Crock Pot Birria Tacos

Why You’ll Love This Recipe

I love how easy it is to make Crock Pot Birria Tacos, and yet, it delivers such rich, deep flavors. The slow-cooked beef chuck roast becomes incredibly tender, and the sauce is a perfect balance of spicy, savory, and slightly tangy. The crispy, fried corn tortillas take these tacos to the next level, making them a fun and flavorful meal. It’s a comforting and satisfying dish that’s perfect for family dinners or special occasions.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Birria:

• 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

• ½ teaspoon black pepper

For the Tacos:

• Corn tortillas

• Oil for frying

• Cilantro and diced onion for garnish

directions

1. Prepare the Chilies: Start by soaking the dried chilies in hot water for 15 minutes. Once softened, blend the chilies with the onion, garlic, and tomatoes until smooth.

2. Cook the Beef: Place the beef chunks in the crock pot. Pour the chili mixture over the beef, and add the beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and pepper. Stir everything together, cover, and cook on low for 8-10 hours until the beef is tender.

3. Shred the Beef: Once cooked, shred the beef in the crock pot and mix it with the sauce for extra flavor.

4. Fry the Tortillas: Heat oil in a skillet. Dip the tortillas into the top fat layer of the broth from the crock pot, then fry them in the hot oil until crispy on both sides.

5. Assemble the Tacos: Fill the tortillas with the shredded beef mixture, fold them, and fry again until they’re crispy on the outside.

6. Serve and Enjoy: Serve your birria tacos with a side of the leftover broth from the crock pot for dipping, and garnish with cilantro and diced onion. Enjoy every bite!

Servings and timing

• Servings: 6 – 8

• Prep Time: 20 minutes

• Cook Time: 8 hours

• Total Time: 8 hours 20 minutes

• Calories per serving: 522

storage/reheating

I refrigerate any leftover beef mixture in an airtight container for up to 5-6 days. If I have leftover assembled tacos, I store them in an airtight container, but they do tend to get a little soft and less crispy after a day or two. For the best texture, I recommend reheating the beef in a skillet to maintain its flavor.

FAQs

Can I cook the Birria on High instead of Low?

Yes, you can cook the birria on High for 5-6 hours if you’re short on time, but I find that cooking on Low for 8-10 hours results in more tender, flavorful meat.

What if I can’t find guajillo or ancho chilies?

If I can’t find guajillo or ancho chilies, I substitute them with a combination of dried chipotle and New Mexico chilies for a similar smoky, rich flavor.

Can I freeze the birria mixture?

Yes, I can freeze the leftover birria mixture for up to 2-3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Can I make the tacos without frying the tortillas?

I prefer frying the tortillas for extra crispiness, but I can skip this step and serve the birria with soft, un-fried tortillas if I prefer a lighter option.

How do I serve the leftover birria?

I love reheating the leftover birria in a skillet, and I can serve it on top of rice, in a quesadilla, or even as a filling for other tacos or burritos. The flavor only gets better!

Conclusion

Crock Pot Birria Tacos are the ultimate comfort food with the perfect balance of flavors. The slow-cooked beef is tender and juicy, while the crispy tortillas take the tacos to the next level. Whether I’m serving them for dinner or a special gathering, these tacos always impress. Plus, they are so easy to make with the crock pot, making them a go-to recipe for any taco lover.