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Close-up of crispy, golden Easy Slow Cooker Birria Tacos filled with shredded beef, melted cheese, and topped with cilantro and onions.

Easy Slow Cooker Birria Tacos

Easy Slow Cooker Birria Tacos bring all the bold smoky flavor of the viral taco recipe with almost no effort. The slow cooker does all the work, transforming beef into tender shredded perfection with a rich flavorful consomé. Crispy tortillas, melty cheese, and savory dipping broth make these tacos an unforgettable family dinner or weekend meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the Birria
  • 3 pounds beef chuck roast cut into large chunks
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 dried guajillo chiles seeded
  • 2 dried ancho chiles seeded
  • 5 garlic cloves
  • 1 small yellow onion chopped
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 2 tablespoons apple cider vinegar
For the Tacos
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese
  • 1 tablespoon chopped fresh cilantro for garnish
  • 1 small white onion finely diced, for garnish

Equipment

  • slow cooker
  • blender
  • Skillet
  • Forks

Method
 

  1. Place the beef chuck roast into the slow cooker.
  2. Season the beef with salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, and oregano.
  3. Add the dried guajillo chiles, ancho chiles, garlic cloves, chopped onion, tomato paste, beef broth, and apple cider vinegar to the slow cooker.
  4. Cover and cook on low for 8 hours or on high for 5 to 6 hours until the beef is very tender and easy to shred.
  5. Carefully remove the beef from the slow cooker and shred using two forks.
  6. Transfer the cooking liquid along with the softened chiles and onions to a blender. Blend until smooth to create the consomé.
  7. Return the shredded beef to the slow cooker and stir in some of the blended consomé to keep the meat juicy.
  8. Heat a skillet over medium heat.
  9. Dip each corn tortilla lightly into the top layer of the consomé.
  10. Place the tortilla on the skillet and sprinkle with Oaxaca cheese.
  11. Add shredded birria beef to one side of the tortilla and fold it in half.
  12. Cook for 2 to 3 minutes per side until crispy and golden with melted cheese.
  13. Repeat with the remaining tortillas.
  14. Serve hot with bowls of consomé for dipping.
  15. Garnish with chopped cilantro and diced white onion before serving.

Notes

Blending the slow cooker broth with the softened chiles creates a rich smoky consomé that gives these tacos their signature flavor.