I share my Crockpot Birria Tacos Recipe: beef chuck roast braised with guajillo and ancho chiles, chipotle peppers in adobo, garlic and beef broth, joined by shredded beef and melty Oaxaca cheese tucked into corn tortillas and accented with pico de gallo, cilantro and a squeeze of lime.

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I didnt expect to fall for a taco this hard, but these Best Birria Tacos are straight up addictive. Picture 3 to 4 lb beef chuck roast mingling with 2 canned chipotle peppers in adobo and 3 cups beef broth to make a deep, smoky braising liquid.

24 small corn tortillas and 2 cups shredded Oaxaca turn into something wildly satisfying, topped with fresh pico de gallo and a squeeze from 3 limes. Folks call it Birria Tacos In Crockpot or Street Tacos Birria and yeah, the internet obsession makes total sense once you take a bite.

Why I Like this Recipe

– I love the bold, layered flavors that hit every bite, no joke
– I like the way the outside gets crispy while the inside stays gooey
– It feels like a special weekend meal but is easy enough for weeknights
– Great for sharing, everyone always wants seconds, weird but true

Ingredients

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Beef chuck roast: Rich in protein, gives deep beefy flavor, makes tacos hearty and comforting.
Guajillo chiles: Fruity, mild heat, adds color and vitamin A, provides earthy chili flavor.
Ancho chiles: Sweet, raisin like notes, mild spice, adds complexity and subtle sweetness to sauce.
Chipotle in adobo: Smoky, spicy, brings heat and umami, a little goes a long way.
Tomatoes: Add acidity and freshness, provide vitamin C and balance rich flavors in birria.
Corn tortillas: Mostly carbs, gluten free, softens in braising liquid, essential for dipping tacos.
Cheese: Melty, adds fat and salt, gives gooey texture, not very light but so good.
Lime: Bright acidity, lots of vitamin C, cuts richness and wakes up the whole taco.

Ingredient Quantities

3 to 4 lb beef chuck roast, trimmed and cut into large chunks (about 1.4 to 1.8 kg)

1 lb beef short ribs or oxtail, bone-in if possible for extra flavor (optional)

4 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 to 2 dried chile de arbol or arbol chiles, stems and seeds removed for heat (optional)

2 canned chipotle peppers in adobo plus 1 tablespoon adobo sauce

1 14-oz can diced or crushed tomatoes or 2 medium Roma tomatoes, quartered

1 large white onion, halved (use half in the sauce and reserve half for toppings if you want)

6 large garlic cloves

3 cups beef broth or stock, low sodium preferred

2 tablespoons apple cider vinegar or white vinegar

1 tablespoon vegetable oil for toasting chiles

2 tablespoons neutral oil or lard for frying the tacos

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano

1/4 teaspoon ground cinnamon or 1 small cinnamon stick

3 whole cloves or 1/4 teaspoon ground cloves

2 bay leaves

1 1/2 to 2 teaspoons kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

24 small corn tortillas (you can use fewer if you double stack)

2 cups shredded Oaxaca, Monterey Jack, or mozzarella (use a melty cheese)

1/2 cup chopped fresh cilantro for garnish

3 limes, cut into wedges for serving

For pico de gallo: 2 ripe tomatoes, 1/2 white onion finely chopped, 1 jalapeño minced, 1/4 cup chopped cilantro, juice of 1 lime, salt to taste

Optional for serving: sliced radishes, pickled red onions, extra warmed braising liquid for dipping

How to Make this

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1. Prep the chiles and aromatics: remove stems and seeds from the guajillo, ancho and optional arbol chiles; heat 1 tablespoon vegetable oil in a skillet and toast the chiles about 20 to 30 seconds per side until fragrant but not blackened. Char the whole onion halves and 6 garlic cloves in the same pan or under the broiler until browned. Put toasted chiles into a bowl and pour about 3 cups hot beef broth over them, let soak 15 to 20 minutes while you do other things; reserve the soaking liquid.

