Crock Pot Birria Tacos

Birria Tacos are a rich and flavorful Mexican dish known for their tender, slow-cooked meat and savory consommé for dipping. Using a Crock Pot to make these tacos is a game-changer, making it easy to achieve melt-in-your-mouth meat with minimal effort. The meat is slow-cooked in a blend of spices, chiles, and broth until it’s perfect for shredding and filling warm, crispy tortillas.

I made these Crock Pot Birria Tacos for the first time on a chilly night, and they quickly became a family favorite! My husband couldn’t stop raving about the savory flavor of the meat and how satisfying it was to dip the crispy tacos in the warm consommé. The kids loved the ritual of dipping, and it was such a hit that it’s now a regular request for Taco Tuesdays. We love that it brings a bit of Mexican street food flair to our dinner table!

Why You’ll Love Crock Pot Birria Tacos

•Effortless Cooking: The Crock Pot does the heavy lifting, creating tender, flavorful meat with minimal prep.

•Rich and Savory: The blend of spices and chilies makes these tacos exceptionally flavorful.

•Perfect for Dipping: The consommé adds an extra layer of flavor that elevates each bite.

Ingredients Notes For Crock Pot Birria Tacos

•Chuck Roast or Beef Short Ribs: These cuts become tender and flavorful when slow-cooked.

•Dried Chiles (Guajillo, Ancho): Essential for the authentic birria flavor; they add mild heat and a rich, smoky flavor.

•Spices: Cinnamon, cloves, bay leaves, and Mexican oregano give a deep and complex flavor.

•Apple Cider Vinegar: Adds a subtle tang to balance the richness of the meat.

Recipe Steps

1. Prepare the Sauce: In a blender, combine dried chiles (soaked in hot water), tomatoes, garlic, onion, vinegar, and spices. Blend until smooth.

2. Set Up the Crock Pot: Place the meat in the Crock Pot, pour the sauce over it, and add beef broth. Stir to coat the meat evenly.

3. Cook: Cover and cook on low for 8 hours or until the meat is tender and easily shredded.

4. Shred the Meat: Remove the meat from the Crock Pot, shred it, and return it to the sauce.

5. Prepare the Tacos: Heat a skillet over medium heat, dip tortillas in the consommé, and fry until slightly crispy. Add shredded meat and cheese, fold, and cook until the cheese melts.

6. Serve with Consommé: Pour some of the broth into a bowl and serve alongside the tacos for dipping.

Storage Options

•Refrigerate: Store meat and consommé separately in airtight containers for up to 4 days.

•Freeze: Freeze shredded meat and consommé for up to 2 months.

Variations & Substitutions

•Use Lamb or Goat: For a more traditional birria, substitute with lamb or goat instead of beef.

•Add Chipotle Peppers: For added smokiness, blend in chipotle peppers with the sauce.

Frequently Asked Questions

•Can I make this spicier? Yes! Add more guajillo or ancho chiles, or include a spicier chile like arbol for extra heat.

•What’s the best cheese for birria tacos? Oaxaca or mozzarella works well; they’re mild and melt beautifully.

Crock Pot Birria Tacos

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Course: Main Course

Kitchen: Mexican

Prep Time: 15 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours

Servings: 6

Ingredients

 

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• ▢ 3 lbs beef chuck roast cut into large chunks
• ▢ Salt and black pepper to taste
• ▢ 1 tablespoon vegetable oil
• ▢ 1 large onion chopped
• ▢ 4 cloves garlic minced
• ▢ 4 cups beef broth
• ▢ 3 dried guajillo chiles stems and seeds removed
• ▢ 2 dried ancho chiles stems and seeds removed
• ▢ 1 chipotle pepper in adobo sauce optional, for extra heat
• ▢ 1/4 cup apple cider vinegar
• ▢ 1 tablespoon dried oregano
• ▢ 1 teaspoon ground cumin
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 2 bay leaves
• ▢ For the Tacos:
• ▢ Corn tortillas
• ▢ Shredded mozzarella or Oaxaca cheese
• ▢ Fresh cilantro chopped (for garnish)
• ▢ Chopped onions for garnish
• ▢ Lime wedges for serving

Instructions

• Sear the Meat (Optional): Season the beef chuck roast with salt and pepper. In a skillet over medium-high heat, add the vegetable oil and sear the beef chunks on all sides until browned, about 2-3 minutes per side. This step is optional but adds flavor.
• Prepare the Sauce: In a saucepan, combine the beef broth, guajillo chiles, ancho chiles, and chipotle pepper. Bring to a simmer and cook for 5-7 minutes, until the chiles have softened.
• Blend the Sauce: Remove the softened chiles from the broth and place them in a blender along with about 1 cup of the cooking liquid. Add the apple cider vinegar, oregano, cumin, cinnamon, garlic, and onion. Blend until smooth.
• Cook the Birria:
• Assemble in Crock Pot: Place the beef chunks in the crock pot. Pour the blended sauce over the beef, then add the remaining cooking liquid and bay leaves.
• Cook Low and Slow: Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and shreds easily with a fork.
• Shred the Beef: Once the beef is tender, remove it from the crock pot and shred it with two forks. Return the shredded beef to the sauce in the crock pot and mix well.
• Make the Tacos:
• Dip and Fill Tortillas: Heat a skillet over medium heat. Dip a corn tortilla into the birria sauce to coat, then place it in the skillet. Sprinkle a layer of shredded cheese on one half of the tortilla, then add a portion of the shredded birria meat on top of the cheese.
• Cook the Tacos: Fold the tortilla over and cook until the cheese melts and the tortilla is crispy, about 2-3 minutes per side. Repeat with the remaining tortillas and meat.
• Serve: Serve the birria tacos hot, garnished with fresh cilantro, chopped onions, and a squeeze of lime.