Easy Crock Pot Birria Tacos

I am absolutely over-the-moon excited to share this Crock Pot Birria Tacos recipe with you!

Last month, my family discovered these amazing tacos at a local food truck, and I knew I had to recreate them at home.

Trust me, once you taste that first crispy, cheese-filled bite dipped in savory consommé, you’ll understand why these have become our new weekend obsession.

These slow cooker birria tacos are everything you want in comfort food – tender, fall-apart beef that’s been simmering in aromatic spices all day, crispy tortillas loaded with melted cheese, and that incredible dipping broth that brings it all together.

Plus, your crock pot does most of the work while you go about your day!

What makes this recipe so special is how the dried chiles create layers of smoky, earthy flavor that you simply can’t get any other way.

And don’t worry – I’ve made this recipe foolproof so even if you’re new to Mexican cooking, you’ll nail it on the first try.

For more amazing slow cooker Mexican dishes, check out my Instant Pot Birria Recipe that’s equally delicious!

Why You’ll Love These Birria Tacos with Consommé

• Set-and-forget cooking your crock pot does all the heavy lifting
• Budget-friendly chuck roast transforms into restaurant-quality tacos
• Incredible flavor depth from dried chiles and warm spices
• Perfect for meal prep tastes even better the next day
• Kid-approved my three little ones can’t get enough of these cheesy tacos
• Authentic taste without complicated techniques or hard-to-find ingredients

Ingredients for the Best Slow Cooker Birria Tacos

For the Birria Beef:

• 2-3 lbs boneless chuck roast (the star of our show)
• 1 tablespoon avocado oil (plus more for frying tacos)
• Coarse ground salt and fresh ground pepper
• 4 dried Guajillo chiles (these give the beautiful red color)
• 5-6 Chipotle chilis in adobo (smoky heat that’s not too spicy)
• 1 small red onion, thinly sliced
• 8 whole cloves garlic, smashed
• 32 oz beef stock (low-sodium preferred)
• 1 tablespoon tomato paste
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1/4 cup organic apple cider vinegar (adds brightness)
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 cinnamon stick (trust me on this one!)
• 3 dry bay leaves
• 1 teaspoon smoked paprika
• 1/2 tablespoon fresh grated ginger
• 1 tsp ground coriander

For Assembling the Tacos:

• Corn or flour tortillas (I prefer corn for authenticity)
• Lime wedges
• Fresh cilantro leaves
• Diced white onion
• Shredded Oaxacan cheese (or Italian cheese blend works great too)

How to Make Perfect Crock Pot Birria Tacos

Preparing the Beef

Step 1: Season that chuck roast generously with salt and pepper on all sides.

Don’t be shy here this is where we start building flavor!

Step 2: Heat avocado oil in a large skillet over medium-high heat.

Once it’s shimmering, it’s ready.

Step 3: Sear the roast for 3-4 minutes per side until you get a beautiful golden-brown crust.

This step is crucial for developing deep flavor, so don’t skip it!

Transfer the seared beef to your crock pot.

Building the Flavor Base

Step 4: In that same skillet (don’t clean it – all those browned bits are pure flavor!), add the sliced onion and smashed garlic.

Cook for 2-3 minutes until fragrant and slightly softened.

Step 5: Add the tomato paste and cook for 1 minute, stirring constantly.

You’ll smell it getting richer and more concentrated.

Step 6: Now add the fire roasted tomatoes, chipotle chiles, and all those beautiful dried spices to the skillet.

Stir everything together and let it cook for another minute.

Slow Cooking Magic

Step 7: Pour in half the beef stock to deglaze the pan, scraping up all those delicious browned bits from the bottom.

This is liquid gold, people!

Step 8: Transfer this entire mixture to your crock pot with the seared beef.

Step 9: Add the remaining beef stock, apple cider vinegar, and those dried guajillo chiles.

Give everything a gentle stir.

Step 10: Cover and cook on low for 6-8 hours or high for 4-5 hours.

You’ll know it’s ready when the meat falls apart easily with a fork.

Creating the Birria Tacos

Step 11: Remove the tender beef and shred it with two forks.

Strain the cooking liquid through a fine-mesh strainer – this becomes your precious consommé for dipping!

Step 12: Heat a skillet over medium heat.

Dip each tortilla quickly in the warm consommé (this gives them that signature flavor and helps them crisp up beautifully).

Step 13: Place the dipped tortilla on the hot skillet and add shredded beef and cheese to one half.

Step 14: Fold the tortilla over and cook for 2-3 minutes per side until golden and crispy.

The cheese should be melted and gooey inside.

Step 15: Serve immediately with warm consommé for dipping, diced onion, fresh cilantro, and lime wedges.

Storage and Reheating Your Slow Cooker Birria Tacos

Store the shredded beef and consommé together in the refrigerator for up to 4 days.

The flavors actually improve overnight, making this perfect for meal prep!

To reheat, gently warm the beef and consommé on the stovetop over medium-low heat.

You can also freeze the beef for up to 3 months – just thaw overnight in the refrigerator before reheating.

For the best results, assemble and fry the tacos fresh rather than storing them assembled.

Keep tortillas warm in a damp kitchen towel until ready to use.

Pro Tips for the Best Authentic Beef Birria Tacos

• Don’t skip the searing step it creates incredible layers of flavor that make these taste restaurant-quality
• Strain the consommé for the smoothest dipping broth – nobody wants chunky bits in their dip!
• Keep tortillas warm in a damp kitchen towel to prevent cracking
• Use a mix of chiles for complexity the guajillos provide sweetness while chipotles add smokiness
• Let it rest if you have time, let the beef sit in the consommé for 30 minutes before serving for maximum flavor
• Double-dip those tortillas in the consommé if you want extra flavor

Cheesy Birria Tacos Variations to Try

You can easily customize these tacos to suit different tastes!

Try using short ribs instead of chuck roast for an even richer flavor, or add some beef cheek if you can find it.

For cheese lovers, mix Oaxacan with a bit of sharp cheddar for extra tang.

If you prefer less heat, reduce the chipotle chiles to 2-3, or remove the seeds first.

You can also serve these as quesabirria by using larger tortillas and more cheese – absolutely divine!

Mexican Birria Taco Recipe FAQs

Final Thoughts on These Amazing Crock Pot Birria Tacos

These slow cooker birria tacos have completely revolutionized our taco nights!

The combination of tender, flavorful beef and that incredible dipping consommé creates an experience that’s so much more than just a regular taco.

Plus, I love how the crock pot makes this seemingly complex dish totally manageable for busy weeknights.

The best part? Your house will smell absolutely amazing all day long as these cook.

My neighbors have started timing their walks past our house around dinner time just to catch a whiff!

I promise these Crock Pot Birria Tacos will become a regular rotation in your meal planning.

The flavors are authentic, the process is simple, and the results are absolutely restaurant-quality.

Give them a try and don’t forget to tag me on Pinterest I can’t wait to see your beautiful, crispy creations!

More Delicious Recipes You’ll Love

If you’re loving these Crock Pot Birria Tacos, you’ll definitely want to try my Authentic Birria Recipe Mexican Beef Stew for a traditional stovetop version.

Also check out my Easy Amish Beef Stew Recipe for another comforting slow cooked meal.

And don’t miss my Garlic Butter Steak Lightning Noodles when you want something quick but equally satisfying.

Happy cooking!

Amelia

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