Name: Crockpot Birria Tacos with Dipping Sauce Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 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; 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; 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

If you’re craving something incredibly flavorful, comforting, and downright addictive, you’ve got to try my Crockpot Birria Tacos with Dipping Sauce Recipe. I absolutely love how the slow-cooked beef turns out so tender and juicy, and when you dunk those crispy, cheesy tacos into the rich dipping sauce (consommé), you’ll be hooked for life. Whether you’re making these for a casual weeknight or feeding a crowd, this recipe is a guaranteed winner that’s easier than you think.

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Why You’ll Love This Recipe

Hands-Off Cooking: You just set it and forget it in the crockpot, perfect for busy days.
Authentic Flavor Made Easy: Uses simple ingredients like jarred salsa and dried chiles without compromising on depth.
Perfectly Crispy Tacos: The quesabirria technique gives you that irresistible crispy, cheesy bite every time.
Family Favorite: My family goes crazy for these, especially kids who love dunking their tacos in the sauce!

Three folded golden-brown tortillas with a slightly crispy texture are arranged overlapping on a white plate with blue patterns. Each tortilla has a filling of dark, shredded meat, with small white onion pieces and green cilantro sprinkled on top. A white bowl with reddish-brown sauce garnished with green cilantro sits next to the tortillas, along with lime wedges placed on the plate. The plate rests on a white marbled surface, with bits of cilantro scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work together to build layers of warm, smoky, and slightly tangy flavor. I love that you can find almost everything at your local grocery store, making it easy to pull off even on a weeknight.

Boneless beef chuck roast: This cut becomes beautifully tender and juicy after slow cooking – it’s the star!
Sea salt: Brings out all the natural flavors without overpowering the beef.
Black pepper: Adds a mild kick and depth.
Avocado oil or olive oil: For searing the roast, avocado oil handles high heat beautifully.
Dried red chiles: I recommend guajillo or ancho chiles for rich flavor – just remember to remove seeds for less heat.
Mild to medium salsa: This shortcut adds complexity and moisture.
Beef broth: The base for our slow cooker sauce; homemade or store-bought both work.
Canned chipotle chiles in adobo sauce: Adds smoky heat – you can adjust how many you use depending on your spice tolerance.
Garlic powder: For that garlicky warmth without fresh garlic fuss.
Ground cumin: Earthy and aromatic, essential to the flavor profile.
Dried oregano: Brings a subtle herbal note.
Ground ginger: A little unexpected but adds warmth and complexity.
Ground cinnamon: Just a pinch to round out the spices.
Smoked paprika: This is key for that smoky undertone without a smoker.
Tomato paste: Intensifies the sauce, making it rich and luscious.
Apple cider vinegar: Balances out the richness with a gentle tang.
Cooking spray: To prevent sticking when crisping up the tacos.
White corn tortillas: Traditional and perfect for folding those tacos.
Shredded Mexican blend cheese or Oaxaca cheese: Melts beautifully for that gooey quesabirria effect.
White onion (diced): Adds crunch and sharpness as a topping.
Fresh cilantro: Freshness that brightens each bite.
Fresh lime wedges: The perfect zesty finishing touch for squeezing over tacos.

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.

Variations

I love making this recipe just as is, but sometimes I like playing around with it to suit our mood or dietary needs. Feel free to experiment and make these Crockpot Birria Tacos your own.

Protein swap: I once tried this with boneless pork shoulder instead of beef, and it gave a slightly sweeter twist that my family enjoyed.
Spice level: Adjust the number of chipotle chiles or add a pinch of cayenne if you want more heat.
Dairy-free: Omit the cheese and serve with guacamole or avocado slices for creamy texture without the dairy.
Vegetarian option: Use jackfruit or mushrooms cooked in the same sauce – while it won’t be the classic meat, the flavor still dazzles.

How to Make Crockpot Birria Tacos with Dipping Sauce Recipe

Step 1: Sear the beef for maximum flavor

Start by seasoning your beef chuck roast all over with sea salt and black pepper. Then heat your oil in a heavy skillet on medium-high and give that roast a good sear – about 5 minutes per side until beautifully browned. This step locks in flavor and gives depth to the final dish. Don’t rush it – a nice crust makes a difference.

Step 2: Prepare your dried chiles

While the beef is searing, grab those dried red chiles. Tear off their tops and shake out the seeds – this reduces heat and bitterness. Then chop or tear them into smaller pieces until you have roughly half a packed cup. This prep step is crucial for that authentic smoky, slightly spicy birria sauce.

Step 3: Combine everything in the crockpot

Place your seared roast in the slow cooker. Layer on the torn dried chiles, salsa, beef broth, chipotle chiles, garlic powder, cumin, oregano, ginger, cinnamon, and smoked paprika. Give a gentle stir to combine the ingredients, coating the beef well. Then cover and set your crockpot to low for about 8 hours, or high for 5-6 hours. The long cook time is what tenderizes the beef to perfection.

