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Crock Pot Birria Tacos

Crock pot birria tacos with tender shredded beef simmered in a rich red chile consomé, ideal for dipping. Crispy-fried corn tortillas are dipped in the cooking liquid for that glossy, flavorful coating.
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Prep Time 15 minutes
Cook Time 8 hours
resting 10 minutes
Total Time 8 hours 25 minutes
Servings: 8 servings
Course: Main
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef and chile base
  • 3 lb beef chuck roast
  • 5 dried guajillo chiles
  • 3 dried ancho chiles
  • 2 cup beef broth
  • 0.25 cup apple cider vinegar
  • 1 onion
  • 6 garlic
  • 2 tbsp cumin
  • 2 tsp oregano
  • 1 tsp cloves
  • 0.5 tsp cinnamon
  • 2 bay leaves
  • 0.25 salt and pepper
Tacos
  • 1 corn tortillas for serving
  • 1 oil for frying
  • 0.5 cup diced onion
  • 0.5 cup cilantro
  • 1 lime

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet
  • 1 stand mixer

Method
 

Toast, blend, and season the birria sauce
  1. Remove the stems and seeds from the dried guajillo and ancho chiles, then toast the chiles briefly in a dry pan until fragrant, about 30-60 seconds, watching closely for dark spots.
  2. Blend the toasted chiles with beef broth, apple cider vinegar, halved onion, garlic, cumin, oregano, cloves, and cinnamon until smooth, scraping down as needed.
Slow cook the beef until it shreds
  1. Place the beef chuck roast in a slow cooker and pour the chile mixture over it.
  2. Add bay leaves, salt, and pepper, then cover and cook on low for 8 hours until the beef shreds easily.
  3. Shred the beef directly in the slow cooker; the chile cooking liquid becomes the consomé for dipping.
  4. Rest the birria for 10 minutes so the sauce clings to the meat and tastes fully developed.
Warm, lightly fry, and dip the tortillas
  1. Warm the corn tortillas, then lightly fry them in oil until pliable and just crisp at the edges.
  2. Dip the tortillas in the hot consomé, then fill with the shredded beef.
Serve for dipping
  1. Serve the tacos with bowls of consomé for dipping and garnish with diced onion, cilantro, and lime wedges.

Notes

For best dipping flavor, keep the consomé hot while you dip—skim off excess surface fat if you want a lighter sauce. Store leftovers covered in the refrigerator up to 4 days; reheat gently on the stovetop or in the microwave. Freeze birria meat and consomé (separately is easiest) up to 3 months. For a dairy-free option, use plain toppings (onion, cilantro, lime) with no cheese.