Dessert

Crockpot Birria Tacos Recipe

Bylina moretti November 13, 2026November 13, 2026

Introduction

This slow-cooked birria brings deep, smoky flavors and tender beef that pull apart with ease. Serve on warm tortillas with rich consommé for dipping and bright garnishes for balance.

A white plate holds a stack of golden yellow tortilla wedges stuffed with shredded beef, melted cheese, and small pieces of onions and cilantro, arranged in several distinct layers with the tortillas peeking through and the beef and onions visible between them. To the left, a white ramekin contains a dark brown dipping sauce with a slightly glossy surface and a thin ring of sauce around the inside edge. At the bottom edge of the plate lie several bright lime wedges, their green rinds contrasting with the white plate. The overall look is warm and inviting with crisp tortillas, juicy meat, and a rich dipping sauce, all on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs boneless beef chuck roast (cut into 3-inch chunks)
2 tsp kosher salt
1 tsp black pepper
1 tbsp vegetable oil
2 cups low-sodium beef broth
1 can crushed tomatoes (14.5 oz)
1 chipotle pepper in adobo sauce (plus 1 tbsp of the adobo sauce)
1 medium white onion (quartered)
1 tbsp minced garlic (about 5 cloves)
2 tbsp apple cider vinegar
3 tbsp ancho chili powder
2 tsp ground cumin
2 tsp dried Mexican oregano
1 tsp smoked paprika
1/2 tsp ground cinnamon
1/4 tsp ground cloves
3 bay leaves
18 corn tortillas
3 cups shredded Oaxaca cheese
1/2 cup diced white onion
1/2 cup chopped fresh cilantro
2 limes (cut into wedges)

Instructions

Step 1: Sear the Beef. Pat the beef chunks dry and season with 2 tsp salt and 1 tsp pepper.
Step 2: Heat the oil in a large skillet over medium-high heat and sear the beef in batches until browned, about 3 minutes per side.
Step 3: Move the browned beef to the slow cooker.
Step 4: Make the Sauce. In a blender, combine 2 cups beef broth, crushed tomatoes, chipotle pepper with 1 tbsp adobo, onion, garlic, vinegar, and all spices; blend until smooth.
Step 5: Pour the sauce over the beef in the slow cooker and add the bay leaves.
Step 6: Slow Cook. Cover and cook on low for 8 to 10 hours.
Step 7: Skim the red fat from the top and save it in a small bowl.
Step 8: Move the beef to a plate and discard the bay leaves.
Step 9: Shred the beef with two forks.
Step 10: Toss the beef with 1 cup of the consommé and keep the rest warm for dipping.
Step 11: Make the Tacos. Heat a cast iron skillet or griddle over medium-high heat and dip a tortilla in the saved fat or consommé, then place it in the hot skillet.
Step 12: Add 1/4 of the cheese, beef, diced white onion, and cilantro to one half of the tortilla.
Step 13: Fold the tortilla and cook 2 to 3 minutes per side until crispy and golden.
Step 14: Repeat with the remaining tortillas and fillings.
Step 15: Serve the tacos with warm consommé and lime wedges for dipping and brightening the flavors.
Step 16: If desired, offer extra chopped cilantro and diced onion as fresh toppings for each taco.

Tips & Variations

Extra adobo sauce can intensify the smoky flavor; adjust to taste.
For a richer dipping liquid, reserve more consommé or add a splash of the cooking fat from the beef.
Use a mix of vine-ripened tomatoes if crushed tomatoes are unavailable.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the beef and consommé gently on the stove or in the microwave, and rewarm the tortillas briefly on a skillet before serving.