Name: Birria Tacos in Crockpot : Juicy & Slow-Cooked
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast or stew meat, cut into large chunks; 4 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 white onion, quartered; 5 garlic cloves; 2 Roma tomatoes; 3 cups beef broth; 1 tablespoon apple cider vinegar; 1 teaspoon dried oregano; 1 teaspoon cumin; ½ teaspoon smoked paprika; ¼ teaspoon ground cinnamon; 2 bay leaves; Salt and pepper to taste; Corn tortillas (about 12); 2 cups shredded cheese (mozzarella, Monterey Jack, or Mexican blend); Fresh chopped cilantro and onion, for garnish; Lime wedges for serving; Cooking oil for pan-frying

There’s nothing quite like a taco that’s been simmering all day in a rich, flavorful broth. These Birria Tacos in Crockpot bring together tender, shredded beef, a spicy and smoky chili sauce, and crispy pan-fried tortillas dipped in consommé. The best part? Your slow cooker does most of the work.

Whether you’re making quesabirria tacos (cheesy birria tacos), meal prepping for the week, or simply craving restaurant-quality flavor at home, this easy slow cooker recipe delivers major results with minimal effort. It’s cozy, crowd-pleasing, and full of that authentic Mexican birria taste.

Why You’ll Love These Easy Crock Pot Birria Tacos

This is the ultimate set-it-and-forget-it meal for taco lovers. Here’s why this recipe is a must-try:

Low-effort, high-reward — The crockpot does the heavy lifting
Authentic flavor with ingredients like dried chiles, garlic, and spices
Juicy, fall-apart beef that soaks up all the sauce
Crispy, cheesy taco shells when finished quesabirria-style
Great for meal prep, leftovers, or feeding a crowd

Whether you call them Crock Pot Birria Tacos, Quesabirria Tacos, or just tacos packed with love, this is your ticket to next-level taco night.

What Are Birria Tacos? Traditional Roots, Modern Method

Birria is a traditional Mexican dish originating from the state of Jalisco. Traditionally made with goat or lamb and slow-cooked in a rich, spicy broth, birria has evolved into a beloved street food made with beef and served as tacos.

Birria Tacos (also called quesabirria tacos) are tortillas stuffed with tender birria meat and cheese, fried until crispy, and often dipped in the flavorful broth (called consommé). It’s rich, savory, slightly spicy, and incredibly satisfying.

This slow cooker version gives you the same delicious result—without the need to babysit a stovetop pot for hours.

Why the Slow Cooker is Perfect for Making Beef Birria

The crockpot is ideal for this dish because:

It gently simmers the beef until fall-apart tender
It allows the chili spices and aromatics to deeply infuse the meat
It’s hands-off cooking that frees up your time
It keeps the meat warm and juicy for hours

You’ll get all the traditional birria flavor, with a modern, convenient twist.

Ingredients You’ll Need for Birria Tacos in the Crockpot

Authentic birria flavor comes from the right balance of beef, chiles, and spices. Here’s a quick ingredient breakdown:

Chuck roast or beef stew meat – Perfect for slow cooking
Dried guajillo and ancho chiles – For smoky, mild heat
Garlic and onion – Essential aromatics
Beef broth – The base of the consommé
Tomatoes – Adds depth and body to the sauce
Cumin, oregano, paprika, cinnamon – Mexican spice blend
Bay leaves – For extra earthy flavor
Corn tortillas – For assembling tacos
Shredded cheese – Use mozzarella or Mexican blend for quesabirria
Fresh cilantro, lime, onion – For topping

It sounds like a lot, but most of it is pantry-friendly and simple to prep.

Full Ingredient List with Exact Quantities

For the birria:

3 lbs beef chuck roast or stew meat, cut into large chunks
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 white onion, quartered
5 garlic cloves
2 Roma tomatoes
3 cups beef broth
1 tablespoon apple cider vinegar
1 teaspoon dried oregano
1 teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
2 bay leaves
Salt and pepper to taste

For the tacos:

Corn tortillas (about 12)
2 cups shredded cheese (mozzarella, Monterey Jack, or Mexican blend)
Fresh chopped cilantro and onion, for garnish
Lime wedges for serving
Cooking oil for pan-frying

Kitchen Tools Needed to Make Crock Pot Birria Tacos

You don’t need any fancy tools for this recipe, just:

Slow cooker (6-quart or larger)
Blender or food processor
Large skillet or griddle for frying tacos
Knife and cutting board
Tongs or spatula
Strainer (optional, for consommé)

Step-by-Step Instructions: How to Make Easy Crock Pot Birria Tacos

Step 1: Prep the Chili Sauce
Toast the dried chiles in a dry skillet over medium heat for 1–2 minutes. Add to a saucepan with tomatoes, garlic, and onion. Cover with water and simmer for 10 minutes until soft.

