I love making Crockpot Quesabirria Tacos with succulent beef chuck roast, dried guajillo and ancho chilies, and a medley of tomatoes, onions and garlic. Every bite reveals layers of rich flavor enriched by hints of cinnamon and cumin. Savor each bite.

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I’ve always been a fan of experimenting in my kitchen, and this Crock Pot Birria Tacos recipe caught my eye as a game-changer. I started by tossing 3 lbs beef chuck roast with dried guajillo, ancho, and pasilla chilies (I made sure to remove the stems and seeds), along with a large white onion, garlic cloves, diced tomatoes, beef broth, white vinegar, and a cinnamon stick.

Then I seasoned it all with dried oregano, ground cumin, and ground cloves, plus a pinch of salt and pepper. Let me tell you, letting the meat simmer slowly transformed it into a juicy, tender delight perfect for tacos in a crockpot.

I shredded it up and served it over crispy corn tortillas, giving the dish a bold, rich flavor that makes it one of my favorite easy Mexican tacos recipes. Enjoy this cook-at-home twist on traditional birria tacos and see why they’re becoming a staple in my kitchen!

Why I Like this Recipe

I love this recipe because it’s just so easy to make. I can throw everything in my crock pot and let it cook all day without having to worry about messing things up. The beef comes out super tender and juicy which makes every bite feel like a treat.

I also really dig the mix of spices and chilies in this dish. They give it a rich, deep flavor that stands out and makes the meal feel special even though it’s made with simple ingredients.

Another thing that gets me is the crispy corn tortillas. When they’re warmed up just right and get that little crunch from the skillet, they perfectly balance the soft, saucy meat. It’s the best combo ever and really hits the spot on busy days.

Ingredients

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Beef chuck is rich in protein and gives a hearty, meaty flavor to the dish.
Guajillo chilies add a mild heat and a bit of natural fiber, both healthy and tasty.
Ancho chilies bring a slight natural sweetness and vibrant color that makes it all flavorful.
White onion contributes crunch and fiber, lifting the savory taste of the stew.
Diced tomatoes offer tangy juice and vitamins while keeping the dish moist and fresh.
Garlic infuses aroma and a healthy punch of flavor that ties the spices together.
White vinegar gives a sour kick that helps mellow and tenderize the meat.
Corn tortillas provide the perfect carb-based wrap, turning every bite into comfort food.

Ingredient Quantities

3 lbs beef chuck roast, cut into large chunks

2 dried guajillo chilies, stems and seeds removed

2 dried ancho chilies, stems and seeds removed

2 dried pasilla chilies, stems and seeds removed

1 large white onion, roughly chopped

6 garlic cloves, peeled

1 (14.5 oz) can diced tomatoes

2 cups beef broth

1/4 cup white vinegar

1 cinnamon stick

1 tsp dried oregano

1 tsp ground cumin

1/2 tsp ground cloves

Salt and pepper to taste

Corn tortillas for serving

How to Make this

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1. Start by taking the dried guajillo, ancho, and pasilla chilies and removing any extra stems and seeds. Place them in a bowl and cover with hot water to soften for about 20 minutes.

2. Once softened, drain the chilies and blend them with the white vinegar, roughly chopped onion, garlic cloves, and the can of diced tomatoes until smooth.

3. Put the beef chuck roast pieces into your crock pot, then pour the blended chili sauce over the meat. Make sure the meat is well coated.

4. Add the beef broth to the pot along with the cinnamon stick, dried oregano, ground cumin, and ground cloves. Season with salt and pepper to your taste.

5. Give everything a good stir so the spice and sauce evenly cover the meat.

6. Cover your crock pot with its lid and cook on low for about 8 hours, or on high for around 4-5 hours, until the beef is super tender and falls apart.

7. Once the beef is done, remove it from the crock pot and shred the meat using two forks, then put it back in the pot to absorb all that yummy sauce.

8. Warm up the corn tortillas, either in a pan or microwave, then lightly crisp them up in a little bit of oil in a skillet if you like extra crunch.

9. Scoop some of that juicy birria meat onto each tortilla, making sure to get a bit of the sauce along with it.

10. Serve your tacos hot, and if you like, you can dip them into the extra broth in the crock pot for that extra burst of flavor. Enjoy!

Equipment Needed

1. Large bowl – for softening the dried chilies in hot water
2. Strainer or colander – to drain the chilies after soaking
3. Blender or food processor – to blend the softened chilies together with vinegar, onion, garlic, and tomatoes
4. Crock pot (slow cooker) – for cooking the beef and sauce over several hours
5. Cutting board and chef’s knife – for chopping the onion and prepping garlic
6. Forks – to shred the cooked beef
7. Microwave or pan – to warm up the corn tortillas
8. Skillet – if you want to crisp up the tortillas in a bit of oil
9. Measuring cups and spoons – to accurately measure out liquids and spices

FAQ

What other meats can I use? – You could try brisket or short ribs, but beef chuck roast is best because it gets really tender as it cooks.

Can I adjust the spices? – Sure, you can tweak the chili amounts or add extra cumin if you like a stronger flavor, just be careful not to overpower the dish.

