Crockpot Birria Tacos Recipe

Craving the best birria tacos without the hassle? This Crockpot Birria Tacos recipe is your ticket to tender, flavorful beef and crispy, cheesy tacos, all made easy with a slow cooker! After years of requests, I’m sharing this set-it-and-forget-it version that rivals my top-ranked slow cooker carnitas and barbacoa. With a rich birria sauce made from dried chilies and spices,

This Crockpot Birria Tacos dish delivers authentic Mexican flavors with minimal effort. Whether you’re serving it as a hearty stew or frying up tacos, this recipe is a guaranteed hit, let’s dive in!

Why You’ll Love This Recipe

Why are these Crockpot Birria Tacos a game-changer? It’s all about ease and flavor! The slow cooker does the heavy lifting, turning beef chuck roast into fall-apart tender perfection while you go about your day. The birria sauce, packed with guajillo, ancho, and arbol chilies, brings earthy, smoky, and spicy notes that make every bite unforgettable. Fans of my carnitas and barbacoa will adore this Crockpot Birria Tacos recipe—it’s just as crave-worthy and even simpler. Perfect for Taco Tuesday or a cozy night in, these tacos are a crowd-pleaser you’ll make on repeat!

Tools Needed

To create these delicious Crockpot Birria Tacos, you’ll need a few essentials. Don’t have everything? Check out Our Shop for top-notch tools to simplify your cooking!

• Slow Cooker: A 6-quart or larger model is ideal for this recipe (Serious Eats guide to top slow cookers).
• High-Powered Blender: To blend the birria sauce smooth.
• Small Pot: For softening the chilies.
• Sheet Pan: To broil veggies for extra flavor.
• Tongs and Forks: For handling meat and shredding.

These tools make whipping up Crockpot Birria Tacos a breeze!

Ingredients

Here’s what you’ll need for these mouthwatering Crockpot Birria Tacos (serves 8-10):

• 4 lbs beef chuck roast, cut into 3-4 inch chunks
• 6 dried guajillo chilies, stemmed and seeded
• 3 dried ancho chilies, stemmed and seeded
• 5 dried arbol chilies, stemmed and seeded (adjust for heat)
• 1 white onion, peeled and quartered
• 2 Roma tomatoes
• 6 garlic cloves, unpeeled
• 2 cups low-sodium beef broth
• 2 tbsp apple cider vinegar
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp ground cumin
• 1 tsp Mexican oregano
• ½ tsp ground cloves
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• 3 bay leaves
• Corn tortillas (for tacos)
• Oaxaca cheese, shredded (or mozzarella)
• Chopped onion, cilantro, and lime wedges (for garnish)

These ingredients create the bold, rich taste of Crockpot Birria Tacos!

Directions

Ready to make these Crockpot Birria Tacos? Follow these steps:

1. Prep Beef: Cut beef into 3-4 inch chunks and place in the slow cooker.
2. Soften Chilies: Remove stems and seeds from guajillo, ancho, and arbol chilies. Rinse, then simmer in a pot of water for 15 minutes until soft.
3. Broil Veggies: On a sheet pan, broil onion, tomatoes, and unpeeled garlic for 4-6 minutes until lightly charred.
4. Make Sauce: Transfer softened chilies to a blender with 1 cup of their cooking water. Add broiled veggies (squeeze garlic from peels), beef broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend until smooth, 1-2 minutes.
5. Cook: Pour sauce over beef in the slow cooker. Add bay leaves. Cook on low 8-9 hours or high 4-5 hours.
6. Shred Beef: Remove bay leaves. Shred beef with forks and return to sauce.
7. Make Tacos: Dip corn tortillas in consomme, fry one side on a hot griddle until crispy, flip, add cheese and beef on half, plus onion and cilantro. Fold and fry 2-3 minutes per side until crispy.

Expert Tips for Perfect Crockpot Birria Tacos

Nail your Crockpot Birria Tacos with these tricks:

• Adjust Heat: Reduce arbol chilies for milder flavor.
• Use Mexican Oregano: Its citrusy kick is key—sub marjoram if needed.
• Don’t Skip Broiling: Charred veggies add smoky depth.
• Shred Easily: If beef isn’t tender, cook longer to break down fibers.
• Save Fat: The consomme’s top layer fries tacos perfectly.

Servings and Timing

• Servings: 8-10
• Prep Time: 25 minutes
• Cook Time: 8-9 hours (low) or 4-5 hours (high)
• Total Time: 8-9 hours 25 minutes (low) or 4-5 hours 25 minutes (high)

This Crockpot Birria Tacos recipe fits any schedule!

Common Mistakes to Avoid

Avoid these slip-ups:

• Keeping Seeds: Remove chili seeds to avoid bitterness.
• Skipping Rinse: Clean chilies to remove dirt.
• Undercooking: Ensure beef is fall-apart tender.
• Whole Spices: Use ground for a smooth sauce.

Variations

Switch up your Crockpot Birria Tacos:

• Goat Meat: Try traditional birria with goat.
• Spicy Boost: Add more arbol chilies or cayenne.
• Cheesy Twist: Use extra Oaxaca for quesabirria.
• Stew Style: Serve as a brothy consomme with no tacos.
• Veggie Add-In: Toss in roasted peppers or mushrooms.

Storage and Reheating

• Storage: Refrigerate in airtight containers for up to 7 days or freeze for 3 months.
• Reheating: Warm beef and sauce on the stove over medium heat; fry fresh tacos as needed.

Keep your Crockpot Birria Tacos ready for any craving!

FAQs

1. What’s birria?
   A Mexican stew, typically beef or goat, slow-cooked with chilies and spices.
2. Can I skip searing?
   Yes—this easy version skips it without losing flavor.
3. Too spicy?
   Cut back on arbol chilies—taste as you go!
4. No Mexican oregano?
   Use marjoram or regular oregano in a pinch.
5. Corn vs. flour tortillas?
   Corn is traditional and crisps better for Crockpot Birria Tacos.

Why This Recipe Stands Out

This Crockpot Birria Tacos recipe shines with its simplicity and bold taste. The slow cooker makes tender beef effortless, while the blended chili sauce—guajillo for color, ancho for smoke, arbol for heat—delivers authentic depth. No searing, no straining—just pure flavor. Whether you’re dipping tacos in consomme or savoring it as stew, this Crockpot Birria Tacos dish brings Mexico to your table with ease and wow-factor.

Serving Suggestions

Serve these Crockpot Birria Tacos hot off the griddle, loaded with melty Oaxaca cheese, onion, and cilantro. Dip them in consomme for that authentic bite, and add a squeeze of lime from fresh wedges for brightness. Pair with Mexican rice, a margarita, or yuca fries for a full fiesta vibe—perfect for sharing or solo indulgence!

Conclusion

These Crockpot Birria Tacos are the easiest way to enjoy rich, spicy birria at home. From the slow-cooked beef to the crispy, cheesy tacos, every bite is a flavor explosion. Stock up on tools at Our Shop, make a big batch to freeze, and enjoy this crowd-pleaser all season long. Head to downshiftology.com for the full recipe—your next Taco Tuesday just got a major upgrade!