Crockpot Birria Tacos Recipe is the type of food recipe that automatically transforms an average day into a special one. Slow roasted beef, dipped in a highly spiced chili broth that is allowed to soak and then stuffed in corn tortillas, pan-fried so as to be crispy, and then dipped in warm consommé – these tacos are perfect comfort food.
Birria is originally prepared using goat that has been bred in Jalisco, Mexico, and was served as a stew. The beef birria has gradually gained popularity and the taco variant has gone viral due to its irresistible texture and taste. This crockpot rendition is faithful to the spirit of birria, but it simplifies the procedure enough to approach the dish by a home cook. Since the slow cooker is doing most of the labor, you can have restaurant quality tacos made with birria without need to spend all day in the kitchen.
The Reason to make Crockpot Birria Tacos
Birria is all about patience. The more the meat is cooked the more the flavor. A crockpot makes this the perfect place to do it low and constant heat that is more than sufficient to bring spices, chilies, and beef together beautifully.
It is also a very practical recipe to be made using a slow cooker. You can make it in the morning and by the time dinner arrives you can make it tender and shreddable. The outcome is plush, ample, and substantially rewarding, and little time is spent on the task.
These tacos are perfect for:
- Weekend family dinners.
- Gatherings and parties.
- Meal prep for the week.
- You need something luxurious but home-made.
Crockpot Birria Tacos Recipe
Crockpot Birria Tacos ingredients
For the Birria Beef & Sauce
- 3-3.5 pounds of beef chunk roast, cut into large chunks.
- 4 stems and seeds taken out of dried guajillo chilies.
- 2 dried ancho peppers, seeds and stems deleted.
- 1 dried chile de arbol (1 can be added in case of additional spiciness)
- 1 medium onion, approximately chopped.
- 5 garlic cloves.
- 1 can (14 oz) fire-roasted tomatoes.
- 2 cups beef broth.
- 2 Tablespoons apple cider vinegar.
- 1 teaspoon ground cumin.
- 1 teaspoon dried oregano.
- 1/2 teaspoon ground cinnamon.
- 1/2 teaspoon ground cloves.
- 2 bay leaves.
- Salt and black pepper, to taste.
For Assembling the Tacos
- Corn tortillas.
- 7 oz. shredded Oaxaca cheese or mozzarella.
- White onion, finely chopped.
- Fresh cilantro, chopped.
- Lime wedges.
Crockpot Birria Taco recipe Instruction
Step 1: Soften the Chilies
Add a medium pot of water to a boil. Add the dried chilies and simmer some 10 minutes, till they are soft and pliable. This action emits their vegetable oils and adds flavor to the sauce.
After they are softened, drain the chili and place it aside.
Step 2: Blend the Birria Sauce
Add the softened chilies, chopped onion, garlic, fire-roasted tomatoes, beef broth, apple cider vinegar, cumin, oregano, cinnamon and cloves to a blender. Blend until smooth. It is supposed to be a thick, fragrant and dark red sauce.
Add flavor and lightly add seasoning (when necessary), but keep in mind that the flavors will deepen as the dish is cooked.
Step 3: Slow Cook the Beef
Sprinkle the beef with black pepper and a lot of salt on every side. Put it into the crockpot and pour the mixed chili sauce on the meat. Add the bay leaves.
Cover and cook:
- On LOW for 8-9 hours, or
- On HIGH for 4-5 hours.
When the beef can be easily pulled apart with the help of a fork and consumes the sauce fully, it is ready.
Step 4: Shred the Beef
Take out the beef in the slow cooker and shred it with two forks. Discard the bay leaves.
Your leftover crockpot is your consommé, a rich and delicious broth that is crucial to making the real tacos of birria. Take off any surplus fat that may be there, however, leave some to eat and to dip the tortillas.
Add the shredded beef to the consommé and leave warm.
Assembling the Crockpot Birria Tacos
Heat a skillet or griddle using medium heat. Lightly grease if needed.
Wet a corn tortilla in the consommé. Place it on the hot skillet. Add shredded birria beef and sprinkling of cheese in one side of the tortilla. Half it and fry it till it becomes golden and crispy, approximately 2-3 minutes on each side.
Continue until the tacos are made.
This move forms the trademark texture crispy exterior, and juicy and cheesy interior.
Crockpot Birra Tacos Serving.
The tacos are meant to be served hot, with freshly chopped cilantro and onion. Before eating add a squeeze of lime to make the flavors bright.
Warm consommé in small bowls and present it with the tacos to be used in dipping. It is a combination that makes birria tacos unforgettable.
Flavor Tips & Customizations
To add more flavor, 20-30 minutes in the consommé are required to flavor the shredded beef before making tacos.
- For deeper flavor, let the shredded beef sit in the consommé for 20–30 minutes before assembling tacos.
- For extra crispiness, use a cast-iron skillet.
- For milder birria, skip the chile de árbol.
- For richer broth, leave more fat in the consommé—it adds body and flavor.
The birria meat can also be served over rice, in quesadillas or as a stew with warm tortillas on the side.
Storage & Leftovers
Birria freezes very well, thus being the best meat to use in making a meal.
Refrigerator: Freeze the beef and the consommé in an airtight container within a maximum of 4 days.
Freezer: Freeze in small containers during a period of up to 3 months.
Reheating: Heat up in a stove or microwave oven and put together tacos.
The taste usually becomes even more delicious the following day.
Final Thoughts
These Crockpot Birria Tacos help you easily imbue your kitchen with the flavor of Mexico. Simple ingredients are made into a comfort food that is rich and homely in the slow cooker and makes one feel indulging and homemade. Deeply satisfying, crispy and juicy, this recipe is one that you will repeat over and over.
When you want to have some food that will be the maximum flavor with minimum work, this crockpot birria tacos recipe meets all your criteria.
Happy Cooking!
