Crock Pot Birria Tacos

Crock Pot Birria Tacos bring together authentic Mexican flavors in a super easy slow cooker recipe. The mix of spices and textures in the chile sauce is out of this world and I love the crispy texture you get from pan frying each taco. Try these if you want to take taco night to a whole new level!

Transform plain chuck roast into perfectly seasoned marinated meat with this easy birria tacos recipe! The sauce has adobo chilies, Guajillo chilies, onion, garlic, tomato, lime juice, and delicious seasonings. 

If you need more easy taco recipes, try my Slow Cooker Taco Meat, Baked Chicken Tacos, and this easy Taco Casserole.

Ingredients

• Chuck Roast: Look for a well-marbled piece of chuck roast. This cut of beef will become tender when slow cooked because of its fat content. You could also use brisket or a top round roast as alternatives.
• Dried Chilies: This recipe uses a combination of Guajillo chilies and canned chipotle chilies in adobo. Both give smokiness, earthy flavor, and a little heat. Be sure to remove seeds and stems from the Guajillo chilies before using them.
• Spice Blend: We're going to combine bay leaf, cumin, oregano, cinnamon, paprika, nutmeg, coriander, and thyme in this slow cooker birria recipe. Each spice contributes to the classic birria flavor. Mexican oregano is preferred but Mediterranean oregano works too.
• White Onion and Garlic: Onion and garlic both are added to the meat while it cooks and diced onion also makes for a great crunchy topping once you're assembling the tacos. 
• Honey: For a hint of sweetness to balance all of the chiles and spices.
• Low-Sodium Beef Broth: I prefer using low-sodium broth for this recipe. You can salt the broth to taste at the end. Store-bought or homemade broth both work well for birria tacos in the crockpot. 
• Peeled Crushed Tomatoes: You'll need a 15-ounce can. Tomatoes add great acidity and flavor to the base of the sauce. You can also use fire-roasted tomatoes or fresh cut tomatoes if you want.
• Lime Juice: Be sure to get a few ripe limes at the store because we're using the fresh juice with the meat while it cooks and as garnish for the final tacos. Some recipes add in a little apple cider vinegar to the sauce too, for more tanginess. 
• Corn Tortillas: Corn tortillas are the classic choice for any birria taco recipe but if you really wanted to use flour tortillas, you could. Just look for the smaller taco sized ones, not burrito size.
• Oaxaca Cheese: Oaxaca is a soft, creamy, mild, melty, stringy cheese. If you need an alternative, use Monterey Jack or Mozzarella.
• Cilantro: I love fresh minced cilantro on these amazing tacos. Of course, if you're not a cilantro fan, you can just leave it off. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Extra Spicy: If you want more heat to your beef birria, double the chipotle peppers and add a few dried arbol chilies to the sauce. You could also include fresh jalapeños or serrano peppers. 
• Short Rib Version: Instead of chuck roast, use beef short ribs for a rich, luxurious version of the shredded meat and consommé broth. 
• Breakfast Tacos: Turn these into breakfast or brunch tacos by adding scrambled eggs and breakfast potatoes. 

How to Make Crock Pot Birria Tacos

Here's how to make birria tacos in the Crock Pot. You'll sear the meat, add the sauce, then let it simmer away! Your house is going to smell amazing a few hours into making these. 

1. Step 1: Season the Chuck Roast. Rub salt and pepper into all sides of the beef, being sure to work it into the meat. This will maximize the flavor of the slow cooker birria beef when it cooks.

2. Step 2: Sear Off the Beef. Sear each side of the roast in a skillet heated with oil for 2-3 minutes. You want it to have that perfect golden brown crust. Add more oil as you go if needed. Then place the meat in your slow cooker.

3. Step 3: Blend the Sauce Ingredients. Blend together the chilies, onion, garlic, honey, beef broth, tomatoes, lime juice, herbs, and spices (except the bay leaves). Be sure the texture is smooth.

4. Step 4: Cover and Cook. Pour the sauce over the beef roast and then place the bay leaves on top. Cook on low for 8 hours. 

5. Step 5: Shred the Beef. Remove a cup of the biria consommé. Use two forks to shred the beef and mix the remaining sauce that's in the Crock Pot into it.

6. Step 6: Fry the Tacos. Dip each corn tortilla in the reserved birria consomé. Don't worry, the liquid is going to cook off quickly when you add them to the hot pan. Place 2-3 tortillas in the heated skillet.

7. Step 7: Add the Cheese. Top the entire tortilla with cheese. Then add beef, onions, and cilantro to one side of the tortilla. Fold it in half and cook for 2-3 minutes on each side until you get the perfect crunchy, golden exterior.

8. Step 8: Serve. Strain the remaining birria consomé and add it to small bowls for dipping. Serve these piping hot!

Storage Directions 

• Storing: Leftovers keep in an airtight container in the refrigerator for up to 4-5  days. You can freeze leftovers for up to 3 months.
• Reheating: Let frozen leftovers thaw in the refrigerator overnight. Reheat the dish in the microwave on medium heat for 30-60 second intervals until it is heated through.

Serving Suggestions

Slow cooker tacos are a great easy weeknight family dinner or Sunday potluck dish. The slow cooker makes them ideal for entertaining because you can feed a crowd without much effort!

• Create a taco bar with toppings like pickled red onions, sliced radishes, and several types of salsa.
• Kick off your meal with this Mexican street corn dip or slow cooker bean dip and then enjoy the tacos with some crockpot pinto beans. These are also really good with black beans, refried beans, fresh tomato salsa, pickled onions, and guacamole.
• These tacos go beautifully with cilantro rice, Mexican rice, and fluffy crockpot rice.
• For a full Mexican food spread, serve these with crockpot fiesta chicken and slow cooker chicken enchiladas and churros for dessert!