Why You'll Fall in Love with This Recipe
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This is, without a doubt, the best and easiest birria I have ever made. The whole family was obsessed!
Essential Ingredient Guide
- Beef Chuck Roast: This is really the star of the show. Look for a piece with nice marbling—those little veins of fat are what will melt down during the long, slow cook, making the beef incredibly tender and flavorful. Don't be tempted to trim it all off! That fat renders into the consomé, creating that signature richness. It’s a humble cut of meat that transforms into something truly luxurious.
- Dried Guajillo & Ancho Chiles: Please don't be intimidated by dried chiles! They are the soul of this dish. Guajillo chiles provide a beautiful, deep red color and a mild, tangy fruitiness, while Ancho chiles add a richer, almost raisin-like sweetness and smoky depth. Together, they create a balanced, complex flavor base that is much more nuanced than just using chili powder. Taking the time to toast and rehydrate them is a small step that makes a world of difference.
- Mexican Oregano: Yeah, this is different from the Mediterranean oregano you might have for Italian food. Mexican oregano has a more citrusy, earthy, and almost floral note to it that is essential for authentic Mexican dishes. It complements the deep flavors of the chiles perfectly. If you can find it, it really adds that little something extra that makes the whole dish sing. It’s one of those subtle details that elevates the entire recipe from good to great.
Complete Cooking Process
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Building the Flavor Base:
This first stage is all about creating the deep, foundational flavors of the consomé. We start by gently toasting our dried chiles in a dry skillet. You'll smell it almost immediately—this nutty, smoky fragrance fills the air. This wakes up their essential oils. Then, we rehydrate them in hot water until they're soft and pliable. This vibrant, ruby-red liquid they've been soaking in? That's pure gold. We blend those softened chiles with aromatics like onion, garlic, and warm spices until it's a smooth, fragrant paste. This is the heart and soul of our birria.
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The Slow Simmer:
Now for the easy part. We sear the chuck roast to create a beautiful brown crust, which adds another layer of savory flavor. Then, everything goes into the crock pot: the seared beef, our gorgeous chile sauce, broth, and a few more aromatics. Just set it to low and walk away. For the next 8 hours, your home will slowly fill with the most incredible, mouth-watering aroma. The magic happens in that slow, gentle heat, as the tough cut of beef breaks down into something impossibly tender and succulent, all while absorbing that amazing chile-infused broth.
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Assembling the Tacos:
This is the fun, hands-on part. Once the beef is cooked, we'll shred it and strain that beautiful broth, which is now our consomé. Now, to make the tacos: you dip a corn tortilla right into the top layer of the consomé—that's where the flavorful fat has risen—and place it on a hot skillet. The tortilla will sizzle and turn a beautiful reddish-orange. We top it with shredded beef, a generous sprinkle of melty cheese, and fold it over. Pan-fry it until it's crispy on both sides and the cheese is gooey. It's a messy, wonderful process that is so worth it.
- Don't skip searing the beef! It creates the Maillard reaction, which develops deep, savory flavors that you can't get otherwise.
- When blending the chile sauce, add a little of the chile soaking liquid to help it along until it’s perfectly smooth.
- Skim the fat from the top of the finished consomé and save it in a separate bowl. This is the best for frying the tortillas.
- For the best flavor, make the birria a day ahead. Letting it sit in the fridge overnight allows the flavors to meld and deepen even more.
Pro Tips for Birria Success
These little details really elevate the final dish from a simple slow-cooked meal to a truly memorable taco experience.
Frequently Asked Questions
→ Can I make this on the stovetop or in an Instant Pot instead?
Absolutely! For a stovetop or Dutch oven, follow the same steps but simmer on low heat for about 3-4 hours, until the meat is tender. For the Instant Pot, use the sauté function to sear the meat and toast the spices, then pressure cook on high for about 45-50 minutes, followed by a natural release. The slow cooker method is my favorite for its hands-off nature, but these other methods work beautifully too and are a bit quicker.
→ What kind of cheese is best for birria tacos?
Honestly, the best cheese is one that melts really well and gets nice and gooey. I personally love using Oaxaca cheese because it's traditional and has a wonderful, stringy texture, almost like mozzarella. However, a low-moisture, whole milk mozzarella works perfectly as a substitute. You could also use a blend of mozzarella and Monterey Jack for a little extra flavor. The key is just getting that glorious cheese pull!
→ Is this recipe very spicy?
It's surprisingly not! The dried chiles we're using—Guajillo and Ancho—are more about deep, smoky, and fruity flavor than intense heat. Most of their heat is in the seeds and veins, which we remove before blending. The resulting consomé is incredibly flavorful and rich, with just a very gentle warmth. If you do want to add some heat, you could leave a few seeds in or add a couple of small chiles de árbol to the mix, but as written, it's very family-friendly.
