Crock Pot Birria Tacos with Crispy Edges

Name: Delicious Recipe
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Mexican
Ingredients: 3 pound chuck roast; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 4 dried Guajillo chilies, stems and seeds removed; 5 Chipotle chilies in adobo from a can; ½ medium white onion, diced; 6 cloves garlic; ¼ cup honey; 4 cups low-sodium beef broth; 1 (15 ounce) can peeled crushed tomatoes; 2 tablespoons lime juice, fresh squeezed; 1 tablespoon cumin; 1 tablespoon oregano; 1 teaspoon cinnamon; 1 teaspoon paprika; ¼ teaspoon nutmeg; ½ teaspoon ground coriander; ½ teaspoon dried thyme; 2 bay leaves; 1 tablespoon olive oil; 16 corn tortillas; 12 ounces Oaxaca cheese; ½ white onion, diced; ¼ cup cilantro, minced; Limes for garnish

Getting a flavorful, hands-off dinner on the table takes just one crock pot and a handful of simple ingredients with this Crock Pot Birria Tacos with Crispy Edges Recipe. It’s your ticket to a wonderfully rich, tender filling with those irresistible crispy edges you crave.

The image shows a white plate with three folded tacos placed side by side, each taco having a golden-yellow, slightly crispy corn tortilla wrapped around shredded brown meat with some melted cheese visible. Small pieces of green herbs are sprinkled on top of the tacos. On the right edge of the plate, there are two lime wedges with bright green skin and pale green flesh. In front of the tacos, there is a small silver metal cup filled with a thick, dark red-brown sauce. Behind the plate, there are two small white bowls; one contains white chopped onions and the other has several lime wedges. The entire setup sits on a black marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crock Pot Birria Tacos with Crispy Edges Recipe
Top Tip
How to Serve Crock Pot Birria Tacos with Crispy Edges Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

Birria tacos have always been close to my heart, and slow cooking them in the crock pot takes the guesswork out of tenderizing the meat. Plus, that crispy edge on golden tortillas? It’s pure magic that you'll want to make again and again.

Deep, authentic flavor: The blend of dried chilies and spices creates a rich sauce that’s full of warmth and complexity.
Effortless slow cooking: Just set it and forget it for hours—perfect for busy days when you want amazing food with minimal fuss.
Irresistible crispy edges: Dipping the tortillas in the birria consommé before frying creates that crunchy texture that takes every bite to the next level.
Customizable and crowd-pleasing: Whether you add more heat or switch up the cheese, this recipe adapts beautifully to your tastes.

Ingredients & Why They Work

Each ingredient in this Crock Pot Birria Tacos with Crispy Edges Recipe is carefully chosen to build layers of flavor and texture. From the smoky chipotle chilies to the cinnamon and thyme, these ingredients come together to mimic that authentic birria taste you’d find in Mexico.

