If you’ve ever had those crispy, cheesy Birria tacos from a food truck, you know how hard they are to forget. I first tried them at a tiny spot that had the longest line I’d ever seen for tacos, but I was too stubborn (and hungry) to turn back. Two hours later I was standing in the street, biting into the crunchiest, juiciest tacos I’d ever had, consome dripping everywhere. It was messy and perfect.

That experience convinced me to try making them at home. These days I don’t want to spend hours waiting in line, so I use my trusty slow cooker to do all the heavy lifting. Low and slow all day while I do other things. By dinner time, the beef is so tender it practically falls apart.

The best part? The leftover broth turns into that rich consome for dipping. If you ask me, that sauce is the real star of the show.

What Makes Birria Special

Birria is one of those meals that feels like a celebration. Traditionally it’s a stew made with beef or goat, deeply spiced and slow-cooked until rich and savory.

For tacos, you take that shredded meat, dip your tortillas in the consome (the spiced broth), load them up, and pan-fry them until they’re crispy and golden. If you add cheese, they become Quesabirria—melty, crunchy, savory little pockets of heaven.

It’s not a quick 15-minute meal, but honestly, that’s the point. It’s the kind of dish you make because you want to eat something memorable, something you’re going to crave again.

Ingredients I Rely On

Here’s what I keep in my kitchen when I plan on making these tacos.

Boneless Beef Chuck Roast
This cut has enough fat to stay juicy during the long cook. I’ve used short ribs too when I’m feeling a little fancy, but chuck roast is affordable and works beautifully.

Dried Guajillo Chiles
These aren’t very spicy but they have a lovely, deep flavor. I’ll sometimes toast them quickly in a dry pan to bring out even more richness.

Chipotle in Adobo
You don’t need the whole can. I usually freeze what’s left so I can pull out a spoonful anytime I want smoky heat in another dish.

Red Onion, Garlic, Fresh Ginger
A simple combo that gives the broth depth and warmth.

Beef Stock or Broth
Adds body to the sauce. I’ll use homemade if I have it, but boxed works fine.

Fire Roasted Diced Tomatoes, Tomato Paste
I always keep these around. The tomatoes bring sweetness and acidity.

Apple Cider Vinegar
A splash of this brightens everything up.

Spices
Cumin, oregano (Mexican if I have it), cinnamon stick, bay leaves, smoked paprika, ground coriander. This mix is what makes the kitchen smell so good while it cooks.

Corn Tortillas
I go for yellow or white corn. They crisp up better than flour tortillas and have more character.

Oaxaca Cheese
If you can find it, this cheese is so good—it melts beautifully. Otherwise, I’ll use Monterey Jack or mozzarella.

Fresh Cilantro, White Onion, Lime
The classic taco toppings. They keep things fresh and bright.

How I Cook This in My Slow Cooker

This is how I usually do it on a Sunday when I want tacos for dinner but have errands or work to do all day.

1. Sear the Beef
I salt and pepper the chuck roast generously and sear it until it’s nice and brown on all sides. Don’t skip this step—it builds so much flavor for the sauce.

2. Load the Slow Cooker
I toss in the seared beef, chiles (no soaking needed—they’ll soften as they cook), chipotle, onion, garlic, ginger, tomatoes, tomato paste, vinegar, beef stock, and all the spices.

3. Cook Low and Slow
I set it to low and forget about it for about 8 hours. By dinner time the meat is falling apart tender.

4. Shred the Meat
Once it’s cooked, I lift the beef out onto a tray and let it cool just enough to handle before shredding it with a couple of forks.

5. Make the Consome
I fish out the cinnamon stick and bay leaves from the cooker. Then I blend the remaining cooking liquid and solids into a silky, rich sauce. I usually use my immersion blender right in the pot to save time.

6. Coat the Meat
I pour ladlefuls of that smooth consome over the shredded meat until it’s juicy and deeply coated. I keep the rest for dipping.

How I Fry Up the Tacos

Now for the fun part—assembling and frying.

I heat a little oil in a pan over medium heat. I dip a corn tortilla into the consome to coat it, then lay it in the hot pan. I add some shredded beef, diced onion, fresh cilantro, and a layer of cheese if I’m making Quesabirria.

I fold the tortilla in half and press gently. Once it’s golden and crisp on one side, I flip it to get the other side just as crunchy.

I usually double up tortillas for Quesabirria to help them hold up better to all the saucy filling.

Once they’re fried, I serve them hot with a side of consome for dipping and plenty of lime wedges.

