Crockpot Birria Tacos
These Crockpot Birria Tacos are one of my favorite slow cooker dinners when I know we’ll be busy all day. With just 20 minutes to prepare and the crockpot doing the rest, it’s a great make-ahead meal for the whole family.
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It’s a perfect family dinner recipe, and the leftovers taste just as good the next day. Serve them with a side of rice, a simple salad, or just enjoy them as is. They’re flavorful, cheesy, and perfect for cozy fall and winter dinners.
You can also try serving them with my Pico de Gallo or my Jalapeño Popper Cheeseball.
How to Make Crockpot Birria Tacos
Ingredients you’ll need for this recipe
Step by Step Guide
1. Start by seasoning and searing your roast in a hot skillet—it only takes a few minutes and adds flavor. Once it’s nicely browned on all sides, add it to your slow cooker.
2. Next, prepare the dried guajillo chiles by cutting off the stems and removing the seeds. Add them to the crockpot along with chipotle chiles, onion, garlic, beef stock, tomatoes, tomato sauce, vinegar, and all those yummy seasonings.
3. Cover and cook on low for 7–8 hours (or high for 4–5 if you’re in a hurry). You’ll know it’s ready when the beef is super tender and easy to shred.
4. Once cooked, take out the roast and shred it with two forks. Remove the cinnamon stick and bay leaves from the broth. Then blend the sauce using an immersion blender (or let it cool and use a regular blender). Add the shredded beef back into the sauce.
To Make the Tacos:
- Warm a little oil in a skillet.
- Dip each corn tortilla into the sauce and then place in the skillet.
- Add the shredded beef and your favorite cheese.
- Fold the tortilla and cook until the cheese is melty and the outside is crispy.
Serve and Enjoy!
Important Recipe Notes
- Use a well-marbled chuck roast.
- If you can’t find dried guajillo chiles, look in the international aisle or a local Hispanic grocery store. It’s important for the classic birria flavor.
- If you’re cooking for kids, start with 3–4 chipotle chiles instead of 5–6.
- Double up your tortillas to help make the tacos sturdier, especially if you’re dipping and frying them. Warm them up before dipping to avoid tearing.
- You can prep the beef the day before, refrigerate it in the sauce, and reheat before dinner.
Crockpot Birria Tacos
Ingredients
- 1 boneless chuck roast about 2-2 1/2 lbs
- Oil for searing the roast
- 1 tsp. salt
- 1 tsp. pepper
- 4 dried guajillo chiles
- 5-6 chipotle chiles in adobo sauce
- 1 red onion sliced thin
- 6 cloves of garlic minced
- 32 ounces beef stock
- 4 oz. tomato sauce
- 14.5 ounces fire roasted diced tomatoes
- 2 tbsp. apple cider vinegar
- 1 tbsp. ground cumin
- 1 tbsp. dried oregano
- 1 tsp. smoked paprika
- 1/2 tsp. ginger paste
- 1 tsp. ground coriander
- 1 cinnamon stick
- 3 bay leaves
Instructions
- Start by seasoning and searing your roast in a hot skillet—it only takes a few minutes and adds flavor. Once it’s nicely browned on all sides, add it to your slow cooker.
- Next, prepare the dried guajillo chiles by cutting off the stems and removing the seeds. Add them to the crockpot along with chipotle chiles, onion, garlic, beef stock, tomatoes, tomato sauce, vinegar, and all those yummy seasonings.
- Cover and cook on low for 7–8 hours (or high for 4–5 if you’re in a hurry). You’ll know it’s ready when the beef is super tender and easy to shred.
- Once cooked, take out the roast and shred it with two forks. Remove the cinnamon stick and bay leaves from the broth. Then blend the sauce using an immersion blender (or let it cool and use a regular blender). Add the shredded beef back into the sauce.
To Assemble Your Tacos
- Warm a little oil in a skillet.
- Dip each corn tortilla into the sauce and then place in the skillet.
- Add the shredded beef and your favorite cheese.
- Fold the tortilla and cook until the cheese is melty and the outside is crispy.
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