Flat lay of a fresh whole chuck roast, two tablespoons of golden olive oil in a small white bowl, a teaspoon of coarse salt in a small white bowl, a teaspoon of ground black pepper in a small white bowl, four dried Guajillo chilies arranged naturally, five dark red chipotle chilies without packaging, half a medium white onion diced on a simple white ceramic plate, six whole garlic cloves, a small white bowl with amber honey, a small white bowl with rich low-sodium beef broth, peeled crushed tomatoes presented on a white ceramic plate, a small white bowl with freshly squeezed lime juice, a small white bowl each of ground cumin, dried oregano, ground cinnamon, smoked paprika, ground nutmeg, ground coriander, dried thyme, two fresh green bay leaves on a white plate, sixteen fresh corn tortillas stacked neatly on a simple white ceramic plate, a block of creamy Oaxaca cheese, half a white onion diced separately on a white plate, a small bunch of bright green cilantro leaves, and two fresh limes halved arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chuck roast: Its marbling breaks down beautifully over long cooking to create tender, juicy meat perfect for shredding.
Guajillo chilies: These bring a mild heat and fruity, smoky flavor — essential for authentic birria.
Chipotle chilies in adobo: Adds a smoky depth and slight tang that balances the richness of the meat.
White onion and garlic: Provide the savory base notes everyone loves in slow-cooked dishes.
Honey: A touch of sweetness that balances the spice and acidity from the tomatoes and lime juice.
Beef broth and crushed tomatoes: Create a rich, complex consommé that soaks into the tortillas.
Spices (cumin, oregano, cinnamon, paprika, nutmeg, coriander, thyme): Work together creating a warm, fragrant, and slightly earthy profile.
Bay leaves: For that subtle herbal lift during slow cooking.
Corn tortillas: The perfect vehicle, soft yet sturdy enough for folding and frying.
Oaxaca cheese: A creamy, melty choice that brings richness and gooey texture to the tacos.
Fresh cilantro, diced onion, limes: Classic garnishes that add brightness and crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak the heat level depending on the crowd—adding extra chipotle or some fresh jalapeños if we're craving a little more kick. But you could also swap the Oaxaca cheese for a milder mozzarella if that’s what you have on hand. The beauty of this recipe is how easy it is to make your own!

Variation: Once, I added a splash of smoky mezcal to the sauce before slow cooking, which added a fantastic depth that's fun for a weekend treat.

Step-by-Step: How I Make Crock Pot Birria Tacos with Crispy Edges Recipe

The image shows three golden-brown folded tacos filled with shredded meat and melted cheese, garnished with small green herb pieces on a white plate. One taco is held by a woman's hand, dipping into a small metal cup filled with dark red sauce. On the plate, there are two lime wedges on the right side. In the background, there is a white bowl filled with chopped white onions and some green herbs on a black marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chuck Roast for Maximum Flavor

Start by seasoning your chuck roast evenly with salt and black pepper. Heat a couple tablespoons of olive oil in a skillet over medium-high heat until shimmering hot. Sear the roast on all sides just until a rich, brown crust forms—about 2-3 minutes per side. Don’t rush this step! You want those caramelized bits—they're flavor gold. Then transfer the roast straight to your crock pot.

Step 2: Blend Your Rich Birria Sauce

While the meat basks in the heat, toss your dried Guajillo chilies (stems and seeds removed), chipotle chilies in adobo, diced onion, garlic cloves, honey, beef broth, crushed tomatoes, and freshly squeezed lime juice into a blender. Add in your cumin, oregano, cinnamon, paprika, nutmeg, coriander, thyme, and then blend until ultra-smooth. Pour this fragrant sauce over the roast in the crock pot and tuck in your bay leaves on top.

Step 3: Slow Cook to Tender Perfection

Cover and cook on low for about 8 hours. This slow and steady heat is what makes the chuck roast melt-in-your-mouth tender and soaks it with deep flavor. When ready, pull out the bay leaves, then scoop out a cup of the birria consommé and set it aside for dunking later.

Step 4: Shred, Mix, and Prepare to Fry

Use two forks to shred the beef directly in the slow cooker, mixing it well with the remaining sauce. This ensures every bite is juicy and packed with that amazing birria flavor. Now, get a large skillet ready with a tablespoon of olive oil over medium heat.

Step 5: Dip, Fill, and Crisp Your Tacos

Dip each corn tortilla into the reserved consommé to soak up that rich broth. Place 2-3 dipped tortillas in the hot skillet. Sprinkle a generous amount of Oaxaca cheese over each tortilla, then add shredded beef, diced onion, and cilantro on one half. Fold the tortillas and cook 2-3 minutes per side, pressing gently with a spatula to encourage crispy edges. They should come out golden and slightly crispy—pure taco perfection.

Step 6: Serve with Consommé for Dipping

Strain the remaining consommé through a fine mesh to catch any bits, and serve it warm in small bowls alongside your tacos for dipping. This extra touch is what really takes these birria tacos over the edge.

