The Best Slow Cooker Birria Tacos You’ll Ever Try (Easy & Flavor Packed!)
I’ve got to tell you—these slow cooker birria tacos are one of the best things I’ve ever made in my kitchen.
The first time I tried birria at a taco truck, I couldn’t stop thinking about it. The juicy beef, the smoky spices, and dipping those crispy tacos into that rich broth—unreal.
But I didn’t want to spend hours standing by the stove. That’s when I thought, “Why not make it in the slow cooker?” And let me tell you, it’s a total game-changer.
If you’re looking for tender, fall-apart beef tacos that taste restaurant-quality but are super easy to make at home, you’re in for a treat.
What Are Birria Tacos?
Birria tacos are a Mexican dish that started as a slow-cooked stew, usually made with beef, goat, or lamb. The meat is cooked in a rich broth with chilies, garlic, spices, and herbs until it’s so tender it falls apart. Then, the juicy beef is tucked inside corn tortillas, dipped in the broth (called consommé), and fried until golden and crispy. You get the best of both worlds—crispy tacos and juicy stew in every bite.
Why Make Birria in the Slow Cooker?
Traditionally, birria is cooked low and slow on the stove or in the oven. That’s delicious, but it takes a lot of babysitting. The slow cooker does the hard work for you. You just toss everything in, set it, and a few hours later, you’ve got tender meat and flavorful consommé ready to go. It’s perfect if you don’t want to spend all day in the kitchen.
Ingredients You’ll Need
Don’t let the list scare you—it’s mostly spices and pantry staples. Once you have these, the slow cooker will do all the work.
- Beef chuck roast (or short ribs for extra flavor)
- Dried chilies (guajillo, ancho, or a mix—gives smoky depth)
- Onion & garlic
- Tomatoes (fresh or canned)
- Beef broth
- Apple cider vinegar (adds tang)
- Spices – cumin, oregano, smoked paprika, bay leaves
- Corn tortillas (the classic choice)
- Cheese (like Oaxaca or mozzarella for melty goodness)
- Fresh cilantro, onion, lime (for topping)
Step-by-Step: How to Make Slow Cooker Birria Tacos
1. Prep the Chilies
Remove stems and seeds from the dried chilies. Soak them in hot water until soft, then blend them with tomatoes, onion, garlic, vinegar, and spices. This makes the rich sauce base.
2. Slow Cook the Meat
Place beef in the slow cooker. Pour the chili sauce and beef broth over it. Add bay leaves. Cover and cook on low for 8 hours (or high for 4–5 hours) until the meat is tender and shreds easily.
3. Shred the Beef
Take the beef out and shred it with two forks. Keep the broth—that’s your dipping sauce!
4. Build the Tacos
Dip a tortilla into the broth, place it on a hot skillet, add cheese, then pile on the shredded beef. Fold and cook until crispy on both sides.
5. Serve and Dip
Serve the tacos hot with a side of the consommé for dipping. Garnish with cilantro, onion, and a squeeze of lime.
Tips for the Best Birria Tacos
- Use a fatty cut of beef – Chuck roast works great because it stays juicy.
- Don’t skip the chilies – They give birria its signature smoky flavor.
- Crisp the tacos in oil or broth – This makes them golden and delicious.
- Cheese is optional but amazing – Melty cheese takes them to the next level.
What to Serve With Birria Tacos
These tacos are rich and filling, but you can pair them with simple sides to round out the meal:
- Mexican rice
- Refried beans
- Fresh guacamole and chips
- A cold Mexican soda or margarita
Storing and Reheating
The best part about birria is that it tastes even better the next day.
- Fridge – Store meat and broth separately for up to 4 days.
- Freezer – Freeze in portions for up to 2 months.
- Reheat – Warm the beef in broth to keep it juicy, then fry fresh tacos.
FAQs About Slow Cooker Birria Tacos
Q: Can I use chicken instead of beef?
Yes! Chicken thighs work great, though the flavor will be lighter.
Q: Are birria tacos spicy?
They can be mild or spicy depending on the chilies you use. Guajillo chilies are mild, while chipotle or arbol add heat.
Q: Can I make this without dried chilies?
You can, but it won’t taste as authentic. If needed, you can swap with chipotle peppers in adobo sauce for a shortcut.
Q: What cheese works best?
Oaxaca cheese is traditional, but mozzarella or Monterey Jack melt beautifully too.
Q: Do I need to fry the tacos?
No, but dipping and frying them in the broth gives that classic flavor and crispy texture.
And that’s it—slow cooker birria tacos that taste like they came straight from a taco truck but made right in your kitchen. Once you try them, you’ll want to make them again and again.
