Did you know that a slow cooker can be your best friend in the kitchen, especially when it comes to making tacos? I recently discovered the joy of preparing a hearty meal with almost zero effort—enter my Crock Pot Birria Tacos Recipe! With just a few ingredients and some patience, you can create tender, juicy beef that practically melts in your mouth, paired with a rich, flavorful consommé that’s perfect for dipping.
One of the best perks of this recipe is its ease: it’s set-it-and-forget-it cooking that allows you to focus on the fun part—assembling your tacos! Plus, it’s a major crowd-pleaser, ensuring your family or guests will be talking about your culinary skills long after the plates are cleared.
So, are you ready to take your taco night to new heights? With a mix of spices and fresh ingredients, these tacos are bound to leave you craving more. Keep scrolling to see how easy it is to whip up a batch of these delicious Birria tacos that will elevate your weeknight dinners!
Why are CROCK POT BIRRIA TACOS RECIPE so popular?
Unmatched Flavor: The slow-cooked beef absorbs all the aromatic spices, creating a rich taste that you just can’t get from fast food.
Effortless Preparation: Simply throw the ingredients into your crockpot and let it work its magic while you focus on other tasks.
Crowd-Pleasing Dish: Perfect for family dinners or gatherings, everyone's going to love these mouthwatering tacos!
Versatile Options: Feel free to customize with Quesabirria variations or even make them in an Instant Pot for a quicker option.
Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week, or use the flavorful consommé for other delightful dishes like my Crockpot Potato Broccoli Cheddar Soup.
CROCK POT BIRRIA TACOS RECIPE Ingredients
For the Beef
• Boneless Chuck Roast – This is your primary protein for tender, juiciness once slow-cooked.
• Coarse Ground Salt and Fresh Ground Pepper – Essential for enhancing the beef's natural flavors.
• Avocado Oil or Neutral Oil – Use this for searing the beef and ensuring a crispy taco finish.
For the Consommé
• Dried Guajillo Chiles – Adds a mild heat and fruity flavor; feel free to substitute with dried ancho chiles for a different twist.
• Chipotle Chiles in Adobo (canned) – This brings the smoky heat to your sauce—use sparingly if you prefer mild.
• Small Red Onion – Infuses a subtle sweetness into the consomé.
• Whole Cloves Garlic, Smashed – The flavor base that gives your soup its aromatic depth.
• Beef Stock – Adds moisture and enhances the richness of your consommé.
• Tomato Paste – Concentrated tomato flavor that deepens the sauce.
• Fire Roasted Diced Tomatoes – For an extra layer of savory tomato goodness.
• Organic Apple Cider Vinegar – Adds a tangy twist; can be omitted for less acidity.
• Ground Cumin – Infuses an earthy warmth that rounds out the flavors.
• Dried Oregano – Contributes herby notes to your beefy sauce.
• Cinnamon Stick – Adds warmth; note that while you can use ground cinnamon, it’s not recommended.
• Dry Bay Leaves – These elevate the complexity of your sauce.
• Smoked Paprika – For that rich smokiness that complements the chiles beautifully.
• Fresh Grated Ginger – Brightens the overall flavor profile with its zesty freshness.
• Ground Coriander – Enhances savory and earthy aspects of the dish.
For the Tacos
• Corn or Flour Tortillas – Corn tortillas give a crispiness, perfect for your tacos.
• Lime Wedges – Essential for serving; they add acidity that balances the richness.
• Fresh Cilantro Leaves – A fresh garnish that brightens every bite.
• Diced White Onion – Adds crunch and a mild onion flavor as a taco topping.
• Shredded Oaxacan Cheese (or Italian Cheese) – Vital for Quesabirria tacos; can substitute with any melting cheese you love.
This Crock Pot Birria Tacos Recipe guarantees that every ingredient works harmoniously to create a dish that's not only flavorful but also unforgettable!