My Cooking Tips from Experience

• Don’t rush the searing. It’s worth the few extra minutes for the caramelized flavor.
• If you want a milder sauce, remove the seeds from the dried chiles before cooking.
• The chipotle in adobo brings a lot of heat. I sometimes use half the suggested amount if I’m cooking for friends who don’t love spicy food.
• If the consome is too thick for your liking, you can thin it with extra stock or even strain it for a smoother, thinner dip.
• An immersion blender is the easiest tool for making the consome without dirtying extra dishes.

Ingredient Swaps and Shortcuts I’ve Tried

• No cinnamon stick? I just leave it out. Ground cinnamon can be too strong.
• If I’m out of coriander, I just add a pinch more cumin.
• Beef bouillon paste works if I’m low on stock.
• Oaxaca cheese can be hard to find—Monterey Jack melts really well and is easy to get.

Can I Make This in an Instant Pot?

Yes. I’ve done it a few times on weeknights. I cut the beef into big chunks, sear it right in the pot on sauté mode, then add the liquid and aromatics. Cook on high pressure for about an hour. Same shredding, same sauce blending afterward.

Storing and Using Leftovers

Any leftover meat and consome goes in an airtight container in the fridge for up to 4 days.

Leftover Birria makes some of my favorite next-day meals:

• Quesadillas stuffed with the meat and cheese
• Enchiladas with a ladle of consome poured over
• Empanadas
• Over rice for a hearty bowl
• Stirred into ramen broth for a spicy noodle soup

It also freezes well for a couple of months. I portion it out so I can defrost just what I need later.

Final Thoughts

Birria tacos are a project—but that’s part of the fun. It’s the kind of meal you make when you want something special, when you want to fill the house with incredible smells all day.

I love that my slow cooker does most of the work while I go about my day. By the time I’m ready to eat, all I have to do is fry up the tacos and dunk them in that savory consome.

If you give it a try, I hope you enjoy it as much as I do. Nothing beats the satisfaction of that first cheesy, crispy, saucy bite you made yourself.

Yield: 8

Crock Pot Birria Tacos Recipe

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These slow-cooked Birria tacos are rich, savory, and made extra easy in the crockpot.

Prep Time 30 minutes

Cook Time 8 hours

Total Time 8 hours 30 minutes

Ingredients

For the Beef & Consomé

• 2–3 lbs boneless beef chuck roast
• 1 tablespoon avocado oil or any neutral oil, plus more for frying
• 1 small red onion, thinly sliced
• 4 dried guajillo chiles
• 5–6 chipotle peppers in adobo
• 8 whole garlic cloves, smashed
• 32 oz beef stock
• ¼ cup apple cider vinegar
• 1 tablespoon tomato paste
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 cinnamon stick
• 3 dried bay leaves
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• ½ tablespoon freshly grated ginger
• Coarse salt and freshly ground black pepper, to taste

For the Tacos & Toppings

• Corn or flour tortillas
• Shredded Oaxacan cheese (or mozzarella or Italian blend)
• Fresh cilantro leaves
• Diced white onion
• Lime wedges

Instructions

1. Prepare the Beef & ConsoméBegin by heating a cast iron skillet over high heat. Add the oil and let it get very hot. While it heats, season the chuck roast generously on all sides with salt and pepper.
2. Sear the beef in the hot skillet for 5–6 minutes per side until well browned. Transfer the seared roast to your crockpot.
3. Add the remaining consomé ingredients to the slow cooker—dried chiles, sliced onion, chipotle peppers, garlic, beef stock, tomato paste, diced tomatoes, vinegar, and all the spices including cinnamon stick and bay leaves. Give everything a good stir to combine.
4. Cover and cook on low heat for 8 hours until the beef is fall-apart tender.
5. Once done, remove the beef to a baking sheet or cutting board and shred using two forks. Discard the cinnamon stick and bay leaves from the crockpot.
6. Use a high-speed blender or immersion blender to blend the remaining liquid and solids into a smooth consomé. If you're using a traditional blender, let the mixture cool slightly and blend in batches—be careful not to overfill.
7. Pour the blended sauce back into the slow cooker to keep warm. Stir 1½ to 2 cups of the sauce into the shredded beef and mix well.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 3287Total Fat 209gSaturated Fat 84gTrans Fat 12gUnsaturated Fat 110gCholesterol 1087mgSodium 2149mgCarbohydrates 26gFiber 5gSugar 9gProtein 329g

dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Also try these Crock Pot recipe:-

• Slow Cooker Garlic Herb Beef Shanks
• Crockpot Swedish Meatballs
• Slow Cooker Shredded Beef