Step 2: Blend the Sauce
Transfer the softened chiles, tomatoes, onion, and garlic to a blender. Add oregano, cumin, paprika, cinnamon, vinegar, and 1 cup of beef broth. Blend until smooth.

Step 3: Add to Slow Cooker
Place beef in the crockpot. Pour the blended sauce over the beef. Add remaining beef broth and bay leaves. Stir gently to coat.

Step 4: Slow Cook the Birria
Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is fall-apart tender.

Step 5: Shred the Beef
Remove the beef and shred with two forks. Return it to the pot to soak in the flavorful broth.

Step 6: Make the Tacos
Heat a skillet over medium heat. Dip tortillas into the top layer of the broth (oil + flavor!), then lay them in the hot skillet. Add cheese and birria beef, then fold and cook until crispy.

Step 7: Serve with Consommé
Ladle broth into small bowls for dipping. Serve tacos hot with lime, onion, and cilantro.

How to Assemble and Crisp Quesabirria Tacos in a Skillet

Dip tortillas in the fat layer of the broth for flavor and color
Add a handful of cheese and shredded meat
Fold and press gently with a spatula
Cook 2–3 minutes per side until crispy and golden
Serve with warm consommé for dipping

The cheese melts, the edges get crispy, and the flavor is absolutely irresistible.

Tips for Rich Flavor and Tender, Shredded Beef Every Time

Use well-marbled beef for best results
Don’t skip the dried chiles—they’re essential for that smoky, authentic flavor
Let the meat soak in the consommé after shredding for maximum juiciness
For spicier tacos, add a chipotle pepper to the chili sauce blend

The longer it simmers, the better the flavor. Let time do its magic.

Common Mistakes to Avoid with Crock Pot Birria

Using lean meat—it won’t get as tender
Forgetting to toast the chiles—this step deepens the flavor
Not seasoning enough—taste and adjust before serving
Skipping the dip-and-fry step—that’s where the taco magic happens!

Small missteps can affect the final taste and texture, but they’re easy to avoid with this guide.

Serving Ideas: What to Pair with Birria or Quesabirria Tacos

These tacos shine on their own, but here are a few great sides:

Mexican rice or cilantro-lime rice
Refried beans or black beans
Corn elote or esquites (Mexican street corn)
Pickled red onions or jalapeños
A crisp green salad with lime vinaigrette

Serve with fresh lime wedges and salsa for extra zing.

Storage Tips: How to Store and Reheat Leftovers

Store meat and consommé in airtight containers in the fridge for up to 4 days
Reheat meat gently in the broth to keep it juicy
Assemble fresh tacos right before serving
Leftover birria meat can also be used in burritos, quesadillas, nachos, or bowls

It’s even better the next day!

Can You Freeze Birria Tacos or the Broth?

Yes! This recipe is perfect for freezing:

Freeze shredded birria meat and consommé separately or together in freezer bags
Reheat in a saucepan over medium heat until warmed through
Freeze for up to 3 months

It’s a fantastic meal to double and save for busy nights.

Recipe Variations: Chicken Birria, Barbacoa-Style, or Spicy

Chicken Birria – Use boneless chicken thighs for a lighter option
Barbacoa-style – Add a touch of clove and chipotle for smoky heat
Spicy version – Add dried arbol chiles or hot sauce to the blend
Cheesy birria enchiladas – Roll birria in tortillas, top with sauce and cheese, and bake

The flavor base is versatile—use it however you like!

Make It Gluten-Free, Dairy-Free, or Low Carb

Gluten-Free – Use certified GF corn tortillas
Dairy-Free – Skip the cheese or use a vegan cheese alternative
Low Carb – Serve in lettuce wraps or over cauliflower rice

This dish is naturally adaptable for various dietary needs.

Frequently Asked Questions About Birria Tacos in the Crockpot

Can I use a different cut of beef?
Yes—brisket or beef short ribs also work great.

Do I need to strain the sauce?
It’s optional, but straining gives a smoother consommé.

Can I make it spicier?
Absolutely! Add arbol chiles or chipotle peppers to the chili sauce.

How do I get that red taco shell look?
Dip tortillas in the top layer of the broth (which contains the chili oil) before frying.

Is this an authentic birria recipe?
This is a home-cooked adaptation of a traditional dish, with slow cooker convenience.

Final Thoughts: Why These Slow Cooker Birria Tacos Are a Must-Try

These Birria Tacos in Crockpot combine tradition with convenience. They’re rich, spicy, juicy, and packed with bold flavor in every bite. Whether you serve them crispy and cheesy quesabirria-style or simply tucked into warm tortillas, this recipe is sure to become a staple.

With minimal prep and huge payoff, it’s the kind of slow cooker meal that transforms dinner into something unforgettable.

Loved these Easy Crock Pot Birria Tacos? Don’t forget to share the recipe, pin it for later, and subscribe to our blog for more authentic-inspired, family-friendly meals made simple.