Name: Crock Pot Birria Tacos Recipe
Prep time: 20 min
Cook time: PT-491084H7M13S
Total time: PT-491084H7M13S
Cuisine: Mexican
Ingredients: 3 pounds beef chuck roast, cut into chunks; 3 dried guajillo chilies; 2 dried ancho chilies; 1 onion, quartered; 4 garlic cloves; 1 can diced tomatoes (approx. 14.5 oz); 2 cups beef broth; 1 tablespoon apple cider vinegar; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 2 bay leaves; Salt and freshly ground black pepper, to taste; Corn tortillas; Oil for frying (vegetable or canola oil recommended); Fresh cilantro, chopped (for garnish); Diced onion (for garnish)

Introduction

These Crock Pot Birria Tacos are a comforting and flavorful Mexican dish perfect for any occasion. Slow-cooked beef simmered in a rich chili sauce creates tender, juicy meat that’s ideal for stuffing crispy corn tortillas. Served with fresh garnishes and dipping broth, they’re sure to become a family favorite.

The image shows three small tacos arranged closely on a white marbled surface, each taco shell a golden orange color with a slightly crispy texture. The tacos are filled with dark brown shredded meat that looks tender and moist, topped with small diced white onions and scattered fresh green cilantro leaves. The meat is piled generously inside each taco, with the onions and cilantro adding bright spots of white and green over the rich meat. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds beef chuck roast

3 dried guajillo chilies

2 dried ancho chilies

1 onion

4 garlic cloves

1 can diced tomatoes

2 cups beef broth

Corn tortillas

Oil for frying

Cilantro and diced onion (for garnish)

1 tablespoon apple cider vinegar

1 teaspoon dried oregano

1 teaspoon ground cumin

2 bay leaves

Salt and pepper to taste

Instructions

Step 1: Soak the guajillo and ancho chilies in hot water for 15 minutes until they soften.

Step 2: Blend the soaked chilies with onion, garlic, and diced tomatoes until the mixture is smooth.

Step 3: Cut the beef chuck roast into large chunks and place them in the crock pot. Pour the chili mixture over the beef.

Step 4: Add beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and pepper to the crock pot. Stir gently to combine.

Step 5: Cover and cook on low for 8–10 hours until the beef is very tender and easy to shred.

Step 6: Remove the beef, shred it with two forks, and return it to the sauce in the crock pot. Stir well to coat the meat.

Step 7: Heat oil in a skillet over medium-high heat. Fry the corn tortillas until crispy on both sides, then fill them with the shredded beef and fold.

Step 8: Serve the tacos hot, garnished with fresh cilantro and diced onion. Use the remaining sauce as a warm dip alongside the tacos.

Tips & Variations

For an extra smoky flavor, char the chilies over an open flame briefly before soaking.

Substitute beef chuck with short ribs for richer meat or use lamb for a unique twist.

Add a splash of lime juice on the tacos for brightness just before serving.

If you prefer less heat, remove the seeds from the dried chilies before soaking.

Leftover birria meat works wonderfully in quesadillas or topped over rice bowls.

FAQs

Can I make birria tacos without a crock pot?

Yes, you can simmer the beef and chili sauce in a large pot on the stove over low heat for about 3 to 4 hours until the meat is tender. Just be sure to check the liquid levels and add broth as needed to prevent drying out.

What kind of chilies should I use if I can’t find guajillo or ancho?

If guajillo and ancho chilies are unavailable, you can substitute with pasilla or chipotle chilies, but the flavor will be slightly different. Adjust the amount to your heat preference.