Get ready to fall in love with the most tender, flavorful, and deeply satisfying tacos you’ve ever made at home. This Crock Pot Birria Tacos recipe transforms a humble beef chuck roast into a succulent, pull-apart tender masterpiece, all with the hands-off magic of your slow cooker. We’ll simmer the beef in a rich, complex adobo sauce made from dried chiles and spices, creating not just the filling for our tacos, but also the legendary consommé for dipping. Forget takeout—this is the real deal.
If you’ve ever seen those incredibly cheesy, crispy-looking tacos on social media, you were likely looking at Quesabirria. By pan-frying the tortillas with cheese and our slow-cooked beef, we achieve that signature crispy exterior and gooey interior that makes this dish a true showstopper. This recipe makes it incredibly simple.
Don't forget the consommé—it's essential for dipping!
What Exactly Are Birria Tacos?
Birria is a traditional Mexican stew, originally from the state of Jalisco. It’s typically made with goat meat, but beef (birria de res) has become incredibly popular, especially in the United States. The meat is slow-cooked in a rich adobo sauce until it’s unbelievably tender. Birria Tacos are made by stuffing corn tortillas with this shredded meat, often with cheese (making them Quesabirria), and then pan-frying them until golden and crisp. The final, crucial step is serving them with a side of the cooking liquid, or consommé, for dipping.
Why Make Birria Tacos in a Crock Pot?
While traditional birria can be a labor-intensive process, using a slow cooker simplifies everything without sacrificing flavor. It’s the ultimate “set it and forget it” method. The low-and-slow cooking breaks down the tough connective tissue in the beef chuck roast, resulting in perfectly shreddable, melt-in-your-mouth meat. It also gives the flavors of the chiles and spices ample time to meld and deepen, creating an incredibly rich and savory consommé that is pure liquid gold. It’s the perfect method for busy home cooks who crave authentic flavor.
Key Ingredients for Authentic Flavor
The soul of this recipe lies in its rich adobo sauce, built from a blend of dried chiles and spices. Don’t be intimidated; the process is straightforward and the payoff is immense.
For the Birria Beef
Beef Chuck Roast: This cut is essential. Its marbling and connective tissue break down beautifully over a long cooking time, making it tender and juicy.
Avocado Oil: Or another high-smoke point oil for searing the beef.
Salt & Black Pepper: For seasoning the beef before searing.
For the Adobo Sauce
Dried Chiles: We use a combination of Guajillo and Ancho chiles. Guajillo chiles provide a mild, fruity flavor with a beautiful red color, while Ancho chiles add a smoky, slightly sweeter depth.
Roma Tomatoes & White Onion: These form the aromatic base of our sauce.
Garlic: For that essential savory, pungent kick.
Spices: A mix of cumin, Mexican oregano, cloves, and cinnamon sticks provides warmth, earthiness, and complexity.
Apple Cider Vinegar: A touch of acidity to balance the richness of the sauce.
Beef Broth: This enriches the sauce and ensures our consommé is deeply flavorful.
For Assembling the Tacos
Corn Tortillas: The traditional choice for birria.
Oaxaca Cheese: This is the best cheese for its incredible melting quality. If you can’t find it, low-moisture mozzarella or Monterey Jack are good substitutes.
For Serving: Finely chopped white onion, fresh cilantro, and lime wedges are non-negotiable for that fresh, zesty finish.
The perfect crispy exterior and cheesy, beefy interior.
How to Make Crock Pot Birria Tacos: A Step-by-Step Guide
Follow these simple steps to create restaurant-quality birria at home. The process is broken down to make it easy and approachable.
Step 1: Prepare the Chiles
First, remove the stems and seeds from the dried Guajillo and Ancho chiles. Toast them in a dry skillet for about 30-60 seconds per side until fragrant—be careful not to burn them. Place the toasted chiles in a bowl and cover them with boiling water. Let them soak for 20-30 minutes until they are soft and pliable.
Step 2: Sear the Beef
While the chiles are soaking, cut the chuck roast into large 3-4 inch chunks and season generously with salt and pepper. Heat avocado oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef on all sides until a deep brown crust forms. You may need to do this in batches. Once seared, place the beef into the basin of your slow cooker.
Step 3: Create the Adobo Sauce
In the same pot you used to sear the beef, soften the onion, tomatoes, and garlic. Once softened, transfer them to a blender. Drain the rehydrated chiles (reserving a cup of the soaking liquid) and add them to the blender along with the spices, apple cider vinegar, and one cup of beef broth. Blend on high until the sauce is completely smooth. If it’s too thick, add a little of the reserved chile soaking liquid to help it blend. Strain the sauce through a fine-mesh sieve into the slow cooker over the beef for an extra-silky consommé.
Step 4: Slow Cook to Perfection
Pour the remaining beef broth into the slow cooker and stir everything together. Add the bay leaves and cinnamon stick. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is fall-apart tender.
Step 5: Shred the Beef & Prepare the Consommé
Carefully remove the beef from the slow cooker and shred it using two forks. Skim the red-tinged fat from the top of the liquid in the slow cooker and reserve it in a separate bowl—this is key for frying the tacos! Season the remaining liquid (the consommé) with salt to taste. It should be intensely flavorful.
