Enjoy our Easy Crockpot Birria Tacos: Authentic Mexican Beef Recipe! These birria tacos blend traditional Mexican flavors and modern cooking convenience. Slow-cooked to perfection, the beef chuck absorbs the rich flavors of guajillo and ancho chilies, creating a dish that’s both comforting and bursting with flavor.
Birria is a traditional Mexican dish originating from the state of Jalisco. It typically features slow-cooked meat, often beef, goat, or lamb, marinated in a rich blend of chilies and spices. The meat is cooked until tender, making it perfect for shredding and serving in tacos.
Birria tacos have gained popularity for their flavorful, juicy meat and crispy tortilla shells dipped in the rich broth.
Why We Love This Recipe:
- Convenient Cooking Method: Utilizing a crockpot means you can set it and forget it, making it ideal for busy weeknights.
- Rich, Authentic Flavors: The combination of guajillo, ancho, and pasilla chilies creates a deeply flavorful and aromatic dish.
- Versatile Dish: Perfect for family dinners, entertaining guests, or meal prepping for the week.
- Healthy and Nutritious: Packed with protein and essential nutrients, this recipe caters to health-conscious eaters.
If you like this Mexican recipe, you may also love our Slow Cooker Carnitas or our Easy Instant Pot Chicken Tinga.
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What Ingredients Will You Need?
- Beef Chuck Roast: Choose a well-marbled cut for tender, juicy meat. Trim and cut into chunks for even cooking.
- Onion: Adds a sweet and aromatic base flavor.
- Tomatoes: Blend fresh tomatoes for added flavor.
- Garlic: Use fresh cloves for a robust, earthy taste. Mince finely.
- Guajillo Chilies: These dried chilies provide a mild heat and fruity undertones. Stem and seed before using.
- Ancho Chilies: Known for their sweet and smoky flavor. Stem and seed before using.
- Pasilla Chilies: Adds depth and a touch of bitterness. Stem and seed before using.
- Serranos: Fresh chilies for an extra kick.
- Lime Juice: Adds acidity to balance the rich flavors.
- Ground Cumin and Mexican Oregano: Essential Mexican spices that add warmth and depth.
- Bay Leaves, Cinnamon Stick, Whole Cloves: Whole spices that infuse the broth with aromatic notes.
- Olive Oil: Use for searing the meat and sautéing the aromatics.
- Salt and Pepper: Season the meat before cooking.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make Easy Crockpot Birria Tacos
STEP ONE: Sear the Beef
Season the beef chunks with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the beef chunks (in batches) on all sides until browned. Remove and set aside.
Gently wash the dried chilies. Cut them open and remove the stems and seeds.
STEP TWO: Prepare the Crockpot
Place the halved onion and halved garlic head into the crockpot. Add the seared beef with juices, dried chilies (whole), halved and seeded serrano peppers, tomatoes, water, ground cumin, dried Mexican oregano, cinnamon stick, cloves (if using), and bay leaves. Stir to combine.
STEP THREE: Cook and Blend
Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shreds with a fork.
About halfway through the cooking process, squeeze the garlic out of the clove. Remove the softened chilies, tomatoes, and serrano peppers with tongs. Blend them with some of the cooking liquid until smooth, and return the blended mixture to the crockpot. Stir to combine.
STEP FOUR: Finish and Serve
Remove the cinnamon stick, cloves, garlic, and bay leaves. Shred the beef with two forks and mix with the cooking liquid. Stir in the lime juice.
Serve the shredded beef in warm corn tortillas, topped with chopped onion, fresh cilantro, lime wedges, sliced fresh serrano, and shredded Oaxaca cheese or Monterey Jack cheese.
What Are Some Good Substitutions?
- Beef Chuck Roast: Substitute with beef brisket or short ribs for a different texture.
- Guajillo Chilies: Use New Mexico chilies if guajillos are unavailable.
How Can You Change This Recipe Up?
- Diet: Use leaner cuts of meat for a lighter version.
- Spice: Add more jalapeños or a habanero for extra heat.
- Kid-Friendly: Reduce the number of chilies for a milder flavor.
What Kitchen Equipment Is Best?
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- Crockpot or Slow Cooker
- Large Skillet
- Blender or Food Processor
- Cutting Board and Knife
- Tongs and Spoon
How Should You Store This?
Store leftover crockpot birria meat in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in airtight containers for up to 3 months.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
Searing the meat adds depth of flavor. Deglaze with liquid and add the juices into the crockpot.
