I absolutely love making these juicy Slow Cooker Birria Tacos. They’re packed with spicy shredded beef, melted cheese, cilantro, and onions, all tucked into a crispy fried corn tortilla. And the best part? Dipping them into the rich, stewed beef consommé for that authentic Mexican flavor. The deep, bold flavors are so irresistible, I find myself making this classic dish over and over again. Quesabirria tacos have become my go-to Sunday crockpot recipe, and they never disappoint!
These spicy, savory, chili-laden Slow Cooker Birria Tacos have become one of my favorite dishes to make. The beef is slow-cooked until it’s fall-apart tender and infused with deep, smoky flavors. They’re juicy, flavorful, and sure to impress, making them perfect for a family meal or serving at your next gathering. I had my very first Birria taco in New Orleans at a spot called Tacos and Beer, and ever since, I’ve fallen in love with them, enjoying Birria tacos throughout Mexico as well!
Why I Love This Recipe
I absolutely love this Birria Tacos recipe because it’s packed with rich, smoky, and savory flavors. The slow-cooked meat, stewed in a blend of chiles and spices, makes these tacos so tender and juicy. What really sets them apart is dipping the taco into the flavorful consommé, which adds another layer of deliciousness to every bite. These tacos are perfect for family meals or when you’re hosting a crowd—I guarantee they’ll impress!
How Birria Tacos Differ from Regular Tacos
Birria Tacos are far from your typical taco. What makes them so special is the slow-cooked, stewed meat that’s loaded with the deep, bold flavors of chiles and spices. The meat becomes so tender it practically falls apart. The word “birria” itself means an exquisite savory dish, and it’s a classic part of Mexican culture and tradition. Even though Birria Tacos have recently taken off in the U.S., they’ve been a beloved Mexican dish for centuries, traditionally made with lamb or pork but often made with beef here.
In Mexico, tacos are usually made with beef, pork, veal, lamb, or chicken, and served simply with cilantro, onions, and lime. In contrast, many American tacos use ground beef with cumin seasoning, and they’re typically topped with cheddar cheese, tomatoes, sour cream, and lettuce. Birria Tacos are totally different. They’re like a delicious cross between a quesadilla and a taco, with a crispy tortilla filled with tender meat and dipped into that amazing consommé. It’s no wonder they’ve become a social media sensation—they’re just that good!
How to Make Birria Tacos in a Slow Cooker
Here’s how I prepare my favorite Birria Tacos, starting with all the flavorful ingredients. First, I prepare the peppers by cutting off the tops and removing the seeds. Then, I blend the spices and tomatoes together until the mixture is smooth.
Next, I place a beef chuck roast into the crockpot. To build those rich flavors, I pour in consommé and water, add bay leaves, and a bit of vegetable oil. I let the beef slow cook on low for about 10 hours until it’s perfectly fork-tender and juicy.
Once the beef is ready, I shred it in a bowl and pour in a little of the stewed juices to keep the meat moist and flavorful. Now, for the tortillas! I dip them in the sauce and fry them, or sometimes I add shredded cheese to a corn tortilla, flip it, and fry the cheese on the skillet until it’s golden and crispy.
To finish, I top the tortillas with the shredded beef, melty quesadilla cheese, fresh cilantro, onions, and a squeeze of lime juice. For the ultimate experience, I serve each taco with a bowl of the stewed beef consommé on the side for dipping. Every bite is packed with deep, smoky flavors and irresistible textures!
Ingredients for Birria Tacos
Meat: I always go for beef chuck roast when making Birria Tacos, but brisket or sirloin roast works beautifully too. The meat turns out incredibly tender after slow cooking and falls apart perfectly. I love using chuck roast because it absorbs all those rich, complex flavors. If you enjoy a little heat, this dish is right up your alley!
Peppers: I like to use a variety of dried peppers such as ancho, guajillo, and arbol chile peppers. You can find these at most Mexican grocery stores or easily order them online. These dried peppers are essential for building that deep, smoky flavor that makes Birria Tacos so irresistible.
Spices: For maximum flavor, I use whole black peppercorns, a cinnamon stick (which can be ground in a food processor or shaved with a grater), chili powder, cumin, paprika, bay leaves, and garlic. These spices create layers of flavor that bring this taco to life.
Vegetables: I keep it simple with Roma tomatoes and onion, which add the right amount of sweetness and balance to the dish.
