The Crockpot Birria Tacos with Dipping Sauce Recipe is one of those dishes that instantly transports your taste buds straight to the heart of traditional Mexican street food. Imagine tender, slow-cooked beef bursting with rich, smoky, and spicy flavors, nestled inside a crispy, cheesy corn tortilla, accompanied by a deeply savory dipping sauce called consommé. This recipe brings restaurant-quality birria tacos right to your kitchen with simple steps and a few key ingredients. Whether you’re making a big batch for a family gathering or just craving something comforting, these tacos will quickly become a beloved staple in your meal rotation.
Ingredients You’ll Need
Gathering the right ingredients is essential to achieving the robust and complex flavor profile that defines birria tacos, and you’ll be amazed at how straightforward the list is. Each component plays a critical role in layering the taste, from the smoky dried chiles to the blend of warm spices and fresh toppings.
- Boneless beef chuck roast: This cut is perfect for slow cooking because it becomes wonderfully tender and flavorful.
- Sea salt and black pepper: Basic seasoning that enhances all the other flavors.
- Avocado or olive oil: For searing the beef to lock in juices and add a golden crust.
- Dried red chiles: These provide authentic smoky heat and depth to the sauce.
- Mild to medium salsa: Adds body, a touch of sweetness, and complexity to the broth.
- Beef broth: The foundation of the rich consommé dipping sauce.
- Chipotle chiles in adobo sauce: Bring a smoky spiciness that complements the dried chiles perfectly.
- Garlic powder, cumin, oregano, ginger, cinnamon, smoked paprika: This spice blend creates the signature birria aroma and taste.
- Tomato paste and apple cider vinegar: Balance the richness with acidity and umami depth.
- Cooking spray for tortillas: Helps achieve that perfect crispiness when grilling the tacos.
- Corn tortillas: Authentic tacos start with these soft yet sturdy tortillas.
- Mexican blend or Oaxaca cheese or queso fresco: Melts beautifully to elevate the tacos’ texture and flavor.
- White onion, cilantro, fresh lime wedges: Fresh toppings that brighten and refresh each bite.
How to Make Crockpot Birria Tacos with Dipping Sauce Recipe
Step 1: Sear the Beef
Start by seasoning your boneless beef chuck roast generously with sea salt and black pepper, making sure to cover all sides. Heat your preferred oil in a large skillet over medium-high heat, then sear the meat for about 5 minutes on each side until it develops a beautiful brown crust. This step locks in the juices and creates a rich base for your birria.
Step 2: Prepare the Dried Chiles
While your beef rests, tear off the tops of the dried red chiles and shake out the seeds—discard them to keep bitterness away. Chop or tear the chiles into pieces until you have about half a cup packed. These chiles are essential for infusing that smoky, deep flavor that sets birria apart.
Step 3: Combine in the Slow Cooker
Transfer the seared roast to your slow cooker. Add the torn dried chiles, jarred salsa, beef broth, canned chipotle chile, garlic powder, cumin, oregano, ground ginger, cinnamon, and smoked paprika. Stir everything gently to combine, cover, and set the slow cooker to low for 8 hours or high for 5-6 hours, until the beef is meltingly tender.
Step 4: Shred the Beef
Once the beef is cooked through and tender, remove it from the slow cooker and place it on a sheet pan. Use two forks to shred the meat into bite-sized pieces, savoring how soft and flavorful it is after hours of slow cooking.
Step 5: Make the Consommé
Stir the tomato paste and apple cider vinegar into the slow cooker liquid, which is packed with all the wonderful juices and spices. Blend this mixture until smooth using an immersion blender or regular blender. This consommé is the magical dipping sauce that will elevate every taco bite.
Step 6: Mix Beef with Consommé
Ladle about one cup of your consommé over the shredded beef and toss everything together well. This soaking broth keeps the meat juicy and flavorful inside the tacos.
Step 7: Store if Not Serving Immediately
If you’re making this ahead, place the shredded beef and the consommé in separate airtight containers and refrigerate. This recipe holds beautifully for up to five days, making it perfect for meal prep or entertaining.
Step 8: Assemble Tacos on the Griddle
Heat your tabletop griddle or a large skillet over high heat (around 400°F). Lightly spray the surface and place corn tortillas flat. Sprinkle cheese, shredded birria beef, diced onion, and cilantro on one half of each tortilla to load up your tacos.
