Slow-cooked, crispy taco magic
These crockpot birria tacos are rich, juicy, and packed with deep, slow-simmered flavor—without hours of hands-on cooking. Tender beef cooks low and slow in a bold chile-spiced broth, creating the ultimate taco filling and dipping consommé all in one pot. Perfect for weekend dinners, game days, or feeding a hungry crowd, this recipe delivers restaurant-quality results with minimal effort. Thanks to the crockpot, busy days turn into unforgettable meals, and those crispy, dunkable tacos will have everyone coming back for seconds. If comfort food with serious wow-factor is your thing, this recipe belongs on your must-make list.
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 4–5 hours (high)
- Total Time: ~8 hours 20 minutes
- Servings: 10–12 tacos
📝 Ingredients List
Birria Beef
- 3 lbs beef chuck roast, cut into large chunks
- 3 dried guajillo chiles, stems & seeds removed
- 2 dried ancho chiles, stems & seeds removed
- 1 chipotle pepper in adobo
- 1 medium onion, quartered
- 6 garlic cloves
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground cloves
- 1 teaspoon smoked paprika
- 2 bay leaves
- 4 cups beef broth
- Salt & black pepper, to taste
For the Tacos
- Corn tortillas
- Shredded beef (from crockpot)
- Oaxaca or mozzarella cheese, shredded
- Fresh cilantro, chopped
- White onion, finely diced
- Lime wedges
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Slow cooker (crockpot)
- Blender
- Large skillet or griddle
- Tongs
- Cutting board
- Sharp knife
- Measuring cups & spoons
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Soften the chiles: Add dried chiles to a bowl and cover with hot water. Soak for 15 minutes until pliable.
- Blend the sauce: Add softened chiles, chipotle, onion, garlic, vinegar, spices, and 1 cup beef broth to a blender. Blend until smooth.
- Assemble crockpot: Place beef chunks into slow cooker. Pour sauce over beef, add bay leaves, and remaining broth.
- Slow cook: Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef shreds easily.
- Shred beef: Remove meat and shred with forks. Return beef to broth to soak up flavor 😋
- Crisp the tacos: Dip tortillas into the top layer of broth (fat side), then place on a hot skillet.
- Add cheese and beef, fold, and cook 2–3 minutes per side until crispy and golden 🔥
- Serve hot with cilantro, onion, lime, and a bowl of consommé for dipping ✨
💡 Pro Tips
- Skim excess fat if you prefer a lighter consommé—but leave some for flavor.
- Store beef and broth together to keep meat juicy.
- These tacos freeze beautifully for up to 3 months.
- Use a nonstick or cast-iron skillet for the crispiest tortillas.