How to Make Delicious Crock Pot Birria Tacos at Home

If you’ve been dreaming of rich, tender meat wrapped in crispy, cheese-lined tortillas, then crock pot birria tacos are about to become your new obsession. This slow-cooked sensation blends bold Mexican flavors with the ease of a set-it-and-forget-it approach — and the results are simply irresistible. Ready to take your taco night to the next level? Keep reading.

Ingredients

• 3 pounds beef chuck roast
• 5 dried guajillo chiles
• 2 dried ancho chiles
• 2 teaspoons vegetable oil
• 4 cups beef broth
• 1 white onion chopped
• 6 garlic cloves peeled
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cinnamon stick
• 2 bay leaves
• 12 corn tortillas
• 1 cup shredded mozzarella or Oaxaca cheese
• Fresh cilantro chopped
• Diced white onion for garnish
• Lime wedges for serving

Equipment

• Crock pot or slow cooker
• Large skillet or frying pan
• Blender
• Tongs
• Large bowl
• Knife and cutting board

Instructions

1. Prepare your chiles: First, remove the stems and seeds from the guajillo and ancho chiles. This helps tone down heat and bitterness. Lightly toast them in a dry skillet for about 1 to 2 minutes, just until fragrant. This step unlocks their earthy aroma—do not skip it.
2. Soften the chiles: Place the toasted chiles in a large bowl and cover with hot water. Let them soak for 10 to 15 minutes until pliable. This will make them easier to blend into a velvety sauce.
3. Make the braising sauce: In your blender, combine the softened chiles, chopped onion, garlic, apple cider vinegar, cumin, oregano, paprika, salt, and black pepper. Add 1 cup of the beef broth and blend until smooth. You want a thick, rust-colored puree full of depth and character.
4. Prepare the roast: Cut your beef chuck roast into large chunks for easier shredding later. Layer them evenly in the bottom of your crock pot.
5. Braise the meat: Pour the blended chile sauce over the beef. Add the remaining 3 cups of beef broth, plus the cinnamon stick and bay leaves. These ingredients really amplify the warmth of the dish. Cover and cook on low for 8 hours or until the beef is fork-tender.
6. Shred the beef: Carefully remove beef from the pot using tongs and shred using two forks. It should come apart effortlessly. Skim excess fat from the surface of the consomé—the flavorful broth—and set both aside for assembling tacos.
7. Assemble the tacos: Heat a skillet over medium. Dip one side of each tortilla in the top layer of the consomé. This infuses flavor and gives the outside that rich orange glow. Place tortilla on skillet, add a spoonful of shredded beef and a pinch of cheese, then fold over into a taco. Cook 2 to 3 minutes per side until crispy and golden.
8. Serve and garnish: Serve birria tacos hot, with a bowl of warm consomé for dipping. Top with diced onion, chopped cilantro, and a good squeeze of lime. Every dunk is bliss.

Nutrition per serving

Recipe Notes

For richness and depth, I like mixing cuts like chuck roast and short ribs. If you love spice, add a whole chile de árbol or chipotle in adobo to the blender. You can also make this recipe a day ahead—the flavor deepens and it makes the next-day tacos even better.

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Crock Pot Birria Tacos

Indulge in crispy, cheesy birria tacos filled with juicy slow-cooked beef simmered in a peppery, aromatic Mexican broth. Tender beef is shredded and tucked into dipped tortillas, crisped on a skillet, and served with velvety consomé for dipping. A comforting and unforgettable feast made easy with a crock pot!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 25 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 servings (2 tacos each)

Calories 460 kcal

Ingredients

  

1x2x3x

• 3 pounds beef chuck roast
• 5 dried guajillo chiles
• 2 dried ancho chiles
• 2 teaspoons vegetable oil
• 4 cups beef broth
• 1 white onion chopped
• 6 garlic cloves peeled
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cinnamon stick
• 2 bay leaves
• 12 corn tortillas
• 1 cup shredded mozzarella or Oaxaca cheese
• Fresh cilantro chopped (for garnish)
• Diced white onion for garnish
• Lime wedges for serving

Instructions

 

• Remove stems and seeds from the dried guajillo and ancho chiles. Heat a skillet over medium heat and lightly toast the chiles for about 1 to 2 minutes until fragrant.
• Place the toasted chiles in a bowl and cover with hot water. Let them soak for 10 to 15 minutes to soften.
• In a blender, combine the soaked chiles, chopped onion, garlic cloves, apple cider vinegar, cumin, oregano, paprika, salt, and black pepper. Add 1 cup of the beef broth and blend until smooth.
• Cut the beef chuck roast into large chunks and place them in the crock pot.
• Pour the blended chile sauce over the beef. Add the remaining 3 cups of beef broth, cinnamon stick, and bay leaves to the crock pot.
• Cover and cook on low heat for 8 hours or until the beef is fall-apart tender.
• Once cooked, remove the beef and shred it using two forks. Skim any fat off the top of the consomé and reserve the broth for dipping or serving.
• Heat a skillet over medium heat. Lightly dip each tortilla into the top of the consomé to coat one side with the broth, then place it on the hot skillet.
• Sprinkle cheese on one half of the tortilla, add some shredded beef, and fold it over into a taco. Cook until crispy and golden, about 2 to 3 minutes per side.
• Repeat with remaining tortillas. Serve hot with a bowl of the consomé for dipping, topped with diced onion, cilantro, and a squeeze of lime.

Nutrition

Calories: 460kcalCarbohydrates: 24gProtein: 32gFat: 26gSodium: 820mgFiber: 3gSugar: 3g

Keyword crock pot, tacos, birria, slow cooker, beef, comfort food

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