Name: Crock Pot Birria Tacos Recipe
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Mexican
Ingredients: 3 pound chuck roast; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 4 dried Guajillo chilies, stems and seeds removed; 5 chipotle chilies in adobo from a can; ½ medium white onion, diced; 6 cloves garlic; ¼ cup honey; 4 cups low-sodium beef broth; 1 (15 ounce) can peeled crushed tomatoes; 2 tablespoons lime juice, fresh squeezed; 1 tablespoon cumin; 1 tablespoon oregano; 1 teaspoon cinnamon; 1 teaspoon paprika; ¼ teaspoon nutmeg; ½ teaspoon ground coriander; ½ teaspoon dried thyme; 2 bay leaves; 1 tablespoon olive oil; 16 corn tortillas; 12 ounces Oaxaca cheese; ½ white onion, diced; ¼ cup cilantro, minced; Limes for garnish

I find there's nothing quite as satisfying as slow-cooked, tender meat wrapped in warm tortillas bursting with flavor. This Crock Pot Birria Tacos Recipe is one of those dishes that'll have you coming back for seconds—and maybe even thirds!

The image shows a white plate with three folded tacos placed side by side, each taco having a golden-yellow, slightly crispy corn tortilla wrapped around shredded brown meat with some melted cheese visible. Small pieces of green herbs are sprinkled on top of the tacos. On the right edge of the plate, there are two lime wedges with bright green skin and pale green flesh. In front of the tacos, there is a small silver metal cup filled with a thick, dark red-brown sauce. Behind the plate, there are two small white bowls; one contains white chopped onions and the other has several lime wedges. The entire setup sits on a black marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crock Pot Birria Tacos Recipe
Top Tip
How to Serve Crock Pot Birria Tacos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crock Pot Birria Tacos Recipe

Why You'll Love This Recipe

Let me tell you, Crock Pot Birria Tacos have become a game changer in my kitchen. The ease of the slow cooker combined with layers of smoky, rich flavors means you get an incredible meal with minimal fuss. I love sharing this with friends because everyone gets hooked!

Effortless Slow Cooking: Toss the ingredients in and let the crock pot do all the hard work while you relax or prep your sides.
Deep, Complex Flavors: The blend of guajillo and chipotle chilies, plus warm spices, creates a sauce that’s smoky, tangy, and slightly sweet—balanced perfectly.
Perfectly Tender Meat: Chuck roast breaks down beautifully in the slow cooker to shreddable perfection every single time.
Fun to Assemble: Crispy tortillas dipped in consomé with melty cheese? It’s an experience on the plate and a guaranteed crowd-pleaser.

Ingredients & Why They Work

The magic behind these birria tacos starts with quality ingredients working in harmony. Each element has its role: the spices build warmth, the chilies bring the smoky heat, and the chuck roast soaks it all up while becoming melt-in-your-mouth tender.

