Introduction

Best Crockpot Birria Tacos are rich, deeply flavorful, and irresistibly crispy—tender beef slow-cooked in a smoky chile broth, then tucked into tortillas, dipped in consommé, and pan-fried until golden and cheesy. Using the slow cooker makes this iconic Mexican dish approachable at home while still delivering that signature depth and melt-in-your-mouth texture. Perfect for weekends, gatherings, or make-ahead feasts.

Why you’ll love this recipe

Fall-apart tender beef with minimal effort
Deep, authentic Chile flavor
Perfect for dipping and dunking
Great for feeding a crowd
Make-ahead and freezer-friendly

Ingredients (serves 6–8)

Birria

3½–4 lb beef chuck or short ribs
1 tbsp olive oil
1 large onion, quartered
6 cloves of garlic
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 dried pasilla chile (optional)
1 (14.5 oz) can fire-roasted tomatoes
3 cups beef broth
2 tbsp apple cider vinegar
1 tbsp tomato paste
2 tsp salt
1½ tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
½ tsp ground cloves
½ tsp ground cinnamon
2 bay leaves

For Tacos

Corn tortillas
2–3 cups shredded Oaxaca or mozzarella cheese
Chopped white onion
Fresh cilantro
Lime wedges

Essential Tools and Equipment

Slow cooker (6–8 quart)
Large skillet
Blender
Tongs
Fine strainer (optional)

Step-by-step process (detailed)

1. Toast the chiles

Heat a dry skillet over medium heat. Toast dried chiles 20–30 seconds per side until fragrant. Do not burn. Transfer to a bowl and cover with hot water; soak 15 minutes to soften.

2. Blend the sauce

Drain chiles. In a blender, combine softened chiles, onion, garlic, tomatoes, beef broth, vinegar, tomato paste, salt, cumin, oregano, smoked paprika, cloves, and cinnamon. Blend until completely smooth.

3. Sear the beef

Heat olive oil in a skillet over medium-high heat. Season the beef lightly with salt. Sear 2–3 minutes per side until browned. Transfer to the slow cooker.

4. Assemble the birria

Pour blended sauce over the beef in the slow cooker. Add bay leaves. Ensure meat is mostly submerged.

5. Slow cook

Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef shreds easily with a fork.

6. Shred and strain

Remove beef and shred. Skim excess fat from the surface of the broth (reserve some fat for frying). Strain the broth if desired for a smooth consommé. Return shredded beef to the pot.

7. Prepare tortillas

Heat a skillet over medium heat. Dip tortillas lightly into the top layer of the consommé (fat side), then place on the skillet.

8. Fill and crisp

Add cheese and shredded beef to one side of each tortilla. Fold and cook 2–3 minutes per side until crispy and melted.

9. Serve

Serve tacos hot with chopped onion, cilantro, lime wedges, and bowls of warm consommé for dipping.

Mistakes to avoid

Burning chiles — bitter flavor
Skipping the sear — less depth
Not skimming fat — greasy tacos
Overfilling tortillas — hard to crisp
Rushing the cook — tough beef

Variations of Best Crockpot Birria Tacos

Birria de Pollo — use chicken thighs, cook 5–6 hours
Extra Spicy — add arbol chiles
Cheese-Heavy — double the cheese
Quesabirria Plates — serve open-faced
Low-Carb — serve birria over rice or in bowls

Tips for storage & make-ahead

Refrigerate birria up to 4 days
Freeze beef and consommé up to 3 months
Reheat gently on the stove
Tacos are best assembled fresh

Frequently Asked Questions

Can I use only one type of chile?
Yes—guajillo alone works, but blending chiles adds depth.

Is birria spicy?
Mild to medium; adjust with arbol chiles.

Do I need cheese?
Traditional birria doesn’t require it, but quesabirria is popular.

Why dip tortillas in consommé?
It adds flavor and helps achieve a crispy, red-gold crust.

Conclusion

Best Crockpot Birria Tacos bring restaurant-level flavor home with slow cooker ease. Rich broth, tender beef, crispy tortillas, and that irresistible dip—this recipe delivers comfort, tradition, and pure satisfaction in every bite.