Crockpot Birria Tacos Recipe

Birria tacos—ever heard of them? If not, let me tell you, you’re in for a treat. These juicy, cheesy tacos (also known as quesabirria) are straight from Mexico’s heart, specifically Jalisco. Traditionally made with goat, they’ve transformed over time. These days, most folks in the U.S. use beef, and guess what? It’s just as delicious.

What makes birria tacos special? That rich, smoky flavor and the consommé. Think of it as a savory, spiced broth you dip the tacos into—pure heaven. The best part? This crockpot version makes it super easy. Tender, flavorful beef with minimal effort? Perfect for a gathering or even just a weeknight dinner. Trust me, these tacos are a total crowd-pleaser.

Quick Recipe Snapshot

• Prep Time: 45 minutes
• Cook Time: 8 hours
• Servings: Makes 12 tacos (but you can scale it up or down)
• Skill Level: Moderate (a bit of chopping, but mostly easy cooking)
• What You’ll Need:
  • Crockpot or slow cooker
  • Blender or food processor
  • Skillet (for frying those tacos)

Make-Ahead Tip: Prep the meat and consommé the day before. That way, all you need to do is fry the tacos when you’re ready to eat.

Ingredients

For the Birria Sauce:

• 12 guajillo chiles (rinsed, stems and seeds removed)
• 5 ancho chiles (same as above)
• 2 tbsp olive oil
• 1 medium onion, quartered
• 1 bulb garlic (slice the top off to expose the cloves)
• 2 large tomatoes, quartered
• 3 tsp salt, divided
• 1 tsp black pepper
• 2 cups beef stock
• 1 small can (7 oz) of chipotle chiles in adobo
• 2 tbsp apple cider vinegar
• 1 tsp each: Mexican oregano, cumin, ground cloves, and ginger

For the Crockpot:

• 3–4 lbs boneless beef chuck roast (cut into big chunks)
• 1 tsp whole black peppercorns
• 2 bay leaves
• 2 cinnamon sticks

For the Tacos:

• Corn or flour tortillas
• Oaxaca cheese, shredded (or use Monterey Jack if needed)
• Fresh cilantro, chopped
• Diced red and white onions
• Lime wedges

Ingredient Tip: Don’t skimp on the dried chiles—they’re the key to that authentic flavor. Can’t find guajillo or ancho? New Mexico chiles are a good backup.

How to Make It

1. Make the Birria Sauce

Start with the chiles. Soak the guajillo and ancho chiles in hot water for 15 minutes to soften them. Save a cup of the soaking water for later—it’s full of flavor.

Next, roast the onion, tomatoes, and garlic under the broiler until they’re lightly charred (about 8–15 minutes). It adds a smoky depth to the sauce.

Throw the soaked chiles, charred veggies, soaking liquid, beef stock, chipotle peppers, vinegar, and spices into a blender. Blend until smooth. The sauce should be thick, rich, and pourable, with a deep reddish-brown color.

Pro Tip: Want the sauce super smooth? Strain it through a fine sieve.

2. Cook the Beef

First, sear the beef chunks in a hot skillet with a bit of oil. Brown them on all sides—this locks in flavor. Then transfer them to your crockpot.

Pour the birria sauce over the beef, and toss in the bay leaves, cinnamon sticks, and peppercorns. Cover and cook low and slow—8 to 10 hours on low or 4 to 6 hours on high. When it’s done, the meat should be fork-tender and super juicy.

Shred the beef with two forks, mix in some of that sauce to keep it moist, and you’re good to go.

Don’t Skip This: Browning the meat first makes a huge difference in flavor. It’s worth the extra step.

3. Assemble and Fry the Tacos

Now for the fun part: assembling! Dip a tortilla in the fatty layer of the birria sauce (it floats to the top). Then lay it on a hot skillet and fry one side until golden.

Flip the tortilla, sprinkle shredded Oaxaca cheese on one side, and let it melt a bit. Add a scoop of the shredded beef, some diced onions, and fresh cilantro. Fold it over into a taco shape, press gently, and fry both sides until crispy.

Pro Tip: Less is more when stuffing the tacos. Overfilling makes them harder to fry.

Customizations & Add-Ons

• Make It Gluten-Free: Use corn tortillas.
• Vegan Option: Sub jackfruit for the beef and go with plant-based cheese.
• Spice It Up: Add extra chile de árbol for more heat.
• Fancy It Up: Top with avocado slices or a drizzle of crema.

Seasonal swap: Can’t find fresh tomatoes? Use canned fire-roasted ones for similar flavor.

How to Serve & Store

Serving Suggestions

Don’t forget the consommé! Pour it into little bowls for dipping, and serve the tacos fresh and hot. A squeeze of lime and a side of Mexican rice or beans turns this into a full meal.

Storing Leftovers

Keep the shredded beef and consommé in separate airtight containers. Refrigerate for up to 5 days or freeze for 3 months.

Reheating Tips

Warm the meat in its sauce on the stovetop or microwave it gently. Reheat fried tacos in a skillet or air fryer to bring back their crispiness.

Make-Ahead Bonus: Prep the meat and consommé ahead of time. Just fry the tacos fresh, and they’ll taste like you spent hours in the kitchen.

Birria tacos aren’t just food—they’re an experience. Whether you’re making them for family dinner or showing off at your next party, these crispy, cheesy, dip-worthy tacos will be a hit. One bite, and you’ll get why they’ve taken the food world by storm. So go ahead, grab your crockpot, and let’s get cooking!

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