I’m sharing a slow-cooker birria recipe that simplifies making Easy Mexican Tacos and includes a clever trick I always use.

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I never thought making birria at home could taste this decadent, but after trying it I kept going back for more. The way a big beef chuck roast pulls apart after slow cooking is almost unfair, and the depth from dried guajillo chiles gives the sauce a smoky, slightly fruity edge that hooked me fast.

Every time I bite into one I get a little thrill, and that curiosity is why I tag this under Birria Tacos Sauce and Tacos In Crockpot in my notes. Trust me you will want to try it, I cant stop thinking about it.

Ingredients

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Beef chuck roast: Rich in protein and collagen, gives tacos deep meaty flavor and comfort.
Dried chiles: Guajillo and ancho add smokey, fruity heat, give color and mild sweetness.
Garlic: Adds a sharp savory punch, some healthful compounds, tiny calorie load.
Onion: Sweetness when cooked, adds texture and subtle natural sugars to the stew.
Tomatoes: Bring acidity and umami, a little sweetness, and help thicken the sauce.
Apple cider vinegar: Gives tangy brightness, cuts richness and helps flavors pop, acidic.
Corn tortillas: Corn brings hearty carbs, earthy flavor, and crisp up great for tacos.
Oaxaca cheese: Melty and mild, adds fat and creamy texture, makes gooey bites.
Cilantro and lime: Fresh herbs and citrus add bright herbal lift and zing.

Ingredient Quantities

3 to 4 lb beef chuck roast, trimmed and cut into large chunks

1 tablespoon vegetable oil

6 dried guajillo chiles, stemmed and seeded

3 dried ancho chiles, stemmed and seeded

2 dried pasilla chiles, stemmed and seeded (optional)

4 garlic cloves

1 medium white onion, quartered

1 (14 oz) can fire roasted tomatoes or 2 medium Roma tomatoes, chopped

2 cups beef broth or water

1/4 cup apple cider vinegar

2 tablespoons tomato paste

1 tablespoon ground cumin

1 tablespoon dried Mexican oregano

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 bay leaves

1 to 2 teaspoons kosher salt, plus more to taste

1 teaspoon black pepper

1 tablespoon Worcestershire sauce

8 oz Oaxaca or shredded mozzarella style cheese (about 2 cups)

12 small corn tortillas

1/4 cup vegetable oil (for crisping tortillas)

1 small white onion, finely chopped for topping

1/2 cup chopped fresh cilantro

2 limes, cut into wedges

How to Make this

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1. Remove stems and seeds from the guajillo, ancho and pasilla chiles then dry toast them in a skillet over medium heat until fragrant about 10 to 20 seconds per side, put them in a bowl and cover with very hot water to soak 15 minutes, reserve the soaking liquid.

2. Pat 3 to 4 lb beef chuck roast dry, season with one to two teaspoons kosher salt and one teaspoon black pepper, heat one tablespoon vegetable oil in a skillet over medium high and brown the beef chunks on all sides, transfer the seared beef to the slow cooker.

3. In a blender combine the drained soaked chiles (add a little of the reserved soaking liquid if needed), four garlic cloves, one quartered medium white onion, one 14 oz can fire roasted tomatoes or two Roma tomatoes, 1/4 cup apple cider vinegar, two tablespoons tomato paste, one tablespoon ground cumin, one tablespoon dried Mexican oregano, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, one tablespoon Worcestershire sauce and about two cups beef broth or water, blend until very smooth and taste for salt.

4. Pour the blended sauce over the beef in the slow cooker, add two bay leaves and more beef broth or water if needed so the meat is partially submerged.

5. Cook on low for about eight hours or on high for four to five hours until the beef shreds easily with forks.

6. Remove bay leaves, shred the beef with two forks and stir the meat back into the sauce so it soaks up all the juices, taste and add more kosher salt if needed and dont panic if it seems salty before it reduces a bit.

7. Skim excess fat off the top if you prefer a cleaner consommé then reserve about one to one and a half cups of the braising liquid and warm it in a small saucepan for dipping.

8. Heat a large skillet over medium and add 1/4 cup vegetable oil for crisping tortillas; using tongs briefly dip each corn tortilla into the warm consommé so it gets coated, place in the hot oil, sprinkle with about two tablespoons shredded Oaxaca or mozzarella style cheese, add a few tablespoons shredded meat, fold and press with a spatula and cook until golden and crispy about one to two minutes per side.

