Beef Birria Tacos Recipe: The Tastiest!
Weekend Favorite Beef.
Crispy, cheesy beef birria tacos with a rich consommé for dipping. An easy crockpot recipe that's pure comfort food.
I remember the first time I had a real birria taco from a little food truck tucked away on a side street. It was life-changing. The crispy, greasy tortilla, the tender beef, and that little cup of broth... wow. I knew I had to bring that feeling into my own kitchen. It seemed so complicated at first, but using the slow cooker makes it feel gentle and manageable. It’s a quiet, patient process, and the reward is just so, so good. It’s become our special occasion meal, even if the occasion is just 'it's Saturday.'
Why This Recipe Feels So Special
- •The beef becomes unbelievably tender and flavorful from slow cooking all day.
- •That rich, savory consommé is perfect for dipping and sipping.
- •You get that perfect crispy-cheesy-melty tortilla every time.
- •It makes the whole house smell absolutely incredible.
- •It feels like a restaurant-quality meal made with love right at home.
- •It's a perfect, comforting meal for a chilly evening.
My husband took one bite and just looked at me with wide eyes. He said they were the best tacos he's ever had, period. The kids loved dipping them, and there wasn't a single bite left. This is definitely going into our regular rotation.
Essential Ingredient Guide
- Beef Chuck Roast: This cut is perfect for slow cooking. It has wonderful marbling that breaks down over time, making the meat incredibly juicy and tender. Don't be tempted to use a leaner cut; you need that fat for flavor.
- Dried Chiles (Guajillo & Ancho): This is where the magic happens. Guajillo chiles provide a bright, slightly fruity flavor, while ancho chiles give a deep, smoky richness. Together, they create a beautifully complex sauce that isn't overly spicy.
- Oaxaca Cheese: This is a traditional Mexican melting cheese, similar to mozzarella. It gives you that amazing, stringy cheese pull that makes these tacos so satisfying. If you can't find it, low-moisture mozzarella is a great substitute.
Complete Cooking Process
- First, wake up the dried chiles by toasting them, then let them soften in hot water.
- Give your beef a good sear. This step builds so much flavor, so please don't skip it.
- Char the aromatics—onion, garlic, and tomato—to add a lovely smokiness.
- Blend all of that goodness into a smooth, vibrant sauce.
- Combine the seared beef and the chile sauce in the slow cooker.
- Add the remaining broth and bay leaves, give it a stir, and let it do its thing.
- Just let it go for hours. The hardest part is waiting while your house smells amazing.
- Once cooked, shred the tender beef.
- Strain that beautiful broth to get your consommé for dipping.
- Skim the fat from the top of the consommé. This is liquid gold for frying the tortillas.
- Dip, fill with beef and cheese, and pan-fry until golden and crispy. Perfection.
Your Questions, Answered
→Are these tacos very spicy?
Not at all! Guajillo and ancho chiles are more about deep, smoky flavor than intense heat. The recipe is very family-friendly. If you want more spice, you could add a couple of dried arbol chiles to the mix.
→Can I make this on the stovetop or in an Instant Pot?
Yes, definitely. For a stovetop, use a Dutch oven and simmer on low for about 3-4 hours. For an Instant Pot, cook on high pressure for about 45-50 minutes, followed by a natural release.
→What if I can't find the specific dried chiles?
Most larger grocery stores have them in the international aisle. If you can only find one type, that's okay! Ancho chiles alone will still give you a delicious, rich sauce. You could also look for them online.
→How do I store and reheat leftovers?
Store the shredded beef and the consommé in separate airtight containers in the fridge for up to 4 days. Reheat gently on the stove. It's best to assemble and fry the tacos fresh when you're ready to eat them.
Beef Birria Tacos Recipe: The Tastiest!
Make the tastiest beef birria tacos with crispy tortillas and flavorful consommé! This easy crockpot recipe is perfect for dinner.
Timing
Prep Time
30 minutes
Cook Time
6-8 hours
Total Time
6.5 - 8.5 hours
Recipe Details
Ingredients
For the Birria Beef
- 013 lbs beef chuck roast, cut into large chunks
- 022 tablespoons olive oil
- 031 large white onion, quartered
- 048 cloves garlic, whole
- 052 roma tomatoes, halved
- 065 dried guajillo chiles, stems and seeds removed
- 073 dried ancho chiles, stems and seeds removed
- 084 cups beef broth
- 091 teaspoon cumin
- 101 teaspoon dried oregano
- 111/2 teaspoon smoked paprika
- 122 bay leaves
- 13Salt and freshly ground black pepper to taste
For Assembling the Tacos
- 0116-20 corn tortillas
- 022 cups shredded Oaxaca or mozzarella cheese
- 031/2 cup finely chopped white onion
- 041/2 cup chopped fresh cilantro
- 05Lime wedges for serving
Instructions
Toast the dried chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Be careful not to burn them. Transfer to a bowl and cover with hot water. Let them soak for 20-30 minutes until softened.
While the chiles soak, pat the beef chunks dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned. Transfer the seared beef to your slow cooker.
In the same skillet, add the quartered onion, garlic cloves, and roma tomatoes. Cook for 5-7 minutes, until they have a nice char. Don't worry about any browned bits on the bottom of the pan.
Transfer the softened chiles, charred vegetables, cumin, oregano, paprika, and 2 cups of the beef broth to a blender. Blend until completely smooth.
Pour the blended sauce over the beef in the slow cooker. Add the remaining 2 cups of beef broth and the bay leaves. Stir everything together. Cook on low for 6-8 hours or on high for 4-5 hours, until the beef is fall-apart tender.
Carefully remove the beef from the slow cooker and shred it with two forks. Strain the liquid from the slow cooker into a bowl—this beautiful broth is your consommé. Skim some of the red-tinged fat from the top of the consommé and set it aside.
To make the tacos, heat a skillet over medium heat. Dip a corn tortilla into the consommé fat, then place it in the hot skillet. Top with shredded beef and a generous amount of cheese. Fold the tortilla in half.
Cook for 2-3 minutes per side, until the tortilla is crispy and golden brown, and the cheese is melted and bubbly.
Serve the hot tacos immediately with a small bowl of the warm consommé for dipping. Garnish with chopped onion, cilantro, and a squeeze of fresh lime juice.
Notes & Tips
- 1The color of your consommé will depend on the chiles you use. It should be a beautiful deep red.
- 2This recipe makes a good amount. It's great for feeding a crowd or for planned leftovers.
- 3Be patient with the slow cooker. The low and slow method is what makes the beef so incredibly tender.
Tools You'll Need
- •Don't skip searing the beef. It creates a deep, caramelized flavor base that you can't get otherwise.
- •Strain the sauce after blending for the smoothest, most luxurious consommé.
- •Use the fat from the top of the consommé to fry the tortillas. It's the secret to that iconic red color and incredible flavor.
- •Warm your corn tortillas briefly before dipping and frying to make them more pliable and prevent tearing.