Flat lay of a fresh whole chuck roast, two tablespoons of golden olive oil in a small white bowl, a teaspoon of coarse salt in a small white bowl, a teaspoon of ground black pepper in a small white bowl, four dried Guajillo chilies arranged naturally, five dark red chipotle chilies without packaging, half a medium white onion diced on a simple white ceramic plate, six whole garlic cloves, a small white bowl with amber honey, a small white bowl with rich low-sodium beef broth, peeled crushed tomatoes presented on a white ceramic plate, a small white bowl with freshly squeezed lime juice, a small white bowl each of ground cumin, dried oregano, ground cinnamon, smoked paprika, ground nutmeg, ground coriander, dried thyme, two fresh green bay leaves on a white plate, sixteen fresh corn tortillas stacked neatly on a simple white ceramic plate, a block of creamy Oaxaca cheese, half a white onion diced separately on a white plate, a small bunch of bright green cilantro leaves, and two fresh limes halved arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chuck roast: This cut offers the perfect balance of fat and muscle to create juicy, tender meat after hours of slow cooking.
Guajillo chilies: Mildly spicy with fruity undertones, these are essential for an authentic birria flavor.
Chipotle chilies in adobo: Adds smokiness and a depth of heat that wakes up the dish without overpowering it.
White onion and garlic: Classic aromatics that build a savory foundation in the sauce.
Honey: Just a touch to balance the acidity and spice, giving that slightly sweet note I love.
Low-sodium beef broth: Keeps the flavor rich and helps create the consomé for dipping.
Crushed tomatoes: Adds a slight tang and body to the sauce without overshadowing other flavors.
Fresh lime juice: Brightens everything and adds that perfect pop of citrus.
Spices (cumin, oregano, cinnamon, paprika, nutmeg, coriander, thyme): This aromatic mix is key for complexity and traditional Mexican flair.
Bay leaves: Subtle but important for layering the background flavors.
Corn tortillas: The best vessel for these tacos—don't skip dipping them in consomé before frying!
Oaxaca cheese: Melts beautifully and adds a creamy texture that's essential for those melty bites.
Cilantro and diced onion for topping: Freshness and crunch to balance the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this recipe as is, but I also encourage you to personalize it! Birria tacos are so versatile—it’s all about what suits your taste and lifestyle.

Variation: I once added a smoky mezcal splash to the birria sauce for extra depth—it was incredible! Feel free to experiment with different chilies depending on your heat tolerance.
Dietary tweaks: Swap the chuck roast for lamb if you want a richer meat profile or try making a plant-based birria with jackfruit and spices.
Seasonal twist: Serve with fresh avocado slices in summer for creaminess, or roasted poblano peppers in the fall for some charred flavor.

Step-by-Step: How I Make Crock Pot Birria Tacos Recipe

The image shows three golden-brown folded tacos filled with shredded meat and melted cheese, garnished with small green herb pieces on a white plate. One taco is held by a woman's hand, dipping into a small metal cup filled with dark red sauce. On the plate, there are two lime wedges on the right side. In the background, there is a white bowl filled with chopped white onions and some green herbs on a black marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear Your Chuck Roast

First, thoroughly season your chuck roast with salt and pepper on all sides. This basic seasoning sets the stage for flavor. Then, heat olive oil in a large skillet — make sure it’s quite hot before adding the meat. Sear the roast for about 2-3 minutes per side until you get a nice brown crust. Don't rush this step because those caramelized bits add so much depth. Once browned, transfer it into your slow cooker.

Step 2: Blend the Sauce and Add to Slow Cooker

In your blender, combine guajillo chilies, chipotle chilies, diced onion, garlic cloves, honey, beef broth, crushed tomatoes, lime juice, and the full set of spices. Blend until silky smooth. Pour this vibrant sauce all over the chuck roast in the slow cooker, then tuck in the bay leaves on top. This sauce is where all the magic infuses the meat as it cooks.

Step 3: Let It Slow Cook

Cover your slow cooker and set it to low for 8 hours. This slow time melts the connective tissue of the meat, resulting in that ultra-tender birria texture we crave. The smell wafting through your home will be irresistible!

Step 4: Shred the Meat and Prepare Consomé

When cooking is done, carefully remove the bay leaves (they’ve done their job!). Scoop out about 1 cup of the rich birria consomé and set it aside in a bowl for dipping. Then shred the meat directly in the slow cooker, mixing it back into the sauce so every bite is juicy and flavorful.

Step 5: Assemble and Cook the Tacos

Heat olive oil in a large skillet over medium heat. Dip each corn tortilla into the reserved consomé, coating both sides. Place 2-3 tortillas in the skillet and sprinkle with Oaxaca cheese. Top one half with shredded beef, diced onions, and cilantro, then fold the tortilla over like a taco. Press down gently with a spatula for crispiness and cook 2-3 minutes per side until the cheese melts and the outside crisps up beautifully.

Step 6: Serve with Dipping Consomé and Enjoy!