Step 6: Assemble and Fry the Quesabirria Tacos
Heat a large non-stick skillet or comal over medium heat. Dip a corn tortilla into the reserved fat, then place it on the hot skillet. Top with a layer of Oaxaca cheese and a generous portion of shredded beef. Fold the tortilla over. Cook for 2-3 minutes per side, until the tortilla is crispy and golden brown and the cheese is beautifully melted. Repeat with the remaining tortillas and filling. Serve immediately with a small bowl of the hot consommé for dipping.
Pro Tips for Restaurant-Quality Tacos
Don’t Skip the Sear: Searing the beef before slow cooking creates a deep, rich flavor base that you can’t achieve otherwise.
Strain the Sauce: For the smoothest, most luxurious consommé, always strain your blended adobo sauce.
Use the Fat: Frying the tacos in the skimmed fat from the consommé is the secret to getting that signature red hue and ultra-crispy texture.
Serve Hot: Birria tacos are best enjoyed immediately while they’re hot and crispy and the cheese is gooey.
What to Serve with Birria Tacos
While these Crock Pot Birria Tacos are a meal in themselves, they pair wonderfully with a few simple sides. A side of Authentic Spanish Rice is a classic choice. For a fresh contrast, a simple Cucumber Ranch Salad can cut through the richness. And if you’re making a full feast, why not start with some Creole Steak and Shrimp Quesadillas?
Storage, Freezing, and Reheating Instructions
Store leftover shredded beef and consommé separately in airtight containers in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. To reheat, simply thaw and warm the beef and consommé gently on the stovetop. Assemble and fry the tacos fresh for the best crispy results.
The best cut is a beef chuck roast. Its marbling and connective tissue break down perfectly during the long, slow cooking process, resulting in incredibly tender and flavorful meat that’s easy to shred.
Authentic birria tacos are rich and deeply flavorful from the chiles, but not overwhelmingly spicy. The Guajillo and Ancho chiles used in this recipe provide more smoky, fruity notes than intense heat. The spice level is generally mild and approachable.
The main differences are the meat and the marinade. Traditional birria is made from goat (though beef is now common) in a rich, chile-based adobo sauce. Barbacoa typically refers to slow-cooked beef, often from the head or cheeks, with a simpler seasoning.
The secret is to use the fat from the stew. After slow cooking, skim the red-colored fat from the top of the consommé. Dip your tortillas in this fat before pan-frying them. This not only makes them extra crispy and golden but also adds a ton of flavor.
Yes! You can adapt this recipe for a Dutch oven. Follow all the steps for searing and making the sauce in the pot, then simmer it covered on low heat on the stovetop for 3-4 hours, or in a 325°F (160°C) oven for 3-4 hours, until the beef is tender.
The Ultimate Crock Pot Birria Tacos Recipe
FL Recipes
Crock Pot Birria Tacos (Easy & Authentic)
This Crock Pot Birria Tacos recipe delivers incredibly tender, flavorful beef in a rich adobo consommé. The perfect easy, authentic recipe for making crispy, cheesy quesabirria tacos at home in your slow cooker.
Prepare the Chiles: Remove stems and seeds from Guajillo and Ancho chiles. Toast in a dry skillet for 30-60 seconds per side until fragrant. Place in a bowl and cover with boiling water. Let soak for 20-30 minutes until soft.
Sear the Beef: Cut chuck roast into large chunks and season with salt and pepper. Heat oil in a large pot over medium-high heat and sear beef on all sides until browned. Transfer seared beef to the slow cooker.
Create the Adobo Sauce: In the same pot, soften the onion, tomatoes, and garlic. Transfer to a blender. Drain the soaked chiles and add them to the blender along with cumin, oregano, cloves, apple cider vinegar, and 1 cup of beef broth. Blend until completely smooth. Strain the sauce through a fine-mesh sieve into the slow cooker over the beef.
Slow Cook: Pour the remaining 3 cups of beef broth into the slow cooker. Add the bay leaves and cinnamon stick. Stir to combine. Cover and cook on low for 8-10 hours or on high for 4-6 hours.
Shred and Prepare: Remove the beef and shred it. Skim the red fat from the surface of the consommé and reserve it. Season the consommé with salt to taste.
Assemble and Fry Tacos: Heat a skillet over medium heat. Dip a tortilla into the reserved fat, place in the skillet, and top with cheese and shredded beef. Fold and cook for 2-3 minutes per side until crispy and golden. Serve immediately with a side of hot consommé, topped with chopped onion, cilantro, and a lime wedge.
Nutrition
Calories: 450kcalProtein: 35gFat: 28gFiber: 4g
Notes
Tip 1: For the best flavor, do not skip searing the beef before adding it to the slow cooker. Tip 2: Use Oaxaca cheese if you can find it; its melting quality is superior for quesabirria tacos. Tip 3: Store leftover beef and consommé separately in the fridge for up to 4 days.
Keyword crock pot birria,quesabirria,slow cooker tacos
We hope you love this Crock Pot Birria Tacos recipe as much as we do! It’s a true labor of love that’s made simple by the magic of the slow cooker. If you make it, please leave a comment below and let us know what you think. We’d love for you to share it on Pinterest!
This easy Crock Pot recipe makes the most incredible Birria Tacos you'll ever have!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
