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Easy Crockpot Birria Tacos | Juicy & Flavorful

There’s nothing quite like a taco that’s tender, juicy, and dripping with flavor. Birria tacos are the ultimate indulgence, traditionally made by slow-cooking meat in a spiced broth until it’s melt-in-your-mouth tender. This recipe makes it even easier by using a crockpot (slow cooker), so you can set it, forget it, and come back to a delicious, restaurant-quality meal. These tacos are made with beef chuck roast (a flavorful cut that becomes incredibly tender when slow-cooked) and a blend of warming spices, tomatoes, and chiles. Once cooked, the beef is shredded and stuffed into tortillas, then crisped on a skillet with cheese for that signature birria taco experience. The leftover broth becomes a consommé—perfect for dipping. Whether you’re making these for a family dinner, weekend feast, or taco night with friends, crockpot birria tacos are guaranteed to impress.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 10 tacos
Ingredients Equipment Method Notes

Ingredients
  

For the beef & sauce:
  • 3 lbs beef chuck roast cut into large chunks
  • 1 can 14 oz fire-roasted tomatoes
  • 3 dried guajillo peppers seeds removed & softened in hot water
  • 2 dried ancho peppers seeds removed & softened in hot water
  • 1 medium onion roughly chopped
  • 4 cloves garlic
  • 2 cups beef broth
  • 1 tbsp apple cider vinegar
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • ½ tsp black pepper
  • 1 tsp salt or to taste
  • 2 tbsp olive oil
For assembling tacos:
  • Corn tortillas
  • Shredded mozzarella or Oaxaca cheese
  • Fresh cilantro chopped
  • White onion finely diced
  • Lime wedges

Equipment

  • Crockpot / slow cooker
  • Blender (for sauce)
  • Large skillet or frying pan
  • Tongs
  • Cutting board and knife
  • Ladle
  • Measuring cups and spoons

Method
 

Step 1: Prepare Peppers
  1. Place dried guajillo and ancho peppers in a bowl of hot water for 15 minutes until softened.
Step 2: Blend the Sauce
  1. In a blender, add softened peppers, fire-roasted tomatoes, onion, garlic, vinegar, and all spices (chili powder, cumin, paprika, oregano, cinnamon, salt, black pepper).
  2. Pour in 1 cup beef broth and blend until smooth.
Step 3: Brown the Beef (Optional but Recommended)
  1. Heat olive oil in a skillet over medium-high heat.
  2. Sear beef chunks for 2–3 minutes per side until browned. (This step enhances flavor.)
Step 4: Transfer to Crockpot
  1. Place seared beef into the crockpot.
  2. Pour blended sauce over the beef.
  3. Add remaining 1 cup of beef broth.
Step 5: Slow Cook
  1. Cover and cook on low for 8 hours or high for 5 hours until beef is fork-tender.
Step 6: Shred the Beef
  1. Remove beef from crockpot and shred using two forks.
  2. Return shredded beef to the sauce, mixing well.
Step 7: Assemble Tacos
  1. Heat a skillet or frying pan over medium heat.
  2. Dip a corn tortilla into the broth (consommé) from the crockpot.
  3. Place tortilla on skillet, sprinkle with cheese, add shredded beef, and fold.
  4. Cook until crispy and golden on both sides.
Step 8: Serve with Consommé
  1. Ladle some broth into small bowls for dipping.
  2. Garnish tacos with fresh cilantro, diced onions, and lime wedges.

Notes

🧊 Storage & Reheating
Refrigerator: Store shredded beef and consommé separately in airtight containers for up to 4 days.
Freezer: Freeze beef and broth in separate containers for up to 3 months.
Reheating: Warm beef in a skillet with a splash of broth. Tortillas can be crisped fresh for best results.
🥄 Variations
Chicken Birria Tacos: Substitute chicken thighs for beef and cook for 4–5 hours on low.
Cheesy Quesabirria Tacos: Add extra cheese inside for gooey, melty goodness.
Spicy Kick: Add chipotle peppers in adobo sauce for smoky heat.
Low-Carb Option: Serve the shredded beef over cauliflower rice or in lettuce wraps instead of tortillas.
Bean & Veggie Version: Add black beans and sautéed bell peppers for a hearty vegetarian-style filling.
❓ 10 FAQs
What cut of beef is best for birria tacos?
Chuck roast is ideal, but brisket or short ribs also work well.
Can I make birria tacos without a crockpot?
Yes, you can use a Dutch oven and cook on low heat in the oven for 3–4 hours.
Do I have to use dried peppers?
They give authentic flavor, but you can use chili powder if needed.
What cheese works best?
Oaxaca cheese is traditional, but mozzarella melts beautifully too.
Can I use flour tortillas instead of corn?
Yes, but corn tortillas are more traditional and hold up better when dipped.
How spicy are these tacos?
They’re mildly spicy; adjust by adding more or fewer peppers.
Can I prep this recipe ahead of time?
Yes! The beef tastes even better the next day as flavors deepen.
What sides go well with birria tacos?
Mexican rice, refried beans, or a simple avocado salad.
Can I make this dairy-free?
Absolutely, just skip the cheese or use a dairy-free substitute.
What’s the consommé for?
It’s the flavorful broth from cooking the beef, perfect for dipping tacos.
🏁 Conclusion
These easy crockpot birria tacos deliver bold, authentic flavors with minimal effort. Slow-cooked beef, rich consommé, crispy tortillas, and melty cheese combine to create the ultimate taco-night experience. Once you try them, they’ll become a staple for gatherings, weeknight feasts, or whenever your cravings strike.