If you’ve been dreaming about a taco night that bursts with bold, rich flavors and tender, juicy meat, then you are in for a treat with this Mouthwatering Crock Pot Birria Tacos Recipe. This dish takes the traditional Mexican birria to an effortlessly satisfying level by slow-cooking beef chuck roast in a deeply flavorful blend of chilies and spices, resulting in melt-in-your-mouth meat perfect for stuffing warm, cheesy tortillas. Whether you’re making a weeknight dinner or impressing friends at your next gathering, these birria tacos promise comfort, spice, and a little bit of magic in every bite.
Ingredients You’ll Need
The beauty of this Mouthwatering Crock Pot Birria Tacos Recipe is in its carefully chosen ingredients—each one playing a vital role in creating that unforgettable flavor and texture. From the smoky depth of dried chilies to the richness of slow-cooked beef, these components come together simply yet spectacularly.
- 3 pounds beef chuck roast: Perfectly marbled for tenderness and flavor when slow-cooked.
- 2 tablespoons vegetable oil: Essential for searing the beef and adding a golden finish.
- 1 tablespoon salt: Brings out all the dish’s natural flavors and balances the spices.
- 1 teaspoon pepper: Adds a subtle kick and depth to the meat.
- 3 dried guajillo chilies: These provide a mild smoky warmth and rich color.
- 2 dried ancho chilies: Offer a slightly sweet and fruity undertone to the sauce.
- 2 chipotle peppers in adobo sauce: Bring a smoky heat with a touch of tanginess.
- 1 (14 oz) can fire-roasted diced tomatoes: Adds a robust, smoky tomato base.
- 1 tablespoon white vinegar: Brightens the sauce and balances the richness.
- 1 teaspoon dried oregano: Adds an earthy herbal note.
- 1/2 teaspoon cumin: Infuses warm, fragrant spice.
- 1 teaspoon smoked paprika: Enhances the smoky flavor profile.
- 1/4 teaspoon ground cloves: Adds subtle warmth and depth.
- 1/2 teaspoon ground cinnamon: Gives an unexpected hint of sweet spice.
- 6 garlic cloves: Essential for that familiar savory punch.
- 1/2 white onion, chopped: Builds flavor complexity and sweetness.
- 4 cups beef broth: Keeps everything juicy and builds the rich consommé for dipping.
- Corn tortillas: The perfect handheld base for soaking up all the delicious juices.
- 1 1/2 cups shredded mozzarella or Mexican cheese blend: Adds gooey, melty indulgence.
- Chopped white onion and cilantro: Fresh garnishes that brighten every bite.
- Lime wedges: Provide an optional zesty tang to balance the richness.
- Reserved consommé: The flavorful broth you’ll dip your tacos in for the ultimate birria experience.
How to Make Mouthwatering Crock Pot Birria Tacos Recipe
Step 1: Prepare the Dried Chilies
Start by removing the stems and seeds from the guajillo and ancho chilies. This step is crucial because it removes any bitterness and allows the chilies’ deep smoky flavor to shine through. Soak these dried chilies in hot water for about 10 to 15 minutes until they soften beautifully, making them easier to blend into a velvety sauce that will coat the beef perfectly.
Step 2: Make the Birria Sauce
Once your chilies are softened, it’s time to create the sauce that will give this dish its signature flavor. In a blender, combine the soaked chilies with the chipotle peppers in adobo, fire-roasted diced tomatoes, garlic cloves, chopped onion, all the aromatic spices, white vinegar, and one cup of beef broth. Blend until smooth and silky, forming a rich, vibrant sauce filled with layers of smoky, spicy, and tangy goodness. This sauce is the heart of your birria tacos!
Step 3: Sear the Beef (Optional)
To truly elevate the flavors of your birria, searing the beef chuck roast chunks in vegetable oil is a game-changer. Season all sides of the beef with salt and pepper, then brown it on a hot skillet until you get a gorgeous caramelized crust. While this step is optional, it locks in juices and adds a depth of flavor that takes your birria tacos from great to exceptional.
