These Crock Pot Birra Tacos are super easy and packed with flavor! All you need to do is let your slow cooker work its magic with tender meat, spices, and broth.
I’ll be honest, the best part is watching the tacos disappear at dinner. Everyone loves how delicious they taste, and you won’t believe how simple it is to make them! 🌮
Key Ingredients & Substitutions
Beef Chuck Roast: This is my go-to for tender tacos. If you’re looking for a leaner option, you can swap it with chicken thighs or even jackfruit for a vegetarian twist!
Dried Chiles: Guajillo, ancho, and pasilla are traditional, but if you can’t find them, use any dried red chile or even chipotle for a smoky flavor. Just adjust the heat according to your taste.
Beef Broth: Homemade is great, but store-bought works fine. If you want to make it vegetarian, use vegetable broth for a lighter base.
Corn Tortillas: Corn is classic for these tacos, but you can use flour tortillas if preferred. Just warm them up in a pan before serving!
How Do I Get the Perfect Shredded Meat?
The key to shredding your beef easily is in the cooking time and method. Slow cooking makes it so tender! Here’s what to keep in mind:
- Cook on low heat for the best results, allowing the meat to break down slowly over 8-10 hours.
- After cooking, let the meat rest for 10-15 minutes before shredding. This helps keep it juicy!
- Use two forks for shredding; it makes the process simpler and gets you the perfect texture.
Crock Pot Birria Tacos
Ingredients:
- 3 lbs beef chuck roast or beef short ribs, cut into large chunks
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 white onion, quartered
- 4 cloves garlic
- 1 (14 oz) can fire-roasted diced tomatoes
- 2 bay leaves
- 1 tablespoon cumin
- 1 tablespoon dried oregano (preferably Mexican oregano)
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cloves
- 4 cups beef broth
- Salt and pepper, to taste
- 1 tablespoon apple cider vinegar
- Corn tortillas
- Chopped white onion (for garnish)
- Chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
- Salsa or birria consommé (broth) for dipping (optional)
Estimated Time Needed:
This delicious recipe will take about 15-20 minutes for prep (chopping and blending) and about 8-10 hours to cook on low in your slow cooker (or 4-6 hours on high). Don’t rush it—the longer it cooks, the more tender and flavorful the meat will be!
Instructions:
1. Prepare the Chilies
Start by removing stems and seeds from the dried guajillo, ancho, and pasilla chiles. In a dry skillet over medium heat, toast them lightly for about 1-2 minutes until they become fragrant, but be careful not to burn them!
2. Soak the Chilies
Once toasted, place the chiles in a bowl filled with hot water and let them soak for about 15 minutes until they soften.
3. Make the Sauce
In a blender, combine the soaked chiles (make sure to drain them first!), quartered onion, garlic, fire-roasted diced tomatoes, cumin, oregano, cinnamon, smoked paprika, cloves, apple cider vinegar, and 1 cup of beef broth. Blend everything until you have a smooth sauce.
4. Prepare the Beef
Season the beef chunks with salt and pepper, and place them into your slow cooker.
5. Combine Everything
Pour the chili sauce over the beef in the slow cooker. Add the bay leaves and the remaining 3 cups of beef broth. Give it a gentle stir to combine.
6. Set and Forget
Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is super tender and easy to shred.
7. Shred the Beef
Once cooked, remove the beef from the slow cooker and use two forks to shred it. Discard the bay leaves.
8. Reserve the Broth
If you like, strain the cooking liquid (this is your birria consommé) and keep it aside for dipping, or to serve alongside your tacos.
9. Assemble the Tacos
To serve, heat corn tortillas in a skillet until they’re soft and a bit crispy.
10. Fill Your Tacos
Fill each tortilla with a generous amount of shredded birria meat, then top with chopped onions and fresh cilantro for extra flavor.
11. Serve It Up!
Enjoy your tacos with lime wedges on the side and dip them into the delicious birria consommé or your favorite salsa for an extra burst of flavor!
Enjoy your flavorful and tender Crock Pot Birria Tacos!
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Can I Use Different Types of Meat?
Absolutely! While beef chuck roast or short ribs are traditional, you can opt for pork shoulder, chicken thighs, or even a vegetarian substitute like jackfruit for a different taste profile.
What If I Can’t Find Dried Chiles?
No worries! If dried chiles are hard to find, you can use chili powder instead. Start with about 4-5 tablespoons and adjust to taste, but be mindful that this will alter the flavor a bit from the authentic recipe.
Can I Make This Recipe Spicier?
Yes, you can elevate the heat by adding a few chipotle peppers in adobo sauce to the blend or using hotter varieties like arbol chiles. Just be sure to taste as you go for the perfect level of spice!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the shredded meat and broth separately for up to 3 months. Just thaw before reheating!