Crock Pot Birria Tacos
**Introduction**
Imagine tender, succulent beef slow-cooked until it falls apart at the touch of a fork, bathed in a complex, deeply aromatic broth known as *consomé*. This broth is a symphony of roasted chilies, warming spices, tomatoes, and herbs. Now, picture that meat tucked into a corn tortilla, crisped on a griddle in its own rich fat, then dipped into a cup of that glorious consomé. This is the magic of Birria Tacos. Traditionally a labor of love, this recipe brings the authentic, soul-warming experience into your kitchen with incredible ease using a slow cooker. The overall character is deeply savory, richly spiced, hearty, and profoundly comforting. It’s perfect for a weekend project that rewards you with an unforgettable feast, a standout dish for a gathering, or for making a large batch to enjoy throughout the week. If you crave tacos that are an experience rather than just a meal, this is your recipe.
**Perfect for:**
* Weekend Cooking Projects
* Game Day or Party Feasts
* Family Taco Night (Elevated)
* Special Occasion Dinners
* Make-Ahead Meal Prep
**Why You’ll Love This Crock Pot Birria Tacos Recipe**
**Authentic Flavor, Effortless Method:** The slow cooker does the heavy lifting, gently breaking down the beef and melding the intricate spice paste (*adobo*) flavors over hours, yielding results that taste like they came from a traditional *cazuela*.
**Two Incredible Dishes in One:** You get the incredibly flavorful shredded beef *and* the rich, dipping broth (*consomé*) from a single pot. The consomé is essential for dipping and cooking the tacos.
**Impressively Customizable:** Serve the meat in crispy tacos (*quesatacos*), as a stew (*birria de res*), in bowls, or even on tortas. Set up a topping bar and let everyone build their perfect bite.
**Ideal for Feeding a Crowd:** This recipe scales beautifully and the meat only gets better as it sits, making it the ultimate stress-free centerpiece for any gathering.
**Preparation and Cooking Time**
Total Time: 8 hours 30 minutes (mostly hands-off)
Preparation Time: 30 minutes
Cooking Time: 8 hours (slow cooker)
Servings: 8-10 servings (approx. 20-24 tacos)
Calories per serving (2 tacos with cheese): Approximately 450-500 calories
**Nutritional Information (Per Serving – 2 Tacos – Estimate):**
**Calories:** 450-500 kcal
**Protein:** 35g
**Carbohydrates:** 30g
**Fat:** 22g
**Fiber:** 4g
**Sugar:** 3g
**Nutritional Disclaimer**
aileenrecipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
*For the Beef & Adobo:*
* 4-5 lbs beef chuck roast, trimmed and cut into 3-inch chunks
* 1 tablespoon kosher salt
* 1 teaspoon black pepper
* 2 tablespoons vegetable oil
* 4 dried guajillo chiles, stems and seeds removed
* 2 dried ancho chiles, stems and seeds removed
* 1 cup hot water (for soaking chiles)
* 1 medium white onion, roughly chopped
* 6 cloves garlic
* 3 Roma tomatoes, quartered
* 2 teaspoons dried oregano (preferably Mexican)
* 1 teaspoon ground cumin
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground cloves
* 3 cups beef broth
* 2 bay leaves
* 3 whole cloves
*For Serving & Assembling Tacos:*
* 20-24 corn tortillas
* 2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese
* 1 large white onion, finely chopped
* 1 cup fresh cilantro, chopped
* Lime wedges
**Step-by-Step Instructions**
1. **Season and Sear:** Pat the beef chunks dry and season generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Working in batches, sear the beef on all sides until deeply browned. Transfer to the bowl of a 6-quart or larger slow cooker.
2. **Toast and Soak Chiles:** In the same skillet, reduce heat to medium. Toast the dried guajillo and ancho chiles for about 30 seconds per side until fragrant. Place the toasted chiles in a bowl and cover with 1 cup of hot water. Let soak for 15 minutes to soften.
3. **Make the Adobo Paste:** To a blender, add the soaked chiles (with their soaking liquid), chopped onion, garlic, tomatoes, oregano, cumin, cinnamon, and cloves. Blend on high until a completely smooth, vibrant red paste forms.
4. **Combine in Slow Cooker:** Pour the blended adobo paste over the seared beef in the slow cooker. Add the beef broth, bay leaves, and whole cloves. Stir to ensure the beef is mostly submerged.
5. **Slow Cook:** Cover and cook on LOW for 8 hours, or on HIGH for 5-6 hours, until the beef is fork-tender and shreds easily.
