Go Back
Here is what you need for delicious Crockpot Birria Tacos: - 2 lbs beef chuck roast, cut into chunks - 4 cups beef broth - 3 dried guajillo chilies, stems and seeds removed - 2 dried ancho chilies, stems and seeds removed - 1 medium onion, quartered - 4 cloves garlic, minced - 2 teaspoons ground cumin - 1 teaspoon dried oregano - 1 tablespoon apple cider vinegar - Salt and pepper to taste - Corn tortillas (for serving) - Chopped cilantro and diced onions (for garnish) - Lime wedges (for serving) You can swap some items if needed: - Use chicken thighs instead of beef for lighter tacos. - Vegetable broth works well for a vegetarian option. - Try fresh chili peppers if you can't find dried ones. - Use white vinegar in place of apple cider vinegar if necessary. - Flour tortillas can replace corn tortillas for a different texture. Choosing good ingredients makes a big difference: - Look for beef with nice marbling for tenderness. - Select dried chilies that feel supple and not brittle. - Fresh garlic and herbs add better flavor than dried. - Choose high-quality broth or make your own for depth. - Fresh limes should feel firm and heavy for their size. With these ingredients, you will create a flavorful and rich dish. For the full recipe, check the instructions provided. First, we need to prepare the dried chilies. I like to toast the guajillo and ancho chilies. Heat a skillet to medium. Add the chilies and toast them for about 2-3 minutes. Watch carefully so they don’t burn. You want them fragrant, not charred. After toasting, put them in a bowl and cover with hot water. Let them soak for 15-20 minutes until they soften. Now, it's time to blend the sauce. Drain the soaked chilies. Put them in a blender. Add the quartered onion, minced garlic, ground cumin, oregano, apple cider vinegar, and a pinch of salt. Pour in about 1 cup of beef broth. Blend until smooth. Taste and adjust the seasoning if needed. This sauce is key for flavor. Next, we cook everything in the crockpot. Place the beef chuck roast chunks into the pot. Pour the blended chili sauce over the beef. Make sure all pieces are coated. Add the remaining beef broth and stir gently. Cover the crockpot. Cook on low for 8 hours or on high for 4 hours. The beef should be tender and easy to shred. After cooking, take the beef out of the crockpot. Use two forks to shred it. Strain the liquid and save it for dipping. To assemble the tacos, heat corn tortillas in a skillet. Dip each tortilla lightly into the reserved broth for extra flavor. Fill them with shredded beef. Top with chopped cilantro and diced onions. Enjoy your tasty tacos! For the complete cooking guide, refer to the Full Recipe. To get the best flavor from your birria tacos, focus on your spices. Use fresh ground spices whenever possible. Ground cumin and dried oregano add depth. Toasting the dried chilies enhances their taste. Soak them well to soften and blend smoothly. Always taste and adjust the seasoning as you cook. A few mistakes can ruin your birria tacos. First, don’t rush the cooking time; low and slow is key. Avoid using low-quality beef. Choose a chuck roast for its rich flavor. Skipping the soaking step for the chilies leads to a gritty texture. Lastly, do not forget the dipping broth; it adds authenticity. Serve your tacos with a side of lime wedges. Fresh lime juice brightens the flavor. Add chopped cilantro and diced onions for freshness. For a complete meal, pair with rice or beans. You can serve the dipping broth in small bowls for extra flavor. Try adding a side of pickled vegetables for a crunchy contrast. For the full recipe, check the detailed instructions above. {{image_2}} You can make birria tacos without meat. Use jackfruit or mushrooms as the main ingredient. For jackfruit, drain and rinse it first. Sauté it with spices from the original recipe. Use the same sauce for flavor. This gives a rich taste without meat. For mushrooms, try shiitake or portobello. They provide a nice texture. Cook them in the crockpot with the sauce for a few hours. This way, they absorb all the great flavors. You don’t have to use beef for birria tacos. Try chicken or pork instead. Use chicken thighs for a juicy option. They cook faster than beef. For pork, a shoulder roast works well. Both proteins can soak up the same tasty sauce. Adjust the cooking time based on the protein you choose. Chicken usually takes about 6 hours on low. Pork may need about 8 hours. This gives you a chance to enjoy birria with different tastes. You can easily change the spice level of your birria tacos. If you like mild flavors, use fewer dried chilies. One or two guajillo chilies will work. For a spicier kick, add more chilies or use jalapeños. You can also include red pepper flakes in the sauce. Start small and taste as you go. This way, you can find the right balance for your palate. Don't forget, you can always add hot sauce when serving for an extra kick! To store leftovers, let the birria cool down. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to store the broth separately. This keeps the tortillas from getting soggy. When you want to enjoy the tacos again, reheat the beef on the stove. Use medium heat and add a splash of broth. This keeps it moist and tasty. For the tortillas, warm them up in a skillet. This gives them a nice crunch. If you have extra birria, you can freeze it. Put the beef and broth in a freezer-safe container. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it on the stove as mentioned before. Enjoy your tacos just like fresh! For the full recipe, check the recipe section above. Birria comes from the Jalisco region in Mexico. This dish started as a stew made with goat meat. Over time, beef replaced goat in many recipes. Today, Birria tacos are famous for their rich flavors and tender meat. They are often served with a side of dipping broth. This broth adds extra taste and warmth to each bite. Yes, you can use a stovetop or an oven. If you choose the stovetop, cook the beef in a pot over medium heat. Cover and simmer for about 2-3 hours until the meat is tender. For the oven, preheat to 300°F (150°C). Place the beef and sauce in a covered pot, cooking for 3-4 hours. Both methods will yield tasty results. To make Birria tacos gluten-free, use corn tortillas instead of flour tortillas. Corn tortillas are naturally gluten-free and pair well with the beef. Always check the labels for any added ingredients that may contain gluten. You can serve Birria tacos with a variety of sides. Popular options include: - Mexican rice - Refried beans - Fresh salsa - Avocado slices - Grilled corn These sides add flavor and make your meal more filling. To spice up your Birria tacos, add more dried chilies to the sauce. Consider using chipotle peppers for a smoky kick. You can also add hot sauce to the dipping broth. Fresh jalapeños or diced serrano peppers can provide an extra heat boost, too. Adjust the spice level to suit your taste! For the full recipe, check out the detailed instructions above. In this post, I covered the key ingredients for birria tacos, from dried chilies to quality substitutes. I shared step-by-step instructions to guide you through preparation, blending, and cooking. You learned tips for perfect flavor and common mistakes to avoid. Birria tacos can have many variations, including vegetarian options and spice adjustments. Don’t forget how to store and reheat leftovers. Now you have the tools to make delicious birria tacos. Enjoy this dish and share it with friends!

