Crock Pot Birria Tacos Recipe
If you’re obsessed with bold, comforting Mexican flavors and crave meals that fill your home with irresistible aromas, Crock Pot Birria Tacos are an absolute must. Tender shreds of beef slowly simmer in a punchy, aromatic chili sauce, then get crisped inside corn tortillas for the ultimate taco night experience. These tacos are extra special when dunked in the rich, savory broth they cook in, creating layers of flavor in every bite. Whether you’re a beginner with a crockpot or a taco connoisseur, this is a dish that promises to dazzle and satisfy.
Ingredients You’ll Need
Ingredients You’ll Need
One of my favorite things about Crock Pot Birria Tacos is how the recipe transforms simple, everyday ingredients into something truly magical. Every component brings depth, texture, and a touch of excitement – don’t skip any!
- Beef chuck roast: This cut cooks down beautifully, staying juicy and easy to shred for irresistibly tender tacos.
- Dried guajillo chilies: Add smoky, slightly fruity flavors and gorgeous color to the sauce base.
- Dried ancho chilies: Bring mild heat and earthy sweetness that deepens the broth.
- Onion: Lends natural sweetness and richness to the sauce.
- Garlic cloves: Give the entire dish that crave-worthy aromatic punch.
- Canned diced tomatoes: Offer freshness, tang, and body to the birria sauce.
- Beef broth: Creates a savory and full-bodied cooking liquid that becomes your prized taco dipping sauce.
- Apple cider vinegar: Balances out the richness with just a hint of acidity.
- Dried oregano: Infuses the broth with classic Mexican herb notes.
- Ground cumin: Adds warmth and depth that rounds out the spice mix.
- Bay leaves: Impart subtle herbal flavor while simmering.
- Salt: Unlocks all the wonderful flavors from the meat and chilies.
- Black pepper: A mild kick that sharpens the dish just right.
- Corn tortillas: Essential for that signature chewy-crunchy taco shell.
- Oil for frying: Gets those tortillas golden and deliciously crispy.
- Cilantro and diced onion: Classic fresh garnishes that brighten every bite.
How to Make Crock Pot Birria Tacos
Step 1: Soak and Blend the Chilies
Start by soaking your dried guajillo and ancho chilies in hot water for about 15 minutes. This simple prep step softens the chilies, making them easy to blend and brings out their deep, irresistible flavors. Toss your soaked chilies, onion, garlic, and canned tomatoes into a blender, and blitz until everything is gorgeously smooth—this is the bold foundation for your Crock Pot Birria Tacos.
Step 2: Assemble Everything in the Crock Pot
Nestle the beef chuck roast chunks into your crock pot, then generously pour that vibrant chili mixture over the top. Now, add the beef broth, apple cider vinegar, dried oregano, cumin, bay leaves, salt, and pepper. This is where the magic really begins—let your crock pot do the hard work of melding all those incredible flavors together.
Step 3: Slow Cook to Perfection
Set your crock pot on low and let everything simmer gently for 8 to 10 hours. The beef soaks up the aromatic sauce and becomes absolutely fork-tender. This is the easiest part: you can just go about your day and come home to a kitchen that smells amazing.
Step 4: Shred the Beef
Carefully remove the beef from the crock pot (it’ll be falling apart!) and shred it with two forks. Pour in some of that rich chili broth to keep the meat luscious and fully flavored. Return the shredded beef to the sauce and toss well, so every piece is coated for the juiciest Crock Pot Birria Tacos.
Step 5: Fry the Tortillas
Heat a drizzle of oil in a large skillet. Dip each corn tortilla into the fatty, orange-tinted broth that sits on top in your crock pot—this is the secret to extra flavorful tacos. Fry the tortillas until perfectly crisp and golden on both sides. The aroma alone will get everyone rushing to the table!
Step 6: Fill and Fry Again
Spoon a generous helping of that glorious beef onto half of each tortilla, then fold them over. Pop the filled tacos back into the skillet for another quick fry. This step makes them gorgeously crispy on the outside and loaded with juicy, meaty goodness inside.
Step 7: Serve with Broth and Garnishes
Ladle some of the leftover birria broth into small bowls for dipping. Pile the crispy tacos high, and let everyone garnish their tacos with fresh cilantro and diced onion to taste. Now comes the best part—dipping your tacos and taking that first bite!
