These slow-cooker birria tacos feature tender, chile-braised beef tucked into crispy, cheesy tortillas. Serve them with a bowl of rich consommé for dipping, plus fresh onion, cilantro, and lime. Off-the-charts delicious!
Jump to:
🥩 The Ingredients
A savory, gently smoky blend of rich, tangy, and warming flavors gives the beef its signature depth and the consommé its irresistible richness. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Beef chuck roast: Its marbling makes it ideal for a long braise. Trim away any especially thick pieces of fat; boneless beef short ribs can also work.
- Dried chiles: Guajillo and ancho chiles bring a balanced, rich flavor. If you can’t find pasilla, use another guajillo; avoid adding extra hot chiles unless you want more heat.
- Fire-roasted tomatoes: Use them with their juices for flavor and to help the chile sauce blend smoothly. Regular diced tomatoes work in a pinch.
- Beef broth: Low-sodium broth lets you control the seasoning. Use water if needed, then adjust the salt to taste.
- Apple cider vinegar: It brightens the rich sauce. White vinegar is a suitable substitute; start with a little less and adjust to taste.
- Mexican oregano: It has a distinct flavor, but regular oregano can stand in if that’s what you have.
- Corn tortillas: Small corn tortillas are traditional and crisp up nicely. Warm them briefly before folding to help prevent cracking.
- Chihuahua cheese: This melts beautifully for the tacos. Low-moisture mozzarella or Monterey Jack are good substitutes.
- Toppings: Diced onion, cilantro, and lime add a fresh, bright contrast. Add them just before serving.
🔥 Tips and Tricks for Perfect Birria Tacos
- Toast the chiles gently. A quick toast brings out their aroma, but don’t let them blacken, or the sauce can turn bitter.
- Blend the sauce until very smooth. This gives the consommé a richer texture. If your blender struggles, blend in batches and add a splash of broth.
- Brown the beef for extra flavor. It’s an optional step, but those browned edges add depth to the finished birria.
- Cook until truly tender. Slow cookers vary, so use the beef’s texture as your guide—it should shred easily with a fork.
- Skim, but save some fat. Skim excess fat from the consommé, then reserve a little chile-infused fat for dipping the tortillas.
- Don’t overcrowd the tacos. A modest amount of beef and cheese makes them easier to fold and crisp.
- Use medium heat to crisp. Too-high heat can brown the tortillas before the cheese melts. Cook each taco until golden on both sides.
- Keep finished tacos crisp. Serve them right away, or hold them in a single layer on a wire rack in a low oven while you cook the remaining batches.
- Taste the consommé before serving. Adjust the salt and add a squeeze of lime if it needs a little brightness.
👩🏼🍳 How to Slow Cook Birria for Tacos
- Step 1: Remove the stems and most of the seeds from chiles. Toast them over medium heat for about 1 minute per side.
- Step 2: Place the chiles in a heatproof bowl and cover them with boiling water. Let them rest for 15-20 minutes, or until they are tender. Drain.
- Step 3: Sauté the onion and garlic in oil over medium heat.
- Step 4: Sauté the onion and garlic, and then transfer them, along with the softened pepper, tomatoes, beef stock, vinegar, cumin, oregano, paprika, cinnamon, and cloves, to a blender. Puree until smooth.
- Step 5: Season the chunks of chuck with salt and pepper and sear them in oil in a large skillet over medium heat.
- Step 6: Place the beef and bay leave in the slow cooker and cover with the puréed sauce. Cook on LOW for 8 hours.
Expert Tip: Braising in the Oven
If you’d prefer to slow-cook the beef in the oven in your Dutch oven, see our authentic recipe for Classic Beef Birria Tacos.
👨🍳 How to Make Birria Tacos
- Step 1: Carefully transfer the beef to a large sheet pan and shred it with two forks.
- Step 2: Skim most of the rendered fat from the surface of the liquid. Place it in a shallow bowl. Save the liquid for a dipping consommé.
- Step 3: Warm the tortillas (in the microwave) and dip them (one at a time) through the rendered grease in the bowl.
- Step 4: Place the shell in a hot skillet, fill one side with beef and a pinch of cheese, and cook, turning occasionally, until just starting to get browned and lightly crispy. Serve at once with onion, cilantro, and lime!
🍽️ How to Serve
- Serve the tacos hot with small bowls of warm consommé for dipping.
- Set out diced onion, chopped cilantro, and lime wedges so everyone can add their favorite toppings.
- Add a simple side of homemade Mexican rice, authentic refried beans, or a crisp Southwestern green salad to round out the meal.
- Offer extra consommé on the side for sipping, or spoon it over rice for an easy second serving.
- For a casual spread, serve alongside chips and restaurant-style salsa, homemade guacamole, or pickled red onions.
🙋🏽♂️ Frequently Asked Questions
Can I make slow-cooker birria tacos ahead of time?
Yes. Cook the beef and sauce, then refrigerate them separately or together in an airtight container for up to 4 days. Reheat gently and crisp the tacos just before serving.
Can I make slow-cooker birria tacos on high?
