These Crockpot Birria Tacos (aka quesabirria) are about to become your new obsession! My crispy birria tacos keep things easy with a rich, flavorful (but not overly spicy!) chile sauce and a slow cooker that does most of the work. It’s a little messy, and the absolutely best way to make birria tacos at home!
I Read 1,000 ‘Too Spicy!’ Comments So You Don’t Have To
Listen… I’m a self-proclaimed spice wimp. And after falling down a deep internet rabbit hole of tacos birria recipes (and reading approximately 1,000 “too spicy!!!” comments), I realized I am very much not alone. So this easy birria tacos recipe is built a little differently! It’s rich, deeply flavorful, but not aggressively spicy. You can absolutely crank up the heat if that’s your vibe (I’ll show you how!), but this version lets all those warm, slow-cooked flavors shine.
And if you’ve made my barbacoa beef or carnitas before, you already know we love a low-effort, high-reward meal around here. (If not, I highly recommend adding those to your must-make list along with more ideas from my Mexican recipes!) I’ve played around with the chiles since not all chiles grow equally, and provided estimated measurements for you to use. Bottom line, you may have to make it a time or three before you get the spice level you love!
And then… the tacos. Ohhh the tacos. We’re dipping tortillas into that rich fat riding at the top of the birria, pan-frying them until crispy, stuffing them with melty cheese and juicy beef birria meat, and dunking them back into that consommé (like an au jus) like it’s the best decision we’ve ever made (because it is)! Skip the taco truck!
Okay But Why Is This Birria Tacos Recipe So Good Though?
- It’s low effort, high reward. The slow cooker does most of the work, so you get all the depth of a traditional birria tacos recipe without babysitting a pot all day. You’ll end up with fall-apart tender beef and a rich broth that tastes like it simmered for hours (because it did… just without you hovering).
- The spice level is customizable. This crockpot birria tacos recipe leans mild and approachable, perfect if you’re not into super spicy food, but you can easily add more chiles for extra heat. I’ll show you how! It’s basically a choose-your-own-adventure situation!
- That crispy, cheesy taco moment is unreal. Dipping the tortillas in consommé before pan-frying gives you those signature crispy edges and bold flavor. Add melty cheese and juicy beef, and it’s game over!
- It’s naturally gluten-free. Using corn tortillas keeps everything gluten-free without sacrificing texture or flavor. It’s one of those recipes that just works for everyone at the table.
What Are Birria Tacos?
Birria is a traditional Mexican dish, originally from Jalisco, Mexico, made with slow-cooked, deeply seasoned meat (most commonly beef, lamb, or goat meat) simmered in a rich chile-based broth called consommé. Traditionally eaten like a stew (see pic below)
The modern evolution is the Birria Taco, also known as Quesabirria or tacos de birria, where the meat is shredded and tucked into tortillas that are dipped into the rich, chile-flavored fat skimmed from the broth, then pan-fried until crispy.
Then comes the fun part. A handful of stretchy Oaxaca cheese (the Mexican equivalent of mozzarella) goes onto the hot tortilla, followed by the juicy shredded birria beef and a sprinkle of minced white onion, then it’s all fried together until melty and golden. The word quesabirria literally means ‘cheese birria,’ referring to the melty Oaxaca cheese that makes the taco version so iconic.
How to pronounce “birria”
It’s not “beer-ee-uh” (common mistake 😉, I’ve made too!)
Correct pronunciation: “BEER-ree-ah”
- “BEER” (like the drink)
- “ree” (rolled/light r sound if you can)
- “ah” (soft ending)
Put together: BEER-ree-ah
Easy Birria Tacos Recipe Ingredients
You can find all of these ingredients at a local Latin market or the international aisle at your grocery store
- Chuck roast or bone-in short ribs: I prefer chuck roast because it’s easier to find, but if you have short ribs, use half ribs for even more flavorful Birria. Chuck roast is well-marbled cut that becomes incredibly tender and flavorful after slow cooking.
- Avocado oil: Used for searing the beef, which I highly recommend doing before adding it to the slow cooker.
- Kosher salt & black pepper: Season the beef to taste!
- Corn tortillas: Essential for that classic texture and naturally gluten-free!
- Oaxaca cheese (or similar): Melty, stretchy, and perfect for quesabirria.
- Fresh Cilantro & diced onion: Optional, but these are classic fresh toppings for birria tacos.
- Lime wedges: For a little squeeze of acidity!
- Chile sauce ingredients below.
