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Crock Pot Birria Tacos

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These Crock Pot Birria Tacos are juicy, cheesy, and packed with bold, smoky flavor thanks to slow-cooked beef and a rich chile-tomato sauce. The slow cooker does all the work, making this a fuss-free, crowd-pleasing dinner perfect for taco night or entertaining.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 2 chipotle peppers in adobo (canned, optional but recommended)
  • 2 roma tomatoes (about 7 oz), halved
  • 1 large white onion (half for sauce, half sliced for serving)
  • 6 garlic cloves, peeled
  • 3 cups low sodium beef broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano (preferably Mexican oregano)
  • 2 bay leaves
  • 1 cinnamon stick (about 3 inches long)
  • Salt and pepper, to taste
  • 12–16 corn tortillas (soft, small size)
  • 2 cups shredded Oaxaca or Monterey Jack cheese
  • Fresh cilantro, chopped (for topping)
  • Lime wedges (for serving)

Instructions

  1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer to a bowl and cover with boiling water. Let soak for 15 minutes, then drain.
  2. Place halved tomatoes on a foil-lined baking sheet and broil until charred, about 5 minutes. Let cool slightly.
  3. In a blender, add soaked chiles, broiled tomatoes, half the onion, garlic cloves, chipotle peppers, apple cider vinegar, cumin, oregano, cinnamon stick, and 1 cup beef broth. Blend until smooth (1-2 minutes). Strain through a fine mesh strainer for a silky sauce, if desired.
  4. Add beef chunks to the slow cooker. Pour the blended sauce over the top. Add remaining beef broth, bay leaves, and a big pinch of salt and pepper. Stir gently to coat the beef.
  5. Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until beef is fall-apart tender.
  6. Remove beef with tongs and shred using two forks. Skim excess fat from the surface of the broth.
  7. Heat a skillet or griddle over medium. Dip a tortilla into the top layer of the birria broth, then lay it in the hot pan. Sprinkle with cheese, add shredded beef, then fold in half. Cook each side until crispy and cheese is melty, about 2-3 minutes per side.
  8. Spoon some broth (consommé) into small bowls for dipping. Serve tacos hot, topped with chopped onion, cilantro, and a squeeze of lime.

Notes

For extra flavor, toast the chiles before soaking. Strain the sauce for a restaurant-style consommé. Use corn tortillas for gluten-free tacos. For dairy-free, use vegan cheese or omit cheese. Store beef and broth separately from tortillas and cheese for best leftovers. If you want to make ahead, the birria can be cooked and refrigerated or frozen, then reheated and assembled as needed.

Nutrition

Keywords: birria tacos, crock pot, slow cooker, beef tacos, Mexican, easy dinner, cheesy tacos, gluten-free, taco night, shredded beef

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