Name: Crockpot Birria Tacos with Cheesy Dip 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 (about ½ cup tightly packed); 1 16-ounce jar mild to medium salsa; 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 love tacos that are packed with rich flavor and ooey-gooey cheese, then you are absolutely going to adore this Crockpot Birria Tacos with Cheesy Dip Recipe. It’s one of those dishes that turns a hungry night into a celebration around the table. Slow-cooked tender beef, a deeply spiced consommé for dipping, and melty cheese all wrapped in crispy corn tortillas — what’s not to love? I’ve made this recipe over and over because it’s foolproof, seriously crave-worthy, and the perfect cozy meal to share.

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Why You’ll Love This Recipe

Hands-Off Cooking: The crockpot does all the heavy lifting, so you can focus on other things while dinner simmers to perfection.
Authentic Flavor Without Fuss: Using dried chiles and spices brings intense, traditional birria flavor without multiple pots or hours of prep.
Family and Crowd-Pleaser: My family goes crazy for these cheesy tacos – they disappear fast, so be sure to make extra!
Perfect For Entertaining: The dish makes a great centerpiece since everyone can assemble their own tacos and dip into that luscious consommé.

Three tacos sit on a white plate with blue patterns, each with two golden brown tortillas folded over a filling of dark brown shredded meat and melted white cheese, topped with small white onion pieces and green cilantro leaves. The tacos show slight char marks on the tortillas. To the left of the plate is a small white bowl filled with reddish-brown sauce garnished with a few cilantro leaves. Around the plate are slices of green lime. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Crockpot Birria Tacos with Cheesy Dip Recipe contributes to that perfect mix of smoky, spicy, and savory notes. When shopping, look for quality dried chiles and a good jar of salsa to keep things simple without sacrificing flavor.

Beef chuck roast: This cut shreds beautifully and stays juicy with slow cooking.
Sea salt & black pepper: Enhances the beef’s natural flavor.
Avocado or olive oil: For searing the roast to lock in juices.
Dried red chiles: Love using guajillo or ancho for that authentic depth.
Jarred salsa: A shortcut that adds moisture and tanginess.
Beef broth: Forms the rich base of the consommé.
Chipotle chiles in adobo: Adds smoky heat and complexity.
Garlic powder, cumin, oregano, ginger, cinnamon, smoked paprika: Your spice dream team for layers of flavor.
Tomato paste: Gives the consommé body and balances acidity.
Apple cider vinegar: Brightens and lifts the rich stew.
Corn tortillas: White 6-inch ones crisp up just right for folding and filling.
Mexican blend or Oaxaca cheese: Essential for that irresistible melty cheesy dip.
White onion & fresh cilantro: Classic toppings that add freshness and crunch.
Fresh limes: A squeeze just before eating amps up all the flavors.

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 if you’re feeling adventurous or have different dietary needs, there are some great tweaks you can try to make it your own.

Make it spicier: I once added an extra chipotle chile and a pinch of cayenne for a serious kick — just be ready with some milk nearby!
Vegetarian option: Swap beef for mushrooms or jackfruit and simmer in the same sauce for a tasty, plant-based twist.
Cheese swap: If you can’t find Oaxaca, a good melting cheese like mozzarella or Monterey Jack works fine.
Slow cooker alternatives: You can also make this in an Instant Pot or on the stovetop low heat if you’re short on time.

How to Make Crockpot Birria Tacos with Cheesy Dip Recipe

Step 1: Season and Sear Your Chuck Roast

Start by generously seasoning your beef chuck roast with salt and pepper on all sides. I love this step because it lays the foundation for deep flavor. Heat your oil over medium-high until just shimmering, then sear the roast for 5 minutes on each side. This caramelization locks in the juices and adds a beautiful crust — don’t skip it!

Step 2: Prepare the Dried Chiles

While the beef sears, tear off the tops of your dried chiles, shake out the seeds, and discard both. Then chop or tear the chiles into small pieces. You want about half a cup tightly packed. This step might seem fiddly, but it really makes the consommé shine.

Step 3: Load Everything into the Crockpot

Place the seared beef into your slow cooker and add the chopped chiles, salsa, beef broth, chipotle chiles in adobo, garlic powder, cumin, oregano, ginger, cinnamon, and smoked paprika. Give it a gentle stir — it doesn’t have to be perfect; the slow cooker will meld all these flavors beautifully.

Step 4: Slow Cook to Tender Perfection

Cover and cook on high for 5 to 6 hours, or low for about 8 hours. When I first tried this, I was surprised at how fall-apart tender the beef became. Patience really pays off here!

Step 5: Shred the Beef and Blend Your Consommé

Take the roast out and shred it with two forks on a sheet pan. Then stir tomato paste and apple cider vinegar into the slow cooker liquid. Using an immersion blender (or a regular blender if you prefer), puree it all until silky smooth — this is your famous birria consommé for dipping.

