Print

Birria Tacos in Crockpot : Juicy & Slow-Cooked

Print Recipe

There’s nothing quite like a taco that’s been simmering all day in a rich, flavorful broth.

Ingredients

Scale

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

Instructions

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.

Notes

  • 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

Nutrition

Keywords: Birria Tacos In Crockpot

Find it online: https://lyndyskitchen.com/birria-tacos-in-crockpot-juicy-slow-cooked/