9. Work in batches, keep finished tacos on a paper towel lined plate or in a warm oven, replenish oil if it gets low and keep the extra consommé in a shallow bowl for dunking; top tacos with finely chopped small white onion and 1/2 cup chopped fresh cilantro and serve with lime wedges.

10. Leftovers store well refrigerated up to three days or freeze for longer, reheat gently and dunk tortillas in warmed consommé again for that perfect juicy, crispy quesabirria finish.

Equipment Needed

1. Large heavy skillet (cast iron or stainless) for toasting chiles, searing the beef and frying tortillas
2. Slow cooker or large Dutch oven to braise the beef
3. High‑speed blender or immersion blender to puree the soaked chiles and sauce
4. Cutting board
5. Chef’s knife
6. Pair of tongs for dipping tortillas and handling meat
7. Sturdy spatula or metal turner to press and flip the tacos
8. Two forks for shredding the beef
9. Mixing bowl (for soaking chiles) and a small bowl to hold reserved soaking liquid
10. Measuring cups and spoons, plus a small saucepan and ladle to warm the consommé for dunking

FAQ

Q: Can I make these birria tacos without a crock pot?

A: Yes. Use an Instant Pot on high pressure for about 60 to 75 minutes with natural release, or simmer on the stove in a heavy pot for 3 to 4 hours until fork tender. Sear the meat first for better flavor, and make sure there is enough liquid so it doesnt dry out.

Q: How spicy are they and how do I tone down the heat?

A: The guajillo and ancho are mild to medium, pasilla adds smokiness not much heat, so they are usually not blazing. To reduce heat use fewer chiles, remove all seeds and ribs, or leave out the pasilla. If you want more heat add a chipotle or a pinch of cayenne after you blend the sauce.

Q: Can I use a different cut of meat or make it with chicken?

A: Chuck roast is best because it gets tender and fatty, but brisket or short ribs work great too. For chicken use bone in thighs and cut the cook time down a lot, about 4 to 5 hours on low in a slow cooker. Lamb works if you like a different flavor, but expect a stronger taste.

Q: How do I get the tortillas crispy and cheesy without burning them?

A: Dip the tortilla in the strained consome, sprinkle cheese on one side, add shredded meat, fold and fry in a thin layer of oil over medium to medium high heat until golden. Dont rush it with super high heat, flip once, press lightly so the cheese melts and the tortilla gets crunchy but not burnt.

Q: How should I store and reheat leftovers?

A: Keep the meat and the consome separate in airtight containers in the fridge for up to 4 days, or freeze up to 3 months. Reheat meat gently in the consome on the stove so it stays moist, and crisp tortillas fresh in a skillet just before serving.

Q: Any quick hacks to boost flavor or save time?

A: Toast the dried chiles briefly in a dry pan to wake up their flavor, soak in hot water 15 to 20 minutes, then blend and strain for a smooth sauce. Brown the meat first, and add a splash of Worcestershire and a little vinegar to brighten the whole thing. If youre short on time use canned fire roasted tomatoes instead of fresh.

Crock Pot Birria Tacos Recipe Substitutions and Variations

Beef chuck roast: swap for pork shoulder or beef short ribs. They shred the same way and make a rich filling, pork will be a bit sweeter so check the seasoning as it cooks.
Dried guajillo/ancho/pasilla chiles: use 3 tablespoons ancho or guajillo chili powder or 2 to 3 canned chipotle chiles in adobo if you want more smoke and heat, reduce quantity if you’re spice shy.
Apple cider vinegar: replace with red wine vinegar or fresh lime juice. Lime gives brighter citrus notes, red wine vinegar keeps the tang but less fruity.
Oaxaca or shredded mozzarella cheese: swap for Monterey Jack, queso Oaxaca substitute, or a mild cheddar blend. Any melty, mild cheese works for that gooey quesabirria pull.

Pro Tips

– Brown the beef in true hot oil and dont crowd the pan. Pat the chunks dry first, sear in batches so you get a deep crust, not a gray boiled look. That crust is where a lot of flavor comes from so take the extra 5 minutes.

– Save and use the chile soaking liquid, but be careful with it. Strain it so no grit or seeds get in, then add it little by little to your blender or sauce so you control the heat and thickness. If the sauce tastes flat after blending add a splash more vinegar or a pinch more salt at the end not before cooking.

