Welcome to the ultimate taco night experience with these incredible Crock Pot Birria Tacos! Prepare for a culinary journey that delivers tender, slow-cooked beef infused with rich, smoky flavors, perfectly complemented by crispy tortillas, gooey melted cheese, and a savory, deeply satisfying broth perfect for dipping. This recipe isn't just about making tacos; it's about creating an unforgettable meal that brings the vibrant tastes of traditional Birria right to your kitchen with minimal effort.
Elevate Your Taco Night: The Magic of Slow-Cooked Birria
Birria Tacos have captivated food lovers everywhere, swiftly transitioning from a regional Mexican specialty to a mainstream sensation – and for good reason! The secret to their unparalleled deliciousness lies in the slow-cooking process, which transforms an ordinary chuck roast into incredibly tender, fall-apart beef bursting with complex flavors. But the true magic unfolds when these succulent meat fillings meet the sizzling skillet, where tortillas are lightly fried until crisp and encase generous portions of cheese and beef, creating the iconic "quesabirria" style. The irresistible aroma that fills your home as the beef simmers all day long is just a prelude to the amazing meal awaiting you. Imagine returning from a long day to a kitchen perfumed with rich, spicy notes, knowing that dinner practically made itself. And let's not forget the rich, flavorful consommé – the concentrated dipping broth that truly sets Birria Tacos apart, adding an extra layer of moisture and an explosion of taste with every dip.
These were amazing! Fantastic flavor and great instructions. Will definitely make again.
– Brendan
Frequently Asked Questions
When it comes to selecting your chuck roast, don't let the exact size cause you stress. The beauty of slow-cooking is its forgiving nature! While most chuck roasts you find at the grocery store typically range from 1.5 to 3 pounds, you can easily adapt. If you prefer a generous yield, aim for a roast of at least 3 pounds, which is what I used to achieve about 24-36 street-sized tacos. A smaller roast will still produce delicious results, just a slightly smaller batch. The key is to ensure it's boneless for easier shredding and handling.
While I opted for flour tortillas in this recipe simply because they were readily available, traditional Birria Tacos, especially the beloved quesabirria, are authentically made with corn tortillas. Both types will work wonderfully, delivering different textural experiences. If you choose corn tortillas, especially the street taco size, consider doubling them up for each taco. This provides extra structural integrity, as corn tortillas can sometimes be more prone to tearing when dipped and fried compared to their flour counterparts. Ultimately, the best tortilla is the one you enjoy most!
It might surprise some, but cinnamon is indeed a common and traditional ingredient in authentic Birria recipes. It’s not meant to make your tacos taste overtly like cinnamon. Instead, it acts as a subtle background note, a secret weapon that deepens the overall flavor profile of the dish. When combined with the other spices – cumin, oregano, paprika, onion, and garlic – cinnamon enhances and elevates their complex aromas, creating a more rounded, richer, and aromatic broth. It adds a warmth and depth that you might not pinpoint as cinnamon specifically, but you would certainly miss if it were absent. Trust the process; it truly makes a difference!
Absolutely! While the Crock Pot offers incredible convenience, you can certainly achieve tender Birria beef in the oven. To adapt this recipe, place your seasoned chuck roast and all the sauce ingredients into a Dutch oven or a heavy-bottomed, oven-safe pot with a lid. Cook the beef in the oven at a consistent temperature of 300°F (150°C) for approximately 3 to 4 hours, or until the meat is fork-tender and easily shreds. Keep an eye on the liquid levels, adding a bit more beef broth if it seems to be reducing too much.
For those looking for a quicker cooking method, the Instant Pot is an excellent alternative to the slow cooker. To prepare your Birria chuck roast in an Instant Pot, use the sauté function to sear the beef, then add all the remaining sauce ingredients. Secure the lid, set the valve to sealing, and pressure cook on high for 60 to 75 minutes. Allow for a natural pressure release for at least 15-20 minutes (or full natural release if time permits) before manually releasing any remaining pressure. This method significantly reduces the cooking time while still yielding incredibly tender, flavorful beef.
The yield of this Birria Tacos recipe will largely depend on the size of the chuck roast you choose and how generously you fill your tacos. If you use a chuck roast of at least 3 pounds, as recommended, you can expect to make anywhere from 24 to 36 street-sized tacos. If you prefer to fill them very full with meat and cheese, you'll likely get around 24 hearty tacos. For lighter fillings, you might stretch it to 36. This recipe is perfect for feeding a crowd or ensuring you have delicious leftovers!
