Can I Make Birria Tacos in a Slow Cooker?

Absolutely! In fact, Crock Pot Birria Tacos are one of the easiest and most reliable ways to prepare this delicious dish at home. Using a slow cooker allows the meat to simmer low and slow for several hours, soaking up all the bold, smoky flavors from the birria sauce. This method not only saves time but also guarantees that your birria meat turns out tender, juicy, and perfect for stuffing into crispy tortillas.

What Is Birria Tacos Sauce Made Of?

The heart of Crock Pot Birria Tacos lies in the sauce—known as consomé. This deeply flavorful broth is made by blending dried chilies like guajillo, ancho, and pasilla with tomatoes, garlic, onions, and a mix of Mexican spices. The sauce is poured over the meat in the crock pot, creating a rich, complex broth that not only flavors the meat but also serves as the perfect dipping sauce for your tacos.

Can You Cook Tacos in a Crock Pot?

While you can't cook fully assembled tacos in a crock pot, you can easily prepare the meat and sauce for Crock Pot Birria Tacos in one. The slow cooker is ideal for cooking the birria meat to perfection, after which you can assemble and fry the tacos separately on a skillet to achieve that irresistible crispy finish.

How Do I Get My Birria Tacos Crispy?

For that signature crispy texture, it's essential to dip the tortillas into the birria consomé before filling them with meat and cheese. Then, cook the assembled tacos on a hot skillet with a bit of oil or butter. This process gives Crock Pot Birria Tacos their golden, crunchy exterior while keeping the inside juicy and packed with flavor.

Crock Pot Birria Tacos: The Best 5-Easy Slow Cooker Recipe

Name: Crock Pot Birria Tacos
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: Mexican
Ingredients: 3 pounds beef chuck roast or short ribs; 4 dried guajillo chilies; 2 dried ancho chilies; 2 dried pasilla chilies; 1 white onion, chopped; 5 cloves garlic; 2 tomatoes, chopped; 2 tablespoons apple cider vinegar; 1 tablespoon Mexican oregano; 1/2 teaspoon ground cloves; 1 teaspoon ground cinnamon; 1 teaspoon cumin; 4 cups beef broth; Salt and pepper to taste; Corn tortillas; Shredded mozzarella or Oaxaca cheese; Chopped onions, cilantro, and lime wedges for garnish

Ingredients

Scale

3 pounds beef chuck roast or short ribs
4 dried guajillo chilies
2 dried ancho chilies
2 dried pasilla chilies
1 white onion, chopped
5 cloves garlic
2 tomatoes, chopped
2 tablespoons apple cider vinegar
1 tablespoon Mexican oregano
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon cumin
4 cups beef broth
Salt and pepper to taste
Corn tortillas
Shredded mozzarella or Oaxaca cheese

Chopped onions, cilantro, and lime wedges for garnish

Instructions

Toast dried chilies in a dry skillet, then soak in warm water until softened.
Blend soaked chilies with tomatoes, garlic, onion, vinegar, and spices until smooth.
Season beef with salt and pepper. Place in crock pot, pour birria sauce over, and add beef broth.
Cook on low for 8-10 hours until meat is tender and shreds easily.
Remove meat, shred, and return to sauce to keep moist.
Dip corn tortillas in consomé, fill with shredded meat and cheese, and fry in a skillet until crispy on both sides.

Serve tacos with extra consomé for dipping, garnished with onions, cilantro, and lime wedges.

Notes

Always strain your birria sauce before adding to the slow cooker for a silky smooth consomé. For an authentic finish, dip the tortillas in the broth before frying for that irresistible red, crispy shell.

Author: Amillia
Prep Time: 30 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 550
Sugar: 3g
Sodium: 680mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 40g
Cholesterol: 110mg

Keywords: crock pot birria tacos, birria tacos, slow cooker tacos, birria recipe, beef birria, Mexican street food