2. Make the sauce: drain chiles but keep 1 to 1 1/2 cups of the soaking liquid. In a blender combine the rehydrated chiles, 2 canned chipotle peppers plus 1 tablespoon adobo, 1 14-oz can diced tomatoes (or 2 Roma tomatoes), the charred half onion, garlic, 1 tsp ground cumin, 1 tsp dried Mexican oregano, 1/4 tsp ground cinnamon (or small cinnamon stick), 3 whole cloves (or 1/4 tsp ground cloves), 2 tablespoons vinegar, 1 1/2 to 2 tsp kosher salt and 1/2 tsp black pepper. Add about 1 to 1 1/2 cups reserved soaking liquid and blend until very smooth, adding more liquid if needed so the sauce is pourable.

3. Crisp the sauce slightly and taste: pour the blended sauce into the hot skillet and simmer 5 minutes to wake up flavors, scraping browned bits. Taste and adjust salt, vinegar or heat if you used fewer arbol chiles. Turn off heat.

4. Brown the meat: season 3 to 4 lb beef chuck chunks and optional 1 lb short ribs or oxtail with a little salt and pepper. In the same skillet or a heavy pan heat extra oil if needed and brown meat in batches, getting good color on all sides. Don’t overcrowd the pan.

5. Slow cooker assembly: transfer seared meat and any browned bits to the slow cooker, pour the blended sauce over top, add the remaining beef broth to total about 3 cups of liquid, tuck in 2 bay leaves, and add any bones from short ribs or oxtail for flavor. Cook low 8 to 10 hours or high 4 to 5 hours until meat is falling apart.

6. Shred and strain: remove meat to a cutting board, discard bay leaves and bones, shred meat with forks and skim off excess fat from the cooking liquid. Strain the braising liquid through a fine sieve into a saucepan and simmer it down 10 to 20 minutes until slightly reduced and flavorful; taste and adjust salt and a little more vinegar if it needs brightness. This is your consome for dipping.

7. Make pico de gallo: combine 2 ripe tomatoes diced, 1/2 white onion finely chopped (the reserved half), 1 minced jalapeño, 1/4 cup chopped cilantro, juice of 1 lime and salt to taste. Let sit while tacos are cooking so flavors meld.

8. Warm tortillas and prep skillet: pour warm consome into a shallow bowl. Heat a large skillet over medium with 2 tablespoons neutral oil or lard for frying. Have 2 cups shredded Oaxaca or Monterey Jack ready. Warm tortillas briefly so they won’t crack.

9. Assemble and fry tacos: dip each corn tortilla into the warm consome to coat, place in the hot skillet, add a spoonful of shredded beef and a generous sprinkle of cheese, top with another dipped tortilla or fold and press gently with a spatula until cheese melts and edges crisp, about 1 to 2 minutes per side. Use fewer tortillas and double stack if you want sturdier, cheesier tacos. Drain on paper towel.

10. Serve and garnish: top with pico de gallo, chopped cilantro and a squeeze of lime. Serve immediately with extra warm consome for dipping, plus optional sliced radishes and pickled red onions. Leftover consome keeps in the fridge 3 to 4 days or freezes well. Enjoy.

Equipment Needed

1. Large heavy skillet or cast iron pan (for toasting chiles, charring onion and browning meat)
2. Blender or high speed blender (to make a very smooth chile sauce)
3. Slow cooker or Dutch oven (slow braise the beef)
4. Large saucepan (to reduce and finish the consome)
5. Fine mesh sieve or chinois (to strain the braising liquid)
6. Cutting board and sharp chef knife (trim and shred the meat, chop pico)
7. Tongs and 2 forks (flip and sear meat, then shred)
8. Measuring cups and spoons (broth, vinegar, spices)
9. Large spatula and a slotted spoon (assemble and drain fried tacos)

FAQ

Q: What cut of beef should I use and can I swap it for something else? A: Chuck roast is ideal for melting, fatty birria, and the short ribs or oxtail add great richness. You can swap in brisket or beef shank if you like, but leaner cuts need longer braising so they dont dry out.

Q: Can I make this in an Instant Pot or slow cooker? A: Yes. Instant Pot: sear meat, add sauce and broth, pressure cook 60 to 75 minutes with a 15 minute natural release. Slow cooker: cook on low 8 to 10 hours. Oven method works too: 325 F for about 3 to 4 hours covered.

Q: My chile sauce tastes bitter, how do I avoid that? A: Toast dried chiles very briefly in a hot pan till fragrant and pliable, dont let them blacken. Remove stems and seeds, soak in hot water 20 to 30 minutes, then blend with tomatoes and garlic. A splash of vinegar brightens the sauce and cuts any lingering bitterness.

