Crockpot Birria Tacos are a blend of 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.
Our family loves to pair these tacos with a Fresh Avocado and Tomato Salad, a side of chips, and this Fire Roasted Salsa Recipe or Fresh Restaurant Style Guacamole.
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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. They have gained popularity for their flavorful, juicy meat and crispy tortilla shells dipped in the rich broth.
If you like this recipe, you may also love our Dutch Oven Short Rib Barbacoa Street Tacos or Easy Instant Pot Chicken Tinga.
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. Just like our Chicken Tinga Enchiladas.
- Healthy and Nutritious: Packed with protein and essential nutrients, this recipe caters to health-conscious eaters. Don't forget the Homemade Refried Beans!
Crockpot Birria Tacos Ingredients
- 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.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- 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 to Make 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.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Sear the meat for extra depth of flavor. Deglaze with liquid and add the juices into the crockpot.
✔️ DO Shred the meat with two forks to achieve a good shredded texture.
Storage
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. Warm leftovers in a skillet over medium heat, adding a splash of broth if needed to keep it moist.
Recipe FAQs
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.
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📖 Recipe
Crockpot Birria Tacos
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.
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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.
Felicia Miles says
This recipe is the bomb !! Oh my gosh, you won’t believe the depth of flavor. My friends absolutely loved it. I’m so glad I found this recipe.
Jami Powell says
Yay, Felicia! We are so glad you loved it! Thank you so much for the kind feedback. 🙂