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Crock Pot Birria Tacos

Category: Set It and Forget It

Enjoy warm, crispy birria tacos made effortlessly at home using a crock pot. Chunks of beef slow-cook for hours with an aromatic blend of guajillo and ancho chilies, garlic, onions, tomatoes, and Mexican spices, resulting in deeply flavorful, tender meat. After shredding, the beef is tucked into tortillas dipped in the rich broth, then pan-fried until golden and crispy. Serve with a bowl of the savory broth for dipping, and garnish with fresh cilantro and diced onion to enhance the vibrant flavors. These tacos are satisfying, hearty, and perfect for sharing.

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By Harper Harper
Updated on Mon, 16 Jun 2025 14:09:58 GMT
A bowl of tacos with meat and vegetables. Save
A bowl of tacos with meat and vegetables. | flavorrhaven.com

Birria Tacos made in the crock pot bring the incredible flavors of long-simmered Mexican beef right to your kitchen with almost no hands-on effort. The slow cooker does the work so you get deeply flavorful, meltingly tender meat that crisps up perfectly inside pan-fried tortillas. My family asks for this on every special occasion and it is always the first dish to disappear at potlucks.

The first time I made these for my kids’ birthday party we barely had enough to go around because everyone kept coming back for seconds. Now it is a rotating weekend comfort meal at our house.

Ingredients

  • Beef chuck roast: Large chunks mean rich flavor and juicy texture Look for a roast with even marbling for best results
  • Dried guajillo chilies: These bring mild heat and beautiful color Pick supple flexible pods for freshness
  • Dried ancho chilies: These add notes of cocoa and smoke Avoid overly brittle or dusty chilies
  • Onion: Use yellow or white onions for balanced sweetness and body
  • Garlic cloves: Fresh garlic is best for flavorful depth
  • Canned diced tomatoes: Choose fire roasted for even more complexity if possible
  • Beef broth: Adds savory richness Use low sodium to better control the final seasoning
  • Apple cider vinegar: Brightens the sauce and balances the richness Look for raw unfiltered for best flavor
  • Dried oregano: Mexican oregano is ideal but Mediterranean oregano also works
  • Ground cumin: Earthiness and a touch of warmth Freshly ground if you can
  • Bay leaves: Herbaceous background notes Often sold in packs with the spices
  • Salt: Regular kosher or sea salt helps blend all the flavors
  • Black pepper: Freshly cracked is best but pre-ground is fine in a pinch
  • Corn tortillas: Authentic chewy texture Perfect with a good amount of moisture and flexibility
  • Oil for frying: Neutral oil like avocado or canola ensures crisp edges
  • Cilantro and diced onion: Fresh garnish brings a cool crunch and color Choose bright green fragrant cilantro

Step-by-Step Instructions

Soak and Blend Chilies:
Soak the dried guajillo and ancho chilies in very hot water for fifteen minutes until softened This step removes bitterness and makes blending easier Blend the chilies with the quartered onion garlic cloves and canned tomatoes until you have a completely smooth sauce This is your flavor-packed birria base
Layer and Season Beef:
Place the beef chunks in your crock pot in a single layer Pour the chili sauce over the beef ensuring all pieces are coated Add the beef broth apple cider vinegar dried oregano ground cumin bay leaves salt and pepper over the top Stir gently so the seasonings are mixed into the liquid but avoid over-packing the meat
Slow Cook:
Cook on low for eight to ten hours This long slow cook breaks down collagen and fat in the beef turning it meltingly tender and deeply flavored You will know it is ready when you can shred the beef with two forks easily
Shred and Mix:
Remove the beef from the crock pot and shred it with two forks Return the shredded beef to the crock pot and stir it back into the sauce so every piece is juicy and full of flavor
Fry Tortillas:
Heat a generous layer of oil in a skillet over medium heat Skim some of the orange-red fat layer from the surface of the crock pot and dip corn tortillas into the fat to coat one side Fry each tortilla fat-side down until crispy and golden on both sides This helps infuse the tacos with flavor and a signature crispy exterior
Fill and Crisp Tacos:
Spoon a generous amount of the beef mixture into each tortilla Fold the tortilla in half and return to the skillet pressing gently Cook on both sides until the taco is crisp and slightly blistered Repeat with all tortillas for golden brown irresistible tacos
Serve and Garnish:
Ladle out additional broth from the crock pot for dipping Serve tacos hot topped with fresh diced onion and lots of cilantro Enjoy while they are warm and crunchy
A bowl of chili with a spoon in it. Save
A bowl of chili with a spoon in it. | Flavorrhaven.com

I absolutely love using guajillo chilies for their bright flavor They make the sauce shine and remind me of big family gatherings with my cousins when pot after pot of birria was always simmering in my grandmother’s kitchen

Storage Tips

Store leftover beef birria in an airtight container in the refrigerator for up to five or six days For tacos that are already assembled they will soften in the fridge but can be crisped up in a hot skillet To freeze portion the beef and sauce into smaller containers and thaw overnight before reheating