Step-by-Step Instructions for Crock Pot Birria Tacos Recipe
Step 1
Start by searing the boneless chuck roast. Heat about 2 tablespoons of avocado oil in a large cast iron skillet over medium-high heat. Season the beef generously with coarse ground salt and fresh ground pepper. Once the oil is hot, add the roast and sear for about 5-6 minutes on each side until it is beautifully browned. This step enhances the depth of flavor in your Crock Pot Birria Tacos!
Step 2
After searing, transfer the browned chuck roast into your slow cooker. Now, add all the remaining ingredients for the consommé to the pot, including dried guajillo chiles, smashed garlic, diced red onion, beef stock, tomato paste, and the rest of your spices. Make sure everything is well combined. Set your crockpot to low and let it cook for approximately 8 hours or until the beef is fork-tender and easy to shred.
Step 3
Once the cooking time is complete, carefully remove the beef from the slow cooker and set it aside to cool slightly. Use two forks to shred the meat into bite-sized pieces, ensuring that each piece captures the rich flavors of the consommé. This shredded beef is the heart of your Crock Pot Birria Tacos, so savor that moment!
Step 4
Next, remove the bay leaves and cinnamon stick from the slow cooker. It’s time to blend the remaining consommé. If you prefer a smooth sauce, allow the liquid to cool for about 10-15 minutes before pouring it into a high-powered blender. Blend until smooth. For a thinner consistency, you can strain the sauce but be sure to keep the flavorful broth for dipping and serving.
Step 5
Now, combine the shredded beef with 1 ½ to 2 cups of the blended sauce, stirring well to coat the meat thoroughly. This mixture is what adds a burst of flavor to your tacos. Reserve the remaining consommé served on the side for dipping—it's an essential part of enjoying your delicious Crock Pot Birria Tacos!
Step 6
To make the tacos, begin by heating a frying pan over medium heat and adding a splash of avocado oil. Dip a corn or flour tortilla into the reserved consommé to coat it lightly, then place it flat in the hot skillet. On one half of the tortilla, layer on a generous amount of shredded beef and top with cheese, diced onions, and fresh cilantro.
Step 7
Cook the taco for about 2-3 minutes until the bottom is golden and crispy. Carefully flip the other half of the tortilla over to create a half-moon shape. Don’t forget to add a small ladle of the rich consommé on top before flipping again to fry for another 2-3 minutes, ensuring both sides are crispy and the cheese is melted.
Step 8
Finally, once the tacos are perfectly fried and the cheese is gooey, remove them from the skillet and serve them hot. Pair your Crock Pot Birria Tacos with lime wedges on the side for a zesty kick, along with more fresh cilantro and diced white onions for that added crunch. Enjoy your flavorful tacos with the warm consommé for dipping—you're in for a treat!
Make Ahead Options
You can absolutely prepare components of the Crock Pot Birria Tacos Recipe ahead of time to save time on busy weeknights! Start by seasoning and searing your chuck roast, allowing it to cool, then cover and refrigerate it for up to 24 hours. You can also mix the ingredients for the consommé in your crockpot and store them separately in the refrigerator for up to 3 days. This keeps your flavors fresh and vibrant. When you're ready to cook, simply add the beef to the crockpot and let it do its magic! Finish by shredding the meat and making tacos as instructed, ensuring they are just as delicious as if prepared fresh!
What to Serve with Crock Pot Birria Tacos?
Discover the perfect side dishes to enhance your taco night and create a delightful dining experience!
- Spanish Rice: Fluffy and fragrant, this side dish adds a comforting touch to balance the flavors of the birria.
- Black Bean Salad: A fresh mix of black beans, corn, and lime brings a zesty crunch that complements the richness of the tacos wonderfully.
- Pico de Gallo: Bright, fresh, and full of flavor, this classic salsa adds a vibrant touch and balances the savory filling with its acidity.
- Elote (Mexican Street Corn): Grilled corn slathered in creamy sauce and topped with chili powder creates a sweet and spicy contrast that’s utterly addictive.
- Queso Fresco: Crumbled on top or enjoyed on the side, this mild cheese enhances the overall flavor and adds a delightful creaminess.
- Guacamole: Silky smooth and full of fresh avocado goodness, it adds a rich texture that pairs beautifully with crispy tacos.
