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Crock Pot Birria Tacos

Crock pot birria tacos with tender shredded beef simmered in a rich red chile consomé. Dip warm, lightly fried corn tortillas into the glossy sauce and serve with topping bowls for easy dipping.
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Prep Time 15 minutes
Cook Time 8 hours
resting 10 minutes
Total Time 8 hours 25 minutes
Servings: 8 servings
Course: Main
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 3 lb beef chuck roast
Dried chiles
  • 5 dried guajillo chiles
  • 3 dried ancho chiles
Chiles and beef sauce base
  • 2 cup beef broth
  • 0.25 cup apple cider vinegar
  • 1 onion, halved
  • 6 garlic
  • 2 tbsp cumin
  • 2 tsp oregano
  • 1 tsp cloves
  • 0.5 tsp cinnamon
  • 2 bay leaves
  • 0.5 salt and pepper
Toppings and serving
  • 1 corn tortillas for serving
  • 1 oil for frying
  • 1 diced onion
  • 1 cilantro
  • 1 lime

Equipment

  • 1 slow cooker

Method
 

Prep the chile sauce
  1. Remove the stems and seeds from the dried guajillo and ancho chiles, then briefly toast them until fragrant, about 30-60 seconds, watching closely to avoid burning.
  2. Blend the toasted chiles with beef broth, apple cider vinegar, onion, garlic, cumin, oregano, cloves, cinnamon, and bay leaves until completely smooth.
Slow-cook the birria
  1. Place the beef chuck roast in the slow cooker and pour the blended chile mixture over top, then add salt and pepper.
  2. Cover and cook on low for 8 hours, until the beef shreds easily when pressed with a fork.
Shred and rest
  1. Shred the beef directly in the slow cooker using the sauce so the cooking liquid becomes the consomé.
  2. Let the birria rest for 10 minutes with the lid on to slightly thicken the consomé for dipping.
Make and fill the tacos
  1. Warm the corn tortillas and lightly fry in oil until pliable, about 20-30 seconds per side.
  2. Dip each tortilla in the hot consomé, then fill with the shredded beef.
  3. Serve tacos with bowls of consomé for dipping, topped with diced onion, cilantro, and lime wedges.

Notes

Pro tip: for the glossiest dipping sauce, keep the consomé hot while you fry and dip the tortillas. Store leftovers in the fridge up to 4 days; rewarm gently on low in the slow cooker or in a saucepan with a splash of water. Freezing is yes—freeze beef and consomé separately in a sealed container up to 3 months. For a lower-sodium option, use reduced-sodium beef broth and season with salt lightly at the end.