Get the full recipe in the recipe card below.
For the Chili Sauce
- Dried Chiles: Traditional birria uses a combination of three chiles.
- Guajillo chiles: Medium heat, about ⅔ -¾ cup (once chopped, stemmed & seeded)
- Ancho chiles: Mild heat; ¾ – 1 cup once chopped (stemmed and seeded)
- Árbol chiles: High Heat; 1-2 tablespoons, once chopped (stemmed and seeded; about 3 chiles). After a few test batches, I landed on this combination. One seeded árbol was too mild, two was just right (around 1 tablespoon). My recipe testers agree!
- I opted for the lower amounts for a medium spice.
- Beef broth/stock: Forms the base of the consommé! Use a good-quality beef broth or stock here, from a carton rather than a condensed can, as condensed cans can make the consommé too salty.
- Garlic & Onion: Classic aromatics that add lots of flavor to the sauce and beef.
- Fire-roasted tomatoes: For acidity and a smoky flavor!
- Apple cider vinegar: This is important for adding brightness and balancing everything.
- Cumin & Mexican oregano: Warm, earthy spices that give birria its signature flavor. I recommend using Mexican oregano if you can, but if not, use regular dried oregano.
- Smoked paprika: For a little extra hint of smokiness!
- Cinnamon stick & cloves: These warm spices go a long way. If you can find Mexican cinnamon – win!
- Bay leaves: Infuse the broth with a subtle herbal flavor.
Expert Tip: Where to Find Dried Chiles
Guajillo, ancho and árbol chiles can be found in the international aisle of most grocery stores or at your local Latin market. They are typically sold in bags and are very affordable. Keep in mind that chile sizes and weights can vary quite a bit by brand, so measuring by cup is the most reliable way to gauge your heat level. Don’t substitute chili powder; the dried whole chiles are essential to the consommé’s flavor. Our grocery store only had the ancho chiles, so I ended up purchasing a bundle of all three on Amazon.
How to Make Birria Tacos in the Crockpot
Step 1: Sear the Beef
Season with salt and pepper, then sear in a hot skillet until browned on all sides—this step builds serious flavor. While you can skip this step, I highly recommend the extra 10 minutes to do this, it builds so much flavor.
Expert Tip: Don’t Skip the Sear – Searing the beef builds a deep caramelized crust that adds serious flavor to both the meat and consommé. It only takes about 10 minutes.
Step 2: Soften the Chiles
Stem and seed your chiles; if you love more heat, keep some or all of the seeds in. Chop and measure. I recommend using gloves while stemming and seeding your chiles to avoid hot hands. I found using kitchen shears much easier than using a knife to stem the chiles. Rinse to remove dust and debris.
Expert Tip: Control Your Heat: Always seed your árbol chiles for the mildest version of this recipe. The seeds carry the heat (mostly), so removing them gives you the flavor without the fire. Start with 2 seeded chiles. Taste your consommé; you can adjust from there.
Add trimmed, rinsed, seeded, and chopped chiles to the saucepan and cover with water. simmer the trimmed, seeded dried chiles in water until softened, about 15 minutes. Reserve 1 cup of simmering liquid.
Step 3: Blend Sauce
Add softened chiles, reserved chile water, broth, garlic, onion, tomatoes, vinegar, and spices to a blender and blend until smooth.
Step 4: Slow Cook
Add beef to the crockpot, pour the sauce over, add the bay leaves and cinnamon stick, and cook on LOW for 8–9 hours (or on HIGH for 4–5 hours). But please use LOW! So much better!
Step 5: Shred and Soak
Shred the beef and return the cooked beef to the broth or spoon some over the shredded beef before assembling the tacos. The broth is your rich consommé. Such amazing, rich flavor, I’m telling you!
Step 6: Make the Tacos
Dip tortillas in the very top of the consommé, cook on a hot pan or griddle, add Oaxaca cheese to the full tortilla, and allow to melt for a second.
Expert Tip: Skim the Fat for Crispier Tacos
Before dipping your tortillas, skim the rich, red fat that rises to the top. Using this to dip your tortillas before frying is what gives your birria tacos their signature crispy, deeply colored edges – I just dipped into the top of the crockpot, keeping it on the top, they turned out so good!
To one half of the tortilla, top the melted cheese with shredded meat, then with some chopped onions, fold, and cook until crispy on both sides.
Top quesabirria with chopped cilantro and lime, and serve with a small bowl of consommé as a dipping sauce. Like a Mexican French dip sandwich!