For achieving that beautiful, deep golden-brown sear on your chuck roast, a cast iron skillet is truly unparalleled. Its superior heat retention and even heating capabilities create a crust that locks in flavor and adds incredible depth to the Birria. I also highly recommend using the same cast iron skillet for frying the tortillas. The residual fats and flavors from the beef further enhance the tortillas, giving them a fantastic crispness and taste. If you're cooking for a larger group and need to fry multiple tortillas at once, a large griddle or flat-top pan can be a very efficient alternative, though a good cast iron skillet will deliver the best individual taco experience.
Leftover Birria Tacos can be stored in the refrigerator for up to 3 days. It's important to note that when reheated, the tortillas will likely lose their initial crispiness and become softer. Reheating them in an air fryer or skillet can help regain some crispness, but they won't be quite the same as fresh. For best results and to maintain crispness, I suggest storing the Birria beef, consommé, and cheese separately in airtight containers in the fridge for up to 5 days. This way, you can assemble and fry fresh tacos whenever a craving strikes! The shredded Birria meat also freezes exceptionally well for up to 3 months, making it ideal for meal prep.
Birria is a traditional Mexican dish, typically a stew or soup, made from goat, beef, or lamb, slow-cooked in a flavorful chili broth. Originating from Jalisco, Mexico, it's known for its deep red color, rich savory taste, and often a touch of spiciness. Birria tacos, specifically "quesabirria" tacos, are a popular evolution where the tender Birria meat is loaded into tortillas with cheese, then fried until crispy, often dipped in the simmering broth. The "consomé" is the concentrated, highly flavorful broth that the Birria meat is cooked in. It's served alongside the tacos for dipping, adding an extra layer of moisture, warmth, and intense flavor that is absolutely essential to the Birria taco experience.
Absolutely, Birria is an excellent dish for meal prepping or making ahead! The flavors actually deepen and meld even further after a day or two in the refrigerator. You can cook the chuck roast in the Crock Pot a day or two before you plan to serve the tacos. Once cooked, shred the beef and store it separately from the consommé in airtight containers in the refrigerator. When you're ready to eat, simply reheat the beef and consommé, then proceed with dipping and frying your tortillas and assembling the tacos. This makes entertaining or busy weeknight dinners incredibly easy.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- Boneless Chuck Roast: This cut of beef is ideal for slow cooking as it becomes incredibly tender and flavorful. Look for one weighing around 2-3 pounds; a little more or less is perfectly fine.
- Salt and Pepper: Essential seasonings to enhance the natural flavors of the beef.
- Low-Sodium Beef Broth: Using low-sodium broth gives you more control over the overall saltiness of your Birria sauce. You can always adjust the seasoning to your preference later.
- Crushed Tomatoes: A 14-ounce can, preferably with basil added for an extra layer of aroma, will form the rich base of your sauce and provide a pleasant acidity.
- Yellow Onion: Finely diced, it adds a foundational sweetness and aromatic depth to the Birria broth as it slowly cooks down.
- Canned Green Chiles: These provide a mild, earthy pepper flavor without adding significant heat. If you desire more spice, consider adding a pinch of red pepper flakes.
- Garlic: Fresh garlic cloves are always recommended for the best flavor, but jarred minced garlic can be used in a pinch. Mash it into the sauce after cooking for maximum flavor infusion.
- Honey: This natural sweetener helps to beautifully balance the acidity from the tomatoes and crushed chiles, adding a subtle touch of sweetness. Agave or brown sugar can be substituted, but use 1 tablespoon instead of 3 for a similar sweetness level.
- Ground Cumin: A quintessential spice in Mexican cuisine, providing warm, earthy notes that are fundamental to Birria's flavor.
- Oregano: Dried oregano, especially Mexican oregano if available, brings herbaceous, peppery undertones.
- Paprika: Contributes a mild, sweet pepper flavor and a lovely reddish hue to the sauce.
- Onion Powder & Garlic Powder: These powdered versions complement the fresh onion and garlic, intensifying their flavors and ensuring a well-rounded spice profile.
- Cinnamon Stick (Optional): While optional, a single cinnamon stick is a traditional addition that subtly enhances the other spices, adding a warm, complex note that elevates the entire dish without tasting distinctly of cinnamon. Refer to the FAQ for more details on its role.
- Flour or Corn Tortillas: Opt for street taco size. Traditional Birria Tacos are often made with corn tortillas, but flour tortillas offer a softer texture. Choose based on your preference – it's your meal!
