These Slow Cooker Birria Tacos are filled with beef, flavored with a smoky, spicy broth. Serve them crispy with cheese and cilantro for the perfect dinner!

Slow Cooker Birria Tacos

Slow Cooker Birria Tacos are a delicious and easy meal that everyone will love.

The beef cooks in a flavorful broth, making it super tender and perfect for shredding. They are cooked in the slow cooker, making it great for busy days, when you want something ready to eat when you get home.

Serve these tacos with cheese, cilantro, and a side of dipping sauce for a tasty treat.

Ingredients

Beef chuck roast or short ribs: This cut of beef is perfect for slow cooking, becoming tender and juicy as it cooks.

Dried guajillo chiles, dried ancho chiles: Be sure to remove the seeds to keep the spice level balanced.

Chipotle pepper (from a can with adobo sauce): If you prefer a milder dish, you can use less of the chipotle pepper.

Adobo sauce: Found with the chipotle peppers, this sauce brings a smoky, tangy flavor that is key to the Birria sauce.

Garlic cloves: Fresh garlic is best for the strongest flavor. You can add extra cloves if you love garlic!

White onion: A medium onion adds a natural sweetness and depth to the broth.

Roma tomatoes: These are great for a balanced, slightly tangy sweetness that complements the beef and spices.

Seasonings & Spices: Use bay leaves, cumin, smoked paprika, oregano, ground cinnamon, salt, and pepper.

Apple cider vinegar: The acidity of the vinegar helps balance out the richness of the beef.

Beef broth: Use a good-quality beef broth for the base of your sauce.

Corn or flour tortillas: Both options work great for the tacos, but corn tortillas are more traditional for Birria tacos.

Shredded mozzarella or Oaxaca cheese: Mozzarella melts beautifully and adds creaminess. Oaxaca cheese is a great choice if you want an authentic touch.

Chopped cilantro: It’s optional but highly recommended.

Lime wedges: The lime is perfect for squeezing over the tacos for a tangy finish. Don’t skip this!

How to Make

Preheat the slow cooker.

Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until aromatic.

Soak the chilis in hot water for 10 minutes until they soften.

While the chilis soak, place the chipotle pepper, adobo sauce, garlic, onion, tomatoes, cumin, smoked paprika, oregano, cinnamon, apple cider vinegar, and 1 cup of beef broth in a blender.

Blend until smooth.

Season the beef with salt and pepper and place it in the slow cooker.

Pour the blended sauce over the beef and add the remaining beef broth and bay leaves.

Add additional salt to taste.

Cook on low for 8 hours or high for 6 hours until the beef is tender and shreds easily.

Once done, remove about 1 cup of the broth from the slow cooker and set it aside.

Shred the beef and return it to the remaining sauce in the slow cooker.

Heat a skillet over medium heat.

Dip a tortilla into the reserved broth and place it in the skillet.

Sprinkle cheese on one side of the tortilla, then add the shredded beef.

Fold the tortilla in half and cook until crispy and the cheese is melted.

Remove from the skillet, serve with chopped cilantro, lime wedges, and use the remaining broth for dipping.

Tips & Tricks

Here’s some tips for making these Birria tacos:

Adjust the spice level: If you like your Birria tacos less spicy, reduce the amount of chipotle pepper and adobo sauce. For more heat, add extra chipotle or a few more dried guajillo chiles.

Don’t skip the broth: The broth is crucial for the authentic dipping experience. Be sure to save enough broth and serve it alongside the tacos for dipping.

Double the recipe: Birria tacos freeze well, so make a larger batch and freeze some of the shredded beef for later meals or make Birria eggrolls with the leftovers.

Try different cheeses: While Oaxaca cheese is traditional, feel free to use other melty cheeses like Monterey Jack or a sharp cheddar for a different flavor.

Slow cook the beef overnight: Set your slow cooker on low before bed, and by morning, the beef will be ready for tacos. Perfect for a delicious lunch or dinner.

Skip the frying step: If you prefer a softer taco, you can skip the crispy frying and serve the tacos straight from the slow cooker with the melted cheese and shredded beef.

Adjust the cooking time for a quicker meal: If you’re in a rush, you can cook the beef on high for 4-5 hours instead of 6-8, but the longer it cooks, the more tender it becomes.

Try it as a dip: If you don’t want to make tacos, serve the shredded beef and broth as a dip with tortilla chips for a fun appetizer!

Leftovers/Storage

Store leftover Birria in an airtight container in the refrigerator for up to 3-4 days.

To freeze, place the beef and sauce in a freezer-safe bag or container and store for up to 3 months.

To reheat, thaw overnight in the fridge and heat on the stove or in the microwave until warmed through.

What to Serve with Slow Cooker Birria Tacos

Here are some of our favorites to serve with Slow Cooker Birria Tacos: Mexican rice, refried beans, guacamole, and Elote (Mexican Street Corn).