- Chips and Salsa: A crunchy starter that everyone loves, perfect for munching while awaiting the main event.
- Margaritas: Refreshing beverages that kick off the festivities, their tangy notes perfectly complement the flavors of the birria tacos.
- Churros: Finish your meal with these sweet, sugary delights for a satisfying treat that rounds out a delicious dinner!
Expert Tips for Crock Pot Birria Tacos
- Sear for Flavor: Searing the boneless chuck roast before slow cooking amplifies the depth of flavor in your Crock Pot Birria Tacos, making them irresistible.
- Cool Before Blending: Always allow hot liquids to cool for 10-15 minutes before blending to avoid dangerous splatters and ensure a smooth mise en place.
- Adjust Spice Levels: If heat isn't your thing, be cautious with the chipotle chiles in adobo. Start with less and taste before adding more.
- Party-Ready Tacos: For gatherings, fry your tacos in advance while the meat cooks. Keep them warm in the oven until it's time to serve.
- Sauce for Everyone: If you’re serving to spice-averse guests, consider removing some seeds from the dried chilis to tone down the heat without losing flavor.
- Perfect for Leftovers: Make a big batch and enjoy your flavorful Crock Pot Birria Tacos throughout the week or freeze for later to savor this delicious meal anytime!
CROCK POT BIRRIA TACOS RECIPE Variations & Substitutions
Feel free to get creative with your tacos! These variations will add a delightful twist to your dish.
- Instant Pot Version: Sear the beef in the Instant Pot, then pressure-cook with the liquid for 60 minutes for a quicker option.
- Pork Birria: Swap out the chuck roast for pork shoulder for a slightly sweeter, tender alternative.
- Vinegar Adjustment: Experiment with different amounts of apple cider vinegar to balance the acidity based on your preference.
- Dutch Oven Cooking: Use a Dutch oven for the same slow-cooked goodness, simmering over low heat for several hours.
- Vegetarian Style: Replace the meat with jackfruit or mushrooms, seasoned with similar spices, for a hearty vegetarian version.
- Richer Consommé: Add a splash of red wine to the consommé for a deeper flavor depth that complements the spices beautifully.
- Heat Level Alteration: Control the spice by adjusting the amount of chipotle chiles in adobo or substituting with milder peppers.
- Cheesy Delight: For extra richness, sprinkle some cheese on the tortillas before adding the beef and toppings, creating a melty layer of deliciousness.
How to Store and Freeze Crock Pot Birria Tacos
Fridge: Store leftover shredded beef and consommé in an airtight container for up to 4 days. Keep them separate to maintain texture and flavor.
Freezer: You can freeze both the shredded beef and sauce in vacuum-sealed bags or airtight containers for up to 3 months. Defrost in the fridge overnight before reheating.
Reheating: Gently reheat shredded beef and consommé on the stovetop or in the microwave, adding a splash of water if the sauce has thickened. Enjoy your delicious Crock Pot Birria Tacos without losing flavor!
Crock Pot Birria Tacos Recipe FAQs
Can you do birria in a crock pot?
Absolutely! The crock pot is perfect for making birria. It allows the beef to slowly cook, absorbing all the spices and flavors, resulting in tender, juicy meat.
Why won’t my birria tacos get crispy?
To achieve crispiness, ensure that the tortillas are sufficiently heated and coated in oil before frying. Turning the heat up midway through cooking can also help form that delicious, golden-brown exterior.
Can I put raw ground beef in a crock pot?
While it’s possible to cook raw ground beef in a crock pot, it’s recommended to brown it beforehand to maximize flavor. Ground beef cooks more quickly than chuck roast, so consider cooking it separately for best results.
What cut of meat is used for birria tacos?
The traditional cut of meat for birria tacos is boneless chuck roast due to its marbling that provides tenderness and flavor when slow-cooked. Other options include brisket or even lamb, depending on your taste preference.
How many hours should you cook birria?
For the best results in a crock pot, cook the birria on low for around 8 hours or until the beef is fork-tender. You can also set it on high for 4-5 hours if pressed for time, but low and slow is ideal.