Citrus: Just before serving, I squeeze fresh lemon juice into the stew to give it a bright finish. I also love adding a squeeze of lime juice to my tacos before eating—it really brightens the flavors and cuts through the heat. I highly recommend topping your tacos with lime juice for that extra burst of flavor!
Cheese: When it comes to cheese, quesadilla cheese is my top choice. If I can’t find it, oaxaca cheese is my go-to because it melts beautifully. Other great options are soft white melting cheeses like asadero or mozzarella. I also love frying the tortillas with cheese for that crispy, melty texture. Cacique brand offers a variety of these cheeses, and I always keep them on hand.
Tortillas: I prefer corn tortillas for their fresh, authentic flavor, and I typically use white or yellow corn. Corn tortillas are smaller than flour tortillas, so they’re perfect for tacos, but feel free to use either depending on your preference. Both work well with this recipe!
Making the Shell Crispy
The signature of tacos de birria is that perfectly crispy shell. To get this just right, I start by heating a nonstick pan and adding a little oil. Once it’s hot, I lay down the tortilla, top it with shredded cheese, and flip it over to let it get golden brown and crunchy. Then, I add the shredded beef, cilantro, onion, and a squeeze of lime juice to the upward-facing side, before folding it in half for that perfect taco.
Some people prefer dipping the tortilla in the sauce first and frying both sides until crispy, then loading it up with beef, cheese, and toppings. While this method is delicious, I’ve had some trouble with the corn tortillas sticking to the pan, so I stick with frying the tortillas without dipping for the best results!
Meats to Use in Tacos
Traditionally, birria tacos in Mexico are made with lamb or goat meat. However, since becoming popular in the United States, they are more commonly made with beef brisket, beef chuck roast, or beef sirloin roast.
I’ve even made them on the stovetop in about two hours using chicken breast, and it turned out just as delicious. Honestly, you can use whichever meat you prefer—all these versions are incredibly flavorful!
Common Questions about Birria Tacos
Q: What cut of meat is used for Slow Cooker Birria Tacos?
A: bone-in or boneless beef chuck roast would be the best. You could also use a leaner beef too, however it would change some of the flavor.
Q: What is birria sauce made of?
A: Birria sauce is typically made from a blend of dried chilies such as guajillo, ancho, and pasilla, as well as garlic, onions, vinegar, cumin, cloves, and other spices. The ingredients are blended together (typically either in a blender or a food processor) to make a rich, flavorful sauce that is perfect for slow-cooking meat like beef.
Q: Do you drink the birria broth?
A: Yes, you can definitely drink the birria broth! In fact, it’s one of the highlights of the dish. The broth is made by simmering the beef with the birria sauce, which results in a rich, flavorful liquid that is perfect for dipping or sipping. You can serve the birria tacos with a side of broth for dipping or pour some into a cup and enjoy it as a savory soup. It’s up to you!
Q: How do I use leftover Birria Consome?
A: Leftover birria consommé (broth) can be used in a variety of ways. Here are some ideas:
Drink it as a savory soup. The consommé is rich and flavorful, and it’s perfect for sipping on its own.
Use it as a base for other soups and stews. The consommé can be used as a base for other Mexican soups such as pozole, menudo or sopa de fideo.
Use it to make rice or quinoa. Instead of using water to cook your rice or quinoa, use the consommé instead for an extra burst of flavor.
Freeze it for later. If you have a lot of leftover consommé, you can freeze it in an airtight container for later use. Just defrost it when you’re ready to use it again.
Make birria tacos with consommé again! You can use the leftover consommé to dip your tacos or add some extra flavor to the meat when reheating.
Q: Why is my birria too bitter?
A: If your birria is too bitter, it could be due to a few reasons:
Overcooked chilies: If you used dried chilies to make your birria sauce, it’s possible that you overcooked them, which can result in a bitter taste. To avoid this, make sure to soak the chilies in hot water just until they are soft enough to blend, and then blend them into a smooth sauce without overcooking them.
Burnt spices: Over-toasting or burning the spices used in the birria sauce can result in a bitter flavor.
Be sure to toast the spices just enough to bring out their flavors, but not so much that they burn.
Low-quality chilies: The quality of the dried chilies you use can also affect the flavor of your birria. Low-quality chilies may have a bitter taste to begin with, so be sure to use fresh, high-quality chilies for the best flavor.
Too much cinnamon: Some birria recipes call for cinnamon, which can add a warm and spicy flavor. However, using too much cinnamon can result in a bitter taste. If you think this might be the problem, try reducing the amount of cinnamon next time you make the recipe.