Step 4: Shred beef and blend the sauce

Once your beef is fork-tender and falling apart, remove it carefully and shred with two forks on a sheet pan. Now stir tomato paste and apple cider vinegar into the leftover cooking liquid. Using an immersion blender right in the crockpot (or a regular blender with the liquid transferred), blend until smooth – this is your consommé dipping sauce that’s bursting with flavor.

Step 5: Toss beef in the sauce

Add about a cup of the consommé to the shredded beef and toss to coat. This juicy, flavorful meat filling is what goes inside your tacos. If you’re not using it right away, keep the beef and sauce separately refrigerated until ready.

Step 6: Crisp and fill your tacos

Heat a cast iron skillet or griddle on high. Using cooking spray, lay out tortillas, sprinkle cheese, beef, diced onion, and cilantro on one half. Fold over and cook each side for 3-5 minutes until the cheese’s melted and the tortillas get crispy—keep flipping until you get the perfect crunch. Serve with plenty of lime wedges and small bowls of consommé for dipping!

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Pro Tips for Making Crockpot Birria Tacos with Dipping Sauce Recipe

Don’t Skip the Sear: It adds a richness to the beef that you simply can’t get otherwise, trust me – I learned this the hard way!
Use an Immersion Blender: It saves you from messy transfers and keeps the sauce velvety smooth.
Adjust Chili Heat to Your Taste: Start with fewer chipotles and add more after tasting the consommé if you want more kick.
Don’t Overcrowd the Pan When Crisping: Cook tacos in batches to get that perfect crispy crust instead of soggy tortillas.

How to Serve Crockpot Birria Tacos with Dipping Sauce Recipe

A close-up view shows a grilled tortilla with dark charred spots and small green herb leaves on top, held by a person's fingers, being dipped into a white bowl filled with bright red sauce that has a smooth texture and some sprinkled herbs. Inside the tortilla, there is a filling of shredded, cooked meat with a juicy and slightly saucy texture. The white bowl is placed on a white plate with dark blue patterns, along with two slices of lime garnished with small herb pieces and a little black pepper. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always serve my birria tacos with a sprinkle of diced white onion and fresh cilantro — it cuts through the richness and adds a fresh, zesty pop. Don’t forget plenty of lime wedges; a quick squeeze over the top brightens every bite and balances the smoky flavors perfectly.

Side Dishes

My favorite sides are simple and complement the hearty tacos: Mexican street corn (elote), refried beans, or a crisp cabbage slaw with lime and a touch of chili powder. These keep the meal well-rounded without overshadowing the star flavors.

Creative Ways to Present

For special occasions, I’ve served these tacos on mini cast iron skillets with the consommé in a little ramekin on the side. It feels festive and lets everyone enjoy that dipping experience. Another fun twist is using colorful tortilla chips to dip rather than tacos for a crowd-pleasing appetizer style.

Make Ahead and Storage

Storing Leftovers

I like to keep my leftover birria beef and consommé in separate airtight containers in the fridge — this keeps the meat from getting soggy and the sauce fresh. They’ll stay good for up to 5 days, which means you can enjoy these tacos well beyond the initial meal.

Freezing

I’ve frozen both shredded beef and consommé separately without losing flavor or texture. Just thaw overnight in the fridge before reheating. This is a great way to batch cook and have quick birria tacos anytime you want.

Reheating

Reheat the consommé gently on the stovetop to avoid breaking the sauce. Warm the beef in the microwave or in a skillet with a splash of consommé to keep it juicy. Then crisp up your tortillas fresh with cheese and toppings for the best taste and texture.

FAQs

Can I make Crockpot Birria Tacos with Dipping Sauce Recipe without dried chiles?

The dried chiles add essential depth and smoky flavor to the sauce, but if you can’t find them, try using smoked paprika and chipotle chiles to build a similar smoky profile. The flavor will differ slightly but still delicious.
How spicy are these birria tacos?

They have a moderate heat level thanks to the chipotle and dried chiles. You can easily adjust the spice by reducing or increasing the chipotle chiles in adobo sauce.
What cheese works best for quesabirria?

Mexican blend cheese or Oaxaca cheese melt best and provide that gooey texture we love. Crumbled queso fresco is great for topping but doesn’t melt much.
Can I cook this birria recipe on the stovetop instead of a crockpot?

Yes! You can simmer everything in a heavy pot or Dutch oven for about 3 hours on low heat until the beef is tender. Just keep an eye on the liquid levels and stir occasionally.

Final Thoughts

I truly believe this Crockpot Birria Tacos with Dipping Sauce Recipe nails that perfect balance of bold flavors and comforting textures that make you feel right at home. It’s one of those dishes where every bite brings a smile, and the dipping sauce takes it from great to unforgettable. I always recommend giving it a try if you want something impressive that’s surprisingly simple to make. Once you taste that crispy, cheesy taco dipped in consommé, you’ll understand why we keep coming back for more.