Crockpot Birria Tacos

Savor the rich flavors of Crockpot Birria Tacos with this easy recipe! Perfect for any gathering, these tacos feature tender, shredded beef infused with a delicious blend of spices and served in warm corn tortillas. Enjoy the authentic taste with homemade dipping broth and zesty lime. Don't miss out on this mouthwatering dish that will impress your friends and family. Click through to discover the full recipe and elevate your taco night!
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck roast, cut into chunks

4 cups beef broth

3 dried guajillo chilies, stems and seeds removed

2 dried ancho chilies, stems and seeds removed

1 medium onion, quartered

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon dried oregano

1 tablespoon apple cider vinegar

Salt and pepper to taste

Corn tortillas (for serving)

Chopped cilantro and diced onions (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Dried Chilies: In a skillet over medium heat, lightly toast the guajillo and ancho chilies for about 2-3 minutes until fragrant. Take care not to burn them. After toasting, place them in a bowl and cover with hot water, allowing them to soak for 15-20 minutes until softened.

    Blend the Sauce: Drain the chilies and transfer them to a blender. Add in the quartered onion, minced garlic, ground cumin, oregano, apple cider vinegar, and a pinch of salt. Pour in about 1 cup of the beef broth, and blend until smooth. Adjust seasoning as needed.

      Prepare the Crockpot: Place the beef chuck roast chunks into the crockpot. Pour the blended chili sauce over the beef, ensuring all pieces are well-coated. Add the remaining beef broth to the crockpot, stirring gently to mix.

        Cook the Beef: Cover the crockpot and cook on low for 8 hours or high for 4 hours, or until the beef is tender and easily shreddable.

          Shred the Beef: Once cooked, remove the beef from the crockpot and shred it using two forks. Strain the liquid from the crockpot and reserve it as a dipping broth (consommé).

            Assemble Tacos: Heat the corn tortillas on a skillet until warm and slightly crisp. Lightly dip each tortilla into the reserved broth for added flavor, then fill them with shredded beef and top with chopped cilantro and diced onions.

              Serve: Serve the tacos with lime wedges on the side and a small bowl of the dipping broth for an authentic experience.

                Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 8-10 tacos

                  - Presentation Tips: Arrange the tacos on a platter with colorful garnishes and serve with the dipping broth in small bowls for an inviting feast.