Crock Pot Birria Tacos Recipe: Bold Flavor, Minimal Effort

Crock Pot Birria Tacos are hands down one of the most mouthwatering ways to turn a regular weeknight dinner into a taco party your taste buds won’t forget. These bold, beefy tacos are slow-cooked to tender perfection, kissed with a blend of smoky chilies and warm spices, and crisped up in a pan just before serving. It’s got that rich, comforting vibe you want when the weather’s cool or you’re just craving something deeply satisfying.

Best of all? This flavor bomb simmers away in your crock pot while you get on with your day, and come dinner time, it’s all about shredding, dipping, and devouring. Whether you’re cooking for a crowd or just spicing up Taco Tuesday, Crock Pot Birria Tacos are here to impress—and they don’t even try hard. Add some fresh garnishes and dip in the leftover broth (aka the famous consommé), and you’ve got yourself a full-on Mexican comfort food moment.

Table of Contents

What are Crock Pot Birria Tacos?

Crock Pot Birria Tacos are a delicious spin on a traditional Mexican dish known as birria—a stew typically made with goat or beef, slow-cooked in a rich broth made with dried chilies and spices. The magic happens when you take that deeply flavorful meat, tuck it into a corn tortilla, crisp it up in a hot skillet, and serve it with a side of that same savory broth for dunking.

The “crock pot” twist makes this dish weeknight-friendly without sacrificing any of the authentic flavor. It’s like your favorite taco truck came to your kitchen and just said, “Hey, let’s make something unforgettable.” You get the deep umami and smokiness of the chilies, the richness of slow-cooked beef, and that unbeatable combo of crispy taco + juicy center. It’s messy in the best way and totally worth it.

Reasons to Try Crock Pot Birria Tacos

Let’s be honest: life’s too short for bland food, and Crock Pot Birria Tacos are anything but boring. First off, they’re wildly convenient—you toss everything in the slow cooker and let it do its thing. That’s eight hours of effortless cooking while you crush work, errands, or binge-watch that show everyone’s talking about. Second, they’re a total crowd-pleaser. Even picky eaters can’t resist crispy, cheesy tacos dipped in a bowl of rich, meaty broth.

And the leftovers? Even better the next day. Plus, this recipe doesn’t demand fancy ingredients or chef skills. If you can chop and stir, you can make this dish. The layering of flavor is what makes it special: smoky chilies, savory beef, and a tangy finish from vinegar and spices—it hits every note. Whether you’re hosting game night or just want to spice up your regular dinner routine, birria tacos deliver that wow factor.

Ingredients Needed to Make Crock Pot Birria Tacos

• 3 pounds beef chuck roast
• 3 dried guajillo chilies
• 2 dried ancho chilies
• 1 onion
• 4 garlic cloves
• 1 (14.5 oz) can diced tomatoes
• 2 cups beef broth
• 2 tablespoons white vinegar
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 2 bay leaves
• Salt and black pepper, to taste
• Corn tortillas
• Oil for frying
• Optional: fresh cilantro, diced onion, lime wedges for garnish

Instructions to Make Crock Pot Birria Tacos

Making Crock Pot Birria Tacos might sound fancy, but trust me—it’s more low-maintenance than it looks. This step-by-step guide will walk you through every part of the process so you get tacos that are fall-apart tender, beautifully crispy, and packed with that deep, smoky flavor that makes birria tacos so addictive.

Step 1: Prep and Soak the Chilies

The first step is all about unlocking flavor. Grab your dried guajillo and ancho chilies, remove the stems and shake out most of the seeds (unless you want it spicy). Toss them into a bowl and pour in hot water—just enough to cover. Let them soak for about 15 minutes.
This softens them up and tames the bitterness, creating a smoother sauce. If you’re short on these specific chilies, check out our guide on ingredient swaps for dried chilies to find alternatives like chipotles in adobo or pasillas.

Step 2: Blend the Flavor Bomb

Now that your chilies are softened, it’s time to make the magic sauce. In a blender, combine the soaked chilies (drained), one chopped onion, four garlic cloves, and the can of diced tomatoes. Blend until very smooth—think enchilada sauce consistency. If needed, add a splash of the soaking liquid or broth to get things moving.

This step is the foundation of the birria flavor, so don’t rush it. Blend it long enough that the sauce is silky, not gritty. This chili-tomato blend gives your beef that rich, smoky, and slightly sweet character birria is known for.

Step 3: Load the Crock Pot

Place your beef chuck roast right into your slow cooker. Then pour the blended sauce all over it—make sure it’s covered. Add two cups of beef broth, two tablespoons of white vinegar, a teaspoon each of oregano and cumin, two bay leaves, and a generous pinch of salt and black pepper.

Set your crock pot to low, cover it, and let it do its thing for 8 to 10 hours. This step is hands-off and perfect for busy days. If you’re into slow cooker meals that basically cook themselves, check out this Slow Cooker Tortellini Soup—it’s another great one-pot winner.

