Slow Cooker Mexican Birria (Best Beef Birria Tacos Recipe)

Slow Cooker Mexican Birria delivers fall-apart tender beef in a rich, spicy consomé that transforms into crispy quesabirria tacos or hearty stew, capturing authentic Jalisco flavors with just 30 minutes of prep. This hands-off crockpot recipe serves 8-10 generously, perfect for Taco Tuesday feasts, meal prep, or freezing batches for busy weeks ahead. Dip tortillas in the flavorful broth for that street-food magic right at home.

Why You’ll Love This Birria Recipe

Simple ingredients yield restaurant-quality results without hours at the stove. The slow cooker tenderizes chuck roast while chiles and spices build deep, savory depth. Serve as tacos, stew, or nachos for endless versatility that keeps everyone coming back for more.

Ingredients

Ingredient	Amount	Notes
Beef chuck roast	4 lbs	Trim excess fat; cut into 4-inch chunks for even cooking
Dried guajillo chiles	8	Stemmed and seeded; mild with fruity notes
Dried ancho chiles	4	Stemmed and seeded; adds earthy sweetness
White onion	1/2 medium	Quartered
Garlic cloves	8	Peeled
Fresh tomatoes	3 medium	Roma or vine-ripened, quartered
Beef broth	4 cups	Low-sodium preferred
Apple cider vinegar	2 tbsp	For tang
Dried Mexican oregano	1 tbsp	Or regular oregano
Ground cumin	2 tsp	Toasted for extra flavor
Ground cinnamon	1/2 tsp	Warm spice backbone
Ground cloves	1/4 tsp	Tiny pinch intensifies
Bay leaves	3	Remove before shredding
Kosher salt	2 tsp	Adjust to taste
Black pepper	1 tsp	Freshly ground

For Quesabirria Tacos (per 2 tacos): Corn tortillas, Oaxaca or mozzarella cheese (8 oz), chopped onion, cilantro, lime wedges, consomé for dipping.

Nutrition (per serving, 1/10th recipe as stew): 450 calories, 45g protein, 12g carbs, 28g fat, 4g fiber, 850mg sodium.

Step-by-Step Instructions

Prepare the Chile Sauce

Slit guajillo and ancho chiles lengthwise, remove stems and seeds, then toast in a dry skillet over medium heat for 1-2 minutes until fragrant. Avoid burning. Soak in hot water 15-20 minutes until soft.

Drain chiles and blend with onion, garlic, tomatoes, vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper until smooth, adding 1 cup broth to loosen. Taste and adjust spice; set aside.

Assemble and Cook the Birria

Pat beef dry, season generously with salt and pepper. Optional: Sear chunks in hot oil 2-3 minutes per side for richer flavor.

Add beef to 6-7 qt slow cooker. Pour chile sauce over top, add remaining broth and bay leaves. Stir to coat. Cover and cook on low 8-10 hours or high 5-6 hours, until beef shreds easily with forks.

Shred and Strain Consomé

Transfer beef to a bowl; shred finely, discarding any large fat pieces. Strain cooking liquid through a fine mesh sieve into a fat separator or bowl; discard solids. Skim excess fat (or keep for taco crisping). Return beef to slow cooker with 2 cups consomé; stir. Taste broth and season.​

Make Quesabirria Tacos

Heat a skillet or comal over medium. Dip tortilla in consomé, shake off excess. Add to hot skillet, top half with cheese and shredded birria. Fold and cook 2-3 minutes per side until cheese melts and tortilla crisps golden. Repeat with remaining tortillas.

Serve tacos with consomé for dipping, topped with diced onion, cilantro, and lime squeeze. Extra consomé shines as sipping broth with radishes.

Recipe Variations

Customize for diets or moods with these swaps.

Variation	Key Swaps	Cook Time Adjustment
Instant Pot	All-in-one, seal high pressure 45-60 min, natural release 20 min	Shorter overall
Lamb or goat	Bone-in shoulder, 4 lbs	Same; richer flavor
Mild version	Skip anchos, use 4 guajillos + bell pepper	Same
Vegan	Mushrooms or jackfruit, 3 lbs + veggie broth	6-8 hours low
Keto/low-carb	Thicken consomé with xanthan gum; serve in lettuce wraps	Same

Serving Suggestions

Transform leftovers into feasts.

• Classic Tacos: As quesabirria with Oaxaca cheese.
• Stew Style: Ladle over rice with avocado, sour cream.
• Nachos: Layer tortilla chips, birria, cheese, bake.
• Ramen: Birria consomé base with noodles, egg.
• Burritos: Rice, beans, birria wrap.

Sides: Mexican rice, elote corn, borracho beans, street corn salad. Drinks: Horchata, michelada, or agua fresca.

Storage and Freezer Tips

Store shredded beef and consomé separately in airtight containers. Fridge up to 5 days; reheat on stovetop with splash of broth.

Freeze up to 3 months in freezer bags; thaw overnight in fridge. Re-crisp tacos in air fryer at 375°F for 3-4 minutes. Perfect for weekly meal prep yielding 20+ tacos.

Frequently Asked Questions

What cut of beef is best for slow cooker birria?
Chuck roast excels; it becomes melt-in-mouth tender after slow cooking. Short ribs or beef shank work for extra gelatinous consomé.

How spicy is this birria recipe?
Medium heat from guajillos; customize by reducing chiles or adding árbol for fire. Mild version suits kids.

What’s the difference between birria and barbacoa?
Birria features chile-based consomé for dipping; barbacoa is simpler smoked or braised meat, often no stewing liquid.​

Can I make birria tacos ahead?
Yes; prep sauce day before. Cook beef, shred, assemble tacos fresh for crispiness.

Is birria freezer-friendly?
Absolutely; freezes 3 months. Portion into taco-ready bags.

Slow cooker too small?
Halve recipe for 4 qt; same timing.

No guajillo chiles?
New Mexico or California chiles sub closest; blend extra tomatoes for color.

Dairy-free quesabirria?
Vegan cheese or skip; consomé-dipped tortillas crisp beautifully.

Make it spicier?
Add 2-4 dried chiles de árbol when toasting.

Beef tough?
Cook longer on low; chuck needs collagen breakdown.

Consomé too thin?
Simmer strained broth 10 minutes or blend in tortilla for body.

This Slow Cooker Mexican Birria brings Tijuana street taco joy to your table with tender beef, spicy consomé, and endless ways to enjoy. Pin it for your next gathering, drop a 5-star rating if it wows your crew, and share your favorite twist in the comments below!

Print