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Crock Pot Birria Tacos Recipe Easy Slow Cooker Mexican Dinner

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This crock pot birria tacos recipe features juicy, slow-cooked beef in a smoky, spicy broth, tucked into crispy tortillas with gooey cheese. It’s an effortless, flavor-packed Mexican dinner perfect for weeknights, parties, or meal prep.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 1 lb beef shank or oxtail (optional, for more flavor)
  • 1 large white onion, quartered
  • 6 cloves garlic, peeled
  • 3 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1–2 dried arbol chiles, stems and seeds removed (use more for extra heat, or skip for mild)
  • 2 medium tomatoes, quartered (or 1 cup canned tomatoes)
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground cloves
  • 1/2 tsp ground black pepper
  • 2 tsp kosher salt (plus more to taste)
  • 3 cups beef broth
  • 2 tbsp apple cider vinegar
  • 16–18 corn tortillas (6-inch, sturdy for dipping)
  • 2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese
  • 1/2 small white onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • Lime wedges, for serving
  • Oil, for frying (canola or vegetable)

Instructions

  1. Remove stems and seeds from guajillo, ancho, and arbol chiles. Toast chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer to a bowl, cover with hot water, and soak for 10 minutes. Drain.
  2. In a blender, combine soaked chiles, quartered onion, garlic, tomatoes, cinnamon stick (broken up), oregano, cumin, cloves, black pepper, and 1 cup beef broth. Blend until smooth (about 2 minutes). Optional: Strain sauce through a fine mesh sieve.
  3. Season beef chunks with salt. (Optional) In a large skillet over medium-high, add oil and brown beef on all sides.
  4. Add beef to crock pot. Pour blended chile sauce over beef. Add remaining 2 cups beef broth, bay leaves, and apple cider vinegar. Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours), until beef is fork-tender.
  5. Remove beef to a cutting board. Shred with two forks, discarding any large bits of fat or bone. Return shredded beef to the crock pot and mix into the consomé. Taste and add salt if needed.
  6. Heat a nonstick skillet or griddle over medium. Dip a tortilla into the surface of the birria consomé to coat lightly. Lay in skillet. Sprinkle with cheese and a generous scoop of shredded beef. Fold in half.
  7. Cook 1-2 minutes per side until golden and crispy, cheese melted. Repeat with remaining tortillas, adding oil as needed.
  8. Sprinkle tacos with diced onion and chopped cilantro. Serve with lime wedges and a bowl of warm consomé for dipping.

Notes

For best results, use a mix of beef cuts and toast your chiles before blending. Straining the sauce gives a silky consomé. Warm tortillas before dipping to prevent cracking. Adjust chile types and amounts for desired heat. Leftover beef and consomé freeze well. For gluten-free, ensure tortillas and broth are certified GF. Dairy-free cheese can be used for vegan adaptation.

Nutrition

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