Name: Crock Pot Birria Tacos
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into large chunks; 2 tablespoons olive oil; Salt and pepper, to taste; 4 dried guajillo chilies, stemmed and seeded; 2 dried ancho chilies, stemmed and seeded; 2 chipotle peppers in adobo sauce; 1 large onion, chopped; 6 garlic cloves, peeled; 2 tomatoes, roasted or canned; 1/4 cup apple cider vinegar; 2 cups beef broth; 1 teaspoon dried oregano; 1 teaspoon cumin; 1/2 teaspoon ground cloves; 2 bay leaves; Corn tortillas; Shredded Oaxaca or mozzarella cheese; Fresh cilantro, chopped; Lime wedges

Tender, juicy beef slow-cooked in a rich, flavorful chili sauce, then tucked into crispy, cheesy tortillas. I love making these Crock Pot Birria Tacos for taco night — they’re savory, spicy, and absolutely irresistible when dipped into the warm, beefy consommé. Every bite is packed with authentic flavor, melty cheese, and a satisfying crunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef:

3 lbs beef chuck roast, cut into large chunks

2 tablespoons olive oil

Salt and pepper, to taste

For the Sauce:

4 dried guajillo chilies, stemmed and seeded

2 dried ancho chilies, stemmed and seeded

2 chipotle peppers in adobo sauce

1 large onion, chopped

6 garlic cloves, peeled

2 tomatoes, roasted or canned

1/4 cup apple cider vinegar

2 cups beef broth

1 teaspoon dried oregano

1 teaspoon cumin

1/2 teaspoon ground cloves

2 bay leaves

For Serving:

Corn tortillas

Shredded Oaxaca or mozzarella cheese

Fresh cilantro, chopped

Lime wedges

Directions

I start by toasting the dried chilies in a skillet for about 1–2 minutes until they become fragrant. Then, I soak them in hot water for 15 minutes to soften.

In a blender, I combine the soaked chilies, chipotle peppers, onion, garlic, tomatoes, apple cider vinegar, beef broth, oregano, cumin, and cloves. I blend everything until the sauce is completely smooth.

Then I season the beef chunks with salt and pepper, then sear them in a skillet with olive oil until browned on all sides.

I transfer the seared beef to the Crock Pot, pour the chili sauce over it, add the bay leaves, and let it cook on low for 8 hours or high for 4–5 hours, until the meat is fall-apart tender.

Once cooked, I shred the beef and reserve the cooking liquid (consommé) to serve on the side.

To make the tacos, I dip each tortilla in the consommé, place it in a skillet, top with cheese and shredded beef, fold it, and cook until both sides are crispy and golden.

I serve the tacos hot with a sprinkle of fresh cilantro, a squeeze of lime, and a bowl of consommé for dipping.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 8 hours

Total Time: 8 hours 20 minutes

Servings: 10 tacos

Calories: 420 kcal per taco (with cheese)

Variations

I sometimes swap the beef chuck for short ribs or oxtail for an even richer flavor.

If I’m looking for a milder version, I reduce the number of chipotle peppers and opt for mild cheddar cheese.

For a more traditional touch, I like using homemade corn tortillas instead of store-bought.

When I want to make it a full meal, I serve the tacos alongside Mexican rice or a fresh avocado salad.

I’ve also tried making these tacos with lamb for a slightly gamier, but delicious, twist.

Storage/Reheating

When I have leftovers, I store the shredded beef and consommé separately in airtight containers in the fridge for up to 4 days. To reheat, I warm the beef in a skillet or microwave and gently reheat the consommé on the stovetop. I recommend assembling the tacos fresh for the best crispness, but if needed, I reheat assembled tacos in a hot skillet to bring back the crunch.

FAQs

How spicy are these birria tacos?

They have a medium heat level. I find the chipotle and dried chilies give them a good kick, but it’s not overpowering. I adjust the heat by using fewer chipotles if I want them milder.

Can I make this recipe without a Crock Pot?

Yes, I sometimes make it on the stovetop or in the oven. I simmer everything in a Dutch oven at low heat for about 3–4 hours until the beef is tender.

What’s the best cheese to use?

I love using Oaxaca cheese because it melts beautifully and has a mild flavor. Mozzarella is a great substitute if I can’t find Oaxaca.

Can I freeze the beef and consommé?

Absolutely. I freeze both in separate containers for up to 3 months. When I’m ready to use them, I thaw overnight in the fridge and reheat gently before assembling the tacos.

What tortillas work best?

Corn tortillas hold up well after being dipped in the consommé and crisped in the skillet. I find they give the tacos the best texture and flavor.

Conclusion

These Crock Pot Birria Tacos are the ultimate way to upgrade taco night. I love how the slow-cooked beef, rich chili sauce, and melty cheese come together for a deeply satisfying meal. With crispy tortillas and that irresistible consommé for dipping, it’s a dish that never fails to deliver big flavor. Whether I’m feeding a crowd or treating myself, this recipe always hits the spot.

Recipe: