Crispy, cheesy tacos with rich, slow-cooked shredded beef and spicy consommé for dipping.
Birria Tacos have taken the internet by storm—and it’s easy to see why. These tacos feature juicy, slow-braised meat cooked in a richly spiced chili sauce, tucked inside crispy corn tortillas, and pan-fried with melty cheese. The best part? You get a flavorful consommé for dipping, making every bite bold, tender, and unforgettable.
This crock pot version makes the process easier while still delivering the deep, authentic flavor of traditional birria.
🥩 What Are Birria Tacos?
Birria tacos, also called quesabirria or birria de res, originate from Jalisco, Mexico. Traditionally made with goat, modern versions often use beef, especially chuck roast and bone-in short ribs or oxtail. The meat is braised in a chili-spice blend until fall-apart tender, then folded into tortillas with cheese and crisped on a skillet.
The real star is the birria consommé—the same rich broth the meat is braised in, served as a dipping sauce. Gooey cheese, crispy edges, tender meat, and bold spices… It’s taco heaven.
🍲 Why This Recipe Works
- Slow cooker method = hands-off cooking
- Bone-in beef cuts like oxtail or short ribs = extra flavor
- Optional cheese makes them gooey and irresistible
- Dip-friendly consommé = next-level taco experience
- Make-ahead friendly – just reheat and crisp!
🌶️ Ingredients
For the Birria:
- 5 dried ancho chiles
- 4 dried guajillo chiles
- 5 dried chile de árbol (adjust for spice level)
- 1 Tbsp black peppercorns
- 1 Tbsp coriander seeds
- 2 bay leaves
- 1 cinnamon stick
- 4.5–5 lbs beef chuck roast (or mix with oxtail/short ribs)
- 3 Tbsp avocado or canola oil
- 1 large onion (chopped)
- 8 cloves garlic (minced)
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano
- 3 Tbsp tomato paste
- ⅓ cup apple cider vinegar
- 1 qt (4 cups) beef broth
- 2 Tbsp sea salt (to taste)
For the Tacos:
- Corn tortillas
- Oaxaca, mozzarella, or asadero cheese (optional but recommended)
- Fresh cilantro, lime wedges, pickled red onions (for garnish)
🔪 Step-by-Step Instructions
1. Prep the Chiles
Boil dried chiles in 3 cups water. Remove from heat and let soak for 15 minutes.
2. Toast Spices
Toast peppercorns, coriander, bay leaves, and cinnamon stick in a dry pan. Wrap in cheesecloth with twine to make a spice sachet (or grind and add directly to sauce).
3. Sear the Beef
Cut beef into chunks. Season with salt. Sear in hot cast iron skillet until browned on two sides. Transfer to crock pot.
4. Sauté the Aromatics
In the same pan, sauté onion until soft. Add garlic, cumin, oregano, and tomato paste. Cook until fragrant. Transfer to crock pot.
5. Assemble the Sauce
Add the soaked chiles and their soaking liquid, beef broth, vinegar, and spice sachet to the slow cooker. Stir to combine.
6. Slow Cook
Cover and cook on LOW for 8–10 hours. Meat should be extremely tender.
7. Shred & Blend
Remove meat and shred with two forks. Blend the chiles with 2 cups of the braising liquid until smooth. Return to the pot to keep warm—this is your consommé.
🔥 Make the Tacos
- Heat a skillet with oil.
- Dip a tortilla in the consommé.
- Place in skillet, sprinkle with cheese, and add shredded meat.
- Fold in half and cook until crispy on both sides, spooning sauce on top while frying.
- Repeat for all tacos.
Serve hot with consommé on the side for dipping. Garnish with fresh cilantro, lime wedges, and pickled red onions.
💡 Tips & Variations
- Instant Pot option: Pressure cook for 1 hour, then natural release 90 minutes.
- Cheese optional: Skip for a dairy-free version.
- Storage: Store meat and consommé separately in the fridge for up to 7 days. Reheat and fry tacos fresh.
- Use leftovers: Great in burritos, bowls, or quesadillas.
🌮 Why You’ll Love It
Birria tacos are the ultimate indulgence—crispy, cheesy, juicy, and deeply flavorful. Whether it’s Taco Tuesday or a weekend gathering, this recipe will wow everyone at the table.