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Crock Pot Birria Beef Tacos Recipe – Easy Queso Crema Twist

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Slow-cooked, tender beef birria is paired with a creamy queso crema and crispy corn tortillas for a crowd-pleasing, comforting Mexican taco night. This easy crock pot recipe is perfect for gatherings, weeknight dinners, or lazy Sundays.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 3 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 chipotle pepper in adobo
  • 2 medium Roma tomatoes, quartered
  • 1 large white onion, peeled and quartered
  • 4 garlic cloves, peeled
  • 2 cups beef broth (low-sodium preferred)
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 2 bay leaves
  • 2 teaspoons salt, adjust to taste
  • 1 teaspoon black pepper
  • 1 small cinnamon stick (optional)
  • 1 cup sour cream (or Mexican crema)
  • 1/2 cup Cotija cheese, crumbled (or feta)
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 16 small corn tortillas
  • 1/2 cup chopped cilantro
  • 1/2 cup diced white onion
  • Lime wedges, for serving

Instructions

  1. Place guajillo and ancho chiles in a bowl. Pour boiling water over them and soak for 10 minutes until soft.
  2. In a blender, combine soaked chiles, chipotle in adobo, tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, salt, black pepper, and 1 cup beef broth. Blend until smooth. Add more broth if needed for consistency.
  3. Optional: Heat a large skillet over medium-high and sear beef chunks for 2-3 minutes per side until browned.
  4. Add beef to the crock pot. Pour chile sauce over beef. Add bay leaves, cinnamon stick (if using), and remaining beef broth. Stir gently to coat.
  5. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until beef is tender and shreddable.
  6. Remove beef from crock pot, discard bay leaves and cinnamon stick. Shred beef with two forks and return to crock pot, stirring to coat in sauce. Adjust salt if needed.
  7. In a mixing bowl, whisk together sour cream, Cotija cheese, lime juice, and salt until smooth. Add a splash of milk if thinner consistency is desired.
  8. Heat a large skillet over medium heat. Dip each tortilla into birria broth, then place in skillet. Top one half with shredded birria beef and a sprinkle of cheese (optional). Fold over and cook 2-3 minutes per side until crispy and golden. Repeat with remaining tortillas.
  9. Arrange tacos on a platter. Drizzle with queso crema, sprinkle with diced onion and cilantro, and serve with lime wedges.

Notes

For gluten-free, double-check tortillas and cheese. Searing the beef adds extra flavor but is optional. If sauce is too spicy, add more sour cream to crema. Warm tortillas before dipping to prevent tearing. Birria beef can be made ahead and improves in flavor after a day. For dairy-free, use coconut yogurt and vegan cheese in the crema.

Nutrition

Keywords: birria tacos, crock pot birria, beef tacos, queso crema, Mexican tacos, slow cooker, easy taco recipe, gluten-free, comfort food

Find it online: https://yumnode.com/crock-pot-birria-beef-tacos-recipe-easy-queso-crema-twist/