Craving the best birria tacos without the fuss? These Crockpot Birria Tacos are your ticket to a flavor-packed, hands-off meal! This easy slow cooker version takes the robust, spicy essence of traditional Mexican birria and simplifies it into a set-it-and-forget-it masterpiece. After crafting a vibrant birria sauce with dried chilies, you let the crockpot work its magic, delivering tender beef and the crispiest, cheesiest tacos imaginable. If you’re a fan of slow cooker carnitas or barbacoa, these Crockpot Birria Tacos will steal yourCHEMICAL your heart with their rich, smoky consomme and juicy beef. Let’s dive into this irresistible recipe that’s been a fan favorite for years!
Why You’ll Love This Recipe
What makes these Crockpot Birria Tacos so special? It’s the perfect blend of convenience and authentic taste! The slow cooker does the heavy lifting, infusing beef chuck roast with a bold sauce made from guajillo, ancho, and arbol chilies. The result? Melt-in-your-mouth meat that pairs perfectly with crispy, cheese-stuffed tortillas dipped in consomme. Whether it’s Taco Tuesday or a cozy winter night, these Crockpot Birria Tacos bring warmth and spice to every bite. They’re versatile too—serve as a stew or tacos—and the leftovers freeze like a dream. Trust me, this is a top-tier recipe you’ll make on repeat!
Tools Needed
To create these mouthwatering Crockpot Birria Tacos, you’ll need a few essentials. Don’t have everything? Check out Our Shop for quality tools to elevate your cooking game!
- Slow Cooker: A 6-quart model is perfect for this big batch (Serious Eats guide to top slow cookers).
- High-Powered Blender: To blend the birria sauce silky smooth.
- Sheet Pan: For broiling veggies.
- Tongs: For handling meat and chilies.
- Cast Iron Griddle: To fry tacos to crispy perfection.
These tools make whipping up Crockpot Birria Tacos a breeze!
Ingredients
Here’s what you’ll need for these delicious 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
- 4 dried arbol chilies, stemmed and seeded (reduce for less 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
- Oaxaca cheese (or mozzarella), shredded
- Chopped onion, cilantro, and lime wedges (for garnish)
These ingredients bring the bold flavors of Crockpot Birria Tacos to life!
Directions
Ready to make these Crockpot Birria Tacos? Follow these steps:
- Prep Chilies: Slice stems off guajillo, ancho, and arbol chilies, shake out seeds, and rinse. Simmer in a pot of water for 15 minutes until soft.
- Broil Veggies: On a sheet pan, broil onion, tomatoes, and unpeeled garlic cloves for 4-6 minutes until lightly charred.
- Make Sauce: Transfer softened chilies and 1 cup of their water to a blender. Add broiled veggies (squeeze garlic from peels), beef broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend until smooth.
- Slow Cook: Place beef chunks in a crockpot, pour sauce over, and nestle in bay leaves. Cook on low for 8-9 hours or high for 4-5 hours.
- Shred Beef: Remove bay leaves, transfer beef to a cutting board, and shred with two forks. Return to crockpot and toss in sauce.
- Assemble Tacos: Dip tortillas in consomme, fry one side on a hot griddle until crispy, flip, add cheese and beef to half, plus onion and cilantro. Fold and fry each side 2-3 minutes until crisp.
Expert Tips for Perfect Crockpot Birria Tacos
Want your Crockpot Birria Tacos to shine? Try these:
- Deseed Chilies: Remove seeds to avoid bitterness—kitchen scissors work great!
- Adjust Heat: Scale back arbol chilies for milder tacos.
- Low and Slow: Cook on low for the juiciest beef.
- Fat is Flavor: Dip tortillas in the consomme’s top layer for extra crispiness.
- Cheese Choice: Oaxaca melts beautifully—sub mozzarella if needed.
Servings and Timing
- Servings: 8-10
- Prep Time: 25 minutes
- Cook Time: 8-9 hours (low) or 4-5 hours (high)
- Total Time: 8.5-9.5 hours (low) or 4.5-5.5 hours (high)
These Crockpot Birria Tacos are worth the wait!
Common Mistakes to Avoid
Steer clear of these pitfalls:
- Skipping Deseeding: Seeds can make the sauce bitter.
- Overcooking Tortillas: Fry just until crispy, not burnt.
- Not Enough Time: Undercooked beef won’t shred—give it extra time if needed.
- Too Much Heat: Too many arbol chilies can overpower the dish.
Variations
Switch up your Crockpot Birria Tacos with these ideas:
- Goat Birria: Swap beef for goat meat for a traditional twist.
- Spicy Kick: Add more arbol chilies or cayenne.
- Quesabirria: Load up on cheese for extra gooeyness.
- Veggie Boost: Toss in roasted peppers or mushrooms.
- Stew Style: Serve as a brothy stew with consomme.
Storage and Reheating
- Storage: Refrigerate in airtight containers for up to 7 days or freeze for 3 months.
- Reheating: Warm beef and consomme on the stove over medium heat; fry fresh tacos as needed.
Your Crockpot Birria Tacos stay delicious for days!
FAQs
- Can I skip searing the beef?
Yes, this easy version skips it—still packed with flavor! - Too spicy?
Reduce arbol chilies or remove membranes. - No Mexican oregano?
Use marjoram as a substitute. - Corn vs. flour tortillas?
Corn is traditional and crisps better. - Can I make it faster?
Use high for 4-5 hours, but low is juicier.
Why This Recipe Rocks
These Crockpot Birria Tacos blend authentic Mexican flavors with slow cooker ease. The trio of chilies—guajillo, ancho, and arbol—creates a smoky, spicy sauce that soaks into tender beef, while the consomme-dipped tortillas fry up golden and crisp. It’s a foolproof recipe that rivals taco stands, perfect for fiestas or quiet nights in. The versatility—stew or tacos—and freezer-friendly leftovers make these Crockpot Birria Tacos a winner every time.
Serving Suggestions
Serve these Crockpot Birria Tacos hot off the griddle with cheese oozing and consomme for dipping. Garnish with chopped onion, cilantro, and a squeeze of [fresh lime](https://www.thekitchn.com/all-about-limes-256 manipul) for brightness. Pair with Mexican rice, slow cooker black beans, or a crisp slaw to balance the richness. A cold margarita seals the deal—pure taco bliss!
Conclusion
These Crockpot Birria Tacos are the ultimate slow cooker triumph—effortless, flavorful, and downright addictive. Whether you’re new to birria or a seasoned fan, this recipe delivers. Stock up on chilies and tools at Our Shop, and make these Crockpot Birria Tacos your next kitchen hit. Share your taco pics—I’d love to see! Happy cooking!
