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Best Slow Cooker Birria Tacos Recipe

Crock Pot Birria Tacos are slow-cooked to tender perfection using dried chilies, spices, and beef chuck for rich, authentic Mexican flavor. This easy slow cooker method creates juicy birria meat and a flavorful consommé perfect for dipping crispy tacos.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 900
Ingredients Method Notes

Ingredients
  

  • 3 pounds beef chuck roast cut into large chunks
  • 5 dried guajillo chilies
  • 5 dried ancho chilies
  • 1 large white onion quartered
  • 4 garlic cloves
  • 14.5 oz can diced tomatoes
  • 2 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • Salt and black pepper to taste
  • Corn tortillas
  • Oaxaca or Monterey Jack cheese
  • Chopped white onion
  • Fresh cilantro
  • Lime wedges

Method
 

  1. Remove stems and seeds from dried chilies and toast briefly until fragrant.
  2. Soak chilies in hot water for 20 minutes until softened.
  3. Blend soaked chilies with onion, garlic, and diced tomatoes until smooth.
  4. Season beef with salt and pepper and sear all sides until browned.
  5. Add beef to slow cooker and pour blended chile sauce over top.
  6. Add beef broth, oregano, cumin, and bay leaves.
  7. Cover and cook on LOW for 8-10 hours until beef is tender.
  8. Remove beef, shred with forks, and return to sauce.
  9. Dip tortillas into consommé and fill with shredded beef and cheese.
  10. Cook tacos in skillet until crispy and golden on both sides.
  11. Serve tacos with reserved consommé, onion, cilantro, and lime.

Notes

For best flavor, do not skip soaking the chilies and allow the beef to cook until completely tender before shredding.