6. **Strain and Separate:** Carefully remove the beef chunks to a bowl and shred with two forks. Strain the cooking liquid (*consomé*) through a fine-mesh sieve into a separate bowl or fat separator. Skim excess fat from the top of the consomé, but reserve about ¼ cup for frying the tacos.
7. **Prepare for Serving:** Return the shredded beef to the slow cooker and moisten with about 1 cup of the strained consomé to keep it juicy. Keep warm. Keep the remaining consomé warm in a separate pot for dipping.
8. **Assemble Quesatacos:** Heat a skillet or griddle over medium heat. Dip a corn tortilla into the reserved fat or the top layer of the consomé. Place it on the hot skillet. Sprinkle with a small handful of cheese, then a portion of shredded beef. Fold the tortilla over and cook for 2-3 minutes per side, until crispy and the cheese is melted. Repeat with remaining tortillas.
9. **Serve:** Serve the crispy tacos immediately with small bowls of the warm consomé for dipping, and plates of chopped onion, cilantro, and lime wedges.
**How to Serve Crock Pot Birria Tacos**
* The classic way: as **Quesabirria Tacos** (quesatacos), fried until crisp and served with consomé for dipping.
* As a **Birria Stew**: Serve the shredded beef in a bowl, generously ladled with the hot consomé, and topped with onion and cilantro.
* In **Birria Ramen**: Use the consomé as a broth for ramen noodles, topped with shredded beef, a soft-boiled egg, and green onions.
* For a party, set up a **taco bar** with the consomé, shredded beef, tortillas, cheeses, and all toppings, letting guests assemble their own.
**Additional Tips for Crock Pot Birria Tacos**
* **Don’t Skip the Sear:** Browning the meat builds a critical flavor foundation (the Maillard reaction) that infuses the entire dish.
* **Blend Until Silky Smooth:** Take the time to blend the adobo completely. A gritty paste won’t coat the meat as beautifully.
* **Control the Heat:** Guajillo and ancho chiles provide deep flavor with mild to medium heat. For spicier birria, add 1-2 dried arbol chiles to the blend.
* **Use Two Forks:** For the best texture, shred the beef with two forks—it creates perfect, bite-sized strands.
**Recipe Variations of Crock Pot Birria Tacos**
**Birria de Chivo:** Substitute beef chuck with an equal amount of cubed goat meat (chivo) for a traditional variation.
**Chicken Birria:** Use 4-5 lbs of bone-in, skin-on chicken thighs. Sear skin-side down, then proceed. Reduce cook time to 4-5 hours on LOW. The broth will be lighter but equally flavorful.
**Vegetarian Mushroom Birria:** Replace beef with 3 lbs of mixed hearty mushrooms (like oyster, shiitake, portobello). Use vegetable broth. Sear mushrooms in batches until browned. The adobo and method remain the same.
**Freezing and Storage for Crock Pot Birria Tacos**
**Storage:** Store shredded beef and consomé separately in airtight containers in the refrigerator for up to 4 days. The flavors often improve overnight.
**Freezing:** Both the shredded beef and consomé freeze exceptionally well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
**FAQ Section about Crock Pot Birria Tacos**
**Can I make this in an Instant Pot?**
Yes. Use the sauté function to sear the beef and toast chiles. After adding all ingredients, pressure cook on High for 60 minutes, followed by a natural pressure release for 15 minutes.
**Where can I find dried chiles?**
Look in the international aisle of most major supermarkets, at Latin American grocery stores, or order them online. Guajillo and ancho are essential for authentic flavor.
**My consomé is too thin. How can I thicken it?**
After straining, you can simmer it uncovered on the stovetop to reduce and concentrate. Alternatively, mix 1 tablespoon of masa harina with ¼ cup cold water and whisk it into the simmering consomé.
**What if I can’t find Oaxaca cheese?**
Shredded mozzarella is the closest melt and stretch. Monterey Jack or a mild cheddar blend also work very well.
**Conclusion of Crock Pot Birria Tacos Recipe**
Crock Pot Birria Tacos are a celebration of flavor, tradition, and smart, modern cooking. This recipe demystifies a beloved dish, making its incredible depths of taste accessible to any home cook. The process of transforming simple, dried chiles and spices into a luxurious, complex adobo, then letting the slow cooker work its magic, is deeply rewarding. The result—crispy, cheesy, rich tacos with a side of savory consomé for dipping—is nothing short of spectacular. It’s a meal that creates an event, turning dinner into a memorable, interactive, and utterly delicious experience. Embrace the project, gather your friends and family, and get ready to enjoy one of the most remarkable taco feasts you’ll ever make at home.