If you have ever dreamed of sinking your teeth into tender, juicy meat wrapped in warm tortillas dripping with flavorful sauce, you are going to love this Crockpot Birria Tacos with Rich Beef and Spicy Chili Sauce Recipe. This recipe transforms simple, wholesome ingredients into a feast of textures and bold Mexican flavors. Every bite of these birria tacos offers that perfect harmony of smoky, spicy, and savory notes that makes them truly irresistible. Whether you’re cooking for a casual family dinner or impressing friends, these tacos bring comfort and excitement to your table in equal measure.
Ingredients You’ll Need
Let me tell you, the magic behind this dish is in its wonderfully straightforward ingredients. Each one plays a special role, whether it’s to build depth in the sauce, tenderize the beef, or give the perfect finishing touch to your tacos. Together, they create a symphony of tastes and textures that will keep everyone coming back for more.
- Beef chunk roast (3-3.5 pounds): The star of the dish providing tender, melt-in-your-mouth meat after slow cooking.
- Dried guajillo chilies (4 stems, deseeded): Add a gentle smoky heat and vibrant color to the sauce.
- Dried ancho peppers (2, deseeded): Bring sweet, fruity undertones and depth to the chili base.
- Dried chile de arbol (1): This little pepper ramps up the spicy kick, vital for that authentic birria heat.
- Medium onion (1, chopped): Sweet and savory base flavors that balance the chili heat perfectly.
- Garlic cloves (5): They provide a fragrant, robust layer of umami goodness.
- Fire-roasted tomatoes (1 can, 14 oz): Smoked richness and acidity that brighten and thicken the sauce beautifully.
- Beef broth (2 cups): Adds a hearty, meaty component, intensifying the sauce’s body.
- Apple cider vinegar (2 tablespoons): Gives a lively tang that cuts through the richness.
- Ground cumin (1 teaspoon): Earthy warmth that complements the meat and chilies.
- Dried oregano (1 teaspoon): Adds a subtle herbal note typical in Mexican cooking.
- Ground cinnamon (1/2 teaspoon): A whisper of sweetness that balances smoky flavors.
- Ground cloves (1/2 teaspoon): Provides a deep, aromatic touch enhancing the chili sauce.
- Bay leaves (2): Infuse the cooking liquid with a gentle herbal aroma.
- Salt and black pepper: Essential seasoning to bring all flavors alive.
- Corn tortillas: Traditionally perfect for wrapping your birria beef and soaking up all that delicious sauce.
- Shredded Oaxaca or mozzarella cheese (7 oz): Melts with the beef for creamy goodness.
- White onion (finely chopped): Adds freshness and crunch.
- Fresh cilantro (chopped): Brightens every bite with its zesty green notes.
- Lime wedges: The final zing that ties everything together.
How to Make Crockpot Birria Tacos with Rich Beef and Spicy Chili Sauce Recipe
Step 1: Soften the Chilies
Start by bringing a medium pot of water to a boil. Then, add your dried guajillo, ancho, and chile de arbol chilies. Let them simmer for about 10 minutes until they’re soft and pliable. This softening process releases their flavorful vegetable oils, which are key to creating that signature spicy chili sauce that defines the birria experience.
Step 2: Blend the Birria Sauce
Next up is blending all the vibrant ingredients to make the rich chili sauce. Toss the softened chilies, chopped onion, garlic, fire-roasted tomatoes, beef broth, apple cider vinegar, cumin, oregano, cinnamon, and cloves into a blender. Pulse everything until you get a thick, dark red, fragrant sauce. It’s okay if it’s a bit intense now — these bold flavors only get better and more complex as the beef slow cooks with them.
Step 3: Slow Cook the Beef
Season your beef chunks generously with salt and black pepper on all sides — this step layers flavor right where it counts. Place the beef into your crockpot and pour your freshly blended chili sauce over it. Don’t forget to add the bay leaves to infuse that gentle herbal aroma. Cover and cook on LOW for 8-9 hours or on HIGH for 4-5 hours. You’ll know it’s done when the beef pulls apart effortlessly, soaking in all the rich, spicy sauce.
Step 4: Shred the Beef
Carefully remove the tender beef from the crockpot and shred it using two forks — this is the moment when all your patience pays off! Discard the bay leaves. The leftover cooking liquid, or consommé, is a jewel in itself — rich, flavorful, and perfect for dipping your tortillas. Try to skim off excess fat, but leaving a little bit adds wonderful flavor and richness when you dip.
How to Serve Crockpot Birria Tacos with Rich Beef and Spicy Chili Sauce Recipe
Garnishes
Nothing beats topping your tacos with fresh garnishes that elevate every bite. Finely chopped white onion and fresh cilantro add crunch and brightness, creating the perfect contrast with the slow-cooked meat. A squeeze of lime juice adds just the right touch of acidity to balance the richness of the beef and cheese.
Side Dishes
While these birria tacos are incredibly satisfying on their own, pairing them with simple sides can complete your meal beautifully. Mexican-style rice, refried beans, or a crisp green salad make excellent companions that complement the bold, spicy flavors of your tacos without competing.
Creative Ways to Present
If you want to impress your guests, try serving your birria with individual bowls of consommé for dipping. You can also crisp the assembled tacos briefly on a griddle or skillet for a delightful crunch on the edges and melted cheese inside. For a fun twist, serve as a deconstructed platter with tortillas, shredded beef, and garnishes on the side for everyone to build their own tacos.
