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Crock Pot Birria Tacos

Crock pot birria tacos with tender shredded beef simmered in a deep red chile sauce, served with crispy-fried corn tortillas. Dip each taco in the glossy consomé for a rich, saucy bite.
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Prep Time 15 minutes
Cook Time 8 hours
Resting 10 minutes
Total Time 8 hours 25 minutes
Servings: 8 servings
Course: Main
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef Chuck Roast
  • 3 lb beef chuck roast
Dried Chiles
  • 5 dried guajillo chiles
  • 3 dried ancho chiles
Birria Base
  • 2 cup beef broth
  • 0.25 cup apple cider vinegar
  • 1 onion halved
  • 6 garlic cloves
Spices & Aromatics
  • 2 tbsp cumin
  • 2 tsp oregano
  • 1 tsp cloves
  • 0.5 tsp cinnamon
  • 2 bay leaves
  • salt and pepper to taste
Taco Assembly
  • 1 corn tortillas for serving
  • 1 oil for frying
  • 1 diced onion for serving
  • 1 cilantro for serving
  • 1 lime wedges for serving

Equipment

  • 1 slow cooker

Method
 

Prep and blend the chile sauce
  1. Remove stems and seeds from the dried guajillo chiles and dried ancho chiles, then set the chiles aside. Keep the pieces small so they toast evenly.
  2. Toast the dried chiles briefly in a dry pan until fragrant, about 30 to 60 seconds. The visual cue is blistering and darkening spots.
  3. Blend the toasted chiles with beef broth, apple cider vinegar, halved onion, garlic cloves, cumin, oregano, cloves, and cinnamon until smooth. Add more broth if needed to keep the blend moving.
Slow cook the birria
  1. Place the beef chuck roast in the slow cooker, then pour the chile mixture over the top. Make sure the meat is mostly covered by the sauce.
  2. Add the bay leaves, salt, and pepper to the slow cooker, then cover with the lid. Confirm the slow cooker is set up for even simmering.
  3. Cook on LOW for 8 hours, until the beef shreds easily. The visual cue is tender meat pulling apart with light pressure.
Shred, rest, and prep tortillas
  1. Shred the beef directly in the slow cooker using two forks so the cooking liquid becomes the dipping sauce (consomé). Stir gently to coat the shredded beef.
  2. Rest the birria on warm for 10 minutes before assembling tacos. The visual cue is slightly thickened sauce clinging to the beef.
  3. Warm the corn tortillas and lightly fry in oil until pliable. The visual cue is soft-flexible tortillas with lightly golden edges.
Assemble and serve for dipping
  1. Dip each warmed tortilla in the hot consomé, coating both sides. The visual cue is a glossy red layer on the surface.
  2. Fill the dipped tortillas with the shredded beef and fold to form tacos. Press lightly so the filling stays put.
  3. Serve tacos with bowls of consomé for dipping, garnished with diced onion, cilantro, and lime wedges. Add lime at the table to brighten each bite.

Notes

For extra tender birria, use a blade-tender cut like chuck roast and avoid opening the slow cooker during the 8-hour cook. Store leftovers in the fridge up to 4 days in a sealed container; reheat gently on the stovetop or in the microwave. Freezing is yes—freeze birria (including sauce) up to 3 months and thaw overnight in the fridge. For a lower-fat option, skim excess fat from the surface of the consomé after cooking.