These crockpot birria tacos are my shortcut version! A beef chuck roast slow cooks in jarred red enchilada sauce with chipotles in adobo, cumin, oregano, and cinnamon sticks, so there are no dried chiles to track down and nothing to blend. The pulled beef goes into corn tortillas with Oaxaca cheese, the tacos get toasted in oil skimmed from the crockpot, and the warm broth is the dip. The beef cooks low and slow, makes about 15 tacos, and are gluten-free with corn tortillas!

A close-up of several golden, crispy tacos filled with shredded meat, garnished with herbs, arranged on a white plate in sunlight.

A Taco Shortcut 🌮

This is one of my popular "Crock-tober" recipes! I'm doing 31 days of crockpot dinners this month, and I wanted birria tacos on the list without the long ingredient list and hours of time that usually comes with them. This is my short-cut to the classic beef taco.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

A jar of red enchilada sauce has many of the flavors you get from the traditional recipe, without all the fuss. We use 1 jar plus some chipotles in adobo sauce (yum!) and we've basically got all the necessary components. Fair warning, it makes a lot. You can make extra tacos and reheat them, or use the leftover beef for taco bowls, enchilada bowls, or quesadillas.

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

It wouldn't be taco night without my homemade guacamole and my pico de gallo! My popular margarita recipe is also a hit as well as my pomegranate margarita mocktail if you want to skip the alcohol.

Ansley's Tips

Low and slow is best. High works in a pinch but the beef might be a little tougher.
I seared the beef before it went in the crockpot. You don't have to. It just adds more flavor.
Skim the oil off the top before you take the beef out. That oil is what toasts the tortillas.
The tacos will get crispier up as they sit on the plate.
The broth is the dip. Leave the crockpot on keep warm and serve it as is.

Ingredients & Notes

Beef chuck roast - 3 lb, cut into 4 to 6 chunks. It cooks low and slow until it falls apart with a fork.
Red enchilada sauce - This is mt shortcut. A 15 oz jar already has a lot of the flavors in traditional birria, so there's nothing to blend. I used Siete brand.
Chipotles in adobo - 2 chipotles, chopped, plus a tablespoon of the sauce from the can. Not the whole can.
Beef broth - Use low-sodium so you have control over the salt. This turns into the broth for dipping, and it's the backup for toasting tortillas if the oil runs out.
Cumin, oregano, and apple cider vinegar - These go in with the enchilada sauce.
Cinnamon sticks and bay leaves - The cinnamon adds a touch of sweetness while the bay leaves provide some savory depth.
Corn tortillas - Use street-size tortillas. Corn tortillas keep these gluten-free.
Oaxaca cheese - 2 cups, grated. It goes on the tortilla first so it melts before you fold.
Cilantro - Tucked inside with the beef. Feel free to skip if you don't like cilantro.

How to Make Shortcut Birria Tacos

Four large pieces of seared beef are cooking in a black skillet on a stovetop. The meat has a browned, caramelized surface and is arranged closely together in the pan. — **Step 1** : Sear the beef (optional)

Chunks of beef simmer in a slow cooker filled with red sauce, onions, and visible cinnamon sticks. The slow cooker sits on a kitchen counter with cabinets in the background. — **Step 2** : Add all components to the crockpot and cook low and slow.

A hand holding a spoon hovers over a slow cooker filled with a rich, red stew and chunks of braised meat. — **Step 3** : Spoon out the "birria oil" that will be used to toast the tortillas.

A person uses metal tongs to serve shredded beef from a white rectangular dish. The beef appears tender and cooked in a savory sauce. The background shows part of a person in blue jeans and a kitchen counter. — **Step 4** : Remove the beef and shred in a pan.

A round, orange tortilla is frying in oil on a black pan over a stove, with bubbling edges and a golden hue. — **Step 5** : Toast the tortillas in the "birria oil".

Shredded beef and fresh cilantro topping a yellow omelet cooking in a black skillet on a stovetop. — **Step 6** : Add the Oaxaca cheese, shredded beef, and cilantro.

A plate filled with golden, crispy birria tacos stuffed with shredded meat, garnished with herbs, sits next to a small bowl of dipping broth on a wooden table. — **Step 7** : Repeat with all the beef.

A hand dips a crispy taco, filled with meat, into a small white ramekin of red broth, all set on a decorative plate. Sunlight highlights the food. — **Step 8** : Serve alongside the extra broth for dipping.

How to Store Leftovers

This recipe makes a lot, so plan on leftovers. Store the pulled beef and broth together in an airtight container in the fridge for 3 to 4 days, or freeze them for up to 3 months. The fat will rise and harden on top of the cold broth, so scrape it off and use it to toast fresh tortillas! Tacos that are already made keep in the fridge for a day or two and crisp back up in a skillet, the oven, or the air fryer. Skip the microwave, which makes them soggy. The leftover beef also works in taco bowls, enchilada bowls, and quesadillas.

Check out these recipes for more crockpot reicipes

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