→ What can I do with leftover beef and consomé?
Oh, the leftovers are almost the best part! You can obviously make more tacos the next day. But you can also use the shredded beef in quesadillas, burritos, or on top of nachos. The consomé is amazing on its own as a simple, warming soup—just add some noodles and top with fresh cilantro and onion. I’ve even used the leftover shredded beef to make a fantastic enchilada casserole, just swapping the meat.
→ My consomé seems a bit thin. How can I thicken it?
The consomé is traditionally meant to be a thin, brothy dipping sauce rather than a thick gravy. However, if you personally prefer it a bit thicker, you can pour it into a saucepan after straining and simmer it gently on the stove for 15-20 minutes. This will allow some of the water to evaporate and concentrate the flavors, thickening it up naturally without having to add any starches. Just be sure to taste it as it reduces, as the flavors will become more intense.
→ Can I use other cuts of beef?
Yes, you can. While chuck roast is ideal for its balance of meat and fat, other tough, collagen-rich cuts work well for slow cooking. Beef brisket or beef shank are excellent alternatives that will become incredibly tender. I would avoid leaner cuts like sirloin or round roast, as they can become dry and stringy after such a long cooking time. You really want a cut that benefits from that low-and-slow process.
→ What are the best toppings for birria tacos?
Simplicity is key here, because the beef and consomé are so flavorful on their own. The classic toppings are finely diced white onion and fresh cilantro. A squeeze of fresh lime juice over everything is absolutely essential to cut through the richness. Some people also like to add a bit of salsa or pickled red onions, but I honestly feel like onion, cilantro, and lime are the perfect trio.
Chef's Tips
Don't throw away the liquid the chiles soaked in! You can use a bit of it in the blender if your sauce needs help getting smooth. It has so much flavor.,For the crispiest tacos, use a well-seasoned cast-iron skillet or a griddle. Don't be afraid to let them get nice and browned on both sides. The texture contrast is everything.,This recipe is even better the next day. If you have the time, let the cooked beef and consomé cool and store it in the fridge overnight. The flavors will meld and deepen beautifully.
Nutrition Facts
per serving
480
Calories
35g
Protein
18g
Carbs
30g
Fat
Taste Profile
Deeply savory and rich, with smoky, slightly fruity notes from the chiles and warmth from the spices.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Both of these cuts have excellent fat content and will become incredibly tender with the long, slow cooking time. They are wonderful, flavorful substitutes.
The most important thing is a good melting cheese. Mozzarella provides that perfect stringy pull, while Monterey Jack offers a slightly creamier melt.
Recipe Variations
Try these delicious twists on the original
Spicier Version
If you love heat, add 2-3 dried chiles de árbol to the mix when you're rehydrating the other chiles. They pack a punch, so start with a small amount. You could also add a pinch of cayenne pepper to the spice blend.
Different Meats
While beef is fantastic, you could try this with other tough cuts of meat that benefit from slow cooking. Lamb shoulder or even bone-in chicken thighs would be delicious, though you would need to adjust the cooking time. The crockpot chicken tacos method could inspire timing for that.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Burning the chiles during the toasting step. They only need 30-60 seconds per side; any longer and they become bitter.
- Not searing the beef. Skipping this step means you miss out on a huge layer of deep, savory flavor.
- Over-blending the sauce on a high speed for too long can sometimes make it lighter in color. A good, thorough blend until smooth is all you need.
- Not dipping the tortilla in the consomé fat before frying. This is what gives the taco its signature red color and crispy, flavorful texture.
Meal Prep & Storage
Make Ahead Tips
This is a perfect make-ahead meal. You can prepare the entire pot of beef and consomé up to two days in advance. Let it cool completely and store it in the refrigerator. The flavors will actually deepen and improve overnight. When you're ready to serve, gently reheat the beef and consomé on the stovetop and then proceed with frying the tacos.
Leftover Ideas
Leftover birria is fantastic. You can make more tacos, or use the shredded beef for quesadillas, nachos, or even a savory topping for ramen. The consomé can be enjoyed as a simple broth or soup. It's so versatile! I sometimes feel it's even better than my other go-to beef birria tacos recipe because of the slow-cooker tenderness.
Perfect Pairings
Serve this with...
Cooking Timeline
Toast and soak chiles. Season and sear beef chunks.
Sauté aromatics, blend the chile sauce.
Combine everything in the slow cooker.
Cook on low. Let the slow cooker do its magic.
Shred beef, strain consomé, assemble and fry tacos to serve.
