Can I make these birria tacos less spicy for my kids?

Absolutely! Reduce the heat by omitting dried chilies or using a mix of mild chili powder and smoked paprika.

How do I pack leftover birria tacos in lunch boxes?

Pack the shredded beef and tortillas separately to keep them fresh, and let everyone assemble during lunchtime.

Can I make authentic birria tacos in an Instant Pot instead of a slow cooker?

Yes, you can use an Instant Pot by adjusting the cooking time to about 45 minutes under high pressure.

What’s the difference between regular beef birria tacos and quesabirria tacos?

Quesabirria tacos include melted cheese within the taco, making it a big hit with cheese lovers and kids.

How can I prepare birria tacos for a large family gathering?

Double the recipe and use a large crockpot or two to serve bigger crowds with ease.

Birria Tacos Made Easy: 3 Power Tips for Cozy Family Nights

Name: Homemade Crockpot Birria Tacos: A Cozy Family Weekend Recipe
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: Mexican
Ingredients: 1.5 lb beef shank; 1 lb sirloin or other roast/steak; 3 dried guajillo peppers; 1 can chipotle peppers in adobo; 1/4 cup vinegar; 1/2 cup crushed tomatoes; 5 cloves garlic; 1 tsp dried oregano; 1/2 tsp smoked paprika; 1 tsp cumin; 1 medium onion, chopped; 1 cinnamon stick; 2 bay leaves; 6 whole cloves; 1 quart sodium-free chicken stock (to cover); 12–16 corn or flour tortillas (4″); 1 medium onion, chopped (optional); 1 bunch cilantro, chopped (optional); 1 cup Mexican cheese blend, grated (optional)

Description

Tender beef simmered in a rich, aromatic stew made with dried chiles and warm spices, then crisped into tacos with melty cheese, these birria tacos are bold, cozy, and perfect for weekends or special taco nights.

Ingredients

Scale

1.5 lb beef shank

1 lb sirloin or other roast/steak

Marinade:

3 dried guajillo peppers

1 can chipotle peppers in adobo

1/4 cup vinegar

1/2 cup crushed tomatoes

5 cloves garlic

1 tsp dried oregano

1/2 tsp smoked paprika

1 tsp cumin

Stew:

1 medium onion, chopped

1 cinnamon stick

2 bay leaves

6 whole cloves

1 quart sodium-free chicken stock (to cover)

Tacos:

12–16 corn or flour tortillas (4″)

1 medium onion, chopped (optional)

1 bunch cilantro, chopped (optional)

1 cup Mexican cheese blend, grated (optional)

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Instructions

1. Bring a large pot of water to a boil, then remove from heat. Soak dried guajillo peppers for 15 minutes.

2. Cube the sirloin and season both meats with salt and pepper. Set aside.

3. In a blender, combine chipotle peppers, vinegar, tomatoes, garlic, oregano, smoked paprika, and cumin.

4. Remove stems and seeds from soaked guajillo peppers and add to blender. Blend into a smooth paste.

5. Marinate meats in the blended paste for at least 2 hours or overnight.

6. Set Instant Pot to sauté high (or use skillet over medium heat). Add oil and sauté chopped onions until translucent (6–8 minutes).

7. Add marinated meats, bay leaves, cinnamon stick, cloves, and enough chicken broth to cover. Cook on high pressure for 45 minutes (or 4–6 hours on low using slow cooker or stovetop).

8. Allow natural pressure release. Remove meat, shred, and discard bones.

9. Warm tortillas. Dip each tortilla in the stew, fill with shredded meat, and top with optional onions, cilantro, and cheese.

10. Pan-fry tacos in a nonstick skillet until crispy. Serve hot with extra consommé for dipping.

Notes

Can’t find guajillo peppers? Substitute with ancho, New Mexico, California, or pasilla chiles.

For crispier tacos, fry immediately after dipping and assembling.

Leftover stew makes excellent next-day quesadillas or rice bowls.

Prep Time: 20 minutes
Cook Time: 100 minutes
Category: Main Course
Method: Instant Pot or Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 3 tacos
Calories: 626
Sugar: 7.5g
Sodium: 1644mg
Fat: 17.4g
Saturated Fat: 4.2g
Carbohydrates: 31.8g
Fiber: 9.5g
Protein: 61g
Cholesterol: 152mg