- Shredded Mozzarella Cheese: While Oaxaca cheese is the traditional choice for its excellent melting properties and mild flavor, shredded mozzarella is a widely available and equally delicious substitute that melts beautifully.
How To Make Crock Pot Birria Tacos: A Step-by-Step Guide
Creating these sensational Crock Pot Birria Tacos is a straightforward process, primarily relying on your slow cooker to do the heavy lifting. Here’s how to bring this flavorful meal to life:
Step 1: Sear the Chuck Roast
Begin by searing your boneless chuck roast. In a sturdy skillet, ideally cast iron, heat 2 tablespoons of oil over medium-high heat. Season your chuck roast generously with 1 teaspoon of salt and 1 teaspoon of black pepper on all sides. Carefully place the seasoned roast into the hot skillet and sear each side for 2-3 minutes, or until a beautiful golden-brown crust forms. This crucial step develops rich, savory flavors that will permeate the entire dish.
Step 2: Prepare the Birria Sauce in the Crock Pot
While your meat is searing, gather all the aromatic ingredients for your Birria sauce. In a 5-6 quart slow cooker, combine the low-sodium beef broth, crushed tomatoes (including their juices), finely diced yellow onion, canned green chiles, whole garlic cloves, honey, ground cumin, oregano, paprika, onion powder, and garlic powder. Stir all these ingredients thoroughly until they are well combined, forming the rich base for your Birria.
Step 3: Season and Slow Cook
Before adding the beef, taste the sauce and adjust seasonings if necessary. You can add half a teaspoon of salt and pepper at a time until it meets your preference. Now, add the cinnamon stick (if using) and carefully transfer the seared chuck roast into the crock pot, ensuring it's nestled into the flavorful sauce. Cover the slow cooker with its lid and cook on low for approximately 8 hours. Resist the urge to lift the lid frequently, as this releases heat and can prolong cooking time, potentially making the meat tough. Let the slow cooker work its magic until the beef is incredibly tender and can be easily shredded with a fork.
Step 4: Shred the Beef and Prepare Consomé
Once the cooking time is complete and the beef is perfectly tender, remove the cinnamon stick. Using a fork, gently mash the cooked garlic cloves against the inside of the crock pot, then stir them into the rich broth – this intensifies the garlic flavor. Carefully remove the chuck roast from the slow cooker and transfer it to a separate platter or large bowl. Using two forks, shred the beef into succulent pieces. The remaining flavorful broth in the slow cooker is your precious consommé, ready for dipping!
Step 5: Assemble and Fry the Tacos
Now for the fun part – assembling your Birria Tacos! In your skillet (the same cast iron pan works great here), add about a teaspoon of oil and heat it over medium-low heat for each taco you cook. Take a street taco-sized tortilla and carefully dip both sides into the Birria sauce (consommé) in the crock pot, ensuring it's fully coated. Immediately transfer the dipped tortilla to the hot skillet. Cook for 30-60 seconds until it turns golden brown and slightly crispy. Flip the tortilla over and cook for another 30-60 seconds on the other side. While the second side is cooking, sprinkle about 2 tablespoons of shredded mozzarella (or Oaxaca) cheese evenly over the entire tortilla. Then, add 3-4 tablespoons of the shredded Birria beef to one half of the tortilla.
Step 6: Fold and Serve
Once the cheese is melted and the tortilla is golden, use a spatula to fold the empty half of the tortilla over the beef and cheese, creating a half-moon taco shape. Transfer your freshly made Birria taco to a serving dish and repeat the process with the remaining tortillas, beef, and cheese. If you have a large griddle or skillet, you can cook several tacos simultaneously to speed up the process. Serve these magnificent tacos immediately with fresh lime wedges, a sprinkle of chopped cilantro, finely diced onion, and plenty of the warm, savory Birria consommé on the side for dipping. Get ready to experience a burst of flavor in every bite!
Serving Suggestions & Customization Tips
These Crock Pot Birria Tacos are a meal in themselves, but you can enhance the experience with various toppings and side dishes. Beyond the classic fresh lime, cilantro, and chopped white onion, consider adding thinly sliced radishes for a peppery crunch, a dollop of creamy avocado or guacamole, or a vibrant homemade salsa verde. For an extra kick, a sprinkle of queso fresco or cotija cheese adds a salty, tangy counterpoint. Don't forget a side of traditional Mexican rice or refried beans to complete the feast. The beauty of tacos lies in their versatility, so feel free to get creative and customize them to your liking!
