Let me tell you about my love affair with crock pot birria tacos – the kind of dish that makes you do a little happy dance when you take that first bite. I still remember the first time I made these at home, how my kitchen filled with that incredible aroma of slow-cooked beef and smoky chilies. The best part? These tacos practically make themselves while you go about your day. Just toss everything in your slow cooker, and eight hours later, you’ve got fall-apart tender beef swimming in the richest, most flavorful consommé you’ve ever tasted. Trust me, once you try making birria tacos in a crock pot, you’ll never go back to complicated recipes again!
Why You’ll Love These Crock Pot Birria Tacos
Oh, where do I even start? These tacos are pure magic, and here’s why:
- Melt-in-your-mouth beef that shreds with just a fork after hours of slow cooking
- That rich, flavorful consommé – perfect for dipping and making every bite extra special
- The easiest prep ever – just throw everything in the crock pot and forget about it
- Smells incredible while cooking – your whole house will smell like a Mexican cantina
- Perfect for gatherings – everyone goes crazy for these tacos at parties
Seriously, these tacos check all the boxes – delicious, easy, and downright addictive!
Ingredients for Crock Pot Birria Tacos
Okay, let’s talk ingredients – this is where the magic starts! I’ve tested this recipe dozens of times, and these exact measurements give me perfect results every single time. Trust me, each ingredient plays a special role in creating that authentic birria flavor we all crave.
- 3 lbs beef chuck roast – cut into 2-inch chunks (the marbling makes it extra tender)
- 4 dried guajillo chilies – stemmed, seeded (wear gloves if you’re sensitive to spice!)
- 2 dried ancho chilies – also stemmed and seeded
- 1 large onion – quartered (no need to chop fine, it’ll blend up)
- 4 garlic cloves – peeled but whole
- 1 tsp each of ground cumin, dried oregano, and smoked paprika
- 1 tsp salt – I use kosher
- ½ tsp black pepper – freshly ground if you’ve got it
- 2 bay leaves – don’t skip these!
- 4 cups beef broth – low sodium is best
- 1 tbsp apple cider vinegar – adds the perfect tang
- Corn tortillas – street taco size works great
- For serving: fresh cilantro, diced onion, lime wedges – because no taco is complete without them!
See? Nothing too fancy, just good, honest ingredients that transform into something extraordinary in your crock pot.
How to Make Crock Pot Birria Tacos
Now for the fun part – let’s make these incredible tacos happen! I’ll walk you through each step, just like I do when teaching my friends. Don’t worry, it’s easier than you think, and the results are SO worth it.
Preparing the Chili Sauce
First things first – the chili sauce is the heart of these tacos. Start by soaking your dried guajillo and ancho chilies in hot water for about 15 minutes. Hot tip: Wear gloves if you’re sensitive to capsaicin! Once they’re softened, drain them (save a bit of that soaking liquid) and toss them in the blender with onion, garlic, and all those beautiful spices. Blend until it’s smooth as silk, adding a splash of the soaking water if needed. This vibrant red sauce will make your kitchen smell like heaven!
Slow Cooking the Beef
Here’s where your crock pot earns its keep. Place your beef chunks in first – no need to brown them, how easy is that? Pour that gorgeous chili sauce right over the top. Add bay leaves, beef broth, and that magic touch of apple cider vinegar. Give it a gentle stir, then set it and forget it! Low for 8 hours (perfect for work days) or high for 4-5 hours if you’re impatient like me sometimes. When the beef shreds with just a fork, you’ll know it’s perfect.
Assembling the Tacos
Time for the grand finale! Remove the beef (keep that liquid gold – the consommé!) and shred it with two forks. Now for my favorite trick: dip each corn tortilla in the strained consommé before filling with beef. Cook them on a hot skillet until they’re crispy at the edges – that’s what makes these true birria tacos! Top with fresh cilantro, diced onion, and a squeeze of lime. And don’t forget little bowls of that amazing consommé for dipping. Pure bliss!
Tips for Perfect Crock Pot Birria Tacos
After making these tacos more times than I can count, I’ve picked up some tricks that take them from good to “oh-my-goodness” amazing:
- Skim the fat – After cooking, let the consommé sit for 5 minutes so the fat rises. Skim it off with a spoon for cleaner flavor (but save a little for dipping those tortillas!)
- Spice control – Too spicy? Add an extra ancho chili (they’re milder). Want more heat? Toss in an arbol chili or two.
- Tortilla trick – Warm your tortillas briefly before dipping in consommé – they’ll absorb the flavor better without falling apart.
- Double duty – Use leftover consommé as a base for amazing tortilla soup the next day.