How long do I need to cook it in the Crock Pot? – Most recipes call for 8 to 10 hours on low, which lets the meat break down and absorb all the yummy flavors.

Should I blend the sauce? – Yes, blend the chilies, tomatoes, onion, and garlic with the broth until smooth, then add it back over the meat for a consistent sauce.

How should I serve the tacos? – Serve the meat on warm corn tortillas with your favorite toppings like lime, onion, and cilantro for an extra kick.

Crock Pot Birria Tacos Recipe Substitutions and Variations

Beef Chuck Roast: If you cant get chuck roast, you can use beef brisket or stew beef instead. They might not be exactly the same but still work fine.
Dried Guajillo Chilies: If you dont have guajillo chilies, try adding a little extra ancho or pasilla chilies or even a pinch of smoked paprika for that kind of smoky kick.
Diced Tomatoes: You can swap diced tomatoes for crushed tomatoes if that’s what you got on hand.
Beef Broth: If beef broth is not available, chicken or vegetable broth will do alright though the taste might be a bit milder.
White Vinegar: Apple cider vinegar is a good stand-in for white vinegar, or even a squeeze of lime juice could work in a pinch.

Pro Tips

1. Make sure you really let those dried chilies soak until they’re super soft. If they arent soft enough, your blend might be gritty and miss that deep flavor kick.

2. If you have time, try browning the beef chunks in a pan before putting them in your crock pot. It might seem like an extra step but it really adds a nice depth of flavor to the meat.

3. Keep an eye on the sauce consistency – if it seems too watery by the end, you can let the whole thing simmer uncovered for a bit to thicken up; just stir it occasionally so it doesn’t burn.

4. When warming the tortillas, crisping them lightly in some oil on a skillet really ups the texture and gives them that awesome crunch, so dont skip that step.

5. Lastly, once your birria is done, taste and adjust the seasoning if needed. Sometimes crock pots can mellow flavors, so a little extra salt or a squeeze of lime juice right before serving can really brighten it up.

Crock Pot Birria Tacos Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Large bowl – for softening the dried chilies in hot water
2. Strainer or colander – to drain the chilies after soaking
3. Blender or food processor – to blend the softened chilies together with vinegar, onion, garlic, and tomatoes
4. Crock pot (slow cooker) – for cooking the beef and sauce over several hours
5. Cutting board and chef’s knife – for chopping the onion and prepping garlic
6. Forks – to shred the cooked beef
7. Microwave or pan – to warm up the corn tortillas
8. Skillet – if you want to crisp up the tortillas in a bit of oil
9. Measuring cups and spoons – to accurately measure out liquids and spices

Ingredients

3 lbs beef chuck roast, cut into large chunks
2 dried guajillo chilies, stems and seeds removed
2 dried ancho chilies, stems and seeds removed
2 dried pasilla chilies, stems and seeds removed
1 large white onion, roughly chopped
6 garlic cloves, peeled
1 (14.5 oz) can diced tomatoes
2 cups beef broth
1/4 cup white vinegar
1 cinnamon stick
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground cloves
Salt and pepper to taste
Corn tortillas for serving

Directions

Start by taking the dried guajillo, ancho, and pasilla chilies and removing any extra stems and seeds. Place them in a bowl and cover with hot water to soften for about 20 minutes.
Once softened, drain the chilies and blend them with the white vinegar, roughly chopped onion, garlic cloves, and the can of diced tomatoes until smooth.
Put the beef chuck roast pieces into your crock pot, then pour the blended chili sauce over the meat. Make sure the meat is well coated.
Add the beef broth to the pot along with the cinnamon stick, dried oregano, ground cumin, and ground cloves. Season with salt and pepper to your taste.
Give everything a good stir so the spice and sauce evenly cover the meat.
Cover your crock pot with its lid and cook on low for about 8 hours, or on high for around 4-5 hours, until the beef is super tender and falls apart.
Once the beef is done, remove it from the crock pot and shred the meat using two forks, then put it back in the pot to absorb all that yummy sauce.
Warm up the corn tortillas, either in a pan or microwave, then lightly crisp them up in a little bit of oil in a skillet if you like extra crunch.
Scoop some of that juicy birria meat onto each tortilla, making sure to get a bit of the sauce along with it.
Serve your tacos hot, and if you like, you can dip them into the extra broth in the crock pot for that extra burst of flavor. 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.

Nutrition Facts

Serving Size: 350g
Total number of serves: 6
Calories: 450kcal
Fat: 25g
Saturated Fat: 10g
Trans Fat: 0.5g
Polyunsaturated: 2.5g
Monounsaturated: 11g
Cholesterol: 90mg
Sodium: 600mg
Potassium: 700mg
Carbohydrates: 20g
Fiber: 3g
Sugar: 5g
Protein: 30g
Vitamin A: 500IU
Vitamin C: 15mg
Calcium: 60mg
Iron: 3mg

Crock Pot Birria Tacos Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crock Pot Birria Tacos Recipe Substitutions and Variations

Pro Tips