Craving More Delicious Recipes?
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- Crock Pot Carnitas
- Crock Pot Shredded Chicken For Tacos
- Crock Pot Buffalo Chicken Tacos
- Crock Pot Chicken Fajitas
- Shrimp Tacos
- Baked Tacos
- Big Mac Smashburger Tacos
- Hillbilly Tacos
- Crock Pot Taco Meat
- Air Fryer Taco Stuffed Shells
- Taco Rice
- Crock Pot Taco Soup
- Navajo Tacos
- Enchiladas Suizas (Swiss Enchiladas)
Crock Pot Birria Tacos (+Video)
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Ingredients
- ⅛ cup oil (divided use)
- 2-3 pounds boneless chuck roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 16 ounce can low-sodium beef broth
- 14 ounce can crushed tomatoes
- 1 cup finely diced yellow onion
- 8 ounce can green chiles
- 8 garlic cloves
- 3 Tablespoons honey
- 1 Tablespoon ground cumin
- 1 Tablespoon oregano
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cinnamon stick (optional)
- 15 street taco size flour or corn tortillas
- 4 cups shredded mozzarella cheese (or Oaxaca cheese)
For Serving (Optional)
- 3 limes, sliced into quarters
- ¼ cup chopped cilantro (optional)
Instructions
- In a large skillet (preferably cast iron) add 2 Tablespoons oil over medium-high heat.
- Generously coat both sides of a 2-3 pounds boneless chuck roast with 1 teaspoon salt and 1 teaspoon pepper.
- Add the seasoned chuck roast to the hot skillet. Sear each side for 2-3 minutes or until a deep golden-brown crust forms. This step builds foundational flavor.
- To a 5-6 quart crock pot, add 16 ounce can low-sodium beef broth, 14 ounce can crushed tomatoes, 1 cup finely diced yellow onion, 8 ounce can green chiles, 8 garlic cloves, 3 Tablespoons honey, 1 Tablespoon ground cumin, 1 Tablespoon oregano, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Mix thoroughly until all ingredients are well combined.
- Taste the sauce and adjust seasonings as needed; add half a teaspoon of salt and pepper at a time until desired flavor is reached. Add 1 cinnamon stick (if using). Gently transfer the seared roast to the crock pot, ensuring it's submerged in the sauce.
- Cover the slow cooker and cook on low for approximately 8 hours. It's crucial not to remove the lid during cooking to maintain consistent heat and moisture, which ensures the meat becomes fall-apart tender. Just set it and let it work its magic. Cook until the meat is fork-tender and easily shreds.
- Once the meat is cooked, carefully remove the cinnamon stick. Using a fork, mash the softened garlic cloves against the side of the crockpot and stir them into the rich sauce (consommé).
- Transfer the tender beef to a separate plate or bowl. Using two forks, shred the meat into small, succulent pieces. This shredded beef will be the star of your tacos!
- In a clean skillet (or the same one used for searing), heat a teaspoon of oil over medium-low heat before cooking each taco.
- Take a street taco-sized tortilla and carefully dip both sides into the warm Birria sauce (consommé) in the crockpot, ensuring it's fully coated. Immediately transfer the dipped tortilla to the hot skillet. Cook for 30-60 seconds, or until it becomes beautifully golden brown and slightly crispy.
- Flip the shell over to the uncooked side and continue to cook for another 30-60 seconds, or until that side is also golden brown and crisp.
- While the second side of the shell is cooking, generously add 2 Tablespoons of shredded mozzarella cheese (or Oaxaca cheese) over the entire surface of the tortilla. Let it melt slightly.
- Once the cheese begins to melt, add 3-4 Tablespoons of the shredded Birria beef to half of the taco.
- Once the cheese is fully melted and the tortilla is perfectly crispy, use a spatula to fold the empty side of the shell over the beef and cheese to create your taco. Transfer the finished taco to your serving dish and repeat the process for the remaining tacos. You can cook several at a time if your skillet is large enough.
- Serve your delicious Crock Pot Birria Tacos immediately with fresh lime wedges, chopped cilantro, finely chopped onion, and plenty of the rich Birria sauce (consommé) from the crock pot for dipping. Enjoy every flavorful bite!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This can cook for longer than 8 hours if you need it to (for example, if you put it on before going to work.) Just keep it on low or if you have a digital slow cooker, you may have the option for it to switch to a “keep warm” setting after the cook time.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.