If you have ever dreamed of biting into tender, flavorful tacos packed with rich, smoky spices and served with a luscious dipping sauce, you have to try this Crockpot Birria Tacos with Dipping Sauce Recipe. It’s a heartwarming, crowd-pleasing dish that transforms simple ingredients into something magical, slow-cooked to perfection so the beef becomes melt-in-your-mouth tender. The combination of the juicy shredded beef nestled inside crispy tortillas, melty cheese, and that addictive consommé for dipping turns every bite into an unforgettable experience. Once you make these at home, they’ll quickly become your new favorite way to taco night.
Ingredients You’ll Need
This recipe uses straightforward ingredients that come together beautifully to create deep layers of flavor and inviting textures. Each component plays a crucial role, from the spices that build that signature birria warmth, to the cheeses that add indulgent creaminess and the fresh garnishes that brighten every bite.
- Boneless beef chuck roast (2 ½ to 3 lbs): The star protein, perfect for slow cooking until fall-apart tender and flavorful.
- Sea salt and black pepper: Essential seasoning that brings out the natural richness of the beef.
- Avocado oil or olive oil: For searing the meat, helping to lock in juices and develop a beautiful crust.
- Dried red chiles (6-10, seeds removed): Provide smoky heat and depth, forming the base of the sauce.
- 16-ounce jar mild to medium salsa: Adds tang and layers of sweetness and spice, keeping the sauce vibrant.
- Beef broth (32 ounces): Ample liquid for slow cooking that infuses the meat with savory flavor.
- Canned chipotle chiles in adobo (1-2): Add smoky heat and a slight kick that makes the birria pop.
- Garlic powder, cumin, oregano, ginger, cinnamon, smoked paprika: A blend of warm spices that give birria its iconic complex taste.
- Tomato paste and apple cider vinegar: Added later to enrich and brighten the consommé dipping sauce.
- Cooking spray: For crisping the tacos to golden perfection.
- White corn tortillas (20-30, 6-inch): The perfect handheld for piling in all that juicy meat and melty cheese.
- Mexican blend cheese, shredded Oaxaca, or queso fresco (1-2 cups): Melts beautifully inside the tacos, adding creamy texture and a touch of saltiness.
- ½ medium white onion, diced: Adds crunch and sharpness to balance the richness.
- Chopped fresh cilantro and fresh limes: Classic garnishes that bring freshness and brightness to every bite.
How to Make Crockpot Birria Tacos with Dipping Sauce Recipe
Step 1: Season and Sear the Beef
Start by generously seasoning your beef chuck roast with sea salt and black pepper on all sides. Then heat your avocado or olive oil in a heavy skillet over medium-high heat. Sear the roast for about 5 minutes on each side until it develops that gorgeous brown crust which locks in juices and adds incredible flavor depth.
Step 2: Prepare the Chiles
Take those dried red chiles and tear off their tops, shaking out the seeds (discard both). Roughly chop or tear the chiles into smaller pieces until you have about half a cup packed. This step is key to creating that bold, smoky sauce the birria is known for.
Step 3: Slow Cook the Beef
Place your seared roast into the crockpot and add the torn dried chiles, jarred salsa, beef broth, canned chipotle chiles, garlic powder, cumin, oregano, ground ginger, cinnamon, and smoked paprika. Give everything a gentle stir to combine, then cover and cook on low for about 8 hours, or on high for 5-6 hours, until the beef is incredibly tender.
Step 4: Shred the Beef
Once your beef is fall-apart tender, transfer it onto a sheet pan and use two forks to shred it into perfect bite-sized pieces. This shredded meat is what will fill your tacos with pure, saucy deliciousness.
Step 5: Make the Consommé Sauce
To the slow cooker juices left behind, stir in tomato paste and apple cider vinegar. Then use an immersion blender to blend everything until smooth and luscious. If you don’t have an immersion blender, carefully transfer the liquid to a regular blender and blend until silky. This consommé is where the magic for dipping happens!
Step 6: Combine Beef and Sauce
Ladle about a cup of that silky consommé over the shredded beef and toss everything together until the meat is nicely coated and flavorful. This step ensures every bite is juicy and packed with taste.
Step 7: Prepare and Cook the Tacos
Heat a griddle or large skillet on high heat (about 400°F). Lightly spray with cooking spray. Lay out a few corn tortillas and sprinkle each with shredded cheese, then add about 2 ounces of the birria beef, a scattering of diced white onion, and fresh cilantro. Fold each tortilla into a taco shape and cook for 3-5 minutes per side, flipping occasionally, until the cheese is melted and the outside is perfectly crispy.
How to Serve Crockpot Birria Tacos with Dipping Sauce Recipe
Garnishes
The key to elevating your birria tacos lies in fresh, bright garnishes. Top your tacos with diced white onions and chopped cilantro for a refreshing crunch and herbal aroma. Don’t forget lime wedges—they add an essential zesty pop that cuts through the richness perfectly.
Side Dishes
Serve these tacos alongside classic Mexican sides like Mexican rice, refried beans, or a simple green salad tossed in lime and chili powder. These accompaniments complement the rich, savory birria beautifully, making your meal balanced and satisfying.
Creative Ways to Present
Looking for a fun twist? Turn your birria tacos into a birria taco bar, offering an array of toppings like pickled jalapeños, sliced radishes, or guacamole. Alternatively, serve mini birria taco sliders or even birria taco bowls for a modern, crowd-pleasing presentation.