How to Serve Crock Pot Birria Tacos
Garnishes
A generous sprinkle of chopped cilantro and a shower of diced onion are the finishing touches that make Crock Pot Birria Tacos sing. If you love a bit of zing, add a squeeze of fresh lime or a few sliced jalapeños for heat. Don’t forget the essential birria broth on the side for dunking!
Side Dishes
To round out your meal, offer sides like fluffy Mexican rice, creamy refried beans, or crunchy pickled vegetables. A bright, zesty cabbage slaw or grilled street corn (elote) is outstanding with these rich tacos, adding contrast and freshness to every plate.
Creative Ways to Present
Amp up your taco night by serving the tacos on a big platter with lots of colorful garnishes and little bowls of dipping broth. For parties, set up a build-your-own taco bar. If you have extra birria beef, try rolling it into burritos, quesadillas, or even topping nachos—it’s a guaranteed crowd-pleaser any way you dish it up!
Make Ahead and Storage
Storing Leftovers
Store leftover beef birria and its broth in airtight containers in the fridge for up to four days. Keep the tortillas separate until you’re ready to fry fresh tacos again—this keeps everything tasting crisp and amazing, even as leftovers.
Freezing
Crock Pot Birria Tacos are perfect for freezing! Portion the cooked beef and broth into resealable freezer bags or containers and freeze for up to 3 months. When the craving strikes, just thaw overnight in the fridge and reheat according to the next step.
Reheating
Simply warm the shredded beef with a splash of broth in a saucepan or even the microwave until steaming. Fry your tortillas fresh for the best texture, then fill and serve as usual. Reheated Crock Pot Birria Tacos are sometimes even more flavorful than the first time!
FAQs
Can I use a different cut of beef for these Crock Pot Birria Tacos?
Yes! While chuck roast is ideal for its marbling and tenderness, you can swap in beef short ribs or brisket for great results. The key is using a well-marbled cut that can handle long, slow cooking.
Are the chilies in this recipe spicy?
Guajillo and ancho chilies have more smoky and mildly sweet flavors than heat, making the tacos rich but not overwhelmingly spicy. You can add an extra chili or a pinch of cayenne if you crave more kick.
Can I make Crock Pot Birria Tacos with chicken or another meat?
Absolutely! Substitute boneless, skinless chicken thighs or even lamb for a tasty twist. The cooking time may decrease with chicken, so check for doneness after about 4-5 hours on low.
What’s the best way to keep the tacos crispy for a crowd?
After frying, keep filled tacos on a wire rack placed on a baking sheet in a low oven (around 250°F) until ready to serve. This helps them stay crisp on the outside and sizzling hot inside.
How do I make the birria broth extra flavorful?
Toast the dried chilies in a dry skillet for a minute or two before soaking, and don’t skimp on the aromatics. Simmering the beef with all those fragrant ingredients turns the broth into liquid gold for dipping your Crock Pot Birria Tacos.
Final Thoughts
If you want to wow family and friends with a meal that’s both soul-satisfying and totally addictive, Crock Pot Birria Tacos have your back. The process is simpler than you might think, and the end result is worth every moment. Invite your favorite people over, hand out bowls of broth, and get dipping—you’ll be hooked after the very first bite!
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Crock Pot Birria Tacos Recipe
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
These Crock Pot Birria Tacos are a delicious and flavorful twist on traditional tacos. Tender beef is slow-cooked with a rich chili sauce until it’s fall-apart tender, then wrapped in crispy fried tortillas for a satisfying meal.
Ingredients
For the Beef:
- 3 pounds beef chuck roast, cut into large chunks
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 onion, quartered
- 4 garlic cloves
- 1 14.5 ounce can diced tomatoes
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving:
- Corn tortillas
- Oil for frying
- Cilantro and diced onion for garnish
Instructions
- Soak dried chilies: In hot water for 15 minutes. Blend with onion, garlic, and tomatoes until smooth.
- Cook beef: Place beef in the crockpot. Pour chili mixture over beef. Add broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
- Slow-cook: Cook on low for 8-10 hours until beef is tender.
- Shred and mix: Shred beef and mix with the sauce.
- Fry tortillas: Heat oil in a skillet. Dip tortillas in the top fat layer of the broth, then fry until crispy on both sides.
- Assemble tacos: Fill tortillas with beef mixture, fold, and fry again until crispy.
- Serve: With additional broth for dipping, cilantro, and onion, if desired. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 380
- Sugar: 2g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg
Keywords: Crock Pot Birria Tacos, Birria Tacos, Mexican Tacos, Beef Tacos, Slow Cooker Tacos