Q: How do I get the tacos crispy without burning them? A: Dip each tortilla in a little strained fat or warmed braising liquid, add cheese, then fry in a hot skillet with a bit of oil or lard until edges crisp and cheese melts. Double stack if you want thicker tacos, and keep heat medium-high so they get golden not charred.

Q: How should I store and reheat leftovers? A: Refrigerate up to 3 to 4 days, freeze up to 3 months. Store meat and consommé separately if you can. Reheat gently by simmering the meat in the consommé on the stove or warm covered in a 325 F oven. Thaw frozen portions overnight in the fridge before reheating.

Q: I cant handle heat or want a vegetarian version. Any tips? A: To cut heat, omit the arbol chiles and reduce or skip the chipotles. Use fewer seeds, or add extra tomatoes to mellow it. For vegetarian birria, swap mushrooms or jackfruit for beef, use vegetable stock, and keep the toasted guajillo and ancho for that deep, smoky flavor; cook until the veg texture is satisfying.

Best Birria Tacos Recipe Substitutions and Variations

Beef chuck roast → beef brisket or lamb shoulder or goat (cabrito). Cuts cook the same way so just braise until fork tender, you might need a bit longer for bone in pieces.
Dried guajillo chiles → pasilla or New Mexico chiles, or use 3 tablespoons good chili powder plus 1 teaspoon smoked paprika if dried chiles arent available. Toast and soak them the same way for best flavor.
2 canned chipotle peppers in adobo → 2 teaspoons chipotle powder plus 1 tablespoon tomato paste, or 1 teaspoon smoked paprika + a splash of vinegar for smokiness and tang.
3 cups beef broth → chicken stock plus 1 beef bouillon cube, or water with 1 tablespoon soy sauce and a beef bouillon if you need a quick pantry fix.

Pro Tips

– Toast and soak the chiles gently, then taste the puree before you cook the meat, you can always add more heat or vinegar but you cant take it out. If the sauce tastes flat after blending, simmer it down a bit to concentrate flavor, and save extra soaking liquid in case it needs thinning later.

– Salt and pat the meat dry before searing, get good brown crusts by not crowding the pan. Those browned bits matter, so scrape and deglaze the pan with a little broth to capture all that flavor.

– Skim and chill the braising liquid if you have time, the fat will firm up on top and is easy to remove, but don’t dump it all — a spoonful of that beef fat or lard in the frying pan will make the tacos way more flavorful and crisp up the tortillas better than plain oil.

– For the best taco texture dip warm tortillas in the consome just long enough to coat, use medium heat so cheese melts without burning, and double stack when you want a sturdier, cheesier taco. Keep finished tacos wrapped in a towel or low oven so they stay pliable while you finish the batch.

Best Birria Tacos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

750

kcal

Equipment: 1. Large heavy skillet or cast iron pan (for toasting chiles, charring onion and browning meat)
2. Blender or high speed blender (to make a very smooth chile sauce)
3. Slow cooker or Dutch oven (slow braise the beef)
4. Large saucepan (to reduce and finish the consome)
5. Fine mesh sieve or chinois (to strain the braising liquid)
6. Cutting board and sharp chef knife (trim and shred the meat, chop pico)
7. Tongs and 2 forks (flip and sear meat, then shred)
8. Measuring cups and spoons (broth, vinegar, spices)
9. Large spatula and a slotted spoon (assemble and drain fried tacos)

Ingredients

3 to 4 lb beef chuck roast, trimmed and cut into large chunks (about 1.4 to 1.8 kg)
1 lb beef short ribs or oxtail, bone-in if possible for extra flavor (optional)
4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 to 2 dried chile de arbol or arbol chiles, stems and seeds removed for heat (optional)
2 canned chipotle peppers in adobo plus 1 tablespoon adobo sauce
1 14-oz can diced or crushed tomatoes or 2 medium Roma tomatoes, quartered
1 large white onion, halved (use half in the sauce and reserve half for toppings if you want)
6 large garlic cloves
3 cups beef broth or stock, low sodium preferred
2 tablespoons apple cider vinegar or white vinegar
1 tablespoon vegetable oil for toasting chiles
2 tablespoons neutral oil or lard for frying the tacos
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1/4 teaspoon ground cinnamon or 1 small cinnamon stick
3 whole cloves or 1/4 teaspoon ground cloves
2 bay leaves
1 1/2 to 2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
24 small corn tortillas (you can use fewer if you double stack)
2 cups shredded Oaxaca, Monterey Jack, or mozzarella (use a melty cheese)
1/2 cup chopped fresh cilantro for garnish
3 limes, cut into wedges for serving
For pico de gallo: 2 ripe tomatoes, 1/2 white onion finely chopped, 1 jalapeño minced, 1/4 cup chopped cilantro, juice of 1 lime, salt to taste
Optional for serving: sliced radishes, pickled red onions, extra warmed braising liquid for dipping

