If you have been searching for a truly mouthwatering, comforting meal to share with friends or family, the Crockpot Birria Tacos Recipe is about to become your new favorite weeknight winner. These tacos are the perfect harmony of tender, slow-cooked beef drenched in a rich and smoky chile broth, folded into tortillas crisped just right and loaded with melty cheese. The deep, complex flavors come together effortlessly with simple ingredients and the magic of slow cooking, making it a truly unforgettable dish that’s halfway between a stew and an indulgent taco feast. Trust me, once you make this Crockpot Birria Tacos Recipe, you won’t want to take a break from dipping every delicious bite into that luscious broth!
Ingredients You’ll Need
Getting ready to make this Crockpot Birria Tacos Recipe is a breeze because the ingredients are straightforward yet essential for achieving the perfect balance of smoky, savory, and tangy notes. Each item plays a key role, from the tender beef chuck roast that fills every bite with juicy richness to the dried chiles that bring that signature flavor depth and mild heat. Let’s dive into what you’ll need to create this flavorful masterpiece.
- 2-3 lbs beef chuck roast or short ribs: This cut becomes incredibly tender when slow-cooked and packs great beefy flavor.
- 1 onion, quartered: Provides sweetness and aromatics that enrich the broth.
- 4 cloves garlic, smashed: Adds a warm, fragrant punch to the sauce.
- 2 dried guajillo chiles: These bring a mild smoky heat and beautiful red color.
- 2 dried ancho chiles: Perfect for sweetness and depth without overpowering heat.
- 1 dried pasilla chile (optional): For an extra layer of earthy flavor complexity.
- 1 tbsp apple cider vinegar: Helps tenderize the meat and brightens the overall flavor.
- 1 tsp ground cumin: Brings an earthy warmth that complements the beef.
- 1 tsp ground oregano: Adds a fragrant herbal note characteristic of Mexican cuisine.
- 1 tsp ground cinnamon: This subtle spice enhances sweetness and depth in the broth.
- 1 bay leaf: Infuses a gentle aromatic essence to the slow-cooked broth.
- 1 tsp salt: Essential for seasoning and balancing all flavors.
- 1 tsp black pepper: Adds just the right touch of peppery heat.
- 4 cups beef broth: Creates a rich soaking liquid that keeps the meat juicy and flavorful.
- 1 tbsp tomato paste: Deepens the sauce with a touch of umami and balances the acidity.
- Small corn tortillas: The perfect vessel to hold all that tender meat and gooey cheese.
- 1 cup shredded cheese: Mexican blend, Oaxaca, or mozzarella all melt beautifully inside your tacos.
- Fresh cilantro, chopped: For a bright, herbal freshness as a garnish.
- 1 small onion, finely diced: Adds crunch and a sharp contrast topping.
- Lime wedges: A squeeze of tangy lime juice wakes up all the flavors.
- Salsa or hot sauce (optional): For those who love an extra kick.
- A bit of vegetable oil: Needed to crisp the tortillas perfectly in the skillet.
How to Make Crockpot Birria Tacos Recipe
Step 1: Toast the Dried Chiles
Start by warming a dry skillet over medium heat—this step releases the incredible aroma and enhances the flavors of your dried guajillo, ancho, and optional pasilla chiles. Toast them gently for 2 to 3 minutes, stirring occasionally, making sure not to burn them because that bitterness will overshadow the dish. Once fragrant, soak the chiles in hot water for 10 to 15 minutes until they become soft and pliable, setting the stage for the rich, complex sauce you’ll blend next.
Step 2: Blend the Chile Sauce
After soaking, seed and destem the softened chiles and transfer them to a blender. Add garlic, onion, tomato paste, apple cider vinegar, cumin, oregano, cinnamon, salt, and pepper. Pour in about half a cup of the soaking water to help everything blend smoothly. Puree until silky and pourable, adding more liquid if necessary. This vibrant sauce will be the heart of your birria, packing layers of smoky, spicy, and tangy goodness right into the meat.
