Name: Slow Cooker Birria Tacos
Prep time: 15 min
Cook time: PT-488176H33M50S
Total time: PT-488176H33M50S
Cuisine: Mexican
Ingredients: For the Birria:; 3-4 lbs beef chuck roast (or short ribs or brisket); 1 medium onion, quartered; 4 cloves garlic, smashed; 2 bay leaves; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon ground thyme; 1 tablespoon chili powder; 2 dried guajillo chilies, seeds and stems removed; 2 dried ancho chilies, seeds and stems removed; 1 dried pasilla or mulato chili (optional, for added depth); 1 tablespoon apple cider vinegar; 4 cups beef broth; Salt and pepper to taste; For the Tacos:; 12 corn tortillas (or flour if preferred); 2 cups shredded Mexican cheese (like Oaxaca, Monterey Jack, or a blend); 1/2 cup fresh cilantro, chopped; 1/4 cup chopped onion; Lime wedges for serving; Consommé (from the slow-cooked birria) for dipping

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Slow Cooker Birria Tacos are the ultimate comfort food, blending tender, slow-cooked beef with a rich, flavorful broth. This dish hails from Mexico and has become a popular favorite for its deep, savory flavor and melt-in-your-mouth texture. Birria tacos are traditionally served with a hearty dipping sauce (consommé), making every bite an explosion of flavor. With the convenience of the slow cooker, you can let the beef simmer for hours, allowing the spices and seasonings to infuse the meat. Perfect for taco night, parties, or special occasions, this recipe is a game-changer that will quickly become a family favorite.

Slow Cooker Birria Tacos

Ingredients

3-4 lbs bone-in beef chuck roast or short ribs
2 tablespoons olive oil
2 dried guajillo chiles, seeds removed
2 dried ancho chiles, seeds removed
1 chipotle pepper in adobo (optional for heat)
4 cloves garlic, minced
1 medium onion, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 teaspoons salt (or to taste)
1/4 cup apple cider vinegar
1 (14.5 oz) can diced tomatoes
4 cups beef broth
1 bay leaf
1 tablespoon lime juice
Corn tortillas
Fresh cilantro, chopped (for garnish)
Onion, diced (for garnish)
Lime wedges (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the chilies: In a small saucepan, heat about 1/2 cup of water and soak the dried guajillo and ancho chiles for 5-7 minutes, or until softened. Once softened, blend the chiles with the chipotle pepper (if using), garlic, and a bit of the soaking liquid to form a smooth paste. Set aside.
Brown the beef: Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then sear the beef on all sides until browned, about 3-4 minutes per side. Once browned, transfer the beef to the slow cooker.
Build the sauce: In the same skillet, add the chopped onion and cook for 2-3 minutes until softened. Add the chili paste, cumin, oregano, cinnamon, cloves, and black pepper, and cook for another minute until fragrant. Pour in the apple cider vinegar to deglaze the pan, scraping up any browned bits from the bottom.
Slow cook: Add the diced tomatoes, beef broth, and bay leaf to the slow cooker with the beef. Pour the chili paste mixture over the beef, stirring to combine. Cover and cook on low for 6-8 hours, or until the beef is fork-tender and easily shreds.
Shred the beef: Remove the beef from the slow cooker and shred it using two forks. Discard the bones (if using bone-in beef) and return the shredded beef to the slow cooker. Stir the beef into the broth, and add the lime juice for brightness. Taste and adjust seasoning with salt, if necessary.
Assemble the tacos: Heat the corn tortillas in a dry skillet over medium heat until warm and pliable. Dip each tortilla briefly into the consommé (the broth) and then add the shredded beef. Optionally, you can crisp the tacos by frying them in a hot skillet with a bit of oil until golden brown on both sides.
Serve: Serve the birria tacos with fresh cilantro, diced onion, lime wedges, and a side of the consommé for dipping.

Servings and Timing

Servings: 8-10 tacos
Prep Time: 15 minutes
Cook Time: 6-8 hours (slow cooker)

Variations

Vegetarian Birria Tacos: Replace the beef with jackfruit or a plant-based meat substitute for a vegetarian version of birria tacos.
Spicy Birria Tacos: Add more chipotle peppers or a pinch of cayenne pepper to the chili paste to ramp up the heat.
Birria Quesadillas: Use the shredded beef and consommé to make birria quesadillas by adding cheese to tortillas and frying them in a skillet.
Different Meat: You can substitute beef with lamb or goat for an authentic variation of birria.

Storage/Reheating

Storage: Store leftover birria meat and consommé separately in airtight containers in the refrigerator for up to 3-4 days.
Freezing: This dish freezes well. Store the meat and broth in separate freezer-safe containers for up to 2-3 months.
Reheating: To reheat, warm the meat and broth in a pot on the stovetop. Reheat the tortillas on a dry skillet or in the microwave, and assemble the tacos once everything is heated through.

FAQs

Can I make Birria Tacos without a slow cooker?

Yes! If you don’t have a slow cooker, you can make the birria in a Dutch oven or large pot. Simply bring everything to a boil, then reduce the heat to low and simmer, covered, for about 3-4 hours, or until the beef is tender and shreddable.

Can I use ground beef instead of beef chuck?

While ground beef will work in a pinch, beef chuck or short ribs are preferred for birria because they have more flavor and become tender when slow-cooked. Ground beef won’t have the same texture or richness.

Can I use store-bought tortillas?

Yes, store-bought tortillas can be used, but if you have the time, homemade tortillas will give the tacos an extra layer of authenticity and flavor.

How can I make the consommé thicker?

To thicken the consommé, let it simmer uncovered on the stove for an additional 10-15 minutes until it reduces and becomes more concentrated.

What can I serve with birria tacos?

Birria tacos are often served with a side of rice, beans, or a simple salad. You can also serve them with a spicy salsa or a tangy pickled vegetable dish.

Can I make birria tacos with chicken instead of beef?

Yes, chicken thighs can be used instead of beef for a quicker version. Chicken will cook faster in the slow cooker, and the flavor will be slightly different but still delicious.

Can I make the consommé ahead of time?

Yes, you can make the consommé ahead of time and store it in the fridge. Just heat it up when ready to serve with the tacos.

How do I store leftover consommé?

Leftover consommé can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Use it for other recipes or as a flavorful base for soups.

How spicy are Birria Tacos?

The spice level of Birria Tacos can vary depending on how much chipotle or red pepper flakes you add to the chili paste. You can easily adjust the heat to your liking.

Can I make the tacos crunchy?

Yes, you can make the tacos crispy by frying the dipped tortillas in a hot skillet with oil until golden brown on both sides.

Conclusion

Slow Cooker Birria Tacos are the ultimate in rich, flavorful, and tender taco goodness. The slow-cooked beef, infused with a medley of spices, paired with the consommé for dipping, creates a meal that’s truly special. Whether you’re hosting a taco night or looking for a new favorite recipe to try, this dish is sure to impress. With minimal effort and maximum flavor, these birria tacos will quickly become a staple in your kitchen!