Directions

Prep the chiles and aromatics: remove stems and seeds from the guajillo, ancho and optional arbol chiles; heat 1 tablespoon vegetable oil in a skillet and toast the chiles about 20 to 30 seconds per side until fragrant but not blackened. Char the whole onion halves and 6 garlic cloves in the same pan or under the broiler until browned. Put toasted chiles into a bowl and pour about 3 cups hot beef broth over them, let soak 15 to 20 minutes while you do other things; reserve the soaking liquid.
Make the sauce: drain chiles but keep 1 to 1 1/2 cups of the soaking liquid. In a blender combine the rehydrated chiles, 2 canned chipotle peppers plus 1 tablespoon adobo, 1 14-oz can diced tomatoes (or 2 Roma tomatoes), the charred half onion, garlic, 1 tsp ground cumin, 1 tsp dried Mexican oregano, 1/4 tsp ground cinnamon (or small cinnamon stick), 3 whole cloves (or 1/4 tsp ground cloves), 2 tablespoons vinegar, 1 1/2 to 2 tsp kosher salt and 1/2 tsp black pepper. Add about 1 to 1 1/2 cups reserved soaking liquid and blend until very smooth, adding more liquid if needed so the sauce is pourable.
Crisp the sauce slightly and taste: pour the blended sauce into the hot skillet and simmer 5 minutes to wake up flavors, scraping browned bits. Taste and adjust salt, vinegar or heat if you used fewer arbol chiles. Turn off heat.
Brown the meat: season 3 to 4 lb beef chuck chunks and optional 1 lb short ribs or oxtail with a little salt and pepper. In the same skillet or a heavy pan heat extra oil if needed and brown meat in batches, getting good color on all sides. Don’t overcrowd the pan.
Slow cooker assembly: transfer seared meat and any browned bits to the slow cooker, pour the blended sauce over top, add the remaining beef broth to total about 3 cups of liquid, tuck in 2 bay leaves, and add any bones from short ribs or oxtail for flavor. Cook low 8 to 10 hours or high 4 to 5 hours until meat is falling apart.
Shred and strain: remove meat to a cutting board, discard bay leaves and bones, shred meat with forks and skim off excess fat from the cooking liquid. Strain the braising liquid through a fine sieve into a saucepan and simmer it down 10 to 20 minutes until slightly reduced and flavorful; taste and adjust salt and a little more vinegar if it needs brightness. This is your consome for dipping.
Make pico de gallo: combine 2 ripe tomatoes diced, 1/2 white onion finely chopped (the reserved half), 1 minced jalapeño, 1/4 cup chopped cilantro, juice of 1 lime and salt to taste. Let sit while tacos are cooking so flavors meld.
Warm tortillas and prep skillet: pour warm consome into a shallow bowl. Heat a large skillet over medium with 2 tablespoons neutral oil or lard for frying. Have 2 cups shredded Oaxaca or Monterey Jack ready. Warm tortillas briefly so they won’t crack.
Assemble and fry tacos: dip each corn tortilla into the warm consome to coat, place in the hot skillet, add a spoonful of shredded beef and a generous sprinkle of cheese, top with another dipped tortilla or fold and press gently with a spatula until cheese melts and edges crisp, about 1 to 2 minutes per side. Use fewer tortillas and double stack if you want sturdier, cheesier tacos. Drain on paper towel.
Serve and garnish: top with pico de gallo, chopped cilantro and a squeeze of lime. Serve immediately with extra warm consome for dipping, plus optional sliced radishes and pickled red onions. Leftover consome keeps in the fridge 3 to 4 days or freezes well. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.