Description
Fall-apart tender beef with rich, spiced consommé brewed in the slow cooker for 8 hours. These authentic Crock Pot Birria Tacos deliver melt-in-your-mouth meat and crispy fried tortillas dipped in a decadent, complex sauce. Perfect for busy home cooks who want restaurant-quality food truck flavor at home with minimal hands-on time.
Ingredients
2–3 lbs boneless chuck roast
1 tablespoon avocado oil or neutral oil, plus more for frying
Coarse salt and fresh ground pepper
4 dried Guajillo chiles
5–6 Chipotle chiles in adobo from a can
1 small red onion, thinly sliced
8 whole cloves garlic, smashed
32 oz beef stock or beef broth
1 tablespoon tomato paste
1 (14.5 oz) can fire roasted diced tomatoes
1/4 cup organic apple cider vinegar
1 tablespoon ground cumin
1 tablespoon dried oregano (Mexican oregano preferred)
1 cinnamon stick
3 dry bay leaves
1 teaspoon smoked paprika
1/2 tablespoon fresh grated ginger
1 teaspoon ground coriander
Corn or flour tortillas for serving
Lime wedges
Fresh cilantro leaves
Diced white onion
Shredded Oaxacan cheese or mozzarella
Instructions
1. Heat cast iron skillet over high heat for 4–5 minutes until smoking hot. Season chuck roast generously with salt and pepper on both sides. Sear for 5–6 minutes per side until you achieve a gorgeous caramelized crust that locks in flavor.
2. Transfer seared beef to the crockpot. Add the red onion, garlic, all dried chiles, chipotle chiles in adobo, beef broth, tomato paste, diced tomatoes, apple cider vinegar, cumin, oregano, cinnamon stick, bay leaves, smoked paprika, ginger, and coriander. Stir everything together until the meat sits mostly submerged.
3. Cover the crockpot and cook on LOW for 8 hours. This hands-off cooking time creates the magic. Your house will smell absolutely divine.
4. Once eight hours pass, carefully remove the beef to a cutting board or rimmed baking sheet. Let it cool for a few minutes until safe to handle, then grab two forks and shred it. The meat will fall apart easily.
5. Fish out the cinnamon stick and bay leaves from the crockpot. Let the liquid cool to warm before blending—hot liquid explodes in a blender! Working in batches, pour into a high-powered blender and blend until completely smooth. Alternatively, use an immersion blender right in the crockpot for zero mess.
6. Add about 1½ to 2 cups of the blended consommé to your shredded meat and toss until it coats well. Reserve the rest of the sauce for dipping and frying tacos.
7. Heat your non-stick skillet over medium heat and add a thin layer of oil. Working one taco at a time, dip a tortilla (or two if thin) into the reserved consommé, then lay it flat in the pan. On one half of the tortilla, layer shredded cheese, then the consommé-coated shredded beef, then diced onion and fresh cilantro. Fry for 2–3 minutes until the tortilla starts to crisp and the cheese melts, then fold it in half and flip. Fry the other side for another 2–3 minutes until golden and crispy. Top with a small ladle of the reserved consommé and a squeeze of lime. Serve immediately.
Notes
Don’t skip the sear—it creates a Maillard reaction that locks in flavor and makes the difference between good and incredible birria.
Amelia’s Secret: The cinnamon stick adds subtle warmth and complexity that makes people pause mid-bite and ask “What is that flavor?” Use a whole stick, never ground cinnamon, which will overpower everything.
Heat Level: The chipotle chiles in adobo pack serious heat. If you have kids or spice-averse diners, remove the seeds from the dried chiles and use only 2–3 chipotles instead of 5–6. You can always taste and adjust before blending.
Sauce Thickness: If the blended consommé seems too thick, strain it through a fine mesh sieve for a thinner, brothier texture preferred by some cooks.
Make-Ahead: Cook the birria completely, cool the shredded meat and consommé separately, then store in airtight containers in the fridge for up to four days. On serving day, gently reheat both before assembling and frying tacos.
Instant Pot Version: Cut the beef into 2-inch chunks, sear as directed, add all braising ingredients, and cook on high pressure for 60 minutes with a natural release. Follow the same blending and assembly steps for nearly identical results in less time.
Freezing: Leftover consommé freezes beautifully for up to two months. Use it to make birria ramen, quesadillas, enchiladas, or a second batch of tacos. It’s liquid gold that keeps giving.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican