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Slow Cooker Birria Tacos

Slow Cooker Birria Tacos

This Slow Cooker Birria Tacos recipe will blow your mind. It's so good. 
Prep Time 20 mins
Cook Time 4 hrs 30 mins
Servings 6


  • lbs Beef Chuck Roast
  • 3 Dried Guajillo Peppers, Deseeded and stems cut
  • 4 Dried Arbol Peppers, Deseeded and stems cut
  • 3 Dried Ancho Peppers, Deseeded and stems cut
  • 3 Chipotle Peppers in Adobo Sauce (Just the peppers)
  • 1 White Onion, Cut in half
  • 1 14.5oz Can of Fire Roasted Tomatoes with the juice
  • 2 Tablespoon Canola Oil
  • 1 Tablespoon Butter
  • 32oz Beef Broth
  • Kosher Salt and Black Pepper, as needed
  • 1 Cinnamon Stick
  • 3 Bay Leaves
  • 6 Cloves Garlic
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Cumin
  • ½ Teaspoon Whole Cloves
  • 2 Teaspoons Paprika
  • 1 Teaspoon Black Peppercorn
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Teaspoons Granulated Sugar
  • 1 lb Shredded Oaxaca Cheese (Can also use Mozzarella)
  • 12-15 Flour or Corn Street Tacos
  • Chopped Cilantro for Garnish
  • Chopped White Onion for Garnish


For the Beef

  • Cut the beef into large pieces. Pat the beef dry and generously season all sides with salt and pepper. Heat 1 tablespoon of canola oil and butter in a large skillet over medium-high heat. Add half of the beef in an even layer and sear on all sides until golden brown. Remove from the pan and keep warm. Repeat with remaining beef. Do not overcrowd the pan.

For the Sauce

  • In a large pot; add the dried peppers, onion, cinnamon stick, black peppercorns, and garlic cloves together. Then fill with enough water to cover everything.
  • Boil everything together over medium-high heat for about 30 minutes. The onion should be tender and the peppers should be soft.
  • Use a slotted spoon to transfer the onions, peppers, and garlic into a blender. Discard the water and remaining bits left in the pot including the cinnamon stick. Add in the chipotle peppers, tomatoes and 2 cups of the beef stock into the blender. Blend the mixture together until completely smooth. Set aside.
  • In a crock pot add the liquid from the blender, and the remaining beef stock, sugar, garlic powder, cumin, paprika, apple cider vinegar and bay leaves. Mix well. Add the meat to the crock-pot and cover. Cook on high for about 4 hours until the meat is nice and tender. 

For the Tacos

  • Transfer the cooked beef to a large wood cutting board and shred with two forks. Taste and season to taste.
  • Heat 1 tablespoon canola oil in a large skillet over medium heat. Starting with one tortilla at a time, dip it into the top of the sauce and add it to the skillet. Press the tortilla down with a spatula because it will start to bubble and pull away as it cooks. Cook for 1-2 minutes until the bottom is golden.
  • Flip the tortilla over and immediately cover the entire surface with shredded cheese then add some of the shredded meat. Pour some of the birria consomé on top if you’d like (not too much because you don’t want the taco to become soggy). Cook until the bottom is lightly charred then fold the tortilla over in half to form a taco. 
  • Transfer to a plate and serve with the chopped cilantro, onion and a bowl of the consomé liquid (remaining broth) as a dipping sauce. Enjoy!