This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Crock Pot Birria Tacos is a juicy and flavorful way to enjoy Birria Tacos at home. Tender meats cooks in a delicious sauce for a delicious meal idea.

A rectangular black plate with several golden-brown Birria Tacos filled with savory ingredients, garnished with fresh cilantro. Lime wedges, chopped red onions, and pieces of red bell pepper complement the presentation.
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

This Beef Birria Recipe is a pan-fried taco that is filled with shredded tender meat that is loaded with flavor. Serve the tacos with the rich sauce for dipping to create a meal that everyone will love.

We love making tacos for a delicious main dish recipe. If you have tried our Easy Crock Pot Street Tacos recipe then you will love this recipe.

Table of Contents

Why We Love This Recipe

These Birria Taco Meat, also know as quesabirria tacos, cook easily in the slow cooker. Crispy corn tortillas are filled with the juicy meat creates delicious tacos that everyone will love.

We have even added cheese for even more flavor. Serve these for an weeknight meal or to a crowd. Everyone will love the way they taste and you will love how easy they are to make.

Ingredients

A top-down view of ingredients for a birria recipe, including raw beef cuts, diced tomatoes, garlic cloves, onion, oil, dried chili peppers, tortillas, broth, bay leaf, and various spices in small bowls—all set on a white surface. Perfect for making delicious birria tacos in your Crock Pot.

Scroll to the bottom for the full recipe in the recipe card.

How to Make Birria Tacos in the Crock Pot

A food processor containing ingredients for a sauce or salsa, perfect for Birria tacos, including chopped tomatoes, onion halves, and dried chili peppers. The processor sits on a light gray surface next to a red and white checkered cloth. "Eating On A Dime.com" is visible in the bottom right corner.

Step 1 – Soak dried chilies in hot water for 15 minutes. In a blender, mix with onion, garlic, and tomatoes until smooth.

Top view of a black Crock Pot Birria containing raw meat and various seasonings, including ground spices and whole bay leaves. A red and white checkered cloth is partially visible on the left side of the Crock Pot placed on a light gray surface.

Step 2 – Place beef in the crockpot. Pour chili mixture over beef. Add broth, vinegar, oregano, cumin, bay leaves, salt, and pepper. Cook on low for 8-10 hours until beef is tender.

A close-up of a portion of shredded, seasoned birria beef being lifted out of a Crock Pot with a slotted spoon. The beef is dark, tender, and covered in spices and sauce, showcasing its juicy texture. The background is slightly blurred. Perfect for making mouth-watering tacos!

Step 3 – Shred beef and mix with the sauce.

A pair of metal tongs holding a corn tortilla dipped in a rich, reddish-brown sauce inside a black pot. The tortilla is partially submerged, with sauce dripping off the edges, hinting at a flavorful Birria taco being prepared. The text "Eating On A Dime.com" is visible.

Step 4 – Heat oil in a pan. Dip tortillas in the top fat layer of the broth from the crock pot, then fry until crispy on both sides.

  • Step 5 – Fill tortillas with shredded meat mixture, fold, and fry again until crispy.
  • Step 6 – Serve with additional broth from the crock pot for dipping, fresh cilantro, and onion, if desired. Enjoy! 

Recipe Tips

  • Cooking Time – We like to cook on low but you can also cook on High for 5-6 hours, but cooking on LOW is best for more tender meat.
  • Chili Selection – If you can’t find guajillo or ancho chilies, you can substitute with a combination of dried chipotle and New Mexico chilies for a similar flavor. 
  • Shredding Meat – Shred the meat with two forks or you can shred the meat the with a stand mixer.
Close-up of a crispy birria taco stuffed with shredded beef being dipped into a bowl of rich, spiced consommé. The taco is partially submerged, showing a glossy coating of the broth. In the background, there are garnishes like lime wedges, chopped onions, and cilantro.

Serving Suggestions

Slow Cooker Birria Tacos is delicious served with fresh lime juice squeezed over the top right before serving. These tacos are great dipped in birria sauce for even more flavor.

