Crock Pot Birria Tacos Recipe

Ben Carraoli

Crock Pot Birria Tacos Recipe

I recently tried my hand at making Crock Pot Birria Tacos, and I can’t stop thinking about how juicy and flavorful they turned out. I’d been craving something hearty for taco night, and this slow-cooked beef version absolutely delivered. The way the meat just melts apart and soaks up all those bold spices is unreal — it’s a taco lover’s dream come true.

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Prep Time 30

Cook Time 8

Servings: 8

Ingredients Method Notes

Ingredients

2 –3 lb boneless beef chuck roast — a well-marbled cut that stays juicy and tender after slow cooking.
1 tablespoon avocado oil plus extra for frying — helps develop that deep brown sear and crisp taco shell.
Coarse salt and freshly ground black pepper — builds a flavorful crust on the meat.
4 dried guajillo chiles — mild fruity heat and that signature red color for the sauce.
5 –6 chipotle chiles in adobo — smoky spicy, and adds depth to the sauce.
1 small red onion thinly sliced — gives subtle sweetness to balance the chiles.
8 garlic cloves smashed — fresh garlic adds richness and depth that powder can’t replicate.
32 oz beef stock — the base for the braising liquid that turns into the famous birria consomé.
1 tablespoon tomato paste — intensifies the tomato flavor for a thicker sauce.
1 14.5 oz can fire-roasted diced tomatoes — smoky and slightly charred flavor for the perfect balance.
¼ cup apple cider vinegar — brightens the sauce and cuts through the beef’s richness.
1 tablespoon ground cumin — adds warmth and earthiness to the sauce.
1 tablespoon dried oregano — gives the birria its signature herbal note.
1 cinnamon stick — subtle hint of sweetness that rounds out the savory flavors.
3 dried bay leaves — bring aromatic depth to the braising liquid.
1 teaspoon smoked paprika — enhances smokiness without overpowering heat.
½ tablespoon fresh grated ginger — adds a little zing and freshness.
1 teaspoon ground coriander — balances the chiles and spices with a hint of citrus.
Corn or flour tortillas — for the tacos; corn is more traditional but both work.
Lime wedges diced white onion, fresh cilantro — for serving and garnishing.
Shredded Oaxaca cheese — melts beautifully for that cheesy taco pull.

Method

Start by seasoning your beef chuck roast generously with salt and pepper. Heat oil in a skillet and sear the meat on all sides until browned. This step locks in flavor and gives the final dish a deep, savory base.
Transfer the seared beef to your slow cooker. Add guajillo chiles, chipotle chiles, onion, garlic, beef stock, tomato paste, diced tomatoes, vinegar, and all the spices (including cinnamon stick and bay leaves). Stir gently, cover, and cook on low for 8 hours. By the end, the beef will be fall-apart tender.
Once the beef is cooked, remove it from the slow cooker and shred it with two forks. Discard the bay leaves and cinnamon stick. Use an immersion blender (or transfer to a blender in batches) to puree the remaining liquid into a smooth, rich consomé. Add a few ladles of this sauce to the shredded beef to keep it juicy.
Dip each tortilla into the consomé so it’s coated in that beautiful red sauce. Lay it on a hot skillet, sprinkle with cheese, add shredded beef, onion, and cilantro, then fold it over. Fry each side until golden and crispy. Repeat for the rest, and serve with small bowls of the consomé for dipping.

Notes

Always sear your beef — it adds layers of flavor that slow cooking alone can’t.
Double up corn tortillas for a sturdier shell that won’t break when dipped.
Use freshly grated ginger and garlic — the aroma is totally worth it.
If your sauce is too thick, thin it with a bit of extra beef stock.
Keep the heat medium when frying — too hot and the tortillas will burn before crisping evenly.