Crock Pot Birria Tacos are tender shredded beef tacos in a corn tortilla with cheese and a rich chili consommé for dipping.

Make these amazing tacos for a special occasion!

"My husband and I made this recipe over the weekend….Wow! It was spot on. The taste was amazing and made to perfection."

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– ancho chiles – guajillo chiles – arbol chiles – black peppercorns – coriander seed – bay leaves – cinnamon stick – boneless beef chuck roast – avocado oil – onion


Place the chilis in a saucepan with 3 cups of water and bring it to a full boil on the stove top.


Transfer the black peppercorns, coriander seed, bay leaves and cinnamon stick to a small skillet and toast over medium-high heat for a couple of minutes. Transfer these spices to a cheesecloth and wrap in kitchen twine to create a removable spice packet.


Cut the beef chuck roast into many large chunks and sprinkle all sides with sea salt.


Heat the avocado oil in a large cast iron skillet over high heat until the skillet is sizzling hot. Sear the chunks of beef on two sides for 3 to 4 minutes, or until a deep golden-brown crust forms.


Use the same skillet to sauté the onion. Cook the onion over medium-high heat, stirring frequently, until it has softened.


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