Crock-Pot Birria Tacos

Crock-Pot Birria Tacos

Do you need a recipe for next Taco Tuesday? I’ve got you covered with these Crock-Pot Birria Tacos.

Have you tried Birria before? If you haven’t, now is the time!

Pork shoulder slow cooked in a delicious chile consumé until fall-off-the-bone tender, crispy corn tortilla, and ooey gooey melty cheese.

It doesn’t get much better than that folks. Birria Tacos take a bit of time to construct after being slow-cooked but the outcome is so worth the effort.

  • Servings– 20 small tacos
  • Cook Time– 10-12 hours
Crock-Pot Birria Tacos

Crock- Pot Birria Tacos Ingredient Notes:

  • Boston Butt or Pork Shoulder– preferably a bone-in roast. Bone-in results in a more flavorful and more tender roast.
  • Corn Tortillas
  • Shredded Mozzarella Cheese
  • Shredded Monterey Cheese
  • Onion- chopped
  • Garlic- minced
  • Cilantro
  • Lime Wedges
  • Water

For Spices Rub:

  • Salt
  • Oregano
  • Onion Powder
  • Olive Oil

For Consumé:

  • Beef Stock
  • Chipotle Pepper in Adobo Sauce-chipotles in adobo sauce are smoked and dried jalapenos packed in a sauce of tomatoes, garlic, vinegar, and spices. The flavor is smoky, tangy, a bit sweet, and quite spicy.
  • Can Fire Roasted Tomatoes
  • Garlic
  • Pepper
  • Bay Leaves
  • Cumin
  • Coriander Seeds
  • All-Spice
  • Cinnamon
  • Ground Ginger
  • Apple Cider Vinegar

How to Serve Birria Tacos:

  • Serve Slow-Cooker Birria Tacos immediately with a side of leftover consommé for dipping.
  • Top tacos with a bit of cilantro.
Birria Tacos- Must Love Garlic

How to Make Crock-Pot Birria Tacos:

  • Prep Meat- In a small bowl, mix together all spice-rub ingredients and rub all over Boston Butt. Place meat in slow cooker with the fat cap facing up.
  • Prep Sauce & Slow Cook– Add all sauce ingredients to a blender and blend until smooth. Pour mixture in to slow cooker over meat. Add in minced garlic and 1 cup chopped onion. Pour water over everything. Set slow-cooker to low for at least 10 hours.
  • Fry Meat-
    • Once slow-cooker is done, remove meat with tongs and allow to rest for 10 minutes. Save all slow-cooker sauce, you will need it to fry meat and tortillas (plus some for dipping).
    • Remove bone and use 2 forks to shred meat.
    • Working in batches, fry shredded meat by placing a single layer of meat in a skillet over high heat. Pour 1/2 cup of sauce from the slow cooker over meat. Allow to fry undisturbed for 4 minutes until the bottoms of the meat are crispy. Once crispy, stir meat and cook 1-2 minutes longer. Set shredded crispy meat aside.
  • Fry Tortillas & Construct
    • Dip a corn tortilla in slow-cooker sauce. Fry tortilla in same skillet for 30 seconds on each side over high heat.
    • Sprinkle some shredded cheese, crispy meat, and chopped onion on one side of tortilla, fold, and continue frying until cheese is melty.
    • Repeat with remaining tortillas. Top tacos with cilantro and thank the taco-gods.
Crock-Pot Birria Tacos

Leftovers:

  • Store– Birria Tacos and meat can be store in the refrigerator in an airtight container for up to 5 days. Leftover sauce can also be stored in the refrigerator. If sauce is stored in the refrigerator, a fat layer will form on top of it. This is totally normal, and will melt once reheated. Birria meat and sauce can be stored in the freezer for up to 3 months.

  • Reheat– to reheat tacos, heat oven to 350F. Place tacos on a baking sheet, and pop in the oven for 10-12 minutes. Sauce can be reheated in a saucepan over medium heat. Simmer and stir for 3-5 minutes until warmed through.

More Mexican Inspired Recipes You Will Love:

If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and travel inspiration!

Close up of Birria Tacos with chopped onions, consume, and fresh cilantro

Crock-Pot Birria Tacos

Pork shoulder slow cooked in a delicious chile consumé until fall-off-the-bone tender, crispy corn tortilla, and ooey gooey melty cheese.
5 from 2 votes
Total Time 12 hours
Course Main Course
Cuisine Mexican
Servings 20 small tacos

Equipment

  • Slow Cooker/ Crock Pot
  • Small Mixing Bowl
  • Blender
  • Knife
  • Cutting Board
  • Tongs
  • Large Skillet
  • Spatula

Ingredients
  

  • 4 lb Boston butt
  • Corn tortillas
  • Shredded mozzarella
  • Shredded Monterey cheese
  • 2 cups chopped onion
  • 2 cups water
  • 2 tbsp minced garlic
  • Cilantro
  • Lime wedges

For spice rub:

  • 2 tbsp salt
  • 1 tbsp oregano
  • 1 tbsp onion powder
  • 2 tbsp olive oil

For Sauce:

  • 4 cups beef stock
  • 7 oz chipotle pepper in adobo sauce
  • 14 oz can fire roasted tomatoes
  • 1 tbsp garlic
  • 2 bay leaves
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp coriander seeds
  • 1/2 tsp all spice
  • 1/4 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tbsp ACV

Instructions
 

  • Prep Meat- In a small bowl, mix together all spice-rub ingredients and rub all over Boston Butt. Place meat in slow cooker with the fat cap facing up.
  • Prep Sauce & Slow Cook- Add all sauce ingredients to a blender and blend until smooth. Pour mixture in to slow cooker over meat. Add in minced garlic and 1 cup chopped onion. Pour water over everything. Set slow-cooker to low for at least 10 hours.
  • Fry Meat- Once slow-cooker is done, remove meat with tongs and allow to rest for 10 minutes. Save all slow-cooker sauce, you will need it to fry meat and tortillas (plus some for dipping). Remove bone and use 2 forks to shred meat. Working in batches, fry shredded meat by placing a single layer of meat in a skillet over high heat. Pour 1/2 cup of sauce from the slow cooker over meat. Allow to fry undisturbed for 4 minutes until the bottoms of the meat are crispy. Once crispy, stir meat and cook 1-2 minutes longer. Set shredded crispy meat aside.
  • Fry Tortillas & Construct- Dip a corn tortilla in slow-cooker sauce. Fry tortilla in same skillet for 30 seconds on each side over high heat. Sprinkle some shredded cheese, crispy meat, and chopped onion on one side of tortilla, fold, and continue frying until cheese is melty. Repeat with remaining tortillas. Top tacos with cilantro.
Keyword birria, crockpot, dinner, mexican, slow cooker, tacos
Tried this recipe?Let me know how it was!


4 thoughts on “Crock-Pot Birria Tacos”

  • 5 stars
    made this recipe. it was amazing! I ended up not adding the water, there wasn’t enough room in my crockpot. my only issue I had, which I tend to have with any crockpot recipe, was the sauce was too thin, and I tried to skim the top to get rid of grease but it didn’t help much. I dipped my shells in the liquid but they didn’t soak the sauce, just any grease. I’m going to refrigerate it though and make more tacos tomorrow and get rid of the fat that solidifies. the meat was so flavorful. this definitely hit the spot after trying these tacos at a restaurant last week.

  • 5 stars
    These came out great! I skipped the water entirely and still had plenty of leftover sauce to use for rice and Ramen. Thanks for sharing this wonderful recipe!

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