To fix the bitterness, you can try adding a little bit of sweetness, such as a small amount of sugar or honey, to balance out the flavor. You can also try adding a bit of acid, such as lime juice, to cut through the bitterness. Start with small amounts until the taste is balanced to your liking.
Q: Could I cook instant pot birria tacos?
A: Yes, you can definitely cook beef birria in a pressure cooker or Instant Pot. Using a pressure cooker can actually speed up the cooking process and still result in tender, flavorful meat. Here’s how you can adapt your slow cooker beef birria taco recipe for the pressure cooker:
Sear the beef on the sauté setting of the pressure cooker or in a separate skillet, as you would in the slow cooker recipe.
Add the birria sauce and beef broth to the pressure cooker, along with any additional spices and seasonings.
Close the pressure cooker lid and set the valve to “sealing.”
Cook on high pressure for about 45-60 minutes, depending on the size and cut of the beef. For example, if you’re using beef chuck roast, you may need to cook for 60-70 minutes.
Once the cooking time is up, let the pressure naturally release for about 10-15 minutes, and then manually release any remaining pressure.
Shred the beef and serve with tortillas and your favorite toppings, along with the birria consome (broth) on the side.
Q: What is the best way to store left-over tacos birria recipe?
A: To store leftovers, follow these steps:
Remove any toppings or condiments from the tacos.
Place the tacos in an airtight container or wrap them tightly in plastic wrap.
Store the container or wrapped tacos in the refrigerator for up to 3-4 days.
To reheat the tacos, you can either microwave them for a few seconds or reheat them in the oven at 350°F (175°C) for about 10-15 minutes, until they are heated through.
To store leftover birria consommé (broth), follow these steps:
Let the broth cool to room temperature.
Pour the broth into an airtight container or a resealable plastic bag.
Store the container or bag of broth in the refrigerator for up to 3-4 days, or in the freezer for up to 3 months.
To reheat the broth, heat it in a pot over medium heat on the stove until it is heated through.
When reheating both the tacos and the broth, make sure to reheat them to an internal temperature of at least 165°F (74°C) to ensure they are safe to eat.
Are birria tacos spicy?
This recipe for birria tacos can have some level of spiciness, but it ultimately depends on how they are prepared and the specific recipe used. Birria is a traditional Mexican dish typically made with slow-cooked meat, such as beef or goat, along with various spices, herbs, and chili peppers. The level of spiciness can vary based on the type and amount of chili peppers used in the marinade or sauce.
Other Mexican Recipes You’ll Love
- Carne Asada Tacos
- Queso Dip
- Ranch Beef Tacos
- Outrageous Guacamole
- Instant Pot Tacos
- Classic margaritas
- Mexican Street Corn
- Crock Pot Barbacoa
Slow Cooker Birria Tacos {Shredded Beef}
Ingredients
- 4 ancho chile peppers dried, seeds removed
- 4 guajillo chile peppers dried, seeds removed
- 2 chiles de arbol optional for spice
- 7 garlic cloves minced
- 1 white onion roughly chopped
- 4 roma tomatoes roughly chopped
- 1 cinnamon stick
- 20 black peppercorn
- 1 tbsp chili powder
- 1 tbsp cumin
- 2 tbsp paprika
- 3½ lb beef chuck roast
- 1 cup water
- 2 bay leaves
- 3 tbsp vegetable oil
- 1½ lemons juiced
- 16 oz oaxaca cheese see notes for other variations
- corn tortillas
- 3 limes juiced
Instructions
- Cut chile tops off and remove the seeds with a knife or spoon.
- In a food processor, combine chiles, garlic cloves, white onion, roma tomatoes, cinnamon stick, peppercorn, chili powder, cumin, and paprika.
- Blend or pulse until ingredients are nearly smooth and well blended.
- Place beef chuck roast in crock pot.
- Pour in birria sauce mixture.
- Add 1 cup water to the top.
- Add in 2 bay leaves and 3 tablespoons vegetable oil.
- Slow cook on low for 10 hours or until fork tender.
- Shred meat in a bowl using two forks.
- Add 1 cup birria sauce from the slow cooker to the bowl. Save the remaining sauce for later.
- To prepare the tacos, add a corn tortilla to a medium hot skillet.
