Name: 5-Step Birria Tacos Recipe – Ultimate Slow Cooker Guide
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into large chunks; 1 lb beef short ribs (optional, for extra richness); 6 dried guajillo chiles, stems and seeds removed; 4 dried ancho chiles, stems and seeds removed; 2 dried pasilla chiles, stems and seeds removed; 1 large white onion, quartered; 6 cloves garlic, peeled; 2 Roma tomatoes, halved; 4 cups beef broth; 2 bay leaves; 1 cinnamon stick; 1 tsp whole cloves; 1 tbsp Mexican oregano; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tbsp apple cider vinegar; Salt and black pepper to taste; 20-24 corn tortillas (6-inch); 3 cups Oaxaca cheese, shredded; 1 white onion, finely diced; 1 cup fresh cilantro, chopped; 4-6 lime wedges

Description

This authentic birria tacos recipe brings the viral Mexican street food sensation to your kitchen. Featuring tender, slow-braised beef in rich consommé, crispy tortillas, and melted cheese, these restaurant-quality tacos are made easy with our foolproof slow cooker method. Perfect for taco night!

Ingredients

Scale

3 lbs beef chuck roast, cut into large chunks
1 lb beef short ribs (optional, for extra richness)
6 dried guajillo chiles, stems and seeds removed
4 dried ancho chiles, stems and seeds removed
2 dried pasilla chiles, stems and seeds removed
1 large white onion, quartered
6 cloves garlic, peeled
2 Roma tomatoes, halved
4 cups beef broth
2 bay leaves
1 cinnamon stick
1 tsp whole cloves
1 tbsp Mexican oregano
2 tsp ground cumin
2 tsp smoked paprika
1 tbsp apple cider vinegar
Salt and black pepper to taste
20–24 corn tortillas (6-inch)
3 cups Oaxaca cheese, shredded
1 white onion, finely diced
1 cup fresh cilantro, chopped
4–6 lime wedges

Instructions

Toast the chiles: Heat a dry skillet over medium heat. Toast guajillo, ancho, and pasilla chiles for 1-2 minutes per side until fragrant. Soak in hot water for 15-20 minutes.
Char the vegetables: In the same skillet, char the onion, garlic, and tomatoes until they develop dark spots.
Make the adobo sauce: Drain chiles and blend with charred vegetables, oregano, cumin, paprika, vinegar, and 1 cup chile soaking liquid until smooth. Strain for silky texture.
Slow cook the meat: Season beef with salt and pepper. Optional: sear until browned. Place in slow cooker with adobo sauce, beef broth, bay leaves, cinnamon stick, and cloves. Cook on LOW 6-8 hours or HIGH 4-5 hours until fork-tender.
Prepare consommé: Remove meat and shred. Strain cooking liquid through fine mesh. Reserve some fat for frying tortillas.
Assemble tacos: Dip tortillas in consommé. Place on hot skillet, add cheese and meat to one half, fold over. Cook 2-3 minutes per side until golden and crispy.
Serve: Garnish with diced onion, cilantro, and lime. Serve with warm consommé for dipping.

Notes

Pro Tips:

Save the fat from consommé – it’s essential for crispy tortillas
Make ahead: Birria improves in flavor overnight
Instant Pot version: Pressure cook on HIGH for 90 minutes with natural release
Cheese alternatives: Monterey Jack or mozzarella work well
Storage: Refrigerate up to 4 days, freeze up to 3 months

Substitutions: For lighter version, use chicken thighs. For dairy-free, omit cheese or use plant-based alternatives.

Prep Time: 30
Cook Time: 360
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 3 tacos
Calories: 485
Sugar: 6g
Sodium: 890mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 32g
Cholesterol: 95mg

Keywords: birria tacos recipe, easy birria tacos, slow cooker birria, authentic birria tacos, beef birria tacos, quesabirria tacos, Mexican street food, birria consommé