- Patience pays – Resist opening the crock pot! Every peek adds 15 minutes to cooking time.
These little touches make all the difference between good tacos and “can I have your recipe?” tacos!
Serving Suggestions for Crock Pot Birria Tacos
Now, let’s talk about turning these already-amazing tacos into a full fiesta! I always serve mine with a big pot of Mexican rice – that tomato-y goodness soaks up the consommé beautifully. A scoop of creamy refried beans on the side never hurts either. For garnishes, I go wild with fresh cilantro, diced white onion, lime wedges, and sometimes even quick-pickled red onions if I’m feeling fancy. Oh, and don’t forget small bowls of that glorious consommé for dipping – it’s liquid gold! Pro tip: set up a taco bar and let everyone build their own perfect bite.
Storing and Reheating Crock Pot Birria Tacos
Here’s the beautiful thing about these tacos – they might get better as leftovers! Store the shredded beef and consommé separately in airtight containers. They’ll keep in the fridge for 4-5 days, or you can freeze them for up to 3 months. When reheating, I like to warm the beef in a skillet with a splash of consommé to keep it moist. For the consommé, just heat it gently on the stove – it makes the most amazing dipping sauce all over again! Pro tip: freeze small portions of consommé in ice cube trays for quick taco nights.
Crock Pot Birria Tacos FAQs
I get asked about these tacos ALL the time – here are the questions that pop up most often from friends and readers:
Can I use chicken instead of beef?
Absolutely! Chicken thighs work beautifully – just reduce cooking time to 4-5 hours on low so they don’t overcook. The flavor will be lighter but still delicious. My vegetarian friends even swear by using jackfruit!
How can I make these less spicy?
Easy fix – use more ancho chilies (they’re sweeter) and fewer guajillos. You can also remove the chili seeds completely before blending. Taste your sauce before adding it to the crock pot – you can always stir in a teaspoon of honey if it’s still too spicy for your crew.
My consommé seems thin – what went wrong?
Don’t panic! This happens if your beef was extra lean. Just simmer the strained consommé on the stove for 20 minutes to reduce and concentrate those flavors. Some folks like to thicken it with a cornstarch slurry, but I prefer the natural reduction method.
Can I prep this ahead?
You bet! The chili sauce can be made 2 days in advance and stored in the fridge. I’ve even frozen pre-measured spice blends for crazy-busy weeks. The cooked beef and consommé also freeze beautifully for up to 3 months.
Why dip the tortillas in consommé?
This is the secret to authentic birria tacos! The consommé gives the tortillas incredible flavor and helps them crisp up perfectly in the skillet. Plus, that little bit of fat makes them less likely to tear when folding. Trust me – it’s a game changer!
Nutritional Information
Just so you know what you’re diving into, here’s the nutritional breakdown per 2 tacos (based on my exact ingredients – yours may vary slightly!): about 420 calories, 34g protein, 22g fat (8g saturated), and 28g carbs. Remember, nutrition values can change depending on your specific ingredients and brands – these are just friendly estimates to help you plan your feast!
Share Your Crock Pot Birria Tacos
I’d love to hear how your tacos turned out! Leave a comment below or tag me on social media – nothing makes me happier than seeing your delicious creations!
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8-Hour Crock Pot Birria Tacos That Will Blow Your Mind
- Total Time: 8 hours 20 minutes
- Yield: 12 tacos 1x
- Diet: Halal
Description
Slow-cooked birria tacos made easy in a crock pot. Tender, flavorful beef with a rich consommé for dipping.
Ingredients
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 onion, quartered
- 4 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 4 cups beef broth
- 1 tbsp apple cider vinegar
- Corn tortillas
- Chopped cilantro, diced onion, lime wedges for serving
Instructions
- Place dried chilies in a bowl and cover with hot water. Soak for 15 minutes.
- Drain chilies and blend with onion, garlic, cumin, oregano, paprika, salt, and pepper until smooth.
- Place beef in crock pot. Pour chili mixture over meat. Add bay leaves, beef broth, and vinegar.
- Cover and cook on low for 8 hours or high for 4-5 hours until meat shreds easily.
- Remove beef and shred. Strain consommé and skim excess fat.
- Dip tortillas in consommé and fill with shredded beef. Fold and cook on a skillet until crispy.
- Serve tacos with consommé for dipping, cilantro, onion, and lime.
Notes
- Use kitchen gloves when handling chilies.
- Adjust spice level by reducing or increasing chilies.
- Leftover consommé freezes well for future use.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
Keywords: crock pot birria tacos, slow cooker birria, Mexican beef tacos