Make Ahead and Storage
Storing Leftovers
Any leftover birria beef and consommé should be stored separately in airtight containers in the refrigerator. This keeps the meat tender and juicy and prevents the consommé from soaking the beef too much, maintaining perfect textures for up to 5 days.
Freezing
Batches of birria beef and consommé freeze well. Store them in separate freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating to keep that fresh-from-the-crockpot taste.
Reheating
To reheat, warm the consommé gently on the stove and toss the shredded beef in to bring it back to life. For the tacos themselves, crisp the tortillas in a skillet or oven at medium heat until warm and crispy again. This reheating method revives all the flavors and textures like new.
FAQs
Can I make birria tacos without a slow cooker?
Absolutely! If you don’t have a crockpot, you can braise the beef in a covered pot on the stovetop or in the oven at low heat (around 300°F) for 3-4 hours until tender. Just make sure to keep the liquid and spices similar for flavor.
What cheese works best for Crockpot Birria Tacos with Dipping Sauce Recipe?
Oaxaca cheese melts beautifully and has a mild flavor that won’t overpower the beef. Mexican blend cheese or queso fresco can also be used depending on your preference—each brings a slightly different texture and taste to the tacos.
Is it okay to use fresh chiles instead of dried?
You can use fresh chiles, but dried chiles give birria its signature smoky, deep flavor. If you only use fresh, you might want to add a touch of smoked paprika or chipotle to mimic that richness.
Can I make this recipe spicier?
Definitely! Add more chipotle chiles in adobo or increase the number of dried chiles. Just balance the heat with a bit more tomato paste or salsa if it gets too intense.
How long does this recipe take to prepare and cook?
The total time is around 8 hours and 15 minutes, mostly hands-off cooking in the crockpot, which is perfect for busy days when you want a delicious meal waiting for you.
Final Thoughts
This Crockpot Birria Tacos with Dipping Sauce Recipe is pure comfort food bliss. It’s the kind of recipe that invites you to savor every bite, share with loved ones, and make unforgettable memories around the dinner table. Give it a try and see just how easy it is to turn simple ingredients into something truly extraordinary and crave-worthy.
Print
Crockpot Birria Tacos with Dipping Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 20 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Crockpot Birria Tacos with Dipping Sauce recipe delivers tender, flavorful beef slow-cooked to perfection with a rich blend of dried chiles and spices. Served on crispy corn tortillas melted with cheese and accompanied by a savory consommé dipping sauce, these tacos bring an authentic taste of Mexican street food right into your kitchen. Perfect for gatherings or family meals, they offer a delicious balance of smoky, spicy, and tangy flavors with fresh toppings for a vibrant finish.
Ingredients
Beef and Seasoning
- 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
Chile Sauce and Spices
- 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
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
Taco Assembly
- 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 boneless beef chuck roast on all sides with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Sear the roast on both sides for 5 minutes per side until nicely browned, developing a deep crust for flavor.
- Prepare the Chiles: Tear off the tops of each dried chile and shake out the seeds; discard the seeds and tops. Chop or tear the chiles into pieces until you have about ½ cup packed chile pieces to maximize flavor infusion.
- Slow Cook the Beef: Transfer the seared roast to a large slow cooker. Add the torn dried chiles, jarred salsa, beef broth, canned chipotle chile, garlic powder, cumin, oregano, ginger, cinnamon, and smoked paprika. Stir gently to combine all ingredients thoroughly. Cover and cook on high for 5-6 hours or low for 8 hours, until the beef is very tender and easy to shred.
- Shred the Beef: Remove the roast from the slow cooker onto a sheet pan. Use two forks to shred the beef into bite-sized, tender pieces, preparing it for the tacos.
- Make the Consommé Sauce: Stir the tomato paste and apple cider vinegar into the liquid remaining in the slow cooker. Use an immersion blender to blend the liquid and ingredients until smooth. If an immersion blender is unavailable, transfer the liquid to a standard blender and blend until smooth, creating a rich dipping sauce.
- Combine Beef and Sauce: Ladle about 1 cup of the consommé sauce over the shredded beef and toss together well, ensuring the meat is flavorful and juicy.
- Store if Needed: 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.
- Prepare the Tacos: Heat a tabletop griddle to high (around 400°F) or use a large griddle pan or skillet over high heat. Working in batches, lay a few tortillas flat on the griddle. Top each tortilla with 1-2 tablespoons of shredded cheese, about 2 ounces of shredded birria beef, some diced white onion, and chopped cilantro to build layers of flavor.
- Cook the Tacos: Heat the topped tortillas for 2 minutes, then fold each taco over and heat for 3-5 minutes more. Flip the tacos and cook an additional 3-5 minutes until the cheese is melted and the tortillas are crispy. Cook longer if a crispier texture is preferred for an authentic quesabirria experience.
- Serve: Serve quesabirria tacos hot with additional cheese, diced onion, cilantro, lime wedges, and small dishes of consommé sauce for dipping, enhancing every bite with zest and moisture.
- Store Leftovers: Keep any leftover birria meat and consommé separately refrigerated in airtight containers for up to 5 days to enjoy later.
Notes
- For extra smoky heat, add more chipotle chiles in adobo sauce.
- Use a heavy skillet for searing to get the best crust on the beef.
- Adjust cooking time in the slow cooker depending on your model and beef size for optimal tenderness.
- If you prefer crispier tacos, cook them slightly longer on the griddle.
- Consommé sauce can be strained for a smoother texture if desired.
- Leftover consommé makes a flavorful base for soups or stews.
- Use fresh cilantro and lime to brighten the rich flavors.