Step 4: Slow Cook the Birria
Place the browned (or unseared) beef chunks into your Crock Pot and pour the luscious chili sauce over them. Add the remaining beef broth to create enough liquid to keep the meat moist and tender as it cooks. Cover and set your Crock Pot to low for 8 hours or high for 5 to 6 hours. The slow cooking process is where the magic happens as the meat transforms into a pull-apart tender perfection infused with all those incredible flavors.
Step 5: Shred the Beef
When your birria is done cooking, take out the beef pieces and shred them with two forks. This step is so satisfying, revealing the juicy, tender results of all that slow cooking. After shredding, return the meat to the pot to soak in the flavorful consommé, ensuring every bite is infused with the rich, spiced broth.
Step 6: Strain the Consommé
For serving, strain the cooking liquid through a fine-mesh sieve to remove any solids or bits. The consommé you end up with is a perfectly smooth, savory broth that you will use for dipping your tacos. It’s an essential part of the authentic experience and adds an irresistible element to every bite.
Step 7: Assemble and Cook the Tacos
Now for the fun part—assemble your birria tacos! Dip each corn tortilla into the warm consommé to soak up that intense flavor, then place it on a hot skillet. Sprinkle on a generous amount of shredded cheese and add a heaping spoonful of the tender birria meat. Fold the tortilla and cook until the outside is crispy and the cheese is melted, usually about 2 minutes per side. Repeat with the remaining tortillas, then get ready to indulge in taco bliss.
How to Serve Mouthwatering Crock Pot Birria Tacos Recipe
Garnishes
To keep things fresh and vibrant, top your birria tacos with chopped white onion and cilantro. These simple garnishes add a crisp texture and bright herbal flavors that contrast beautifully with the rich meat. A squeeze of lime wedges over the top is highly recommended for a zesty finish that cuts through the richness and elevates every bite.
Side Dishes
Serve your birria tacos with traditional Mexican sides like Mexican rice, refried beans, or a refreshing cabbage slaw for crunch. Even simple chips and salsa or guacamole make great accompaniments, balancing out the meaty intensity with fresh, cool, or creamy notes. These sides don’t compete but rather complement the star of the show.
Creative Ways to Present
Take your Mouthwatering Crock Pot Birria Tacos Recipe to the next level by setting up a taco bar for friends and family, letting everyone dunk their tortillas into consommé and customize their garnishes. You might also try serving the birria on tostadas for a crispy twist or even as a flavorful topping for nachos. The rich meat and dipping broth pair wonderfully with many formats—get creative and have fun!
Make Ahead and Storage
Storing Leftovers
Leftover birria can be stored in an airtight container in the refrigerator for up to 4 days. Make sure to keep the shredded meat and consommé together to preserve all the juicy flavor. When ready to eat, simply reheat until warm and enjoy just like the first day.
Freezing
This recipe freezes fantastic! Portion out the shredded birria with some consommé into freezer-safe containers or bags. They will keep for up to 3 months. Freeze in meal-sized servings so you can enjoy this delicious taco filling anytime with minimal effort.
Reheating
For best results, gently reheat the birria mixture on the stove over low to medium heat, stirring occasionally until warmed through. If it thickens too much, add a splash of beef broth or water to loosen it. Reheat your consommé separately, and dip your tortillas as fresh as possible for that perfect crispy-cozy combo.
FAQs
Can I use other cuts of beef for birria tacos?
Absolutely! While beef chuck roast is ideal for its marbling and tenderness, you can use brisket or short ribs as well. Just be mindful of cooking times to ensure the meat becomes tender and shreddable.
Is it necessary to soak the dried chilies?
Yes, soaking the dried guajillo and ancho chilies softens them up, making it easier to blend a smooth sauce and helps release their rich flavors. It’s a simple step that makes a big difference.
Can I make this recipe in an Instant Pot?
Definitely! After searing the beef, use the sauté function for the sauce preparation, then pressure cook on high for about 60 minutes, followed by a natural release. It’s a great faster alternative without sacrificing taste.
What kind of cheese works best in birria tacos?
