Print

Slow Cooker Mexican Birria (Best Beef Birria Tacos Recipe)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Slow Cooker Mexican Birria delivers fall-apart tender beef in a rich, spicy consommé 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.

Ingredients

  • 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, consommé for dipping

Instructions

  1. 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.
  2. 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.
  3. Assemble and Cook: Pat beef dry, season generously with salt and pepper. Optional: Sear chunks in hot oil 2-3 minutes per side for richer flavor.
  4. 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.
  5. Shred and Strain Consommé: Transfer beef to a bowl; shred finely, discarding large fat pieces. Strain cooking liquid through fine mesh sieve; discard solids. Skim fat (keep some for tacos). Return beef to slow cooker with 2 cups consommé; stir.
  6. Make Quesabirria Tacos: Heat skillet over medium. Dip tortilla in consommé, shake excess. Add to skillet, top half with cheese and birria. Fold and cook 2-3 min per side until crisp. Serve with toppings.

Notes

Storage: Fridge 5 days (separate meat/broth). Freeze 3 months. Reheat stovetop; air fry tacos 375°F 3-4 min.

Variations: Instant Pot: High pressure 45-60 min. Vegan: Mushrooms/jackfruit. Mild: Fewer chiles.

Nutrition (per serving): 450 cal, 45g protein, 12g carbs, 28g fat. Adjust for variations.

Nutrition

Find it online: https://yummyyrecipe.com/slow-cooker-mexican-birria-best-beef-birria-tacos-recipe/