Expert Tip: Choosing Your Cheese Oaxaca cheese is the traditional choice for quesabirria and melts into that iconic stretchy pull. If you can’t find it, low-moisture mozzarella or Monterey Jack are both excellent substitutes. Look for Oaxaca near the chilled Mexican and Latin cheeses and cremas in your grocery store’s cheese section.
Slow Cooker Birria Tacos Recipe Variations
- Turn up the heat: Add 1–6 árbol chiles to the sauce (soften them first when softening the other chiles) and feel free to increase the other chilies by 1-3 additional chiles. Alternatively, you can stir chipotles in adobo into the broth, or serve with sliced jalapeños or hot sauce!
- Dutch oven method: Simmer everything on the stovetop for about 3–3½ hours until tender. More details in the recipe card below.
- Different proteins: Try lamb or goat for a more traditional take.
- Shortcut version: Skip searing if needed, though the flavor is best if you don’t.
- Gluten-Free: Naturally! Unless you choose to use flour tortillas for your quesabirria tacos recipe.
Serving Suggestions for Birria Tacos
Top your crockpot birria tacos with chopped cilantro, diced onion, and a squeeze of lime for that fresh contrast! Serve alongside the recipes below or check out these sides to serve with tacos:
How to Store & Reheat Slow Cooker Birria Tacos
- Fridge: Keep cooled beef and consommé together in an airtight container for up to 4–5 days (this keeps the meat tender and juicy).
- Freezer: Cool completely, then freeze in portions for up to 3 months, perfect for an easy future meal.
- Reheating: Warm gently on the stovetop for best results (add a splash of broth if needed), or microwave in short intervals, just don’t boil it, so the beef stays melt-in-your-mouth tender.
Expert Tip: Make it Ahead – This recipe is genuinely better the next day. The flavors deepen overnight, making it ideal for meal prep or entertaining. Store the beef and consommé together in the fridge to keep the meat from drying out. Assemble fresh tacos when ready to eat.
Birria Tacos Recipe FAQs
Not necessarily! This version is designed to be mild and flavorful rather than heat-forward, making it perfect if you’re sensitive to spice. You can always add more chiles or spice at the end to customize the heat level.
Chuck roast is the go-to because of its marbling, which breaks down beautifully during slow cooking. It becomes incredibly tender and juicy, making it ideal for shredding! However, some use a combo of short ribs in addition to chuck roast, the extra fat will make it extra delish!
Dip the tortillas in the consommé fat at the top before placing them on a hot skillet, this is key for flavor and texture. Cook until golden and crisp on both sides, pressing slightly for maximum crunch!
Yes! You can pressure cook the beef and sauce for about 45 to 60 minutes with a natural release. It won’t have quite the same slow-developed flavor as crockpot birria tacos, but it’s still delicious and much faster.
Oaxaca cheese is the most traditional choice because it melts beautifully and has that signature stretch. Monterey Jack or mozzarella are great substitutes if that’s what you have on hand!
Absolutely, and it actually gets better! The flavors deepen as it sits, making it perfect for meal prep or entertaining. Just reheat gently and assemble tacos fresh for the best texture.
More Taco Recipes to Try
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Video
Equipment
Ingredients
For the Birria
- 2 ½ – 3 ½ pounds chuck roast cut into large chunks, excessive fat trimmed, but leave some, marbling is key to flavor (may also use half short ribs)
- 1 tablespoon avocado oil or olive oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
Chile Sauce (see notes for chiles)
- 3 – 5 dried guajillo chiles stemmed & seeded (about ⅔ – ¾ cup chopped) (see notes)
- 3 – 5 dried ancho chiles adds richness, not heat (about ¾ – 1 cup chopped)
- 2 – 4 dried árbol chiles adds heat, see notes (about 1-2 tablespoons, chopped)
- 2 cups beef broth or beef sock, not condensed
- 6 cloves garlic smashed
- 1 large onion white or yellow, cut into quarters, mince one quarter and reserve for tacos
- 14 ounce can fire-roasted tomatoes or crushed fire-roasted tomatoes
- 2 tablespoons apple cider vinegar
- 1 ½ teaspoons cumin
- 1 teaspoon Mexican oregano preferred; has a more citrus undertone, if you can’t find it, may sub with regular oregano or try marjoram