Strain the remaining consomé through a fine mesh sieve to remove any solids and pour into small bowls for dipping. This extra dip is one of my favorite parts—it adds so much flavor with every bite. Serve your birria tacos hot with lime wedges, and get ready for some seriously happy taste buds.

Top Tip

From my experience making Crock Pot Birria Tacos, a few small tweaks can take the dish from amazing to unforgettable. These tips saved me time and helped me avoid common pitfalls when building this recipe for the first time.

Perfect Sear: Make sure your skillet is smoking hot before searing the chuck roast. The crust you get adds that flavorful “bark” that brings character to your birria.
No Soggy Tacos: Dip your tortillas right before frying. This keeps them crispy instead of mushy, elevating every bite.
Cheese Prep: Let your Oaxaca cheese come to room temperature first. It melts faster and more evenly in the skillet.
Press for Crisp: Use a spatula to press down on folded tacos while cooking — it makes a crisper, more satisfying texture.

How to Serve Crock Pot Birria Tacos Recipe

A white bowl holds a rich, dark red sauce filling about three-quarters of the bowl, glossy with small bubbles and slight texture on the surface. Half-submerged in the sauce is a bright golden-yellow tortilla showing a smooth, moist texture with some shine. A pair of white-tipped tongs is holding the tortilla on the left side of the bowl. Below the bowl, on a wooden surface, there is a stack of pale, round corn tortillas with a soft, slightly rough texture. The overall setting shows some sauce splatters on the wooden surface around the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always set out fresh diced white onion, chopped cilantro, and lime wedges on the table. It’s amazing how these simple garnishes brighten up the rich, meaty tacos and add crunch and freshness right before digging in.

Side Dishes

My favorite sides include Mexican street corn (elote), pickled jalapeños, and a fresh radish salad. These sides cut through the richness beautifully and make the meal feel festive and complete.

Creative Ways to Present

For gatherings, I love laying out a DIY birria taco bar. Place tortillas, meat, garnishes, and consomé bowls on a big table so everyone can build their own. It’s interactive and turns a simple meal into a fun event that guests rave about.

Make Ahead and Storage

Storing Leftovers

Any leftover shredded birria and consomé can be refrigerated in airtight containers for up to 3 days. I usually keep the meat and consomé separate to preserve texture. When you’re ready, just reheat gently on the stove or in the microwave.

Freezing

This recipe freezes really well. Portion the shredded meat and consomé into freezer-safe containers or bags. Thaw overnight in the fridge before reheating. It’s perfect for making ahead and enjoying later without losing those bold flavors.

Reheating

I reheat birria gently in a saucepan over low heat, stirring often. Add a splash of beef broth or water if too thick. For the consomé, warm it separately in a small pot. Reheat the tortillas quickly in a dry skillet before assembling tacos again for the best texture.

Frequently Asked Questions:

What cut of meat is best for birria tacos?

Chuck roast is ideal because of its marbling and connective tissues that turn tender during slow cooking, creating juicy, flavorful meat perfect for shredding.

Can I use a different slow cooker size?

Yes! A 6-quart slow cooker works great for this recipe, but if you have a smaller one, you might need to cut the recipe in half or adjust cooking times slightly.

How spicy are these birria tacos?

They have a moderate heat level. Guajillo chilies provide warmth without overwhelming spice, while chipotle chilies add smokiness and a gentle kick. You can adjust the number of chipotles if you prefer milder or spicier tacos.

Can I make this recipe ahead of time?

Absolutely! The flavor actually improves when made a day ahead. Simply prepare as directed, refrigerate overnight, and reheat before serving. It’s perfect for meal prep or entertaining.

Final Thoughts

This Crock Pot Birria Tacos Recipe holds a special place in my heart (and my stomach). It’s my go-to when I want to impress without stress, and the rewards are so worth it—a juicy, flavorful taco experience that makes everyone at the table smile. Trust me, once you try this, it’ll become a staple in your family too!