Will taco meat dry out in the crockpot?
To prevent dryness, ensure there’s enough liquid in the crock pot and don’t overcook the meat. Shredding the beef and mixing it with some reserved consommé will retain moisture and flavor in your tacos.
How to make birria not soggy?
Use a thick, flavorful sauce and don’t overload the tacos with meat or liquid. Fry the tacos just before serving and let them cool slightly on a wire rack to maintain their crispness.
Should you sear birria before cooking?
Yes! Searing the meat enhances flavor and creates a delicious crust that adds depth to your consommé. It’s a simple step that elevates the entire dish—don’t skip it!
Irresistibly Juicy Crock Pot Birria Tacos Recipe You’ll Love
Discover the joy of preparing a hearty meal with CROCK POT BIRRIA TACOS RECIPE that's easy and delicious.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 3 pounds Boneless Chuck Roast
- 2 teaspoons Coarse Ground Salt and Fresh Ground Pepper
- 2 tablespoons Avocado Oil or Neutral Oil
- 4 Dried Guajillo Chiles
- 2 Chipotle Chiles in Adobo (canned)
- 1 Small Red Onion
- 4 Whole Cloves Garlic, Smashed
- 4 cups Beef Stock
- 2 tablespoons Tomato Paste
- 1 can Fire Roasted Diced Tomatoes
- ¼ cup Organic Apple Cider Vinegar
- 2 teaspoons Ground Cumin
- 1 teaspoon Dried Oregano
- 1 Cinnamon Stick
- 2 Dry Bay Leaves
- 2 teaspoons Smoked Paprika
- 1 tablespoon Fresh Grated Ginger
- 1 teaspoon Ground Coriander
- 8 Corn or Flour Tortillas
- 1 Lime Wedges
- ½ cup Fresh Cilantro Leaves
- 1 Diced White Onion
- 1 cup Shredded Oaxacan Cheese (or Italian Cheese)
Instructions
- Start by searing the boneless chuck roast. Heat about 2 tablespoons of avocado oil in a large cast iron skillet over medium-high heat. Season the beef generously with coarse ground salt and fresh ground pepper. Once the oil is hot, add the roast and sear for about 5-6 minutes on each side until it is beautifully browned.
- Transfer the browned chuck roast into your slow cooker. Add all the remaining ingredients for the consommé to the pot, including dried guajillo chiles, smashed garlic, diced red onion, beef stock, tomato paste, and the rest of your spices. Set your crockpot to low and let it cook for approximately 8 hours.
- Once the cooking time is complete, remove the beef from the slow cooker and set it aside to cool slightly. Use two forks to shred the meat into bite-sized pieces.
- Remove the bay leaves and cinnamon stick from the slow cooker. Allow the liquid to cool for about 10-15 minutes before pouring it into a high-powered blender. Blend until smooth.
- Combine the shredded beef with 1 ½ to 2 cups of the blended sauce, stirring well to coat the meat thoroughly.
- To make the tacos, heat a frying pan over medium heat and add a splash of avocado oil. Dip a corn or flour tortilla into the reserved consommé to coat it lightly, then place it flat in the hot skillet. On one half of the tortilla, layer on a generous amount of shredded beef and top with cheese, diced onions, and fresh cilantro.
- Cook the taco for about 2-3 minutes until the bottom is golden and crispy. Flip the other half of the tortilla over to create a half-moon shape. Add a small ladle of the rich consommé on top before flipping again to fry for another 2-3 minutes.
- Once the tacos are perfectly fried and the cheese is gooey, remove them from the skillet and serve them hot with lime wedges on the side.
Notes
- Searing the boneless chuck roast before slow cooking amplifies flavor.
- Always cool hot liquids before blending to avoid splatters.
- Be cautious with chipotle chiles if you prefer less heat.
- Fry tacos in advance for gatherings and keep warm in the oven.
- Remove some seeds from dried chilis to tone down heat without losing flavor.
- Freeze shredded beef and sauce for up to 3 months.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
