Slow Cooker Birria Tacos Recipe

This easy slow cooker birria tacos recipe delivers tender beef, crispy tortillas, and rich consommé—perfect for a hands-off taco night!

Prep Time 15

Cook Time 8 30

Total Time 8 45

Servings 8 tacos

Calories 394 kcal

2 ½ lb beef pot roast or chuck roast trimmed and cut into 2-3 large pieces
1 ½ cups yellow onion chopped, plus more for garnish
4 garlic cloves smashed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano Mexican oregano if you can find it
1 teaspoon cumin
2 teaspoons chili powder blend
½ teaspoon cinnamon or 1 small cinnamon stick
3 ounces chipotle in adobo
1 cup canned crushed tomatoes fire roasted if you can find it
3 cups beef broth
1 tablespoon white vinegar
2 teaspoons kosher salt
2 bay leaves
16 corn tortillas
2 cups shredded Monterey jack Oaxaca or queso chihuahua
½ cup chopped fresh cilantro for serving
lime wedges optional for serving
guajillo, ancho and arbol chiles optional in place of chipotle for a more traditional birria

Brown the beef on all sides in a large skillet over medium heat, then transfer to the crockpot.
In a blender, blend onion, garlic, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle, crushed tomatoes, broth, vinegar, and salt. Pour over the beef in crockpot.
Add bay leaves and cook on low heat for 8 hours.
Shred beef and strain the broth. Return beef to slow cooker with ½ cup broth and keep warm. Save remaining broth for dipping tortillas and serving.
Quickly dip tortilla in the consommé and add to a hot skillet.
Add 3 tablespoons of shredded beef and 2 tablespoons shredded cheese to the tortilla with some onion and cilantro. Fold and cook like a quesadilla until browned on each side.
Serve birria tacos with raw chopped onion and cilantro, plus remaining consommé in a small bowl, for dipping.

To make it more traditional, you can swap the chipotle for dried chiles instead.