- Birria tacos have a signature crispy shell. To achieve this, in a nonstick pan, oil the pan, lay down the tortilla, top it with shredded cheese, flip it, let it get nice and golden brown and crunchy. Top the upward facing side with shredded beef, cilantro, onion, and lime juice then fold it in half.
- Pour slow cooker sauce into a bowl and serve tacos with sauce to dip it into.
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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19 Responses
Can this be cooked on high to save time?
You certainly could, but the slower you cook the more flavor will build up in the consume.
courtesy comment! the above recipe doesn’t call for any salt – i actually forgot to add it until the end because it wasn’t on the ingredient list. turned out amazing, my friends said these were some of the best tacos they’d ever had and i agree. thanks for the easy, delicious recipe! <3
Do you do videos for your recipes?
Hi Shanice! I do have some videos for my recipes, but not many at the moment. I’m planning to create more in the future, so stay tuned for updates! Thanks for your interest 😊
Hi, I love this recipe but can’t figure out where it tells you what to do with the Oaxaca cheese?
Hi David! After frying the tortillas in the birria sauce, sprinkle the shredded Oaxaca cheese onto the tortilla while it’s still in the pan. Let it melt slightly, then add the shredded beef, cilantro, and onions before folding the taco.
Thanks Jessica! I did the recipe for dinner tonight and it turned out great! My family loved it. Thanks again!
Hi David, thank you so much for sharing! I’m thrilled to hear the recipe was a hit with your family. 😊 It’s always wonderful to know when a dish brings people together around the table. Happy cooking!
I made this recipe for my daughters birthday last night and there wasn’t any flavor.it’s like all the flavor cooked out of it for the 10 hours it was in the crockpot 😕
Hi Meagan, thank you for trying the recipe and sharing your feedback! I’m sorry to hear the flavor didn’t meet your expectations. Slow cooking for 10 hours is designed to infuse the beef with the bold, smoky flavors of the spices and chiles, but sometimes small adjustments can make a big difference. To enhance the flavor, make sure the dried chiles are fresh and pliable, as older chiles can lose their potency. Lightly toasting the spices before blending can also bring out their aromatic oils. Additionally, seasoning the beef with salt and pepper before adding it to the slow cooker helps build layers of flavor. You might also want to taste the consommé midway through cooking and adjust the seasoning by adding more salt, lime juice, or even a touch of sugar to balance everything. I hope these tips help, and I’d love to hear how it turns out if you give it another try! 😊
Im so excited to try this recipe. I don’t have a crockpot though, and was wondering if there’s a way to use the instant pot?
Yes, Giovanna, you can absolutely make these Birria Tacos in an Instant Pot! To adapt the recipe, start by using the sauté setting to brown the beef on all sides, which will help build flavor. Prepare the sauce by blending the chiles, garlic, onion, tomatoes, and spices, then pour it over the seared beef in the Instant Pot. Add the consommé or water along with the bay leaves, seal the lid, and cook on high pressure for 45-60 minutes, depending on the size and cut of the beef. Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes before manually releasing any remaining pressure. Shred the beef and follow the recipe instructions for frying the tortillas and assembling your tacos. Don’t forget the consommé for dipping—it’s an essential part of the experience!
Let me know how this turns out. I have not tried it in an instant pot, but I am sure this will work perfectly.
Your gorgeous birria tacos are such a fabulous way to serve up big flavors with hardly any effort. I love that you used the slow cooker to prepare the beef… and your seasoning blend is so YUM!!
The seasoning blend really brings everything together, doesn’t it? 😊 Thanks for your kind words! Happy cooking!
How hot are these? I am not experienced with using any other peppers than jalapeño or “mild green chilies as for chili rellanos. I’m dying to make Birria tacos after enjoying them so much at a Birria food truck, I wanted buy a food truck! Anyway, the tacos were not spicy (hot) at all.
Idk if they just toned it down for American tastes or what, but so, so good!
Thanks, I want to make this soon!
These are not extremely spicy. To me they are about the same as a medium salsa in the grocery store. If you wanted to tone down the spice some more, I would recommend making sure you remove the seeds from all the peppers and maybe cutting down to 2/3rds the portion size the recipe calls for. I hope this helps you and I hope you enjoy them =)
Hi! Thank you but where do the lemons go?
Hello,
Freshly squeezed lemon juice at the end of cooking compliments the stew very well. In addition, I like to squeeze lime juice on my tacos before serving. The citrus flavor brightens up the flavors well and help to cut through some of the heat. I highly recommend using lime juice to top it all off.