Step 3: Prepare the Meat in the Crockpot
Place your beef chuck roast or short ribs directly in the bottom of the Crockpot and pour the lush chile sauce over the top, making sure every piece is coated. Add the beef broth and toss in the bay leaf. Seal the Crockpot and cook on low for 7 to 8 hours or on high for 4 to 5 hours. The slow cooking tenderizes the meat so well it practically falls apart, soaking up all of those incredible seasonings and transforming into the soul of your birria tacos.
Step 4: Shred the Meat and Prepare the Broth
Once the meat is tender and easily shredded, remove it from the Crockpot and use two forks to pull it into bite-sized pieces. Strain the cooking broth to remove any solids and return the shredded meat back into this rich, flavorful liquid. This broth is gold — you’ll want to dip your tacos into it to elevate every bite, so don’t throw it away!
Step 5: Fry the Tacos
Warm a splash of vegetable oil in a skillet over medium-high heat. Lightly dip each corn tortilla into the birria broth, allowing it to soak up those fantastic juices. Place the tortilla in the hot skillet and heat each side for 30 seconds or until soft yet slightly crispy. Fill the center with generous amounts of shredded birria meat and cheese, fold it over, and cook another 1 to 2 minutes until the cheese melts beautifully and the outside turns golden brown and irresistible.
Step 6: Serve and Enjoy
Assemble all your tacos, topping each with diced onion, fresh cilantro, and a squeeze of lime. Serve alongside small bowls of the warm birria broth for dipping, turning each taco into a juicy, flavorful bite bursting with comforting, layered Mexican flavors.
How to Serve Crockpot Birria Tacos Recipe
Garnishes
Freshness is key when garnishing birria tacos. Finely chopped white onion and bright cilantro add crisp texture and herbal brightness that beautifully balance the rich meat. Don’t forget a squeeze of fresh lime juice—this little burst of acidity cuts through the savory depth perfectly. For those who crave heat, a drizzle of salsa or hot sauce makes every bite even more exciting.
Side Dishes
Birria tacos shine best with traditional Mexican sides. Serve them alongside fluffy Mexican rice and creamy refried beans for a complete, satisfying meal. A simple green salad with a tangy dressing can also lighten up the plate. If you want to keep it casual, guacamole or crema make excellent companions as dipping sauces, enhancing every taco bite.
Creative Ways to Present
Feel like leveling up your taco night? Arrange the birria tacos on a large platter with bowls of broth, chopped garnishes, and lime wedges so everyone can customize their own bites. You could even turn these tacos into a fun taco bar experience, adding extra toppings like pickled jalapeños, radish slices, or queso fresco. For meal prep, serve tacos open-faced with melted cheese under the broiler for that perfect melty finish.
Make Ahead and Storage
Storing Leftovers
Leftover birria meat and broth keep very well in the refrigerator for up to 3 to 4 days. Make sure to store the meat and broth separately for the best texture—this way, the meat won’t become mushy while soaking in the liquid. When ready to enjoy leftovers, reheat gently on the stove or in the microwave until warmed through.
Freezing
This Crockpot Birria Tacos Recipe freezes beautifully and makes for fantastic meal prep. Freeze the shredded meat and broth in airtight containers or freezer bags for up to 3 months. Make sure to strain the broth before freezing to maintain clarity and freshness. Thaw in the refrigerator overnight before reheating for best results.
Reheating
To reheat, warm the meat along with some broth in a saucepan over low heat until just hot. Avoid boiling to keep the meat tender and juicy. For the tortillas, warm them separately on a skillet or in the oven before assembling your tacos so they stay deliciously crisp when filled.
FAQs
Can I use other meats besides beef for this Crockpot Birria Tacos Recipe?
Absolutely! While beef chuck roast is classic, this recipe works wonderfully with lamb or even pork shoulder. Each protein brings its own unique flavor and texture to the birria. Just adjust cooking times slightly depending on the cut.
How spicy are these birria tacos?
The spice level is mild to moderate since the guajillo and ancho chiles provide smoky sweetness rather than intense heat. If you want more spice, you can add a hotter chile or include some spicy salsa on the side.
Can I make the birria sauce ahead of time?
Yes! The chile sauce can be blended and refrigerated up to 2 days in advance. This can save time on the day you want to cook. Just store it in an airtight container and give it a stir before pouring over the meat.