Yes. Cook on high for 5–6 hours, or until the beef is fork-tender and easy to shred. Slow cookers vary, so check the texture rather than relying only on the time.
What cut of beef is best for slow-cooker birria tacos?
Boneless chuck roast is a great choice because it becomes tender and flavorful during the long cook. Beef short ribs can also work.
How do I keep slow-cooker birria tacos from getting soggy?
Fill and crisp the tortillas just before serving, and avoid overfilling them. If holding a batch, place the tacos in a single layer on a wire rack in a low oven.
Can I freeze slow-cooker birria tacos?
The cooked beef and consommé freeze well for up to 3 months. Thaw them overnight in the refrigerator, reheat until hot, and assemble fresh tacos for the best texture.
🌮 More Amazing Taco Recipes
Ready to make the best tacos this side of the Rio Grande? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Slow Cooker Birria Tacos
Tender chile-braised beef, crispy cheesy tortillas, and rich consommé for dipping make these slow-cooker birria tacos a crowd-pleasing favorite. Let the slow cooker handle the long braise, then finish the tacos in a skillet for golden, irresistible edges.
Print
Pin
Rate
Servings: 8
Calories: 577kcal
Video
Equipment
Ingredients
- 5 dried guajillo chiles stemmed and seeded
- 2 ancho chiles stemmed and seeded
- 4 lbs chuck roast cut into four large chunks
- salt and pepper
- 2 tablespoon vegetable oil divided
- 1 medium onion chopped
- 5 cloves garlic minced
- 1 14.5 oz can fire-roasted tomatoes undrained
- 1½ cups beef stock or broth
- 2 tablespoon apple cider
- 2 teaspoon dried cumin
- 2 teaspoon dried oregano preferably Mexican
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaves
For the Tacos
- 16 corn tortillas
- 2 cups chihuahua cheese shredded, or Monterey Jack
- ½ cup onion chopped
- ½ cup cilantro fresh, chopped
- 2 limes cut into wedges
Instructions
- Place the dried chiles (stems and seeds removed) in a dry skillet over medium heat. Toast briefly, turning once, just until fragrant—about 20–30 seconds per side. Don’t let them blacken, or the sauce may taste bitter. Put the chiles in a bowl, cover with boiling water, and soak for 15–20 minutes until pliable. Drain.5 dried guajillo chiles, 2 ancho chiles
- Meanwhile, season the beef pieces all over with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Working in batches (if necessary), brown the beef on all sides, about 2–3 minutes per side. Transfer to the slow cooker.4 lbs chuck roast, salt and pepper, 2 tablespoon vegetable oil
- In the same skillet, add the remaining tablespoon of oil. Cook the onion for 4–5 minutes, until softened and lightly browned. Add the garlic and cook for 30 seconds.1 medium onion, 5 cloves garlic
- Transfer the sautéd onions and garlic to a blender with the soaked chiles, tomatoes, beef stock (or broth), vinegar, cumin, oregano, paprika, cinnamon, and cloves. Blend until very smooth. (Blend hot liquids carefully, in batches if needed, and vent the lid.)1 14.5 oz can fire-roasted tomatoes, 1½ cups beef stock, 2 tablespoon apple cider, 2 teaspoon dried cumin, 2 teaspoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, 2 teaspoon salt, 1 teaspoon black pepper
- Pour the sauce over the beef and add the bay leaves. Cover and cook on LOW for 8–9 hours or on HIGH for 5–6 hours, until the beef is very tender and easily pulls apart.2 bay leaves
- Transfer the beef to a large, rimmed baking sheet and shred with two forks, discarding any large pieces of fat. Remove the bay leaves. Taste the beef and sprinkle on more salt, if needed.
- Use a ladle or spoon to skim the rendered fat from the surface of the liquid in the slow cooker into a shallow bowl.
- Heat a large skillet or griddle over medium heat. Lightly dip a tortilla into the reserved fat, then place it in the skillet. Add a small handful of cheese and some beef to one half. Fold over and cook until crisp and golden, about 2 minutes per side. Repeat, adding a little more fat as needed.16 corn tortillas, 2 cups chihuahua cheese
- Ladle the braising liquid into small bowls for dipping. Serve the tacos hot with diced onion, cilantro, and lime.½ cup onion, ½ cup cilantro, 2 limes
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Use the fire-roasted tomatoes with their juices when blending the sauce.
- Toast the dried chiles just until fragrant; avoid charring them, which can make the sauce bitter.
- Slow-cooker times vary. The beef is ready when it shreds easily with a fork.
- Skim excess fat from the consommé, but reserve a little chile-infused fat to coat the tortillas before crisping.
- If the consommé is thinner than you’d like, simmer some of it uncovered on the stovetop to concentrate it.
- For the best texture, assemble and crisp the tacos just before serving. Serve with warm consommé for dipping.
Nutrition
Calories: 577kcal | Carbohydrates: 35g | Protein: 49g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 724mg | Potassium: 1175mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2552IU | Vitamin C: 10mg | Calcium: 108mg | Iron: 6mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!
Wesley says
I can’t tell you enough how much I LOVE these tacos! The house smells amazing and the end result is melt-in-your-mouth ridiculously good!