Shred the meat with two forks to achieve a good shredded texture.
Warm leftovers in a skillet over medium heat, adding a splash of broth if needed to keep it moist.
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Have Leftover Ingredients?
- Use leftover broth to make a flavorful rice dish.
- Incorporate shredded birria into enchiladas.
- Create a hearty birria stew with added vegetables.
Need Something To Pair This With?
- Serve with Mexican street corn or refried beans.
- Pair with a side chips and Fire Roasted Salsa or this Fresh Restaurant Style Guacamole Recipe.
- Enjoy with a Tomato and Avocado Side Salad.
In The Mood For a Similar Dish?
- Slow Cooker Carnitas
- Barbacoa Tacos
- Chicken Tinga Tacos
- Easy Cheesy Layered Taco Casserole
- Easy Baked Chicken Tinga Enchiladas
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FAQ
Birria tacos are unique because the meat is slow-cooked in a rich, flavorful broth made from chilies and spices, then shredded and served in corn tortillas that are often dipped in the broth and fried until crispy. This process sets them apart from regular tacos.
Yes, the process is similar, but the cooking time is significantly reduced. Sear the meat and sauté the garlic and onion in the Instant Pot, then add the remaining ingredients and cook on high pressure for about 60 minutes (20 minutes per pound). Let the pressure release naturally for the best flavor.
Common toppings for birria tacos include chopped white onion, fresh cilantro, sliced jalapeños, and grated Monterey Jack cheese. Lime wedges are also popular for adding acidity. Some people enjoy adding avocado slices and sour cream.
📖 Recipe
Easy Crockpot Birria Tacos: Authentic Mexican Beef Recipe
Equipment
- Crockpot or Slow Cooker
- Large skillet
- Blender or food processor
- Cutting board and knife
- Tongs and Spoon
Ingredients
- 3 pounds beef chuck roast trimmed and cut into chunks
- 1 large onion halved
- 1 head garlic halved
- 4 dried guajillo chilies stemmed and seeded
- 2 dried ancho chilies stemmed and seeded
- 2 dried pasilla chilies stemmed and seeded
- 2 ripe tomatoes quartered
- 1-2 fresh serrano peppers halved and seeded
- 2 cups water
- 1 lime juice of
- 1 tablespoon ground cumin
- 1 teaspoon dried Mexican oregano
- 2-3 bay leaves
- 1 small stick of cinnamon
- 2-3 whole cloves optional
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Taco Ingredients
- corn tortillas
- white onion chopped
- fresh cilantro chopped
- lime wedges
- fresh serrano or jalapeño pepper sliced for garnish
- Oaxaca cheese or Monterey Jack cheese shredded
Instructions
- Season the beef chunks with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the beef chunks (in batches) on all sides until browned. Remove and set aside.
- Gently wash the dried chilies. Cut them open and remove the stems and seeds.
- Place the halved onion and halved garlic head into the crockpot. Add the seared beef with juices, dried chilies (whole and seeds removed), halved serrano peppers, tomatoes, water, ground cumin, dried Mexican oregano, cinnamon stick, cloves (if using), and bay leaves. Stir to combine.
- Cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shreds with a fork.
- About halfway through the cooking process, squeeze the garlic out of the clove. Remove the softened chilies, tomatoes, onion, and serrano peppers with tongs. Blend them with some of the cooking liquid until smooth, and return the blended mixture to the crockpot. Stir to combine.
- Remove the cinnamon stick, cloves, and bay leaves. Shred the beef with two forks and mix with the cooking liquid. Stir in the lime juice and add more salt if desired.
Make the Tacos
- Heat corn tortillas on a skillet or griddle until pliable. Coat each tortilla in the rich birria broth.
- Place shredded birria meat and grated Oaxaca cheese or Monterey Jack cheese on each dipped tortilla, fold in half, and fry on the skillet until crispy and slightly browned.
- Add toppings like chopped onion, cilantro, lime juice, and sliced jalapeño. Serve with extra lime wedges and birria broth for dipping.
Notes
- Beef Chuck Roast: Substitute with beef brisket or short ribs for a different texture.
- Guajillo Chilies: Use New Mexico chilies if guajillos are unavailable.
Nutrition
These Easy Crockpot Birria Tacos are a must-try for anyone who loves authentic Mexican cuisine.
Don't forget to share your results and explore our other delicious recipes!
Important Food Safety Tips
Always wash your hands and utensils after handling raw meat. The meat should reach an internal temperature of at least 145°F. Refrigerate within 1-2 hours of cooking.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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