What the heck is this?
Birria tacos are the ultimate comfort-meets-flavor explosion. Traditionally a Mexican stew made with beef, chiles, and spices, birria gets taken to the next level when shredded and stuffed into crispy pan-fried tortillas dipped in its own rich, red broth (aka consommé). This crock pot version takes all the traditional depth and lets your slow cooker do the heavy lifting. The result? Deeply savory, fall-apart tender beef with a smoky, spicy kick—and tacos that are equal parts juicy, cheesy, and crispy. Yes, you’ll want napkins. Maybe a whole roll of paper towels.
Why You’ll Love This Recipe
Slow-cooker friendly—set it and forget it
Fall-apart tender beef that’s deeply flavorful
Birria consommé doubles as a dipping sauce
Perfectly crispy-cheesy tacos that taste straight from a taco truck
Great for feeding a crowd or stocking your freezer
Smells amazing all day long
The Good Stuff You’ll Need
For the Birria Beef
3 lbs chuck roast or beef shank (or a mix)
1 large white onion, quartered
6 cloves garlic
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 chipotle pepper in adobo (plus 1 tablespoon of the adobo sauce)
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 bay leaves
1 tablespoon apple cider vinegar
Salt and pepper to taste
4 cups beef broth
For the Tacos
Corn tortillas
Shredded birria beef
Shredded Oaxaca or mozzarella cheese
Chopped onion and fresh cilantro
Oil or butter for pan-frying
Let’s Do This
Step 1: Soak and Blend
Toast the dried guajillo and ancho chiles in a dry skillet for a minute or two until fragrant. Soak them in hot water for 10 minutes until soft. Add the softened chiles, chipotle, garlic, onion, spices, vinegar, and about a cup of beef broth to a blender. Blend until completely smooth.
Step 2: Slow Cook the Beef
Season the beef generously with salt and pepper. Place it in the crock pot. Pour the blended chile sauce over the top. Add the bay leaves and remaining beef broth. Cover and cook on low for 8–10 hours or on high for about 5–6, until the meat is fork-tender and shreds easily.
Step 3: Shred and Strain
Remove the beef from the pot and shred it with two forks. Skim excess fat off the top of the broth, then strain the consommé if you want a smooth dipping sauce. Save that liquid gold—it’s your taco dip.
Step 4: Build the Tacos
Heat a skillet over medium heat. Dip a corn tortilla briefly in the consommé, then place it in the skillet. Top one side with cheese and a spoonful of shredded beef. Fold it in half and cook until crispy and golden, flipping once. Repeat with as many tacos as your pan will hold.
Step 5: Serve and Dip
Serve hot with a cup of warm consommé for dipping. Sprinkle with chopped onions and cilantro. Prepare to fall in love.
Serving Suggestions
Serve with lime wedges, pickled onions, or radishes
Add avocado slices or jalapeños for extra richness or heat
Pair with Mexican rice or esquites for a full meal
Perfect for game day or weekend gatherings—double the batch if needed
Switch It Up
Use lamb or goat for a traditional spin
Try with chicken thighs for a lighter version
Swap out some of the broth for beer for a deeper flavor
Use flour tortillas if that’s your preference (less traditional, still delicious)
Make-Ahead Tips
Birria beef and consommé can be made up to 3 days ahead
Freezes beautifully—cool completely and freeze in airtight containers
Reheat slowly on the stovetop or in the microwave before assembling tacos
Leftover birria is also great in quesadillas, burritos, or ramen
Questions People Actually Ask
Q: Is this spicy?
A: It has a mild to medium heat, but you can control it—use fewer chiles or leave out the chipotle if you’re sensitive.
Q: What’s the best cut of beef to use?
A: Chuck roast is great, but adding some beef shank or short ribs with bone adds more richness.
Q: Can I make this without a crock pot?
A: Yes—use a Dutch oven and braise in the oven at 325°F for about 3.5 hours, covered.
Crock Pot Birria Tacos: Slow-Cooked, Ultra-Savory, Juicy Tacos Worth Every Shred (and Dip)
- Total Time: 25 minutes
- Yield: 6–8 servings
Description
Birria tacos are the ultimate comfort-meets-flavor explosion. Traditionally a Mexican stew made with beef, chiles, and spices, birria gets taken to the next level when shredded and stuffed into crispy pan-fried tortillas dipped in its own rich, red broth (aka consommé). This crock pot version takes all the traditional depth and lets your slow cooker do the heavy lifting. The result? Deeply savory, fall-apart tender beef with a smoky, spicy kick—and tacos that are equal parts juicy, cheesy, and crispy. Yes, you’ll want napkins. Maybe a whole roll of paper towels.
Ingredients
For the Birria Beef
3 lbs chuck roast or beef shank (or a mix)
1 large white onion, quartered
6 cloves garlic
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 chipotle pepper in adobo (plus 1 tablespoon of the adobo sauce)
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 bay leaves
1 tablespoon apple cider vinegar
Salt and pepper to taste
4 cups beef broth
For the Tacos
Corn tortillas
Shredded birria beef
Shredded Oaxaca or mozzarella cheese
Chopped onion and fresh cilantro
Oil or butter for pan-frying
Instructions
Step 1: Soak and Blend
Toast the dried guajillo and ancho chiles in a dry skillet for a minute or two until fragrant. Soak them in hot water for 10 minutes until soft. Add the softened chiles, chipotle, garlic, onion, spices, vinegar, and about a cup of beef broth to a blender. Blend until completely smooth.
Step 2: Slow Cook the Beef
Season the beef generously with salt and pepper. Place it in the crock pot. Pour the blended chile sauce over the top. Add the bay leaves and remaining beef broth. Cover and cook on low for 8–10 hours or on high for about 5–6, until the meat is fork-tender and shreds easily.
Step 3: Shred and Strain
Remove the beef from the pot and shred it with two forks. Skim excess fat off the top of the broth, then strain the consommé if you want a smooth dipping sauce. Save that liquid gold—it’s your taco dip.
Step 4: Build the Tacos
Heat a skillet over medium heat. Dip a corn tortilla briefly in the consommé, then place it in the skillet. Top one side with cheese and a spoonful of shredded beef. Fold it in half and cook until crispy and golden, flipping once. Repeat with as many tacos as your pan will hold.
Step 5: Serve and Dip
Serve hot with a cup of warm consommé for dipping. Sprinkle with chopped onions and cilantro. Prepare to fall in love.
Notes
Serve with lime wedges, pickled onions, or radishes
Add avocado slices or jalapeños for extra richness or heat
Pair with Mexican rice or esquites for a full meal
Perfect for game day or weekend gatherings—double the batch if needed
- Prep Time: 25 minutes
Nutrition
- Calories: ~620 kcal per serving
- Carbohydrates: ~35g per serving
- Protein: ~42g per serving