Top Tip

I've learned a few things on my birria taco journey that will ensure your version comes out just right every time, so I’m sharing my best tips here.

Perfect Sear: Wait until the skillet is really hot before adding the roast to get those prized golden crust edges and flavor-packed fond.
Bite-Size Crispy Magic: Press the folded tortillas down while cooking—the contact with the skillet is what crisps up those edges beautifully.
Room Temperature Cheese: Let your Oaxaca cheese sit out before using so it melts quickly and evenly inside the tacos.
Consommé Straining: A fine mesh strainer makes your dipping broth silkier and more enjoyable by removing tiny chili bits or seeds that can sneak through.

How to Serve Crock Pot Birria Tacos with Crispy Edges Recipe

A white bowl holds a rich, dark red sauce filling about three-quarters of the bowl, glossy with small bubbles and slight texture on the surface. Half-submerged in the sauce is a bright golden-yellow tortilla showing a smooth, moist texture with some shine. A pair of white-tipped tongs is holding the tortilla on the left side of the bowl. Below the bowl, on a wooden surface, there is a stack of pale, round corn tortillas with a soft, slightly rough texture. The overall setting shows some sauce splatters on the wooden surface around the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top these tacos with freshly diced white onion and chopped cilantro for that classic crunch and brightness. A squeeze of lime adds that perfect tang that cuts through all the richness. Sometimes, I like to add a few pickled jalapeños or a handful of sliced radishes for an extra zing and texture contrast.

Side Dishes

Pair your birria tacos with a simple Mexican rice or refried beans to keep things traditional. For something lighter, a crisp cabbage slaw dressed with lime juice complements the richness beautifully. Guacamole and chips on the side also make for a fun snack or starter.

Creative Ways to Present

For a festive gathering, I love setting up a taco bar so everyone can load their own with toppings—it's interactive and always a hit! Another trick: serve mini birria sliders on small buns for finger food at parties. Or stack tortillas with extra cheese and dip in consommé for a birria quesadilla twist that’s just as tasty.

Make Ahead and Storage

Storing Leftovers

I store leftover shredded beef and consommé separately in airtight containers in the fridge. This keeps the meat tender and prevents the tortillas from getting soggy later. The consommé stays flavorful and ready for reheating.

Freezing

This birria really freezes well! I freeze the shredded beef with some sauce but leave out the onions and cilantro until fresh serving. Thaw overnight in the fridge then reheat gently on the stove or in the oven for best texture.

Reheating

To bring leftovers back to life, warm the beef gently with a splash of the reserved consommé to keep it juicy. Re-dip and crisp your tortillas fresh as you did initially for those signature crispy edges—this step really revives the magic.

Frequently Asked Questions:

Can I make Crock Pot Birria Tacos with Crispy Edges Recipe without dried chilies?

While dried chilies are key for authentic flavor, you can substitute with chili powder and smoked paprika. It won’t be quite the same depth, but still tasty.

What’s the best cheese to use for these birria tacos?

Oaxaca cheese is best because it melts beautifully and has a mild, creamy flavor. If you can’t find it, mozzarella is a good stand-in.

How do I get the crispy edges on the tacos?

Dip the tortillas in the birria consommé before frying them in a hot skillet with oil, folding them over the filling and pressing down with a spatula to get that golden, crispy edge.

Can I make this recipe in an Instant Pot instead of a crock pot?

Yes! Use the sauté function to sear the meat, then cook on high pressure for about 60-75 minutes. Let the pressure release naturally for best results.

Final Thoughts

This Crock Pot Birria Tacos with Crispy Edges Recipe has become my go-to when I want a comforting meal that impresses without stress. The blend of tender, juicy meat with those crispy, cheesy edges is just unbeatable. I hope making it feels as joyful for you as it does for me, and that it becomes a staple in your kitchen as well!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way

Step-by-Step: How I Make Crock Pot Birria Tacos with Crispy Edges Recipe