiny bowl of salt and black pepper. At the top left, there is a small stack of yellow corn tortillas on a white plate, and to the right, a glass measuring cup filled with a dark brown liquid. The presentation is clean and organized, emphasizing the freshness and variety of the ingredients. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are straightforward but each one plays an essential role in creating that signature birria flavor. From the meaty chuck roast to the unique mix of dried chilies, every component adds depth, texture, or color, making this both a simple and truly flavorful dish.

3 pounds beef chuck roast: The star of the dish, beef chuck becomes tender and rich after slow cooking.
3 dried guajillo chilies, stems and seeds removed: Adds a mild fruity heat and vibrant color to the sauce.
2 dried ancho chilies, stems and seeds removed: Provides a smoky, sweet undertone crucial to birria’s complex flavor.
1 onion, quartered: Brings natural sweetness and depth to the sauce base.
4 garlic cloves: Essential for that warm savory kick.
1 14.5 ounce can diced tomatoes: Adds acidity and body to balance the chilies’ heat.
2 cups beef broth: Ensures the meat stays tender and infused with rich flavor.
2 tablespoons apple cider vinegar: Adds brightness and helps tenderize the meat.
1 tablespoon dried oregano: Gives a herby fragrance that lifts the sauce.
2 teaspoons ground cumin: Provides earthiness and warmth to the spice mix.
2 bay leaves: Subtly enhance the savory depth of the broth.
1 teaspoon salt: Brings all the flavors into harmony.
½ teaspoon black pepper: Adds a mild heat and complexity.
Corn tortillas: For that authentic taco experience, perfect for dipping and frying.
Oil for frying: To achieve that irresistible crispy, golden finish.
Cilantro and diced onion for garnish: Fresh toppings that brighten each bite.

How to Make Crock Pot Birria Tacos Recipe

Step 1: Prepare and Soak the Chilies

Start by soaking the dried guajillo and ancho chilies in hot water for about 15 minutes. This softens them, making it easier to blend them into a smooth, flavorful sauce that will coat the beef beautifully.

Step 2: Blend the Sauce Base

In a blender, combine the soaked chilies along with the quartered onion, garlic cloves, and diced tomatoes until the mixture is perfectly smooth. This sauce is the heart of your birria, packing tons of flavor and the perfect balance of smoky and tangy notes.

Step 3: Set Up the Crock Pot

Place the large chunks of beef chuck roast into the crock pot. Pour the blended chili sauce over the meat, then add the beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and black pepper. Give everything a gentle stir to combine all the ingredients evenly.

Step 4: Slow Cook Until Tender

Cover and cook on the low setting for 8 to 10 hours. The slow cooking process is crucial—it allows the beef to become incredibly tender while soaking up all those rich, aromatic flavors, turning the meat into a melt-in-your-mouth experience.

Step 5: Shred the Beef and Prepare Tortillas

Once cooked, remove the beef chunks and shred them using two forks, mixing the shredded meat back into the sauce. Meanwhile, heat oil in a skillet for frying. Dip each corn tortilla into the top layer of fat from the broth—this absorbs the flavor and ensures the tortillas crisp up beautifully.

Step 6: Fry and Assemble the Tacos

Fry the dipped tortillas in the hot oil until crispy on both sides. Then, fill them with the shredded beef mixture, fold, and fry again for a few seconds on each side to lock in the flavor and create a crispy, cheesy crust if you add cheese.

How to Serve Crock Pot Birria Tacos Recipe

The image shows a close-up of shredded meat coated in a dark reddish-brown sauce with visible small bits of red pepper and spices. The meat looks tender and fibrous, piled thickly on a metal wire strainer that is held above a sleek black cooking pot. The background surface has a white marbled texture, highlighting the rich colors of the meat and sauce. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serve your birria tacos with a generous sprinkle of fresh cilantro and diced onion on top. These garnishes add a refreshing crunch and a burst of bright flavor that perfectly complements the rich, meaty filling.

Side Dishes

Consider pairing the tacos with a side of pickled jalapeños, a simple Mexican rice, or even a bowl of consommé made from the reserved cooking broth for dipping. The consommé is a classic way to enjoy birria, offering an extra layer of warmth and flavor.

Creative Ways to Present

Get playful by serving the tacos on a rustic wooden board alongside small bowls of guacamole, sour cream, or even a smoky chipotle salsa. You can also turn the leftovers into birria quesadillas or top your tacos with melted cheese to create a quesabirria masterpiece that’s utterly addictive.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer the shredded birria and sauce into an airtight container and refrigerate for up to 3 days. The flavors deepen over time, so your birria will taste even better the next day.

Freezing

This Crock Pot Birria Tacos Recipe freezes beautifully. Portion the shredded beef and sauce into freezer-safe containers, and store for up to 3 months. Thaw overnight in the refrigerator before reheating to retain all the juicy goodness.

Reheating

To reheat, warm your leftovers gently on the stove over low heat or microwave in short intervals, stirring occasionally. Add a splash of beef broth to keep the meat moist. Reheat your tortillas separately or crisp them up in a skillet for that fresh taco experience.

FAQs

Can I use a different cut of meat for Birria?

Absolutely! While beef chuck roast is preferred for its tender texture and marbling, you can experiment with beef brisket or short ribs. Just adjust the cooking time to ensure the meat becomes tender and shreddable.

Do I have to use dried chilies? Can I use chili powder instead?

Using dried guajillo and ancho chilies gives the birria its authentic smoky and slightly fruity flavor that chili powder cannot replicate. However, in a pinch, a good quality chili powder blend can be used but the flavor will be slightly different.

What can I do if my tortillas break while frying?

Make sure your tortillas are fresh or lightly warmed before dipping—they become pliable and less likely to tear. Also, dipping them briefly and frying in hot oil helps create a crispy yet sturdy shell to hold the filling.

Is it necessary to fry the tacos after filling them?

Frying after filling creates a delicious crispy crust and helps melt any cheese if added. But if you prefer softer tacos, you can skip the second frying and simply warm them in a pan or oven.

Can I make this recipe vegan or vegetarian?

You can try substituting the beef with hearty mushrooms or jackfruit and using vegetable broth. The sauce works well with plant-based proteins, but the traditional flavor and texture are best achieved with meat.

Final Thoughts

There is nothing quite like the satisfying experience of biting into a perfectly crispy, juicy birria taco, and this Crock Pot Birria Tacos Recipe makes that joy totally doable at home. With simple ingredients and a hands-off cooking method, you’ll soon have a flavorful feast that’s both impressive and comforting. So grab those chilies, fire up your crock pot, and treat yourself to a truly unforgettable Mexican classic that’s bound to become a beloved staple in your kitchen.