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Crispy Crock Pot Birria Tacos

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These crispy Crock Pot Birria Tacos feature slow-cooked, fall-apart beef in a rich, spicy consomé, stuffed into corn tortillas with gooey cheese and fried until golden. Perfect for cozy fall dinners, potlucks, or anytime you crave authentic Mexican comfort food.

Ingredients

Scale
  • 2.5 lb chuck roast, cut into large chunks
  • 1 lb beef short ribs
  • 1 large yellow onion, quartered
  • 6 garlic cloves, peeled
  • 3 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 dried pasilla chile, stem and seeds removed (optional)
  • 2 medium Roma tomatoes, quartered
  • 3 cups beef broth
  • 2 tbsp apple cider vinegar
  • 2 tsp ground cumin
  • 2 tsp dried oregano (preferably Mexican)
  • 1 tsp ground coriander
  • 1 cinnamon stick or 1/2 tsp ground cinnamon
  • 2 whole cloves or pinch ground cloves
  • 2 bay leaves
  • 2 tsp salt, more to taste
  • 1 tsp black pepper
  • 16–20 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Chopped white onion, to serve
  • Chopped cilantro, to serve
  • Lime wedges, for garnish
  • 1/2 cup vegetable oil (or avocado oil)
  • Reserved birria consomé (for dipping and frying)

Instructions

  1. Remove stems and seeds from guajillo, ancho, and pasilla chiles. Place in a heatproof bowl, cover with boiling water, and soak for 15 minutes until softened.
  2. Drain chiles, then add to a blender with onion, garlic, Roma tomatoes, cumin, oregano, coriander, cinnamon, cloves, salt, pepper, and 1 cup beef broth. Blend until very smooth, adding more broth if needed.
  3. Place chuck roast and short ribs in the crock pot. Pour chile paste over the top. Add remaining beef broth, apple cider vinegar, and bay leaves. Stir gently to coat the meat.
  4. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until beef is very tender.
  5. Remove meat from the crock pot, discard bones and bay leaves, and shred beef with two forks. Skim fat from consomé if desired.
  6. Strain the cooking liquid (consomé) through a fine-mesh strainer into a bowl for dipping. Adjust salt to taste.
  7. Heat a large skillet over medium heat and add a splash of oil. Dip each tortilla briefly into the consomé, then lay in the pan. Sprinkle with cheese and top with shredded beef. Fold tortilla in half and fry until golden and crispy, about 2–3 minutes per side. Work in batches.
  8. Transfer crispy tacos to a plate lined with paper towel. Top with chopped onion, cilantro, and serve with lime wedges. Pour consomé into small bowls for dipping.

Notes

Warm tortillas in a damp towel before frying to prevent cracking. For extra crispy tacos, use cast iron and don’t skimp on the consomé dip. If beef seems dry, spoon a little consomé over the meat before assembling. Leftover beef and consomé can be stored separately and reheated for best texture.

Nutrition

Keywords: birria tacos, crock pot birria, crispy tacos, Mexican dinner, fall recipes, slow cooker tacos, beef birria, consomé, taqueria tacos, easy dinner

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