Crockpot Birria Tacos – Slow-cooked to perfection, these Birria Tacos are your new favorite meal! Rich and flavorful beef tacos that are sure to impress your dinner party guests. Served with a homemade consommé dipping sauce, it makes the perfect beef dinner.
Bring authentic flavors of Mexico in to your kitchen with these rich and juicy crockpot Birria Tacos. Originating from the Mexican state of Jalisco, Birria is known for its tender beef that has a deep, smoky flavor, and vibrant red broth. This taco meat is perfect for quesadillas, tacos, or as a comforting stew.
This post is about how to make Crockpot Birria Tacos.
BIRRIA TACOS RECIPE
If you love a good Mexican flair, you have to try these amazingly delicious, juicy and flavorful Birria Tacos! Not only they taste amazing, they are also super easy to make as a crockpot dinner.
WHY YOU WILL LOVE THIS RECIPE
Simple to Make. Made with simple ingredients that you can serve inside flour tortillas or crunchy tacos.
Perfect for Mexican Night or Cinco de Mayo Party. Throwing a Mexican night? We’ve got you covered! These Birria Tacos are going to be talked about.
Easy To Serve for a Crowd. Crockpot Birria Tacos are so quick and easy to make because the crockpot does all the cooking! That’s why it is so convenient to serve it for a large group of people.
INGREDIENTS NOTES
Here’s everything you need to make these juicy and flavorful Crockpot Birria Tacos. See the recipe card down below for the exact measurements.
HOW TO MAKE CROCKPOT BIRRIA TACOS
Remove stems and seeds from the dried chilies. Toast them lightly in a dry skillet over medium heat until fragrant. Soak the toasted chilies in hot water for about 20 minutes until softened.
In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, cinnamon, vinegar, and a pinch of salt and pepper. Blend until smooth, adding soaking water if necessary to achieve a sauce-like consistency.
Place the beef chunks in a large bowl or zip-top bag. Pour the marinade over the meat, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Transfer the marinated meat and marinade into a slow cooker. Add the beef broth. Cover and cook on low for 6-8 hours, or until the meat is tender and easily shredded.
Remove the meat from the slow cooker and shred it using two forks. Strain the cooking liquid to use as a dipping sauce (consommé).
Heat a skillet over medium heat. Dip each tortilla briefly into the consommé to coat. Place the dipped tortilla on the skillet and add a portion of shredded meat. Top with chopped onion, cilantro, and cheese if using. Fold the tortilla in half and cook until crispy on both sides.
Serve the tacos hot with lime wedges and a side of the reserved consommé for dipping.
RECIPE FAQS
Q: Do I need to sear the peppers before blending them?
A: Searing the peppers enhances their flavor and adds a smoky depth to the sauce, but it’s not strictly necessary. If you’re short on time, you can skip this step.
Q: How can I make the CROCKPOT BIRRIA tacos spicier?
A: To increase spiciness, add more dried chiles de árbol, a teaspoon of cayenne pepper, or fresh chopped jalapeños to the sauce.
Q: What is the alternate Instant Pot cooking time?
A: Cook the meat on High Pressure for 45 minutes, followed by a natural pressure release for 15-20 minutes.
Q: Can I use a different type of meat?
A: Yes! While beef (like chuck roast) is traditional, you can use lamb, goat, pork, or even chicken as substitutes.
Q: Do I have to fry the tortillas in the consommé?
A: No, but frying the tortillas in the consommé-soaked fat adds a crispy, flavorful texture that’s key to authentic birria tacos.
Q: Can I make this recipe ahead of time?
A: Absolutely! Birria actually tastes better the next day as the flavors meld. Just reheat the consommé and meat before serving.
Q: What if I don’t have dried chiles?
A: You can substitute with chili powder (about 2 tablespoons per dried chile), though the flavor won’t be as rich or authentic.
Q: Is there a shortcut if I don’t want to make the consommé?
A: You can use pre-made beef broth or consomé mix and enhance it with Mexican spices and a splash of vinegar.
Q: Can I make this dish vegetarian?
A: Yes! Replace the meat with jackfruit, mushrooms, or firm tofu, and use vegetable broth instead of beef broth.
Q: How do I thicken the consommé?
A: Simmer the consommé uncovered for 10-15 minutes to reduce it, or blend a portion of the sauce with some of the cooked meat and stir it back in.
Q: How long can I store leftovers?
A: Store birria and consommé in the fridge for up to 4 days or freeze them for up to 3 months.
Q: Can I use flour tortillas instead of corn tortillas?
A: Yes, but corn tortillas are more traditional and hold up better when fried.
Q: What toppings should I serve with CROCKPOT birria tacos?
A: Popular toppings include chopped onion, cilantro, lime wedges, avocado, and queso fresco or shredded cheese.
Q: Can I make CROCKPOT birria tacos dairy-free?
A: Yes! Skip the cheese or use a dairy-free alternative for toppings. The recipe itself is naturally dairy-free.
Q: Is it necessary to strain the consommé?
A: Straining is optional. It makes the consommé smoother, but some people enjoy the texture of the blended spices and peppers.
Q: What’s the best cut of meat for birria?
A: Beef chuck roast, short ribs, or brisket are ideal due to their marbling and tenderness after slow cooking.
Q: Can I freeze leftover birria?
A: Yes! Freeze the meat and consommé separately in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Q: How can I serve the consommé with the CROCKPOT BIRRIA tacos?
A: Serve it in small bowls for dipping or sip it on the side as a flavorful broth.
Q: Can I add other vegetables to the birria?
A: Yes, you can add carrots, potatoes, or even zucchini to the consommé for a heartier dish.
Crockpot Birria Tacos
Slow-cooked to perfection, these Birria Tacos are your new favorite meal! Rich and flavorful beef tacos that are sure to impress your dinner party guests. Served with a homemade consommé dipping sauce, it makes the perfect beef dinner.
Equipment
- slow cooker (crockpot)
Ingredients
For The Meat and Marinade
- 3 lbs beef chuck roast, cut into large chunks
- 5 dried guajillo chilies
- 3 dried arbol chilies
- 1 white onion, cut into large chunks
- 4 cloves garlic
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 2 tbsp apple cider vinegar
- salt and pepper to taste
- corn tortillas
Instructions
- Remove stems and seeds from the dried chilies. Toast them lightly in a dry skillet over medium heat until fragrant. Soak the toasted chilies in hot water for about 20 minutes until softened.
- In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, cinnamon, vinegar, and a pinch of salt and pepper. Blend until smooth, adding soaking water if necessary to achieve a sauce-like consistency.
- Place the beef chunks in a large bowl or zip-top bag. Pour the marinade over the meat, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- Transfer the marinated meat and marinade into a slow cooker. Add the beef broth. Cover and cook on low for 6-8 hours, or until the meat is tender and easily shredded.
- Remove the meat from the slow cooker and shred it using two forks. Strain the cooking liquid to use as a dipping sauce (consommé).
- Heat a skillet over medium heat. Dip each tortilla briefly into the consommé to coat. Place the dipped tortilla on the skillet and add a portion of shredded meat. Top with chopped onion, cilantro, and cheese if using. Fold the tortilla in half and cook until crispy on both sides.
- Serve the tacos hot with lime wedges and a side of the reserved consommé for dipping.
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