Step 4: Shred the Beef

After hours of slow-cooking bliss, your beef will be fork-tender and practically begging to be shredded. Remove it from the crock pot, let it rest for a few minutes (so you don’t burn your fingers), then shred it using two forks.

This step-by-step process gives you those juicy shreds that soak up all the flavorful juices. Return the beef to the crock pot and stir it gently to coat it with the sauce. Don’t skip this final mix—this is where the flavor really locks in.

Step 5: Prep and Dip the Tortillas

Warm your corn tortillas slightly so they don’t tear (a quick microwave in a damp towel works great). Skim a little fat off the top of your crock pot broth—this is liquid gold. Heat a skillet with a little oil over medium heat.

Dip each tortilla into the top layer of the broth to coat it with fat and flavor. This is the step that gives your tacos that iconic orange hue and crispy texture.

Step 6: Fill, Fold, and Fry

Place the dipped tortilla in the skillet, add a scoop of the shredded beef to one side, and fold it over like a taco. Let it sizzle and crisp up for about 2–3 minutes per side. You can press it down lightly with a spatula to get that golden crisp on both sides.

If you like things cheesy, sprinkle in a little shredded Oaxaca or mozzarella cheese before folding. For more dinner ideas that bring that crispy-cheesy combo, try our Healthy Chicken Alfredo Tater Tot Casserole—a total crowd-pleaser.

Step 7: Serve with Broth and Garnishes

Ladle the rich, spicy broth into small bowls—it’s your dipping sauce, aka consommé. Plate the tacos and serve them hot, with fresh chopped onion, cilantro, and a squeeze of lime.

For a full spread, consider pairing your tacos with a hearty side like Unstuffed Pepper Casserole or a zesty cabbage slaw to balance the richness.

What to Serve with Crock Pot Birria Tacos

Crock Pot Birria Tacos are pretty much a whole experience on their own, but if you’re looking to build a next-level meal, you’ve got options. Mexican street corn (elote) makes a fabulous side—sweet, smoky, and cheesy, it plays really well with the bold birria flavors. Want something lighter? A crunchy cabbage slaw with lime vinaigrette balances out the richness of the tacos perfectly.

And don’t forget the beans—whether refried, charro, or black beans with some cumin and garlic, they’re a total win. If you’re feeding a crew, whip up a batch of Mexican rice or serve with a big pot of Unstuffed Pepper Casserole for extra filling goodness. Oh, and margaritas or a cold Mexican lager? Not required, but highly recommended.

Key Tips for Making Crock Pot Birria Tacos

First off, don’t skip soaking the chilies. It helps them blend smooth and mellow out their spice. If you can’t find guajillo or ancho chilies locally, check your Latin market or order online—totally worth it. When blending the sauce, go until it’s silky smooth (a few minutes)—no one wants chili chunks in their tacos.

Browning the tortillas in oil dipped from the top of the broth gives that signature flavor and crunch, so don’t be shy with the skillet time. If your tortillas crack, warm them up first in a damp towel in the microwave for 20 seconds. And here’s a secret: make the meat a day ahead. The flavors deepen overnight, and your future self will thank you. Oh, and if you’re into slow cooker magic, our Crockpot Marry Me Chicken is another weeknight winner.

Storage and Reheating Tips Crock Pot Birria Tacos

Got leftovers? Lucky you. Store the shredded beef and broth separately in airtight containers in the fridge for up to 4 days. For longer storage, freeze them separately (yes, it freezes like a dream!) for up to 3 months. Reheat the meat and broth gently on the stove or in the microwave—just don’t boil or you’ll lose that tenderness. For tacos, it’s best to re-crisp fresh: reheat the meat, fill your tortillas, and refry in a skillet as you did the first time. If you already made the full tacos, you can reheat them in the oven at 375°F for about 10–12 minutes, flipping halfway through. But fair warning—nothing beats the fresh-fried crunch.

FAQs

Can I use a different cut of beef? Yes! Brisket or short ribs work great, just make sure it’s a cut with some fat so it stays juicy.
What if I don’t have dried chilies? You can sub with chipotle in adobo, but the flavor will be different—still tasty, just smokier.
Can I make this in an Instant Pot? Yep. Use the sauté setting to start, then pressure cook on high for about 60 minutes.
Are these tacos spicy? Not really. Guajillo and ancho chilies are more smoky and earthy than hot. You can always add heat if you want more kick.

Final Thoughts

Crock Pot Birria Tacos bring bold flavor, juicy beef, and that crispy taco bite all in one glorious meal—and they do it without making you babysit the stove. Whether you’re a seasoned home cook or someone who just wants a dinner win without breaking a sweat, these tacos are the answer. It’s cozy, festive, and 100% worth the napkins you’ll go through. And hey, once you try them, you might just add them to your regular dinner rotation. Don’t forget to check out more comforting slow cooker ideas like our Crockpot Meatball Stroganoff for another warm hug on a plate.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print