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Crockpot Birria Tacos

Crockpot Birria Tacos
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Birria tacos, or quesabirria, are a delicious Mexican dish featuring tender, slow-cooked beef wrapped in crispy tortillas, oozing with melted cheese, and served with a rich consommé for dipping. This crockpot version makes it easy to recreate the bold, smoky flavors of traditional birria in your own kitchen.

Ingredients

Scale

Birria Sauce:

  • 12 guajillo chiles (rinsed, stems/seeds removed)
  • 5 ancho chiles (rinsed, stems/seeds removed)
  • 2 tbsp olive oil
  • 1 medium onion (cut into chunks)
  • 1 bulb garlic (top sliced off)
  • 2 large tomatoes (cut into chunks)
  • 3 tsp salt (divided)
  • 1 tsp black pepper
  • 2 cups beef stock
  • One 7 oz can chipotle chiles in adobo sauce
  • 2 tbsp apple cider vinegar
  • 1 tsp Mexican oregano
  • 1 tsp cumin
  • 1 tsp ground cloves
  • 1 tsp ground ginger

Crockpot:

  • 3–4 lbs boneless beef chuck roast (cut into large chunks)
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 2 cinnamon sticks

For Tacos:

  • Corn or flour tortillas
  • Oaxaca cheese (shredded; substitute Monterey Jack if needed)
  • Fresh cilantro (chopped)
  • Red and white onions (diced)
  • Lime wedges

Instructions

 Make the Birria Sauce

  1. Soak guajillo and ancho chiles in hot water for about 15 minutes until softened. Reserve one cup of the soaking liquid.
  2. Broil tomatoes, onion, and garlic bulb for 8–15 minutes until lightly charred. Remove from oven.
  3. Blend the soaked chiles with reserved liquid, roasted vegetables, beef stock, chipotle peppers, vinegar, and spices until smooth. Strain if desired for a silky texture.

2. Cook the Beef

  1. Sear beef chunks in a hot skillet with olive oil until browned on all sides. Transfer to crockpot.
  2. Pour the birria sauce over the beef. Add bay leaves, cinnamon sticks, and black peppercorns. Stir gently to coat all pieces.
  3. Cook on low for 8–10 hours or high for 4–6 hours until meat is tender and shreds easily.

3. Assemble the Tacos

  1. Skim fat from the top of the birria sauce and use it to coat tortillas for frying. Heat a skillet over medium heat.
  2. Fry one side of the tortilla until golden brown, flip it over, and add shredded Oaxaca cheese to melt slightly.
  3. Add shredded birria meat on top of the cheese along with diced onions and cilantro. Fold tortilla in half and press gently to seal.
  4. Fry both sides until crispy.

Notes

Serving Suggestions:

Serve tacos hot with small bowls of consommé for dipping and lime wedges on the side. Pair with Mexican rice or refried beans for a complete meal.

Tips & Tricks:

  1. Searing the beef before slow cooking enhances flavor—don’t skip this step!
  2. Straining the sauce creates a smoother consommé but is optional based on your preference.
  3. Use leftover birria meat for nachos, quesadillas, or burritos.

Storage & Reheating:

Store leftover meat and consommé separately in airtight containers in the fridge for up to five days or freeze for up to three months. Reheat meat in its sauce on the stovetop or microwave until warmed through; reheat tacos in an air fryer or skillet to restore crispiness.

Find it online: https://mexicanrecipe.info/crockpot-birria-tacos/