Ingredient Substitutions

If guajillo or ancho chilies are not available substitute with dried chipotle chilies for smoke or New Mexico chilies for a fragrant mild spice You can use pork shoulder instead of beef for a different spin on flavor and tenderness Flour tortillas work in a pinch if you prefer them to corn

Serving Suggestions

Birria tacos are fantastic with crunchy pickled red onions lime wedges and crumbled queso fresco around the side Serve with extra broth for dipping and a big bowl of Mexican rice to complete the meal For lunch leftovers I tuck the beef into quesadillas or top with eggs for a hearty breakfast

Cultural Note

Birria is a classic celebratory dish from the Mexican state of Jalisco Traditionally made with goat or beef it is always served for special occasions like weddings and holidays Making it at home is a wonderful way to connect with the roots and traditions of Mexican cuisine while using a slow cooker keeps things easy for busy families in any kitchen

Recipe Questions

→ What cut of beef works best for birria tacos?

Beef chuck roast is ideal due to its marbling and tenderness when slow-cooked. You can also use short ribs or brisket if preferred.

→ Can I use different chilies if I don't have guajillo or ancho?

Yes, you can substitute with dried chipotle and New Mexico chilies for a similar smoky flavor profile.

→ How do I achieve crispy taco shells?

Dip corn tortillas in the top layer of the beef-infused fat before frying them in oil. This gives the shells a golden, crispy finish.

→ Is it possible to prepare the beef in advance?

Absolutely. The beef mixture keeps well in an airtight container in the refrigerator for up to 5-6 days.

→ What garnishes work well with birria tacos?

Fresh cilantro, diced onion, and a squeeze of lime enhance the flavors and add a bright finishing touch.

→ Do I need a crock pot or can I use another method?

While a crock pot provides convenience, you can braise the beef in a Dutch oven in the oven or on the stovetop at a low temperature.

Crock Pot Birria Tacos

Slow-braised beef with chili sauce yields rich, juicy birria tacos for an authentic Mexican-inspired meal.

Prep Time
20 minutes
Cook Time
480 minutes
Total Duration
500 minutes
By Harper: Harper

Recipe Category: Slow Cooker

Level of Difficulty: Moderately Challenging

Cuisine Style: Mexican

Portion Output: 8 Number of Servings (16 tacos)

Dietary Options: No Gluten, Free of Dairy

List of Ingredients

→ Beef and Adobo Base

01 1.36 kg beef chuck roast, cut into large chunks
02 3 dried guajillo chilies, stems and seeds removed
03 2 dried ancho chilies, stems and seeds removed
04 1 medium onion, quartered
05 4 garlic cloves, peeled
06 410 g canned diced tomatoes
07 480 ml beef broth
08 30 ml apple cider vinegar
09 1 tablespoon dried oregano
10 2 teaspoons ground cumin
11 2 bay leaves
12 1 teaspoon salt
13 0.5 teaspoon black pepper

→ For Assembling and Garnish

14 Corn tortillas
15 Cooking oil for frying
16 Fresh cilantro, chopped, for garnish
17 Diced onion, for garnish

How to Prepare

Step 01

Soak guajillo and ancho chilies in hot water for 15 minutes until softened. Transfer chilies to a blender along with the onion, garlic, and diced tomatoes. Blend until a smooth paste forms.

Step 02

Arrange beef chuck pieces in the slow cooker. Pour blended chili mixture over the beef. Add beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and black pepper. Stir gently to combine.

Step 03

Cover and cook on low for 8 to 10 hours, or until beef is fork-tender. Alternatively, cook on high for 5 to 6 hours if needed.

Step 04

Remove bay leaves. Transfer cooked beef to a cutting board and shred using two forks. Return shredded beef to the slow cooker and mix with sauce to coat evenly.

Step 05

Heat a skillet over medium heat and add a thin layer of oil. Dip each corn tortilla briefly into the top fat layer from the crock pot broth, then fry in the skillet until crispy on both sides.

Step 06

Spoon shredded beef mixture onto one half of each fried tortilla, fold, and return to the skillet. Fry folded tacos until both sides are golden and crisp.

Step 07

Serve tacos with reserved crock pot broth for dipping. Garnish with fresh cilantro and diced onion as desired.

Additional Information

  1. For optimal tenderness, cook the beef on low heat; high heat shortens cooking time but may yield less succulent meat.
  2. If guajillo or ancho chilies are unavailable, substitute with a combination of dried chipotle and New Mexico chilies.
  3. Refrigerate leftover beef mixture in an airtight container for up to 6 days. Assembled tacos can also be stored but will lose crispness.

Necessary Tools

  • Slow cooker
  • Large blender
  • Skillet
  • Cutting board
  • Chef's knife

Nutritional Details (per serving)

Nutritional details are for general reference and shouldn't replace expert consultation.
  • Calorie Count: 420
  • Fat: 23 grams
  • Carbohydrate Content: 18 grams
  • Protein: 36 grams