Slow Cooker Birria Tacos

Introduction

Craving ultra-tender, juicy beef tacos that practically melt in your mouth? These Slow Cooker Birria Tacos bring bold, authentic Mexican flavor straight to your kitchen — no stove babysitting required. Packed with spices, seared chuck roast, and a rich consommé, this slow-cooked recipe delivers restaurant-quality tacos perfect for dipping, pulling, and devouring.

Ingredients

For the Birria Beef:

• 3–4 lbs beef chuck roast (cut into large chunks)
• 1 tbsp oil (for searing)
• Salt and pepper to taste
• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 chipotle pepper in adobo sauce
• 1 tbsp adobo sauce
• 1 medium onion, quartered
• 5 garlic cloves
• 1 tbsp apple cider vinegar
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cloves
• 2 cups beef broth
• 1 bay leaf

For the Tacos:

• Corn tortillas
• Chopped onion and fresh cilantro
• Shredded Oaxaca, mozzarella, or Monterey Jack cheese
• Lime wedges for serving

Timing

• Prep Time: 20 minutes
• Cook Time: 8–9 hours on LOW or 4–5 hours on HIGH
• Total Time: Up to 9.5 hours

Deeply flavorful, fall-apart beef infused with smoky chile essence — and it all happens in the slow cooker.

Instructions

Step 1: Make the Sauce

In a pot, boil guajillo and ancho chiles in water for 5–7 minutes until softened. Drain and blend with chipotle, adobo, onion, garlic, vinegar, oregano, cumin, paprika, cloves, and beef broth until smooth.

Step 2: Sear the Beef

Season beef chunks with salt and pepper. Sear in a skillet with oil until browned on all sides, then transfer to the slow cooker.

Step 3: Cook Low and Slow

Pour the blended sauce over the beef in the slow cooker. Add bay leaf. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until beef is tender and shreddable.

Step 4: Shred and Strain

Remove beef, shred with forks, and strain the cooking liquid (consommé). Reserve for dipping.

Step 5: Assemble the Tacos

Dip tortillas in consommé, then fry on a skillet over medium heat. Add shredded beef and cheese. Fold and cook until crispy on both sides and cheese is melted.

Step 6: Serve

Serve tacos hot with chopped onion, cilantro, and lime wedges. Use extra consommé for dipping.

Tips for Success

• Soak dried chiles for a smoother sauce
• Searing meat adds depth of flavor
• Use a wide skillet to crisp multiple tacos at once

Variations

• Use lamb or goat for traditional birria
• Add extra chipotle for more heat
• Make quesabirria by adding extra cheese to each taco

Storage

Store leftover beef and consommé separately in the fridge for up to 4 days. Freeze for up to 2 months. Reheat gently and re-crisp tacos in a skillet.

Conclusion

Slow Cooker Birria Tacos are rich, crispy, juicy, and unforgettable. Set-it-and-forget-it slow cooking makes these street-style tacos easy enough for any day of the week — and perfect for feeding a hungry crowd.

FAQs

Q1: Can I use a pressure cooker or Instant Pot?
Yes! Pressure cook on high for 45–50 minutes, then natural release.

Q2: What’s the best cheese for birria tacos?
Oaxaca, mozzarella, or Monterey Jack melt beautifully and complement the beef.

Q3: Can I prep this ahead?
Absolutely! Make the beef and consommé up to 3 days in advance. Reheat and assemble tacos when ready to serve.