- ½ teaspoon smoked paprika
- 1 cinnamon stick or ½ teaspoon cinnamon
- ¼ teaspoon cloves
- 2 – 3 bay leaves
For Tacos:
- Corn tortillas
- Oaxaca Cheese Oaxaca found in the cheese section with other Mexican cheeses, but you can also use Asadaro, Chihuahua cheese or go with Monterey Jack or even mozzarella cheese
- Lime Wedges
- Chopped Cilantro
- Diced white onion
Instructions
- Build flavor first (quick sear): Season beef chunks with salt & pepper. Add oil to Dutch oven or cast iron skillet and heat over medium-high heat until oil is shimmering. Sear in a hot skillet until browned (2–3 minutes per side). I seared all 4 sides of the beef, probably a little less on the smaller sides.👉 Don't skip this – it builds that rich, “slow all day” flavor even faster. If you skip this step, it will still be delicious, but the flavors won’t be quite as deep.2 ½ – 3 ½ pounds chuck roast, 1 tablespoon avocado oil, 1 teaspoon black pepper, 1 ½ teaspoons kosher salt
- Soften the chiles: Deseed the chilies by cutting off the tops (using kitchen scissors), tapping out the seeds, and stripping membranes (they add more heat) if desired, and rinsing them of dust and debris. Chop and measure for most accurate heat guide. (See notes about chiles and sizes)Place dried chiles in a small saucepan and cover with water. Bring to a boil over medium heat, reduce the heat to low and simmer for 15 minutes, until the chilies have softened.3 – 5 dried guajillo chiles, 3 – 5 dried ancho chiles, 2 – 4 dried árbol chiles
- Blend the sauce: To a high-speed mixer (love my Vitamix) add softened chiles + 1 cup of chile liquid, beef broth, garlic, onion (reserve a littel minced for serving with tacos), tomatoes, vinegar, and all spices except bay leaves and cinnamon stick to a blender. Blend until smooth. (If you want ultra silky sauce, strain it, but totally optional!)2 cups beef broth, 6 cloves garlic, 1 large onion, 14 ounce can fire-roasted tomatoes, 2 tablespoons apple cider vinegar, 1 ½ teaspoons cumin, 1 teaspoon Mexican oregano , ½ teaspoon smoked paprika, ¼ teaspoon cloves
- Slow cook: Add beef chunks to slow cooker, pour sauce over top, tucking bay leaves and cinnamon stick into the sauce. If desired, give it a stir, but not necessary. Cook on LOW (my preference) for 8-9 hours, or on HIGH 4-5 hours. The beef should fall apart when shredded with a fork. If it doesn't, cook another 30-60 minutes.1 cinnamon stick, 2 – 3 bay leaves
- Shred & soak: Remove bay leaves and cinnamon stick, then remove beef to a cutting board and shred with two forks. Return it to the sauce and stir; (this is your consommé, aka liquid gold!).
Make Birria Tacos called Quesabirria
- Dip tortilla into the consommé (this = flavor magic), the top of the consommé will have oil, which is perfect for grilling those tortillas on a hot skillet. If grilling on a stainless pan, you may need a little spritz of oil.Corn tortillas
- Place in a hot skillet or griddle, flipping after about 1 minute (once it starts to crisp up a bit), add shredded cheese to the entire tortilla, then add shredded birria beef to one side of the tortilla, sprinkle with chopped onion and cilantro.Oaxaca Cheese, Diced white onion, Chopped Cilantro
- Fold and cook until crispy on both sides, about 2-3 minutes per side. Give it a squeeze of lime and then serve with a cup of consommé for dipping, for the ultimate taste.Lime Wedges
Notes
- Guajillo chiles: ⅔ to ¾ cup, chopped, stemmed and seeded
- Ancho chiles: ¾ to 1 cup, chopped, stemmed and seeded
- Árbol chiles: 1 to 2 tablespoons, chopped, stemmed and seeded (about 3 chiles)
- Test #1 (too mild): I used only 2 ancho and 3 guajillo chiles, and 1 arbol -at the last minute chickened out and left the árbol out of the sauce entirely. The flavor was lovely but even this spice wimp couldn’t detect any heat.
- Test #2 (just right): I used the lower end of all three amounts, ⅔ cup guajillo, ¾ cup ancho, and 1 tablespoon árbol, and landed on a wonderful medium heat.
- Test #3 (spicy): My recipe tester used the higher amounts of chiles for a more authentic spice.
- For milder: Use fewer árbol chiles and seed all of them
- For spicier: Increase árbol to 2 tablespoons and leave some seeds in
- For extra hot and authentic: Use up to 2 tablespoons chopped árbol chiles with seeds
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