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Slow Cooker Birria Tacos

Slow Cooker Birria Tacos deliver fall-apart beef simmered in a smoky chile sauce, then crisped on a griddle for cheesy quesabirria-style tacos. Dip in a strained consommé for a rich, spicy bite with a dramatic cheese pull.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Birria meat and chile braise
  • 3 lb beef chuck roast cut into 3-inch pieces
  • 4 dried guajillo chiles stemmed and seeded
  • 2 dried ancho chiles stemmed and seeded
  • 1 chipotle pepper in adobo sauce
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 onion large, quartered
  • 6 garlic cloves
  • 2 cup beef broth
  • 3 tbsp apple cider vinegar
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tsp salt
Taco assembly
  • corn tortillas
  • shredded Oaxaca or mozzarella cheese diced
  • white onion diced
  • fresh cilantro

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Toast and soak the chiles
  1. Toast the guajillo and ancho chiles in a dry skillet for 30 seconds per side until fragrant, then immediately transfer them to hot water to soak for 15 minutes and drain.
  2. Set the drained chiles aside so they’re ready to blend.
Blend the chile sauce
  1. Blend the soaked chiles with the chipotle pepper, fire-roasted tomatoes, onion, garlic, beef broth, apple cider vinegar, cumin, oregano, smoked paprika, and salt until completely smooth.
Slow cook the birria
  1. Place the beef in the slow cooker with the cinnamon stick and bay leaves, then pour the chile sauce over everything.
  2. Cook on low for 8–10 hours until the beef is completely fall-apart tender.
Shred and prep the consommé
  1. Remove the beef and shred with two forks; discard the cinnamon stick and bay leaves.
  2. Skim the red fat from the surface of the consommé and reserve in a bowl.
Make crispy birria tacos (quesabirria-style)
  1. Dip corn tortillas into the reserved fat, then fill them with shredded beef and shredded cheese and fold.
  2. Cook the folded tacos on a hot griddle until crispy on both sides.
Serve
  1. Serve the tacos with warm consommé for dipping, topped with diced white onion and fresh cilantro.

Notes

Pro tip: blend the chile sauce until fully smooth so the braise thickens evenly as it cooks; if it’s too thick, add a splash of beef broth. Refrigerate consommé and shredded beef in separate airtight containers up to 4 days. Freeze shredded beef (with a little consommé) up to 2 months; reheat gently. For a dairy-light option, use a smaller amount of mozzarella or swap for a dairy-free melty cheese if you want the crisped-cheese effect.