Step 9: Crisp and Melt Your Tacos
Allow the filled tortillas to heat for about 2 minutes before folding them over. Cook each side for 3 to 5 minutes until the cheese inside melts perfectly and the tortillas turn crispy. Flip carefully to get an even crunch. The result is a golden, cheesy, juicy taco every time.
Step 10: Serve with Dipping Sauce
Warm and plate your quesabirria tacos with extra shredded cheese, chopped onion, cilantro, fresh lime wedges, and small bowls of consommé for dipping. The richness of the consommé cut by the bright lime takes these tacos to the next level.
Step 11: Store Leftovers Thoughtfully
Remember to keep any leftover birria meat and consommé separate, sealed in airtight containers, and refrigerated for up to five days to maintain freshness for your next craving.
How to Serve Crockpot Birria Tacos with Dipping Sauce Recipe
Garnishes
The magic of these birria tacos comes alive with the perfect garnishes. Fresh diced white onion and bright chopped cilantro provide a wonderful crunch and freshness that balances the rich meat. A squeeze of fresh lime juice adds a zesty pop that truly awakens every bite. Additionally, a little extra shredded cheese can be sprinkled on top for those cheese lovers wanting an indulgent touch.
Side Dishes
While these tacos can stand proudly on their own, pairing them with complementary sides rounds out the meal. Consider simple Mexican street corn (elote) with creamy mayonnaise, cotija cheese, and chili powder, or a light and refreshing cabbage slaw to add crispness and contrast. A side of black beans or refried beans can add hearty texture while keeping the focus on the tacos.
Creative Ways to Present
For a festive occasion, arrange the birria tacos on a large platter, garnished with colorful lime wedges and small bowls of consommé for dipping. You might even serve each guest a little individual dipping cup to maximize the fun of dunking. Another fun idea is serving a birria taco bar where guests can build their own with various toppings like pickled jalapeños, sliced radishes, or avocado slices. It’s a delightful and interactive way to enjoy this beloved dish.
Make Ahead and Storage
Storing Leftovers
Leftover birria meat and consommé should be stored separately in airtight containers and refrigerated. Keeping them apart prevents the meat from becoming too soggy and allows you to dip freshly prepared tacos just before eating, maintaining the perfect texture each time.
Freezing
This Crockpot Birria Tacos with Dipping Sauce Recipe freezes wonderfully. Place the shredded beef and consommé in separate freezer-safe containers or bags, and freeze for up to three months. When you’re ready, thaw overnight in the fridge and reheat gently to enjoy the same deep flavors as fresh.
Reheating
To reheat, warm the consommé in a saucepan over medium heat until hot. Heat the shredded beef in the consommé or separately in the microwave or stove. For the tacos, reheat the tortillas on a skillet or griddle, add warm beef and cheese, and crisp them as you’d do fresh. This helps keep that signature birria taco texture and flavor.
FAQs
Can I use a different cut of meat?
Yes, though beef chuck roast is ideal for slow cooking due to its fat content and tenderness. You can use beef short ribs or brisket for a slightly different texture and flavor, but cooking times may vary.
How spicy are these birria tacos?
The heat level is moderate thanks to the dried chiles and chipotle. If you prefer milder tacos, reduce the number of dried chiles or omit the chipotle. For more heat, add extra chipotle or hot salsa.
Can I make the consommé ahead of time?
Absolutely! The consommé can be made with the cooking liquid and stored separately. It actually tastes better after resting as the flavors deepen. Just reheat gently before serving.
What cheese works best in these tacos?
Traditional choices include Oaxaca or Mexican blend cheeses for that melty, creamy texture. Queso fresco is great for a crumbly topping but doesn’t melt, so combine it with a melting cheese if you want that perfect stretch.
Can I make these tacos gluten-free?
Yes! Using corn tortillas, which are naturally gluten-free, makes this recipe suitable for gluten-sensitive diners. Just double-check your salsa and spices to ensure no hidden gluten ingredients.
Final Thoughts
Making the Crockpot Birria Tacos with Dipping Sauce Recipe is a rewarding experience that fills your home with incredible aromas and your table with irresistible flavors. It’s perfect for anyone wanting to savor a truly authentic, mouthwatering Mexican dish with ease. Once you try these tacos, you’ll find yourself coming back to this recipe again and again — trust me, your taste buds will thank you!