– For a silky consome, strain the blended sauce through a fine mesh before it goes in the slow cooker, and after cooking skim the fat off the top if you want a cleaner dip. If you like richer tacos save a few tablespoons of the fat and mix it with the frying oil for extra mouthfeel.

– When crisping the tortillas, keep your oil at a steady medium heat so they get golden fast and not greasy. Dip each tortilla only briefly in the warm consome before frying, and press them gently with the spatula so the cheese melts and everything sticks. Work in small batches and keep finished tacos warm on a rack in a low oven so they stay crispy.

Crock Pot Birria Tacos Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’m sharing a slow-cooker birria recipe that simplifies making Easy Mexican Tacos and includes a clever trick I always use.

Servings

servings

Calories

780

kcal

Equipment: 1. Large heavy skillet (cast iron or stainless) for toasting chiles, searing the beef and frying tortillas
2. Slow cooker or large Dutch oven to braise the beef
3. High‑speed blender or immersion blender to puree the soaked chiles and sauce
4. Cutting board
5. Chef’s knife
6. Pair of tongs for dipping tortillas and handling meat
7. Sturdy spatula or metal turner to press and flip the tacos
8. Two forks for shredding the beef
9. Mixing bowl (for soaking chiles) and a small bowl to hold reserved soaking liquid
10. Measuring cups and spoons, plus a small saucepan and ladle to warm the consommé for dunking

Ingredients

3 to 4 lb beef chuck roast, trimmed and cut into large chunks
1 tablespoon vegetable oil
6 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded (optional)
4 garlic cloves
1 medium white onion, quartered
1 (14 oz) can fire roasted tomatoes or 2 medium Roma tomatoes, chopped
2 cups beef broth or water
1/4 cup apple cider vinegar
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 bay leaves
1 to 2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
8 oz Oaxaca or shredded mozzarella style cheese (about 2 cups)
12 small corn tortillas
1/4 cup vegetable oil (for crisping tortillas)
1 small white onion, finely chopped for topping
1/2 cup chopped fresh cilantro
2 limes, cut into wedges

Directions

Remove stems and seeds from the guajillo, ancho and pasilla chiles then dry toast them in a skillet over medium heat until fragrant about 10 to 20 seconds per side, put them in a bowl and cover with very hot water to soak 15 minutes, reserve the soaking liquid.
Pat 3 to 4 lb beef chuck roast dry, season with one to two teaspoons kosher salt and one teaspoon black pepper, heat one tablespoon vegetable oil in a skillet over medium high and brown the beef chunks on all sides, transfer the seared beef to the slow cooker.
In a blender combine the drained soaked chiles (add a little of the reserved soaking liquid if needed), four garlic cloves, one quartered medium white onion, one 14 oz can fire roasted tomatoes or two Roma tomatoes, 1/4 cup apple cider vinegar, two tablespoons tomato paste, one tablespoon ground cumin, one tablespoon dried Mexican oregano, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, one tablespoon Worcestershire sauce and about two cups beef broth or water, blend until very smooth and taste for salt.
Pour the blended sauce over the beef in the slow cooker, add two bay leaves and more beef broth or water if needed so the meat is partially submerged.
Cook on low for about eight hours or on high for four to five hours until the beef shreds easily with forks.
Remove bay leaves, shred the beef with two forks and stir the meat back into the sauce so it soaks up all the juices, taste and add more kosher salt if needed and dont panic if it seems salty before it reduces a bit.
Skim excess fat off the top if you prefer a cleaner consommé then reserve about one to one and a half cups of the braising liquid and warm it in a small saucepan for dipping.
Heat a large skillet over medium and add 1/4 cup vegetable oil for crisping tortillas; using tongs briefly dip each corn tortilla into the warm consommé so it gets coated, place in the hot oil, sprinkle with about two tablespoons shredded Oaxaca or mozzarella style cheese, add a few tablespoons shredded meat, fold and press with a spatula and cook until golden and crispy about one to two minutes per side.
Work in batches, keep finished tacos on a paper towel lined plate or in a warm oven, replenish oil if it gets low and keep the extra consommé in a shallow bowl for dunking; top tacos with finely chopped small white onion and 1/2 cup chopped fresh cilantro and serve with lime wedges.
Leftovers store well refrigerated up to three days or freeze for longer, reheat gently and dunk tortillas in warmed consommé again for that perfect juicy, crispy quesabirria finish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.