Go Back
Crock Pot Birria Tacos

Crock Pot Birria Tacos

Dive into the incredible world of Crock Pot Birria Tacos, a recipe that brings authentic, melt-in-your-mouth shredded beef tacos right to your kitchen with minimal effort. This slow cooker marvel is perfect for busy weeknights or when you crave a truly satisfying and flavorful meal without the fuss.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Soaking Time 15 minutes
Total Time 8 hours 20 minutes
Servings: 6 tacos
Course: Main Course, Tacos
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs Boneless Beef Chuck Roast, cut into 2-3 inch pieces
  • 1 tablespoon Olive Oil
  • 1 large Yellow Onion, quartered
  • 4 cloves Garlic, peeled
  • 3 Guajillo Chiles, stemmed and seeded
  • 2 Ancho Chiles, stemmed and seeded
  • 1 Chipotle Pepper in Adobo Sauce (plus 1 tablespoon of the sauce)
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Cinnamon
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Salt, plus more to taste
  • 1/2 teaspoon Black Pepper, plus more to taste
  • 4 cups Beef Broth
  • 1 Bay leaf
  • N/A Corn Tortillas, for serving
  • N/A Diced White Onion, for serving
  • N/A Chopped Cilantro, for serving
  • N/A Lime Wedges, for serving
  • N/A Queso Fresco (optional), for serving
  • N/A Salsa Verde or your favorite salsa, for serving

Equipment

  • Slow Cooker
  • Large skillet
  • Dutch Oven
  • Blender
  • Fine-mesh Sieve
  • Cutting Board
  • Comal

Method
 

  1. Pat the beef chuck roast pieces dry with paper towels. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per side. This step is crucial for developing deep flavor. Transfer the seared beef to your slow cooker.
    2.5 lbs Boneless Beef Chuck Roast, cut into 2-3 inch pieces, 1 tablespoon Olive Oil
  2. While the beef sears, toast the stemmed and seeded guajillo and ancho chiles in the same skillet over medium heat for about 30-60 seconds per side, until fragrant. Be careful not to burn them. Remove from skillet and place them in a bowl. Add hot water to the bowl to cover the chiles and let them soak for about 15-20 minutes until softened.
    3 Guajillo Chiles, stemmed and seeded, 2 Ancho Chiles, stemmed and seeded
  3. Drain the rehydrated chiles and discard the soaking water. In a blender, combine the softened chiles, quartered onion, peeled garlic cloves, chipotle pepper and its adobo sauce, cumin, oregano, smoked paprika, ground cloves, cinnamon, apple cider vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add about 1 cup of the beef broth to help blend the ingredients into a smooth paste. Blend until completely smooth.
    1 large Yellow Onion, quartered, 4 cloves Garlic, peeled, 3 Guajillo Chiles, stemmed and seeded, 2 Ancho Chiles, stemmed and seeded, 1 Chipotle Pepper in Adobo Sauce (plus 1 tablespoon of the sauce), 1 teaspoon Ground Cumin, 1 teaspoon Dried Oregano, 1/2 teaspoon Smoked Paprika, 1/4 teaspoon Ground Cloves, 1/4 teaspoon Ground Cinnamon, 1 tablespoon Apple Cider Vinegar, 1 teaspoon Salt, plus more to taste, 1/2 teaspoon Black Pepper, plus more to taste, 4 cups Beef Broth
  4. Pour the blended chile sauce over the seared beef in the slow cooker. Add the remaining beef broth and the bay leaf. Stir everything together to ensure the beef is fully submerged in the liquid.
    4 cups Beef Broth, 1 Bay leaf
  5. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, until the beef is exceptionally tender and shreds easily with a fork.
  6. Carefully remove the beef from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the beef into bite-sized pieces. You can also roughly chop it if you prefer.
  7. Strain the cooking liquid (consommé) from the slow cooker through a fine-mesh sieve into a separate bowl or pot, discarding the bay leaf and any solids. Skim off any excess fat from the surface of the consommé. Taste and adjust seasoning with salt and pepper if needed. This rich broth is essential for dipping!
    1 teaspoon Salt, plus more to taste, 1/2 teaspoon Black Pepper, plus more to taste
  8. Heat a large skillet or comal over medium-high heat. Dip each corn tortilla briefly into the warm consommé, then place it on the hot skillet. Add a generous portion of shredded birria beef onto one half of the tortilla. If desired, sprinkle with shredded cheese. Fold the tortilla in half to create a taco. Cook for 2-3 minutes per side, until the tortilla is golden brown and slightly crispy, and the cheese is melted.
    N/A Corn Tortillas, for serving, N/A Queso Fresco (optional), for serving
  9. Serve the Crock Pot Birria Tacos immediately with bowls of the warm consommé for dipping. Garnish with your favorite toppings like diced white onion, chopped cilantro, and a squeeze of fresh lime juice.
    N/A Diced White Onion, for serving, N/A Chopped Cilantro, for serving, N/A Lime Wedges, for serving

Notes

Store shredded birria beef and consommé separately in airtight containers in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat consommé gently and beef directly in consommé or in a skillet.