Step 6: Toss the Shredded Beef in Sauce

Ladle about a cup of the consommé over the shredded beef and toss well to coat every tender strand. This keeps those tacos juicy, flavorful, and everything you dreamed of.

Step 7: Assemble and Crisp Your Quesabirria

Heat a griddle or large skillet on high heat. Lay out a tortilla, sprinkle 1-2 tablespoons of cheese, a hearty scoop of beef, and a little onion and cilantro. Let it crisp for a couple minutes, fold it over, and keep turning until the cheese melts and the outside is golden and crispy. Pro tip: I like mine extra crispy, so I leave them on the heat a little longer — just watch so they don’t burn!

Serve your tacos hot with extra consommé on the side for that signature dip. Grab a wedge of lime for a bright squeeze right before each bite.

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Pro Tips for Making Crockpot Birria Tacos with Cheesy Dip Recipe

Don’t Skip the Sear: It adds a caramelized layer that transforms the flavor — I once tried skipping it and missed that depth.
Adjust Consommé Thickness: If your consommé seems too thin, simmer it uncovered for a bit to reduce and intensify flavor.
Use an Immersion Blender: It’s safer and easier to blend directly in the pot without extra cleanup.
Don’t Overload the Skillet: Cook tacos in batches to get that perfect crisp instead of steaming them.

How to Serve Crockpot Birria Tacos with Cheesy Dip Recipe

A close-up photo shows a folded tortilla with a toasted golden brown surface and dark char marks, filled with shredded, seasoned meat that has a rich brown, slightly crispy texture and some green herbs inside. The tortilla is being dipped into a small white bowl filled with smooth, bright red sauce with a few small green herb pieces floating on top. The bowl is set on a blue and white patterned plate with two lime wedges sprinkled with green herbs and black pepper on the side. The background is a white marbled surface. A woman's hand holds the tortilla as it is dipped into the sauce. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For me, simple is best — diced white onion and freshly chopped cilantro are staples. The crunch and brightness they add cut through the richness perfectly. A good squeeze of fresh lime juice is absolutely essential to lift every bite. If you like, add sliced radishes or a drizzle of crema to mix it up.

Side Dishes

Pair these tacos with Mexican street corn (elote) or a crisp cabbage slaw for contrast. I also like to have some pickled jalapeños and extra lime wedges on the side. A cold Mexican beer, agua fresca, or sparkling water rounds out the meal beautifully.

Creative Ways to Present

For a festive party, I’ve arranged tacos on a large wooden board with little bowls of consommé, lime wedges, and garnish scattered around. Guests love making their own combos. Another time, I turned leftover birria into a nacho platter — just piled the beef and cheese over tortilla chips and broiled until bubbly and golden.

Make Ahead and Storage

Storing Leftovers

I keep leftover birria beef and the consommé in separate airtight containers in the fridge — they last beautifully for up to 5 days. Keeping them separate helps maintain the texture and flavor when reheating.

Freezing

This recipe freezes incredibly well. I portion out beef and consommé into freezer bags and thaw overnight in the fridge before reheating. It tastes almost as good as freshly made, which is a total lifesaver for busy weeks.

Reheating

To reheat, warm the consommé gently on the stove to avoid scorching. Toss the beef in the warmed consommé and reheat in a pan until hot. I crisp leftover tacos in a skillet instead of the microwave to keep that delicious crispy texture.

FAQs

Can I use other cuts of beef for this recipe?

Absolutely! While beef chuck roast is ideal because it shreds tenderly after slow cooking, you can also use brisket or short ribs. The key is to choose a cut with enough marbling and connective tissue to stay moist during long cooking.
What types of dried chiles work best for birria?

Guajillo and ancho chiles are classic choices, lending a mild smoky sweetness. You can mix in chipotle for heat and smokiness. Removing seeds keeps things from getting too spicy, but adjust according to your heat preference.
How do I make the cheesy dip for the tacos?

The shredded cheese melts during the taco cooking process, combining with the juicy beef inside the folded tortillas to create that irresistible cheesy dip effect. I recommend using Mexican blend or Oaxaca cheese for best melting results.
Can I prepare the birria meat in advance?

Definitely! The shredded birria and consommé can be made a day or two ahead, stored separately in the fridge, and assembled just before serving. In fact, letting the flavors meld overnight can improve the taste.

Final Thoughts

I absolutely love how this Crockpot Birria Tacos with Cheesy Dip Recipe turns out every single time. It’s one of those magic recipes that feels special but doesn’t require complicated steps or fancy ingredients. When I first made it, I was blown away by how juicy and flavorful the beef became, and how the cheesy dipping really makes these tacos unforgettable. So whether you’re feeding a crowd or just craving a weekend treat, give this a go — I promise your taco game will never be the same!