A shredded mozzarella or Mexican cheese blend melts beautifully and has a mild flavor that complements the spicy birria. If you like, you can experiment with cheeses like Oaxaca or Chihuahua for a traditional touch.
How spicy is this birria tacos recipe?
The recipe has a pleasant medium heat thanks to the combination of dried chilies and chipotle peppers. You can adjust the spiciness by reducing the chipotle peppers or removing seeds, tailoring the dish to your comfort level.
Final Thoughts
Making these tacos feels like more than just cooking—it’s sharing a celebration of flavor and warmth with those you love. With this Mouthwatering Crock Pot Birria Tacos Recipe, you get a dish that’s both comforting and exciting, perfect for any occasion. Give it a try, and let the rich, slow-cooked goodness turn your dinner table into a fiesta of taste and joy.
Print
Mouthwatering Crock Pot Birria Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8 servings (8–10 tacos)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This delicious Crock Pot Birria Tacos recipe offers tender, flavorful beef slow-cooked with a rich, smoky chili sauce. Served with melted cheese, warm tortillas, and a savory consommé for dipping, these tacos are perfect for a comforting meal with authentic Mexican flavors.
Ingredients
Beef and Seasoning
- 3 pounds (1.36 kg) beef chuck roast, cut into chunks
- 2 tablespoons vegetable oil
- 1 tablespoon salt
- 1 teaspoon pepper
Chilies and Sauce
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 2 chipotle peppers in adobo sauce
- 1 (14 oz / 400g) can fire-roasted diced tomatoes
- 1 tablespoon white vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 6 garlic cloves
- 1/2 white onion, chopped
- 4 cups (960 ml) beef broth
For Serving
- Corn tortillas
- 1 1/2 cups (170 g) shredded mozzarella or Mexican cheese blend
- Chopped white onion and cilantro, for garnish
- Lime wedges, for serving
- Reserved consommé, for dipping
Instructions
- Prepare the Dried Chilies: Remove stems and seeds from the guajillo and ancho chilies. Soak them in hot water for 10 to 15 minutes until softened, then drain thoroughly.
- Make the Birria Sauce: In a blender, combine the soaked chilies, chipotle peppers in adobo, fire-roasted diced tomatoes, garlic cloves, chopped onion, dried oregano, cumin, smoked paprika, ground cloves, ground cinnamon, white vinegar, and 1 cup of beef broth. Blend until the mixture is smooth and well combined.
- Sear the Beef (Optional): Heat vegetable oil in a skillet over medium-high heat. Season the beef chunks with salt and pepper. Sear the beef on all sides until browned, about 3-4 minutes per side. This step enhances the flavor but can be skipped to save time.
- Slow Cook the Birria: Place the seared beef into a Crock Pot. Pour the blended chili sauce over the beef. Add the remaining 3 cups of beef broth. Cover and cook on low for 8 hours or on high for 5 to 6 hours until the beef is tender and easily shredded.
- Shred the Beef: Remove the beef from the Crock Pot and shred it with two forks. Return the shredded beef to the pot and stir it into the cooking liquid (consommé) to keep it moist and flavorful.
- Strain the Consommé: Using a fine-mesh sieve, strain the cooking liquid to remove solids and create a smooth consommé. Set aside the consommé for dipping the tacos.
- Assemble and Cook the Tacos: Dip corn tortillas into the warm consommé to coat them. Place the dipped tortillas on a hot skillet over medium heat. Add a layer of shredded cheese and a generous amount of shredded beef on one half of each tortilla. Fold the tortillas in half and cook until crispy and browned, about 2 minutes per side. Repeat with remaining tortillas.
- Serve: Garnish the tacos with chopped white onion and cilantro. Serve with lime wedges and the reserved consommé for dipping.
Notes
- Soaking the dried chilies properly is key to achieving a smooth, flavorful sauce.
- Searing the beef is optional but helps develop richer flavor and texture in the final dish.
- You can use mozzarella or a traditional Mexican cheese blend for authentic melting and taste.
- Keep the consommé warm for dipping the tacos to enhance the flavor experience.
- This recipe is perfect for preparing ahead of time since the birria only gets better after sitting in its juices.