What is the best way to crisp the tortillas without making them too oily?
Use just a small amount of vegetable oil and heat over medium-high, frying the dipped tortillas quickly on each side. This method crisps them beautifully without absorbing too much oil, keeping the tacos light but crispy.
Is it necessary to dip the tortillas in the broth?
While it’s not mandatory, dipping the tortillas in the broth before frying is what sets birria tacos apart. It infuses the tortilla with rich flavor and helps achieve that sought-after crispy yet juicy texture. Trust me, it’s worth it!
Final Thoughts
This Crockpot Birria Tacos Recipe is such a joy to make and even more rewarding to eat. Its gorgeous blend of tender, spiced meat, melty cheese, crispy tortillas, and that magical dipping broth simply cannot be beaten. Whether it’s a casual weeknight dinner or a festive meal with friends, these tacos will steal the spotlight and leave everyone asking for seconds. Grab your Crockpot, stock up on those chilies, and dive into this flavorful journey—you’ll be so glad you did!
Print
Crockpot Birria Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 7-8 hours (low) or 4-5 hours (high)
- Total Time: 7 hours 20 minutes (low) or 4 hours 25 minutes (high)
- Yield: 4-6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Crockpot Birria Tacos recipe delivers tender, juicy meat slow-cooked in a flavorful smoky chile sauce, served in crispy, cheesy tacos with fresh garnishes and a rich dipping broth. Perfect for a comforting meal with Mexican flair, these tacos combine melt-in-your-mouth beef with aromatic spices and a delightful dipping experience.
Ingredients
For the Birria (Meat & Broth):
- 2–3 lbs beef chuck roast or short ribs (or a mix of beef and lamb if preferred)
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried pasilla chile (optional)
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 tsp ground cinnamon
- 1 bay leaf
- 1 tsp salt (or more to taste)
- 1 tsp black pepper
- 4 cups beef broth (or more as needed)
- 1 tbsp tomato paste
For the Tacos:
- Small corn tortillas (or flour tortillas if preferred)
- 1 cup shredded cheese (Mexican blend, Oaxaca, or mozzarella)
- Fresh cilantro, chopped
- 1 small onion, finely diced
- Lime wedges
- Salsa or hot sauce (optional)
- Vegetable oil (for frying the tacos)
Instructions
- Toast the Dried Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles for 2-3 minutes, stirring occasionally until fragrant but not burnt. Then soak them in a bowl of hot water for 10-15 minutes until softened.
- Blend the Chile Sauce: Remove stems and seeds from soaked chiles and add them to a blender along with about ½ cup of soaking water, tomato paste, garlic, onion, apple cider vinegar, ground cumin, oregano, cinnamon, salt, and pepper. Blend until smooth, adding more liquid as needed to form a pourable sauce.
- Prepare the Meat: Place the beef chuck roast or ribs in the Crockpot. Pour the blended chile sauce over the meat, add beef broth and the bay leaf. Cover and cook on low for 7-8 hours or on high for 4-5 hours until the meat is very tender and shreds easily.
- Shred the Meat: Remove the cooked meat from the Crockpot and shred it using two forks. Strain the broth to remove solids and return the shredded meat into the broth to keep it juicy.
- Fry the Tacos: Heat vegetable oil in a skillet over medium-high heat. Lightly dip a tortilla into the birria broth to soak, place it in the skillet, and heat for about 30 seconds per side until soft and slightly crispy. Add a good amount of shredded meat and cheese on half the tortilla, fold it in half, and cook for another 1-2 minutes until the cheese melts and the outside is golden and crispy.
- Serve: Top the tacos with chopped onion, fresh cilantro, and a squeeze of lime juice. Serve alongside a bowl of the warm birria broth for dipping.
Notes
- You can substitute lamb or pork for beef to vary the flavors.
- Store leftover birria and broth refrigerated for a few days or freeze for up to 3 months; strain broth before storing.
- For extra crispy tacos, double-dip the tortillas in broth before frying.
- Serve with sides like Mexican rice, refried beans, or a simple green salad.
- Add salsa, guacamole, or crema as dipping accompaniments.
- Paired well with beverages such as Mexican beer, agua fresca, or margaritas.
