Mexican Crockpot Birria Tacos Recipe

There’s something magical about coming home to the smell of a slow-cooked meal that has been simmering all day. If you’re a fan of tacos, you must try these Birria Tacos.

They are rich, flavorful, and incredibly tender, thanks to the magic of the crockpot. Plus, making them is surprisingly easy—just toss everything into the slow cooker and let it work its magic. Trust me, your family will love this dish just as much as mine does!

Why You’ll Love These Birria Tacos

Birria is a traditional Mexican dish that combines the deep, earthy flavors of dried chiles, aromatic spices, and slow-cooked beef to create something truly special. The meat becomes so tender that it practically falls apart, making it perfect for filling tortillas. And let’s not forget the consommé—a flavorful broth that’s just begging to be dipped into with a crispy, cheese-filled taco. It’s a dish that’s perfect for weekends or whenever you’re craving a warm, comforting meal.

Ingredients for Birria Tacos

Here’s what you’ll need to create these delicious tacos:

For the Beef and Broth:

• 1.5 lbs beef chuck roast (you can also use other cuts like brisket or short ribs)
• 1 white onion, halved
• 4-6 garlic cloves
• 2-3 bay leaves
• Seasonings:
• 1/2 tablespoon salt
• 1/2 tablespoon pepper
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 2 teaspoons oregano
• 1 teaspoon thyme
• 1 tablespoon garlic powder
• 1 tablespoon allspice
• A dash of adobo seasoning
• 16 ounces beef broth (add more water as needed to cover everything)

For the Chile Sauce:

• 5-6 guajillo chiles (depending on size)
• 2-3 chiles de arbol
• 1/2 tomato
• Water (for boiling)

For the Tacos:

• Tortillas (corn or flour, depending on preference)
• Cheese (like mozzarella or Oaxaca cheese)
• Fresh cilantro and onions (for topping)

How to Make Birria Tacos

1. Prepare the Beef

Start by adding your beef chuck roast, halved onion, garlic cloves, and bay leaves to the crockpot. This forms the base of your flavorful birria.

2. Season Generously

Next, season your beef with salt, pepper, chili powder, cumin, oregano, thyme, garlic powder, allspice, and a dash of adobo. Don’t be shy with the spices—they’re what give this dish its distinctive, robust flavor.

3. Add the Broth

Pour in 16 ounces of beef broth and add enough water to cover the ingredients. This broth will slowly infuse the meat with flavor as it cooks, creating a delicious consommé to enjoy later.

4. Prepare the Chiles

While the beef starts to cook, it’s time to prep the chiles. Remove the stems and seeds from the guajillo and chile de arbol. Give them a quick rinse to remove any dust, then place them in a pot of boiling water. Let them soften for about 5 minutes.

5. Blend the Chiles

Once the chiles are soft, transfer them to a blender with half a tomato and some of the water they boiled in. Blend until smooth to create a rich, red sauce. Add this to your crockpot for an extra layer of depth and spice.

6. Slow Cook to Perfection

Set your crockpot to low and cook for 8 hours (or on high for 4 hours if you’re short on time, but slow and low is best for maximum tenderness). I like to start mine overnight so I wake up to the incredible aroma of slow-cooked birria.

7. Shred the Meat

Once the cooking time is up, the meat should be tender enough to shred easily with a fork. Do this directly in the crockpot or transfer the meat to a plate.

8. Save the Consommé

Don’t forget to save the rich, flavorful broth—this consommé is perfect for dipping your tacos!

9. Assemble the Tacos

Dip your tortillas in the consommé, then fill them with shredded birria meat and a sprinkle of cheese. Fry the tacos in a skillet until they’re golden and crispy on both sides.

10. Garnish and Serve

Top your tacos with fresh cilantro and onions for a burst of freshness. Serve with a side of consommé for dipping and enjoy!

Tips for the Best Birria Tacos

• Use a fatty cut of meat: This adds flavor and keeps the birria tender. Chuck roast is a great option.
• Don’t rush the cooking process: The key to perfect birria is cooking it low and slow. If you can, opt for the longer cooking time.
• Customize your chiles: Guajillo and chile de arbol are traditional, but feel free to experiment with other dried chiles to suit your spice preference.
• Make extra consommé: It’s so flavorful, you’ll want to have plenty for dipping!

Birria Taco Variations

• Chicken Birria: Swap the beef for chicken thighs or drumsticks for a lighter version.
• Vegan Birria: Use jackfruit or mushrooms as a meat substitute and vegetable broth for the consommé.
• Cheese-Stuffed Birria Tacos: Add extra cheese inside the tacos for a gooey, indulgent treat.

Storing and Reheating Leftovers

If you have leftovers, store the birria and consommé separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the birria and consommé on the stove or in the microwave until heated through.

Final Thoughts

These Birria Tacos are a true labor of love. With rich, slow-cooked meat, vibrant chile sauce, and crispy, cheesy tortillas, they’re sure to be a hit at your next meal. Give them a try, and enjoy the delicious, comforting flavors of this classic Mexican dish!

Enjoy your cooking adventure and happy eating! 🌮🎉