Crockpot Birria Tacos

These Crockpot Birria Tacos are what slow-cooked dreams are made of. Traditionally a rich Mexican stew made with beef, chiles, and spices, birria is deeply flavorful and perfect for tacos—especially the crispy, cheesy, dipped kind. But instead of standing over the stove for hours, you can toss everything into your crockpot and let it do the magic.

Birria tacos are savory, juicy, and addictive—crispy on the outside, melty on the inside, and perfect for dipping in that rich consommé. This version simplifies the process without sacrificing any of the bold, smoky flavor.

Why You’ll Love This Recipe:

• Authentic flavor with minimal hands-on time
• The crockpot handles all the heavy lifting
• Ultra-juicy shredded beef perfect for taco night
• That golden cheese crust? Totally restaurant-worthy
• Makes a big batch—perfect for feeding a crowd or freezing leftovers

Healthy Highlights:

• Made with chuck roast, which shreds beautifully and is full of protein
• You control the sodium, spice, and oil
• Can be made dairy-free by skipping the cheese (but…why would you?)
• Gluten-free if using corn tortillas

Ingredients:

For the Birria:

• 3 lbs beef chuck roast, cut into large chunks
• 1 dried ancho chile
• 2 dried guajillo chiles
• 1 chipotle pepper in adobo (from a can)
• 1 (14 oz) can fire-roasted diced tomatoes
• ½ white onion, chopped
• 4 cloves garlic
• 2 cups beef broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 bay leaves

For the Tacos:

• Corn tortillas
• Shredded Oaxaca or mozzarella cheese
• Chopped white onion and cilantro (for serving)
• Lime wedges (for serving)

Instructions:

Prep the Chiles:
Remove stems and seeds from the dried chiles. Soak them in hot water for 10–15 minutes until soft.

Blend the Sauce:
In a blender, combine the soaked chiles, chipotle in adobo, tomatoes, onion, garlic, vinegar, and all spices. Blend until smooth.

Add to Crockpot:
Place beef chunks in the crockpot. Pour the blended sauce over the meat, then add beef broth and bay leaves. Stir gently to coat.

Cook:
Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is fall-apart tender.

Shred the Beef:
Remove the bay leaves. Use tongs to shred the beef right in the slow cooker or transfer to a bowl. Return meat to the pot to soak up more flavor.

Crisp the Tacos:
Heat a skillet over medium heat. Dip tortillas into the top layer of the birria broth (the fat), then place in the skillet. Sprinkle with cheese, top with shredded beef, and fold over like a quesadilla. Cook each side until crispy and golden, 2–3 minutes per side.

Serve:
Serve tacos hot with a side of the broth (consommé) for dipping. Top with chopped onion, cilantro, and a squeeze of lime.

Crockpot Birria Taco Tips:

• Tortilla Hack: Warm tortillas before dipping and crisping to prevent tearing.
• Cheese Options: Oaxaca melts beautifully, but mozzarella or Monterey Jack work great too.
• Make Ahead: You can make the birria up to 3 days ahead—flavors get even better!
• Freezer Friendly: Freeze leftover meat and broth separately for up to 2 months.

Notes:

• Serves about 6
• Store leftover meat in the broth to keep it juicy
• Reheat in a skillet or microwave with a splash of broth

Make It a Meal (and Then Another One):
Pair these tacos with Mexican street corn, a crisp cabbage slaw, or black beans and rice. Leftover birria is also perfect in quesadillas, burritos, or spooned over nachos with melty cheese.

Summary:
Crockpot Birria Tacos are the kind of meal that feels like a celebration. Rich, spicy beef slowly simmered to perfection, stuffed into cheesy, crispy tortillas, and served with a flavorful consommé for dipping—what’s not to love? They’re an impressive but low-effort dinner that’ll quickly become a family favorite.

Whether it’s Taco Tuesday or a cozy weekend meal, this slow cooker birria is bold, beefy, and beyond worth it.