Easy Crockpot Birria Tacos


This Crockpot Birria Tacos are insanely flavorful with the spiciness of chillies and juicy beef, and you’ll be surprised just how easy they are to make for Cinco de Mayo! Made with @mariaandricardos Keto Almond Flour Sea Salt Tortillas because every good taco starts with the tortilla 🌮

What are Birria Tacos?

Birria is a Mexican dish from the state of Jalisco. The dish is a meat stew or soup traditionally made from goat meat, but occasionally made from beef, lamb, mutton or chicken. The meat is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices before being cooked in a broth.

How to make Crockpot Birria Tacos (simple steps)?

  1. Sear the chuck roast in a very hot skillet for 4-5 minutes on each side. Transfer to your crockpot.
  2. Add the remaining ingredients into the crockpot.
  3. Cover and seal with lid to cook on LOW 8 hours (preferred) or HIGH for 4 hours.
  4. Shred beef with 2 forks.
  5. Add the sauce and remaining ingredients in the sauce to a high speed blender. Pulse until smooth.
  6. Add 1 1/2 cups of the sauce to the shredded beef. Set aside any extra sauce.
  7. Dip each tortilla in the extra sauce, then add to heated griddle.
  8. Layer tortilla with beef, cheese, onions, and cilantro. Fold over tortilla and cook until crispy on both sides.
  9. Enjoy warm with remaining sauce!

What is Maria & Ricardo's?

I've been buying Maria & Ricardo's tortillas at my local Whole Foods for YEARSS, so this NEW mini Cinco de Mayo series in collaboration with them is a dream come true. Their wholesome and delicious tortillas are baked for a variety of needs, styles, and nutritional standards without compromising taste and quality. They have KETO tortillas, traditional tortillas, and basically every tortilla you could possibly need.

Check them out more here!

Where to find Maria & Ricardo's tortillas?

You can shop them on Amazon as well as find a grocer nearest to you by checking out their Store Locator here!

What to serve with tacos?

A few easy side dishes are...

  • Corn Fritters
  • Mexican Black Beans
  • Black Bean Dip
  • Refried Beans
  • Pico de Gallo
  • Guacamole
  • Cilantro Rice
  • Mexican Rice
  • Mexican Street Corn Salad

Pickled onions are a FANTASTIC addition to these tacos and take no time to make from scratch at home!

How to quick-pickle onions?

Ingredients you'll need:

  • 1 medium Red Onion, very thinly sliced (grab those goggles! Lol)
  • 1/2 cup Water
  • 1/4 cup Distilled White Vinegar
  • 1/4 cup Apple Cider Vinegar (or more distilled)
  • 2 tbsp. Honey or Maple Syrup
  • 1 tsp. Salt


  1. Pack the thinly sliced onions into a 1-pint mason jar (or similar jar with airtight lid) and place in your sink.
  2. In a small saucepan, heat up the water, both vinegars, maple syrup, and salt. Bring to a gentle boil then simmer over medium heat for 2-3 minutes.
  3. Pour the mixture over the onions. Seal with the lid tightly and rinse any drippings on the outside of the jar.
  4. Let sit at room temperature for at least 20 minutes before storing away in the fridge.

They are ready to eat after the 20 minutes, but can be stored up to 2-3 weeks in the fridge!

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Easy Crockpot Birria Tacos

These birria tacos are insanely flavorful with the spiciness of chillies and juicy beef, and you’ll be surprised just how easy they are to make!



Servings: 8-10

  • 8-10 Maria & Ricardo’s Sea Salt Almond Tortillas
  • 2 lb. Boneless Chuck Roast
  • 2 tbsp. Olive Oil
  • 4 oz. Chipotles in Adobo Sauce
  • 4 Dried Chipotle Peppers
  • 6 Garlic Cloves, sliced
  • 32 oz. Beef Stock
  • 1 14.5 oz Fire Roasted Diced Tomatoes
  • 1 small Red Onion, sliced
  • ¼ cup Apple Cider Vinegar
  • 1 tbsp. Tomato Paste
  • 1 tsp. EACH: Ground Cinnamon, Paprika, Ginger, Salt, & Black Pepper
  • White Onion, thinly sliced
  • Fresh Cilantro, chopped
  • Shredded Oaxacan or Mozzarella Cheese


  1. Heat up a large skillet over medium-high heat for 5 minutes. Add the olive oil and heat another 1-2 minutes. Add the chuck roast and sear 4-5 minutes on each side, until golden brown.
  2. Add the chuck roast to a crockpot with the chipotles in adobo sauce, dried chipotle peppers, sliced garlic, sliced red onion, beef stock, diced tomatoes, apple cider vinegar, tomato paste, and seasonings.
  3. Cover and seal with the lid to cook on LOW for 8 hours (preferred) or HIGH for 4 hours.
  4. Remove the cooked beef to shred between two forks.
  5. Add all the ingredients remaining in the crockpot to a blender to pulse until smooth, or blend in the crockpot with an immersion blender.
  6. Add 1 ½ cups of the sauce to the shredded beef.
  7. Dip each tortilla in the sauce then add to a heated griddle or skillet to lay flat.
  8. Add a generous amount of beef, thinly sliced onions, chopped cilantro, and shredded cheese. Fold over the tortilla and continue cooking until both sides are golden brown and crispy.
  9. Enjoy warm with the remaining sauce!

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