Easy Crockpot Birria Makes the Best Birria Tacos Recipe

Ingredients

• 4 pounds Beef Chuck Roast (cut into 3‑4 inch chunks)
• 4 pieces Guajillo Dried Chilies (bright red, mild, no heat)
• 2 pieces Ancho Dried Chilies (dark, mild‑to‑moderate heat, smoky)
• 6 pieces Chilies de Arbol (adds bold heat; adjust to taste)
• 1 large White Onion (peeled and quartered for roasting)
• 2 pieces Roma Tomatoes (whole, roasted with skins)
• 6 pieces Garlic Cloves (leave skins on; roasted then squeezed into blender)
• 2 cups Low Sodium Beef Broth
• 2 tablespoons Apple Cider Vinegar
• 2 teaspoons Kosher Salt
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Ground Cumin
• 1 teaspoon Mexican Oregano (strong citrus notes)
• 0.5 teaspoon Ground Cloves
• 0.5 teaspoon Ground Cinnamon
• 0.25 teaspoon Ground Ginger
• 3 pieces Bay Leaves
• 12 pieces Corn Tortillas (13‑15 cm diameter, preferably masa harina)
• 2 cups Oaxacan Cheese (shredded; can substitute mozzarella)
• 0.25 cup Fresh Cilantro (chopped for garnish)
• 0.25 cup White Onion (chopped for garnish)
• 2 pieces Lime (cut into wedges for serving)

Instructions

1. Prep Chilies

   Remove stems from guajillo, ancho, and arbol chilies, then shake out most seeds and membranes. Rinse under running water.

   Time: PT10M

2. Simmer Chilies

   Place the cleaned chilies in a large pot, cover with water, bring to a gentle simmer, and cook until softened, about 15 minutes.

   Time: PT15M

   Temperature: 95°C

3. Char Vegetables

   On a quarter sheet pan, arrange the quartered onion, whole Roma tomatoes, and garlic cloves (skins on). Broil on high for 4‑6 minutes until lightly charred.

   Time: PT5M

   Temperature: Broil

4. Blend Birria Sauce

   Transfer the softened chilies (with 1 cup of their cooking liquid) to a high‑powered blender. Add the roasted vegetables, 2 cups beef broth, apple cider vinegar, salt, pepper, cumin, Mexican oregano, cloves, cinnamon, and ginger. Blend on high 1‑2 minutes until completely smooth.

   Time: PT5M

5. Add Beef to Slow Cooker

   Cut the beef chuck roast into 3‑4 inch chunks and place them in the slow cooker.

   Time: PT5M

6. Combine Sauce and Meat

   Pour the blended sauce over the beef in the slow cooker. Nestle three bay leaves among the meat.

   Time: PT3M

7. Slow Cook

   Cover and cook on HIGH for 4‑5 hours (or LOW for 8‑9 hours) until the meat is fork‑tender and falls apart.

   Time: PT5H

8. Shred Beef

   Remove the bay leaves, transfer the meat to a cutting board, and shred with two forks. Return shredded meat to the slow cooker and toss to coat in the consomme.

   Time: PT5M

9. Assemble & Fry Tacos

   Dip each corn tortilla briefly in the hot consomme, then place on a hot cast‑iron skillet. Cook one side until crisp, flip, sprinkle shredded Oaxacan cheese, add a spoonful of birria, and top with chopped onion and cilantro. Once the cheese melts, fold the tortilla and fry each side another 2‑3 minutes until golden and crispy.

   Time: PT10M

   Temperature: 200°C

10. Serve

    Serve tacos with lime wedges and a small bowl of the remaining consomme for dipping.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Beef Chuck Roast: Beef Short Ribs, Beef Brisket
• Instead of Guajillo Dried Chilies: Paprika (for color)
• Instead of Ancho Dried Chilies: Pasilla chilies
• Instead of Chilies de Arbol: Cayenne pepper (powder)
• Instead of White Onion: Yellow onion
• Instead of Roma Tomatoes: Plum tomatoes
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Low Sodium Beef Broth: Chicken broth, Water with bouillon
• Instead of Apple Cider Vinegar: White vinegar (1 tbsp)
• Instead of Kosher Salt: Sea salt
• Instead of Mexican Oregano: Marjoram
• Instead of Corn Tortillas: Flour tortillas (not gluten‑free)
• Instead of Oaxacan Cheese: Mozzarella

Equipment Needed

• Slow Cooker
• Large Pot
• Quarter Sheet Pan
• Oven Broiler
• High‑Powered Blender
• Kitchen Scissors (optional)
• Tongs
• Cutting Board
• Cast Iron Skillet
• Measuring Cups and Spoons
• Spatula (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Simmering the dried chilies until fully softened
• Blending the sauce to a completely smooth texture
• Slow cooking the beef until it is fall‑apart tender
• Frying the tortillas in the fat‑rich consomme and melting the cheese

Chef Tips from the Video

• Use kitchen scissors to de‑seed chilies; it’s faster than a knife.
• A high‑powered blender eliminates the need to strain the sauce.
• Oaxacan cheese gives the signature stretchy, golden crust; mozzarella works in a pinch.

Troubleshooting

Storage

Refrigerator: Store the shredded birria and consomme in airtight containers for up to 4 days.

Freezer: Portion into freezer‑safe bags or containers; freeze for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Blend the birria sauce a day ahead and refrigerate; it deepens in flavor.
• Cook the beef in the slow cooker, shred, and freeze in portioned bags with consomme for quick reheating.

Frequently Asked Questions