Add these side dishes to complete this delicious meal.

Frequently Asked Questions

What Cut of Meat is Birria made of?

The most popular cut of meat is the beef roast. But you can also use lamb or goat meat to make Birria.

How do you Keep Birria Tacos from Getting Soggy?

The best way to prevent your tacos from getting soggy is to use fresh tortillas. We also recommend to lightly dip the tortilla in the sauce.

What Tortilla is Best for Birria Tacos?

We used corn tortillas for this taco recipe but you can easily use any type of tortilla that you prefer.

How to Store Leftover Birria Tacos

Refrigerate any leftovers beef mixture in an airtight container for up to 5-6 days. You can also store the leftover assembled tacos in an airtight container but they will get soft and less crispy as they store.

A rectangular black plate contains five crispy Birria Tacos filled with shredded meat made in a Crock Pot, garnished with chopped red onions, cilantro, and lime wedges. The plate is surrounded by additional garnishes including red bell pepper pieces, cilantro leaves, and lime quarters.

More Easy Crock Pot Taco Recipes

We love to hear from you. If you make Crock Pot Birria Tacos, please leave us a comment or a star review.

Review Pin Print
A rectangular plate holds five crispy birria tacos garnished with lime wedges, chopped red onion, red pepper, and cilantro. A small bowl with red onion, a different bowl with sauce, and a checkered napkin are placed beside the plate. A jalapeno and a tomato are visible in the background.

Crock Pot Birria Tacos

5 from 1 vote
Crock Pot Birria Tacos is a juicy and flavorful way to enjoy Birria Tacos at home. Tender meats cooks in a delicious sauce for a delicious meal idea.
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 – 8
Cuisine Mexican
Course Main Course
Calories 522
Author Carrie Barnard

Ingredients

  • 3 pounds beef chuck roast cut into large chunks
  • 3 dried guajillo chilies stems and seeds removed
  • 2 dried ancho chilies stems and seeds removed
  • 1 onion quartered
  • 4 garlic cloves
  • 1 14.5 ounce can diced tomatoes
  • 2 cups beef broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Corn tortillas
  • Oil for frying
  • Cilantro and diced onion for garnish
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly.

Instructions

  • Soak dried chilies in hot water for 15 minutes. Blend with onion, garlic, and tomatoes until smooth.
  • Place beef in the crockpot. Pour chili mixture over beef. Add broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
  • Cook on low for 8-10 hours until beef is tender.
  • Shred beef and mix with the sauce.
  • Heat oil in a skillet. Dip tortillas in the top fat layer of the broth from the crock pot, then fry until crispy on both sides.
  • Fill tortillas with beef mixture, fold, and fry again until crispy.
  • Serve with additional broth from the crock pot for dipping, cilantro, and onion, if desired. Enjoy!

Recipe Notes

You can also cook on High for 5-6 hours, but cooking on LOW is best for more tender meat.
Chili selection: If you can’t find guajillo or ancho chilies, you can substitute with a combination of dried chipotle and New Mexico chilies for a similar flavor. 
Refrigerate any leftover beef mixture in an airtight container for up to 5-6 days. You can also store the leftover assembled tacos in an airtight container but they will get soft and less crispy as they store.

Nutrition Facts

Calories 522kcal, Carbohydrates 5g, Protein 45g, Fat 36g, Saturated Fat 12g, Polyunsaturated Fat 5g, Monounsaturated Fat 19g, Trans Fat 2g, Cholesterol 156mg, Sodium 874mg, Potassium 932mg, Fiber 1g, Sugar 2g, Vitamin A 270IU, Vitamin C 34mg, Calcium 76mg, Iron 6mg

Pin This Now to Remember It Later

Pin Recipe

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

About Carrie Page
5 from 1 vote

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Casey says:

    5 stars
    The meat was so tender and the delicious sauce made it perfect for dipping!