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Crockpot Birria Tacos with Dipping Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 20-30 tacos
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Crockpot Birria Tacos recipe delivers tender, flavorful beef slow-cooked with a rich blend of dried chiles and spices, perfect for assembling delicious quesabirria tacos. Served with a smooth consommé dipping sauce, these tacos are crispy, cheesy, and bursting with authentic Mexican flavors, ideal for gatherings or family meals.
Ingredients
Beef and Marinade
- 1 boneless beef chuck roast (2 ½ to 3 lbs)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon avocado oil or olive oil
- 6–10 dried red chiles, seeds removed and torn into pieces (about ½ cup packed)
- 1 16-ounce jar mild to medium salsa (any brand)
- 32 ounces beef broth
- 1–2 canned chipotle chiles in adobo sauce
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
Consommé Sauce
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
Tacos and Garnishes
- Cooking spray
- 20–30 6-inch white corn tortillas
- 1–2 cups shredded Mexican blend cheese, shredded Oaxaca cheese, or crumbled queso fresco
- ½ medium white onion, diced
- Chopped fresh cilantro
- Fresh limes, cut into wedges
Instructions
- Season and Sear the Beef: Season the beef chuck roast evenly on all sides with sea salt and black pepper. Heat the avocado or olive oil in a large heavy skillet over medium-high heat, then sear the roast for about 5 minutes per side until it is nicely browned, developing a flavorful crust.
- Prepare the Dried Chiles: Tear off the tops of the dried red chiles, shake out and discard the seeds and tops. Chop or tear the cleaned chiles into pieces until you have approximately ½ cup packed pieces ready to add to the slow cooker.
- Slow Cook the Beef: Transfer the seared roast to a large slow cooker. Add the torn dried chiles, jarred salsa, beef broth, canned chipotle chiles, garlic powder, ground cumin, dried oregano, ground ginger, ground cinnamon, and smoked paprika. Stir gently to combine the ingredients. Cover and cook on high for 5-6 hours or low for 8 hours, or until the beef is very tender and easily shredded.
- Shred the Beef: Remove the cooked roast from the slow cooker onto a sheet pan. Using two forks, shred the beef into bite-sized pieces in preparation for the tacos.
- Make the Consommé Sauce: Stir the tomato paste and apple cider vinegar into the remaining liquid in the slow cooker. Use an immersion blender to blend the mixture until smooth. If you don’t have an immersion blender, carefully transfer the liquid to a blender and blend until it’s smooth and well combined.
- Toss Beef in Consommé: Ladle about 1 cup of the consommé sauce over the shredded beef and toss thoroughly to coat each piece with rich flavor.
- Store for Later Use: If not serving immediately, store the shredded beef and consommé separately in airtight containers in the refrigerator for up to 5 days to maintain freshness.
- Heat Tortillas and Assemble Tacos: Preheat a tabletop griddle, large griddle pan, or skillet to high heat (about 400°F). Working in batches, lay a few tortillas flat on the griddle. On each tortilla, top with 1-2 tablespoons of shredded cheese, roughly 2 ounces of the shredded birria beef, diced white onion, and chopped fresh cilantro.
- Cook and Crisp the Tacos: Heat the assembled tortillas for about 2 minutes, then fold each one in half. Continue cooking for an additional 3-5 minutes, then flip the tacos over and cook for another 3-5 minutes or until the cheese is melted and the tortillas are crispy to your desired texture.
- Serve: Serve the quesabirria tacos hot with extra shredded cheese, diced onion, cilantro, lime wedges, and small bowls of consommé sauce on the side for dipping.
- Store Leftovers: Refrigerate any leftover shredded birria beef and consommé separately in airtight containers for up to 5 days to enjoy later.
Notes
- Adjust the number of chipotle chiles depending on your preferred spice level, starting with one and adding a second if you want more heat.
- To get extra crispy tacos, cook them a few minutes longer on each side while monitoring to avoid burning.
- If you don’t have an immersion blender, a regular blender works well for making the consommé sauce; just be cautious with hot liquids.
- You can substitute boneless beef chuck with other slow-cooking cuts like brisket for a similar texture.
- The consommé can also be served as a flavorful soup alongside the tacos for dipping and sipping.
- Use corn tortillas for authentic flavor and texture but flour tortillas can be used if preferred.
