This slow cooker recipe makes it simple to enjoy rich and savory birria tacos at home. A beef roast simmers all day in a smoky sauce of chiles and spices until it becomes incredibly tender. The beef is then shredded and tucked into cheesy, crispy-fried tortillas.
The process is mostly hands-off, making it a great meal for a lazy weekend. The reward is a deeply flavorful dinner, complete with a savory broth, or consommé, for dipping each bite. It’s a comforting and satisfying meal that tastes like it took much more work.
Why will you love Slow Cooker Birria Tacos?
Brown the beef first: Searing the meat in a hot pan before it goes into the slow cooker creates a flavorful, caramelized crust that adds depth to the finished dish.
Build a flavorful sauce: Sautéing the aromatics and simmering them with spices and broth creates a complex sauce base that infuses the beef as it cooks.
Dip and fry the tortillas: Dipping the tortillas in the fatty top layer of the cooking liquid (consommé) before frying is the signature step that makes these tacos crispy and full of flavor.
Slow Cooker Birria Tacos Ingredients
• Beef Chuck Roast: Look for a piece with good marbling. The fat renders during the long cook time, keeping the meat moist and tender. Beef brisket is a good alternative.
• Chipotles in Adobo: These canned, smoked jalapeños provide the signature smoky heat. Find them in the international or Hispanic foods aisle of most supermarkets.
• Corn Tortillas: Sturdy corn tortillas are the best choice. They hold up to being dipped in the consommé and fried without falling apart.
• Oaxaca Cheese: This Mexican string cheese melts beautifully, creating the classic cheese pull. If you can’t find it, use Monterey Jack or a low-moisture mozzarella.
Exact quantities are in the recipe card below.
How to Make Slow Cooker Birria Tacos
Step 1: Brown the Beef and Prepare the Sauce
Start by searing seasoned beef chunks in a hot skillet to build flavor. Once browned, place the beef in your slow cooker. In the same skillet, cook the onions and garlic, then add the chipotles, tomatoes, broth, and spices to create the sauce.
Step 2: Slow Cook to Perfection
Pour the sauce over the beef in the crock pot, add a bay leaf, and stir everything together. Set the slow cooker to low and let it cook for 8 hours. Your kitchen will fill with a wonderful aroma as the beef becomes fork-tender.
Step 3: Shred Beef and Assemble Tacos
Once cooked, shred the tender beef. Strain the cooking liquid to create the consommé for dipping. To make the tacos, dip each tortilla in the consommé, pan-fry it with beef and cheese until crispy, and serve hot with extra consommé on the side.
How to Store and Freeze Slow Cooker Birria Tacos
Store leftover shredded beef and consommé separately in airtight containers in the refrigerator for up to 4 days. You can also freeze the beef and consommé for up to 3 months. Reheat the beef and consommé gently on the stove or in the microwave before assembling and frying fresh tacos.
Expert Tips for Slow Cooker Birria Tacos
The beef is ready when it is fork-tender and shreds easily. For food safety, ensure beef reaches a minimum internal temperature of 145°F (63°C) and is held at that temperature for 3 minutes, though for shredding, the temperature will be much higher, closer to 205°F (96°C).
Adjust the amount of chipotle chiles to control the spice level. Use one or two for a milder sauce.
Skimming the fat from the consommé before dipping the tortillas is optional but helps prevent the tacos from becoming too greasy. A little fat helps the tortillas crisp up nicely.
Oaxaca cheese is traditional for its meltiness, but a Mexican blend, Monterey Jack, or low-moisture mozzarella will also work well.
What to Serve with Slow Cooker Birria Tacos?
Serve these tacos hot with extra chopped onion, cilantro, and fresh lime wedges to squeeze over the top. The reserved consommé is essential for dipping.
Slow Cooker Birria Tacos Recipe FAQs
Is birria spicy?
It can be, but you can control the heat. This recipe uses chipotles in adobo for a smoky heat. For a milder version, use only one or two chiles and less of the adobo sauce.
What is consommé and is it necessary?
The consommé is the flavorful broth left over after cooking the beef. Dipping the tacos in it is a key part of what makes birria so special. We highly recommend serving it alongside the tacos for dipping.
Can I use a different cut of meat?
Yes. While chuck roast is ideal for its marbling and flavor, you could also use beef brisket or short ribs. The goal is to use a cut that benefits from long, slow cooking.
Slow Cooker Birria Tacos
Ingredients
- 3 lb boneless beef chuck roast cut into large chunks, 1.4 kg
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion chopped
- 6 cloves garlic minced
- 3 canned chipotle chiles in adobo chopped, plus 1 tablespoon adobo sauce
- 1 can fire-roasted diced tomatoes undrained, 14.5 oz / 411g
- 4 cups beef broth 960 ml
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 12-16 corn tortillas
- 2 cups shredded Oaxaca or Monterey Jack cheese 8 oz / 226g
- For serving: chopped white onion fresh cilantro, lime wedges
Instructions
- Pat the beef chuck dry and season all over with salt and pepper. Heat the oil in a large skillet over medium-high heat. Brown the beef chunks on all sides, working in batches if needed. Transfer the browned beef to the slow cooker.
- Reduce the skillet heat to medium. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for one minute more until fragrant.
- Stir in the chopped chipotles, adobo sauce, fire-roasted tomatoes, beef broth, cumin, oregano, and smoked paprika. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
- Pour the sauce mixture over the beef in the slow cooker. Add the bay leaf and stir gently to combine. Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is very tender.
- Remove the bay leaf. Carefully transfer the beef to a large bowl. Use two forks to shred the meat. Strain the cooking liquid (consommé) through a fine-mesh sieve into a separate bowl; skim and discard some of the fat from the surface if desired.
- To assemble the tacos, heat a large nonstick skillet or griddle over medium heat. Dip a tortilla into the warm consommé, coating both sides. Place it on the hot skillet.
- Top one half of the tortilla with a sprinkle of cheese and a portion of shredded beef. Cook for 1-2 minutes until the bottom is lightly browned, then fold the other half over.
- Cook, flipping once, until the taco is golden and crispy on both sides and the cheese is melted, about 2-3 minutes per side. Repeat with the remaining tortillas and filling.
- Serve the tacos immediately with small bowls of the remaining warm consommé for dipping, along with chopped white onion, cilantro, and lime wedges.
Notes