Make Ahead and Storage
Storing Leftovers
Leftover shredded birria beef, along with its delicious consommé, should be stored in airtight containers in the refrigerator. You can enjoy it within 3 to 4 days. Keep the beef and broth together to maintain moisture and flavor — nothing worse than dry taco meat!
Freezing
This Crockpot Birria Tacos with Rich Beef and Spicy Chili Sauce Recipe freezes wonderfully. Freeze the shredded beef and consommé in a freezer-safe container for up to 3 months. When ready to use, thaw overnight in the fridge to preserve the texture and taste.
Reheating
To reheat, gently warm the beef and consommé in a saucepan over low-medium heat. This brings back all the tender juiciness without drying the meat. Dip your tortillas in the warmed consommé before assembling the tacos for that authentic, succulent birria experience.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While a beef chuck roast is ideal for slow cooking because of its marbling and tenderness, you can also use brisket or even short ribs. Just make sure the beef is well marbled to achieve that melt-in-your-mouth texture.
How spicy is the Crockpot Birria Tacos with Rich Beef and Spicy Chili Sauce Recipe?
The spice level is moderate with a nice kick, thanks to the chile de arbol. If you want to dial it up, add an extra chile de arbol. For a milder version, reduce or omit this pepper but keep the guajillo and ancho chilies for flavor complexity.
What type of cheese works best in these tacos?
Traditional birria tacos often use Oaxaca cheese for its excellent meltability and mild flavor. If you can’t find it, mozzarella is a perfect substitute. Both cheeses melt smoothly, helping bind the shredded beef inside the tortillas.
Do I need a special kind of tortilla?
Corn tortillas are key here—they hold up beautifully when dipped in consommé and crisped slightly in a pan. Flour tortillas tend to be too soft and won’t absorb the sauce as well, which is essential for that classic birria taco experience.
Can I make this recipe ahead for a party?
Definitely! This recipe is perfect for making ahead because the flavors deepen as it rests. You can prepare the beef and sauce the day before and reheat before serving. Plus, the slow cooker frees up your time on the day of your event.
Final Thoughts
If you’re ready to treat yourself to something extraordinary, this Crockpot Birria Tacos with Rich Beef and Spicy Chili Sauce Recipe is exactly what you need. It’s a dish that invites joy and comfort with every delicious bite, making it a new favorite for taco nights or anytime you crave something truly special.
Print
Crockpot Birria Tacos with Rich Beef and Spicy Chili Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 8-9 hours (slow cooker on LOW) or 4-5 hours (on HIGH)
- Total Time: 8 hours 20 minutes to 9 hours 20 minutes (LOW) or 4 hours 20 minutes to 5 hours 20 minutes (HIGH)
- Yield: 8 servings
- Category: Dinner, Main Course, Tacos
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Crockpot Birria Tacos recipe is a flavorful slow-cooked Mexican dish featuring tender beef stewed in a rich, smoky chili sauce made from dried guajillo, ancho, and chile de arbol peppers. The beef is shredded and served in warm corn tortillas with melted Oaxaca cheese, fresh onions, cilantro, and lime wedges. The recipe uses a slow cooker for an effortless preparation and yields delicious, juicy tacos with a side of consommé for dipping.
Ingredients
For the Birria Beef & Sauce
- 3–3.5 pounds beef chuck roast, cut into large chunks
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho peppers, stems and seeds removed
- 1 dried chile de arbol (optional: add 1 can for extra spiciness)
- 1 medium onion, chopped
- 5 garlic cloves
- 1 can (14 oz) fire-roasted tomatoes
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 bay leaves
- Salt and black pepper, to taste
For Assembling the Tacos
- Corn tortillas
- 7 oz shredded Oaxaca cheese or mozzarella
- White onion, finely chopped
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Soften the Chilies: Bring a medium pot of water to a boil. Add the dried guajillo, ancho, and chile de arbol peppers and simmer for about 10 minutes until they become soft and pliable. This process releases their vegetable oils and deepens the flavor of your sauce. Drain the chilies and set aside.
- Blend the Birria Sauce: In a blender, combine the softened chilies, chopped onion, garlic cloves, fire-roasted tomatoes, beef broth, apple cider vinegar, ground cumin, dried oregano, ground cinnamon, and ground cloves. Blend until smooth, creating a thick, fragrant, dark red sauce. Taste and season lightly with salt and pepper, remembering the flavors will intensify as it cooks.
- Slow Cook the Beef: Season the beef chunks generously with salt and black pepper on all sides. Place the beef into the slow cooker and pour the blended birria sauce over it. Add the bay leaves. Cover and cook on LOW for 8-9 hours or on HIGH for 4-5 hours until the beef is tender enough to shred easily with a fork and has absorbed the sauce flavors.
- Shred the Beef: Remove the beef from the slow cooker and shred it with two forks. Discard the bay leaves. Skim off excess fat from the remaining broth in the slow cooker, leaving some for flavor and dipping. Return the shredded beef to the consommé and keep warm.
- Assemble and Serve the Tacos: Warm the corn tortillas. Place a generous amount of shredded beef on each tortilla, add shredded Oaxaca or mozzarella cheese, a sprinkle of finely chopped white onion, and fresh cilantro. Serve with lime wedges and a side of consommé for dipping the tacos.
Notes
- You can adjust the spice level by adding more or less chile de arbol.
- Using beef chuck roast gives the best texture and flavor for slow cooking.
- Leftover consommé can be stored in the refrigerator for up to 3 days and reheated as needed.
- For extra crispy tacos, dip tortillas in the consommé before frying them lightly on a skillet with cheese.
- If you prefer, add a splash of the consommé to the assembled tacos for more flavor.
