I love making Crock Pot Birria Tacos when I want a hands-off, bold meal. I keep it simple and homey, and I share a detailed birria tacos guide if you want more tips.
Dad James taught me to low cook meats, Mom Eva liked the spicy smell, and Sister Jennifer always asks for extra lime and cilantro.
What You’ll Need
- 2 lbs beef chuck roast
- 2 cups beef broth
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- Corn tortillas
- Chopped onions and cilantro for serving
- Lime wedges for serving
My Trusted Kitchen Tools
I use a good Crock Pot, a blender, a dry skillet, and two forks to shred the meat. If you enjoy slow cooker meals, try my creamy chicken Parmesan soup for another simple weeknight option.
Bringing It All Together
- Toast the guajillo and ancho chiles in a dry skillet until fragrant.
- Soak the toasted chiles in hot water for 10 minutes.
- Blend the chiles with beef broth, onion, garlic, cumin, oregano, cinnamon, and salt and pepper until smooth.
- Place the beef in the Crock Pot and pour the sauce over it.
- Cover and cook on low for 8 hours or until the meat is tender.
- Shred the meat with two forks.
- Heat corn tortillas and fill them with shredded birria, top with chopped onions and cilantro, and squeeze lime over the top.
Making It Your Own (Swaps & Ideas)
You can use skirt steak or short ribs instead of chuck for a different texture. Use fewer chiles or remove seeds to make it milder. Try adding a splash of vinegar or orange juice for brightness, and for another slow cooker idea see my Crockpot Angel Chicken for swap inspiration.
How We Love to Serve It
I serve these with warm corn tortillas, chopped onions, cilantro, and lime wedges. We also dunk the tortilla edges in the cooking jus and fry them a bit for crispy, tasty birria quesatacos.
A Few Tips For Success
Toast chiles carefully so they do not burn. Blend until smooth for a silky sauce. Check salt near the end so the meat is well seasoned.
Saving Some For Later
Cool the meat and sauce, then store in an airtight container in the fridge for up to 4 days. Freeze in portioned bags for up to 3 months. Reheat gently on the stove or in the Crock Pot.
From My Kitchen to Yours
I love when simple steps make big flavor. I hope these Crock Pot Birria Tacos bring warmth to your table. Let me know how your family likes them.
Your Questions, Answered
How long does Crock Pot Birria Tacos take to cook?
I cook it on low for about 8 hours until the meat is fall apart tender.
Can I make Crock Pot Birria Tacos in a pressure cooker?
Yes. I would cook it on high pressure for about 60 to 90 minutes and then let the pressure release naturally.
Is Crock Pot Birria Tacos very spicy?
It can be. I control the heat by removing seeds and using fewer chiles if I want it milder.
Print
Crock Pot Birria Tacos
- Total Time: 510 minutes
- Yield: 6 servings 1x
- Diet: Not Vegetarian
Description
A hands-off, bold meal featuring tender beef chuck roast seasoned with spices, served in warm corn tortillas topped with chopped onions, cilantro, and lime.
Ingredients
- 2 lbs beef chuck roast
- 2 cups beef broth
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- Corn tortillas
- Chopped onions and cilantro for serving
- Lime wedges for serving
Instructions
- Toast the guajillo and ancho chiles in a dry skillet until fragrant.
- Soak the toasted chiles in hot water for 10 minutes.
- Blend the chiles with beef broth, onion, garlic, cumin, oregano, cinnamon, and salt and pepper until smooth.
- Place the beef in the Crock Pot and pour the sauce over it.
- Cover and cook on low for 8 hours or until the meat is tender.
- Shred the meat with two forks.
- Heat corn tortillas and fill them with shredded birria, top with chopped onions and cilantro, and squeeze lime over the top.
Notes
Toast chiles carefully so they do not burn. Blend until smooth for a silky sauce. Check salt near the end of cooking for proper seasoning.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Crock Pot, Birria Tacos, Slow Cooker, Mexican, Beef, Tacos