Introduction

Crock Pot Birria Tacos are a sensational slow-cooked comfort food featuring tender beef infused with smoky chiles, garlic, and warm spices. This rich and flavorful dish is perfect for a cozy dinner and is sure to impress with its deliciously melty cheese and dipping broth.

Four tacos are neatly lined up on a white plate with a slight decorative edge, placed on a white marbled surface. Each taco has two bright orange, slightly crispy tortillas with a textured, golden-brown finish. Inside the tacos, tender, shredded dark brown meat forms the main filling, topped generously with finely chopped white onions and green cilantro leaves, giving a fresh contrast of colors. The tacos are slightly tilted to show the layers clearly, and some extra cilantro is scattered around the plate for a natural look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ lb beef pot roast or chuck roast, trimmed and cut into 2–3 large pieces
1 ½ cups yellow onion, chopped, plus more for garnish
4 large garlic cloves, smashed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano (Mexican oregano preferred)
1 teaspoon cumin
2 teaspoons chili powder blend
½ teaspoon cinnamon or 1 small cinnamon stick
3 ounces chipotle in adobo (see notes for alternatives)
1 cup canned crushed tomatoes (fire roasted if available)
3 cups beef broth
1 tablespoon white vinegar
2 teaspoons kosher salt
2 bay leaves
16 corn tortillas
2 cups shredded Monterey Jack, Oaxaca, or queso Chihuahua
½ cup chopped fresh cilantro, for serving
Lime wedges, optional for serving

Instructions

Step 1: Heat a large skillet over medium heat and spray with cooking spray. Brown the beef on all sides in two batches. Transfer the browned beef pieces to the slow cooker.
Step 2: In a blender or food processor, blend 1 cup onion, garlic cloves, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomatoes, beef broth, white vinegar, and salt until smooth. Pour this sauce over the beef in the slow cooker. Add the bay leaves and cook on low for 8 hours.
Step 3: Once cooked, shred the beef and strain the broth. Return the shredded beef to the slow cooker along with ½ cup of the broth to keep warm. Reserve the remaining broth for dipping.
Step 4: To assemble the tacos, quickly dip a corn tortilla into the reserved consommé (broth) and place it on a hot skillet or griddle. Add about 3 tablespoons of shredded beef and 2 tablespoons of shredded cheese to the tortilla, then sprinkle with chopped onion and cilantro. Fold and cook like a quesadilla until browned and crispy on each side.
Step 5: Serve the birria tacos with extra chopped onion and cilantro on top, along with lime wedges and a small bowl of consommé for dipping.

Tips & Variations

For a more traditional birria flavor, replace chipotle in adobo with a blend of soaked dried guajillo, ancho, and chile de árbol peppers.
Use Mexican oregano if possible for a brighter, citrusy note.
To enhance crispiness, cook the dipped tortillas on medium-high heat until golden and slightly charred.
Add a squeeze of fresh lime juice to the consommé to brighten the flavor before dipping.

Storage

Store leftover shredded beef and consommé separately in airtight containers in the refrigerator for up to 4 days. Reheat the beef gently with some broth to keep it moist. Warm tortillas just before serving. Tacos are best enjoyed fresh but can be reheated in a skillet to restore crispiness.

How to Serve

Four tacos are closely placed side by side on a white plate with a simple edge design, set on a white marbled surface. Each taco consists of a golden-orange, slightly crispy shell folded in half. Inside, there are rich dark brown shredded meat layers topped with small pieces of white onion and bright green chopped cilantro, adding a fresh texture. The tacos look juicy and colorful with the contrast of the deep meat, bright greens, and the golden shell. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria tacos without a slow cooker?

Yes, you can cook the beef and sauce in a heavy pot or Dutch oven on low heat for several hours until the meat is tender. A slow cooker simplifies the process but is not essential.

What can I use instead of chipotle in adobo?

If you don’t have chipotle, soak dried guajillo, ancho, and chile de árbol chilies in hot water for about 20 minutes, then blend them into the sauce. This combination offers a more traditional birria flavor with smoky, fruity, and spicy notes.