Crock Pot Birria Tacos Recipe: Easy & Delicious
Tender, flavorful birria tacos made easy in your crock pot with beef chuck roast and authentic Mexican spices.
Timing
Prep Time
25 Minutes
Cook Time
8 Hours
Total Time
8 Hours 25 Minutes
Recipe Details
Ingredients
For the Birria Beef
- 01 3-4 lbs beef chuck roast, cut into large chunks
- 02 2 tbsp avocado oil or other neutral oil
- 03 1 large white onion, quartered
- 04 6-8 cloves garlic, peeled
- 05 4 dried guajillo chiles, stems and seeds removed
- 06 2 dried ancho chiles, stems and seeds removed
- 07 2 tomatoes, halved
- 08 4 cups beef broth
- 09 1 tsp Mexican oregano
- 10 1/2 tsp ground cumin
- 11 1/4 tsp ground cloves
- 12 1 small cinnamon stick (or 1/4 tsp ground cinnamon)
- 13 2 bay leaves
- 14 Salt and black pepper to taste
For Assembling the Tacos
- 01 16-20 corn tortillas
- 02 2 cups shredded Oaxaca or mozzarella cheese
- 03 1/2 cup finely diced white onion
- 04 1/2 cup chopped fresh cilantro
- 05 Lime wedges for serving
Instructions
First, let's prepare our flavor base. In a dry skillet over medium heat, gently toast the de-seeded guajillo and ancho chiles for about 30-60 seconds per side. You'll know they're ready when they become fragrant and slightly change color—be careful not to burn them or they'll turn bitter. Once toasted, place them in a bowl and cover with hot water. Let them soak for about 20 minutes until they're soft and pliable. This step awakens all their beautiful, smoky flavors. It’s a quiet, lovely start to the process.
While the chiles are soaking, season your beef chunks generously with salt and pepper. Heat the oil in that same large skillet over medium-high heat. Carefully place the beef in the hot pan, making sure not to overcrowd it. Sear the pieces on all sides until a deep brown crust forms. This step is so important for building flavor! Once seared, transfer the beef to your crock pot. In the same skillet, add the quartered onion, garlic cloves, and halved tomatoes. Cook for a few minutes until they have a bit of color and have softened slightly.
Now for the magic sauce. Transfer the softened chiles, the cooked onion, garlic, and tomatoes to a blender. Add about one cup of the beef broth, the Mexican oregano, cumin, and cloves. Blend everything until it's completely smooth, creating a vibrant, deep red sauce. It should look like a slightly thicker version of this red enchilada sauce. Pour this beautiful sauce over the beef in the crock pot. Add the remaining beef broth, the cinnamon stick, and the bay leaves. Give it a gentle stir, cover, and cook on low for 8 hours or on high for 4-5 hours.
After hours of anticipation, your home smells incredible and the beef should be fall-apart tender. Carefully remove the beef to a large bowl and shred it with two forks. Strain the liquid from the crock pot through a fine-mesh sieve into a separate bowl—this is your precious consomé! Skim some of the red-tinged fat from the top of the consomé. To assemble the tacos, dip a corn tortilla in that fat, place it on a hot skillet, top with shredded beef and cheese, and fry until crispy. Serve the tacos immediately with small bowls of the warm consomé for dipping, and a sprinkle of fresh onion, cilantro, and a squeeze of lime.
Notes & Tips
- 1 Don't throw away the liquid the chiles soaked in! You can use a bit of it in the blender if your sauce needs help getting smooth. It has so much flavor.
- 2 For the crispiest tacos, use a well-seasoned cast-iron skillet or a griddle. Don't be afraid to let them get nice and browned on both sides. The texture contrast is everything.
- 3 This recipe is even better the next day. If you have the time, let the cooked beef and consomé cool and store it in the fridge overnight. The flavors will meld and deepen beautifully.
Tools You'll Need
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6-Quart Slow Cooker: This is the heart of our hands-off recipe. A simple, reliable slow cooker will gently simmer the beef for hours, breaking it down until it's perfectly tender without any fuss.
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Large Skillet: A cast iron or heavy-bottomed skillet is essential for getting a beautiful, deep brown sear on the beef and for toasting our chiles. This is where we build the first crucial layers of flavor.
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High-Powered Blender: To get that silky-smooth consomé, a good blender is key. It needs to be strong enough to completely pulverize the rehydrated chiles and aromatics into a non-gritty, luscious sauce.
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Fine-Mesh Sieve: After cooking, we'll strain the broth to create a clear and smooth consomé. This little tool ensures you catch any stray bits of spices or solids, leaving you with a perfect dipping broth.
Recipe by
Luca Romero“Food is the world’s language. I bring global recipes to your kitchen — no passport required!” 🍜✈️
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