Slow Cooker Beef Birria Tacos

I was skeptical the first time someone told me I could make birria in a slow cooker. Real birria takes time, tradition, and a watchful eye, or so I thought. But one rainy Sunday, I gave in, tossed everything into the pot before breakfast, and by dinner the smell alone had my neighbors texting me. The beef fell apart at the gentlest nudge, the consommé was dark and glossy, and I realized sometimes the old ways and the easy ways can meet in the middle.

I made this for my brother's birthday last year, and he ate five tacos before he even said a word. His kids fought over the consommé cups, dipping and re-dipping until there was nothing left but crumbs and smiles. That night, birria stopped being just a recipe and became the thing everyone asks me to bring to gatherings now.

Ingredients

• Beef chuck roast and short ribs: Chuck gives you that melt-in-your-mouth tenderness, while short ribs add richness and body to the consommé from the bones.
• Dried guajillo, ancho, and pasilla chiles: This trio is the soul of birria, each chile bringing its own warmth, sweetness, and earthy depth without overwhelming heat.
• White onion, garlic, and Roma tomatoes: Charring these releases sugars and adds a smoky backbone that makes the sauce taste like it cooked over an open flame.
• Cumin seeds, oregano, cinnamon, peppercorns, and cloves: These spices bloom together into something warm and complex, the cinnamon and cloves adding just a whisper of sweetness.
• Beef broth and water: The liquid base that becomes the consommé, soaking up every bit of spice, fat, and flavor as the beef braises.
• Apple cider vinegar: A splash of acidity cuts through the richness and brightens the whole pot.
• Corn tortillas: Small, sturdy, and traditional, they crisp up beautifully when dipped in consommé and fried.
• Fresh cilantro, white onion, and lime: The bright, fresh toppings that balance every rich, savory bite.
• Oaxaca or mozzarella cheese: Optional but wonderful, it melts into creamy strings that hold each taco together.

Instructions

Wake up the chiles:

Toast them in a dry skillet until they puff and release their perfume, then soak in hot water until soft. This step unlocks all their flavor and makes them easy to blend.

Char the aromatics:

Roast the onion, garlic, and tomatoes in the same skillet until they're blistered and blackened in spots. The smell will fill your kitchen and make you impatient to keep going.

Blend the sauce:

Combine the drained chiles, charred vegetables, spices, and a cup of broth, then blend until completely smooth and glossy.

Layer the slow cooker:

Nestle the beef chunks and short ribs into the pot, pour the chile sauce over top, then add bay leaves, salt, vinegar, broth, and water. Stir gently so everything mingles.

Let it go low and slow:

Cover and cook on low for 8 hours. When you lift the lid, the beef should be so tender it falls apart when you look at it.

Shred and strain:

Pull the beef into shreds, discard the bones, skim the fat from the consommé, and strain it if you like it smooth. Keep the consommé warm in a bowl or pot.

Crisp the tacos:

Heat a little reserved fat or oil in a skillet, dip each tortilla in consommé, lay it flat, add cheese and beef, then fold and fry until golden and crispy on both sides.

Serve with love:

Top with onion, cilantro, and lime, and set out cups of hot consommé for dipping. Watch people's faces light up with the first dunk.

Save

The first time I served these at a dinner party, someone asked if I'd been hiding a Mexican grandmother in my kitchen. I laughed, but honestly, that's the highest compliment a recipe like this can get. Birria has a way of making people feel cared for, like you spent all day thinking about them, even when the slow cooker did most of the work.

How to Store and Reheat

Store the shredded beef and consommé separately in airtight containers in the fridge for up to four days. When you're ready to eat, reheat the consommé on the stove until steaming, warm the beef gently in a skillet with a splash of broth, then fry fresh tacos. I've even frozen portions for up to three months, and they come back to life beautifully after a slow thaw in the fridge overnight.

What to Serve Alongside

I like to keep it simple so the birria stays the star. A bright cabbage slaw with lime and a pinch of salt adds crunch and cuts the richness. Mexican rice or refried beans make it a full meal, and pickled jalapeños or radishes on the side give people a little heat to play with. Sometimes I just set out extra lime wedges, cold beer, and call it a feast.

Common Questions and Quick Fixes

If your consommé tastes too rich, add a squeeze of lime or a splash more vinegar to balance it out. If it's not spicy enough, stir in some hot sauce or blend in an arbol chile next time. The tacos not crisping? Your skillet isn't hot enough, or you dipped the tortillas too long. And if you can't find Oaxaca cheese, mozzarella melts just as beautifully.

• Use a high-sided skillet to avoid consommé splatter when frying tacos.
• Double the batch and freeze half of the cooked beef for a future weeknight miracle.
• Warm your serving bowls before ladling in the consommé so it stays hot longer.

Save

Birria is meant to be shared, messy, and memorable, and this version delivers all three without chaining you to the stove. Make it once, and it'll become the recipe people beg you to repeat.

Recipe FAQs

→ What chiles are used for the sauce?

Dried guajillo, ancho, and pasilla chiles are toasted, soaked, and blended with aromatics to create the sauce.

→ How long should the beef cook for optimal tenderness?

The beef cooks on low heat for about 8 hours until it becomes very tender and easy to shred.

→ Can I substitute the cheese used in the tacos?

Yes, Oaxaca cheese can be replaced with mozzarella or Monterey Jack based on availability.

→ What is the purpose of dipping tortillas in consommé before frying?

Dipping tortillas in consommé adds flavor and moisture, then frying them creates a crispy outer shell that holds the filling well.

→ What sides or drinks pair well with this dish?

This dish pairs beautifully with a light Mexican lager or a fruity red wine to complement its rich flavors.

→ Is it necessary to remove bones from the beef before serving?

Yes, bones should be discarded after slow cooking and before shredding to ensure easy eating.