Best Birria Tacos Recipe

When I make my Crockpot Birria Tacos Recipe, I’m excited to combine tender beef chuck roast with dried guajillo and ancho chiles for a bold flavor profile. Infused with chipotle and garlic, these tacos feature melted cheese and crispy tortillas crowned with a vibrant pico de gallo.

I’ve been working on this Best Birria Tacos recipe for a while now, and I gotta say its flavor just blew my mind. I start by slow cooking 2 lbs beef chuck roast with a mix of dried guajillo, ancho, and pasilla chiles, plus 3 chipotle peppers in adobo, a medium white onion and 6 garlic cloves.

It simmers with 1 tsp ground cumin, a can of diced tomatoes, 2 tbsp apple cider vinegar and a few other spices so that the beef gets amazingly tender and flavorful. I love letting the beef soak up the chipotle braising liquid – just imagine dipping corn tortillas in that!

Once I stuff them with the juicy beef and a generous handful of shredded cheese, I pan-fry them for that perfect crispy finish. Topped with fresh pico de gallo, cilantro and a squeeze of lime, these tacos really bring that street taco magic to your table.

You won’t believe how easy this crockpot birria tacos recipe is. Enjoy!

Why I Like this Recipe

I love this recipe because the beef gets so tender after slow cooking that it practically melts in my mouth, and that smoky, spicy sauce really packs a punch of flavor that I just can’t resist. I also dig how dipping the corn tortillas in the braising liquid adds an extra kick of taste that makes every bite feel special. Another thing is that it’s super easy to put together, even on busy days – it’s one of those recipes that makes me feel like I’ve really done something great without all the fuss. Finally, the combo of fresh pico de gallo, melted cheese, and a squeeze of lime makes me feel like I’m having a real authentic taco experience every time I make it.

Ingredients

• Beef Chuck Roast: Packed with protein that adds rich, hearty flavor and satisfying texture.
• Dried Guajillo, Ancho, Pasilla Chiles: These dried chiles boost the dish with smoky heat, natural fiber, and vibrant color.
• Chipotle Peppers in Adobo: Chipotle peppers add tangy spice and a slight sour kick for a bold taste.
• Diced Tomatoes: Tomatoes bring a bit of natural sweetness and acidity balancing out the spicy flavors.
• Garlic and Onion: Garlic and onion are essential for extra aroma, depth and a slightly sweet punch.

Ingredient Quantities

• 2 lbs beef chuck roast, cut into large chunks
• 2 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 3 chipotle peppers in adobo sauce
• 1 medium white onion, quartered
• 6 garlic cloves, peeled
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground cloves
• 1/2 tsp cinnamon
• 2 bay leaves
• 2 tbsp apple cider vinegar
• Salt and pepper to taste
• 3 cups beef broth
• 12 corn tortillas
• 1 cup shredded cheese (Oaxaca or mozzarella)
• Fresh pico de gallo (diced tomatoes, onions, cilantro, and a hint of jalapeño)
• Cilantro leaves for garnish
• Lime wedges for serving

How to Make this

1. Start by toasting the dried guajillo, ancho, and pasilla chiles in a dry pan for a couple of minutes till they get fragrant then soak them in hot water until they rehydrate.

2. In a blender, combine the soaked chiles, the chipotle peppers in adobo, the quartered onion, garlic, diced tomatoes, apple cider vinegar, cumin, oregano, cloves, and cinnamon. Blend everything until it gets a smooth sauce.

3. Season the beef chuck roast chunks with salt and pepper and then place them in your slow cooker.

4. Pour the blended sauce over the beef and add the bay leaves and beef broth. Give it a gentle stir so the meat gets well coated.

5. Set your slow cooker on low and let it cook for about 6-8 hours, or until the beef is super tender and easy to shred.

6. Once the beef is done, remove it from the slow cooker and shred it well, then return it back into the juices so it soaks up even more flavor.

7. Warm your corn tortillas briefly and dunk each one in the braising liquid for a quick dip to add extra punch.

8. In a hot skillet, lay a dipped tortilla and sprinkle a layer of shredded beef and some of the cheese evenly. Then fold it in half.

9. Fry the filled tortilla on both sides until the cheese melts and the tortilla gets crispy, just like youd want it.

10. Serve your tacos immediately with a generous topping of fresh pico de gallo, some cilantro leaves, and a squeeze of lime on top. Enjoy dipping any extra taco liquid along with every bite.

Equipment Needed

1. Dry pan for toasting the chiles
2. Bowl for soaking the rehydrated chiles
3. Blender for making the smooth sauce
4. Cutting board and knife for prepping the onion, garlic, and tomatoes
5. Slow cooker for braising the beef
6. Spoon or tongs for stirring the sauce into the meat
7. Fork for shredding the beef
8. Skillet for frying the stuffed tortillas
9. Spatula for flipping the tortillas during frying
10. Plates for serving the tacos immediately

FAQ

Best Birria Tacos Recipe Substitutions and Variations

• Beef chuck roast – You can swap it with beef brisket or even pork shoulder if you want a different flavor.
• Dried guajillo, ancho, and pasilla chiles – Try using a blend of chili powder and smoked paprika to mimic that smoky taste.
• Chipotle peppers in adobo sauce – You can use chipotle powder mixed with a little adobo marinade from a can if available.
• Apple cider vinegar – Red wine vinegar, or even a squeeze of lime juice, works well as an alternative.

Pro Tips

1. When toasting the dried chiles, keep an eye on them cuz they can burn really fast and that may lead to a bitter flavor so try to use medium heat and stir them constantly.
2. If you have the time, try marinating the beef in some of the blended chile sauce for a bit before throwing it in the slow cooker this helps to really infuse the meat with extra flavor.
3. Be careful when dipping your tortillas in the braising juice—they only need a quick dunk so they dont turn too soggy and lose that nice crunch you want when frying.
4. When shredding the beef, make sure its soft enough to fall apart easily; if it isnt, let it cook a little longer so it can fully absorb all the yummy spices.