Slow Cooker Birria with Crispy Quesabirria Tacos Recipe

Introduction

Slow Cooker Birria is a rich and flavorful Mexican stew made with tender beef and a blend of toasted dried chiles and spices. This recipe uses a slow cooker to develop deep, complex flavors while making the meat melt-in-your-mouth tender. Perfect for cozy dinners or festive gatherings, birria is wonderfully versatile.

Ingredients

• 5 dried ancho peppers (stemmed and seeded)
• 5 dried guajillo peppers (stemmed and seeded)
• 2–3 chiles de árbol (optional, for extra heat)
• 1 tablespoon vegetable oil
• 1 large white onion (chopped)
• 3 Roma tomatoes (chopped) or 1 (14.5 oz) can fire-roasted tomatoes
• 5 cloves garlic (chopped)
• 1 tablespoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon black pepper
• ½ teaspoon ground clove (optional but common in slow cooker versions)
• ½ teaspoon dried thyme or marjoram
• 2 bay leaves
• 1 tablespoon apple cider vinegar (or white vinegar)
• 4 cups beef broth (plus extra as needed)
• 3.5 pounds beef chuck roast (cut into large chunks or use lamb shoulder)
• Salt to taste

Instructions

1. Step 1: Heat a dry skillet over medium heat. Toast the ancho, guajillo, and chile de árbol peppers for 1–2 minutes per side until fragrant and pliable.
2. Step 2: Transfer the toasted chiles to a bowl and cover with hot water. Soak them for 20 minutes until softened.
3. Step 3: In the same skillet, heat the vegetable oil over medium heat. Sauté the chopped onion and tomatoes for about 5 minutes until softened. Add the garlic and cook for another minute.
4. Step 4: Drain the soaked chiles, reserving the soaking liquid if you want to thin the consomé later. In a blender, combine the chiles, sautéed vegetables, vinegar, oregano, cumin, cinnamon, thyme or marjoram, black pepper, clove (if using), and 1 cup of beef broth. Blend until smooth, then strain for a silky texture if desired.
5. Step 5: Place the beef chunks in a large bowl. Pour the birria sauce over the meat and toss to coat evenly. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
6. Step 6: Transfer the marinated beef and sauce to your slow cooker. Add the remaining 3 cups of beef broth and the bay leaves.
7. Step 7: Cook on LOW for 8–10 hours or on HIGH for 5–6 hours, until the beef is tender and easily shredded.
8. Step 8: Remove and discard the bay leaves. Shred the beef using two forks.
9. Step 9: Serve the shredded birria in bowls with the rich broth (consomé) or use for tacos.
10. Step 10 (Birria Tacos): Heat a skillet over medium heat. Dip corn tortillas into the birria broth, place in the skillet, sprinkle one side with shredded birria meat, fold in half, and fry until crispy on both sides. Serve with hot consomé for dipping.
11. Step 11 (Quesabirria): Dip tortillas in consomé and place in the hot skillet. Add shredded cheese (Oaxaca, mozzarella, or Monterey Jack) to one side, top with birria beef, then fold and crisp both sides until the cheese melts and the taco is golden. Serve hot with broth for dipping.

Tips & Variations

• Use lamb shoulder instead of beef chuck for a different but equally delicious flavor.
• For extra smoky depth, substitute fire-roasted tomatoes if using fresh Roma tomatoes.
• Reserve some chile soaking liquid to thin the broth to your preferred consistency.
• Adjust the number of chiles de árbol to control the heat level.
• Try serving birria with fresh chopped onions, cilantro, and lime wedges for authentic garnish.

Storage

Store leftover birria in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave with a splash of broth to keep it moist. Birria also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria without a slow cooker?

Yes, you can prepare birria on the stovetop or in a Dutch oven. Simmer the beef and sauce over low heat for 3–4 hours until tender, stirring occasionally.

What is the best cut of meat for birria?

Beef chuck roast is ideal because it becomes tender and flavorful with slow cooking. Lamb shoulder is a great alternative for a slightly different taste and texture.

Slow Cooker Birria with Crispy Quesabirria Tacos Recipe

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★★★★★

4.7 from 93 reviews

Slow Cooker Birria is a rich, flavorful Mexican stew made with tender beef chuck roast simmered in a deeply spiced ancho and guajillo chile sauce. This recipe blends toasted dried chiles, sautéed vegetables, and aromatic spices to create a vibrant marinade that infuses the meat with robust flavors. Slow-cooked until fall-apart tender, the birria is served with its savory consomé broth and can be enjoyed traditionally in bowls or as crispy tacos and quesabirria with melted cheese, perfect for a comforting meal bursting with authentic Mexican taste.

• Author: Natalie
• Prep Time: 30 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 30 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

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Chiles and Spices

• 5 dried ancho peppers, stemmed and seeded
• 5 dried guajillo peppers, stemmed and seeded
• 2–3 chiles de árbol (optional, for extra heat)
• 1 tablespoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon black pepper
• ½ teaspoon ground clove (optional)
• ½ teaspoon dried thyme or marjoram
• 2 bay leaves

Vegetables and Liquids

• 1 tablespoon vegetable oil
• 1 large white onion, chopped
• 3 Roma tomatoes, chopped (or 1 (14.5 oz) can fire-roasted tomatoes)
• 5 cloves garlic, chopped
• 1 tablespoon apple cider vinegar (or white vinegar)
• 4 cups beef broth, plus extra as needed

Meat

• 3.5 pounds beef chuck roast, cut into large chunks (or lamb shoulder)
• Salt to taste

Instructions

1. Toast and Rehydrate the Chiles: Heat a dry skillet over medium heat and toast the ancho, guajillo, and chile de árbol peppers for 1–2 minutes per side until they become fragrant and pliable. Transfer them to a bowl and cover with hot water. Let soak for 20 minutes until softened.
2. Make the Birria Sauce: In the same skillet, heat the vegetable oil over medium heat. Sauté the chopped onion and tomatoes for about 5 minutes until softened. Add the garlic and cook for another minute. Drain the soaked chiles, reserving the soaking liquid if you’d like to thin the consomé later. Add the chiles to a blender along with the sautéed veggies, vinegar, oregano, cumin, cinnamon, thyme or marjoram, black pepper, clove if using, and 1 cup of beef broth. Blend until smooth and strain if a silky texture is desired.
3. Marinate the Meat (Optional but Flavorful): Place the beef chunks in a large bowl and pour the birria sauce over them. Toss until the meat is evenly coated. Cover and refrigerate for at least 2 hours or preferably overnight to deepen the flavors.
4. Slow Cook the Birria: Transfer the marinated beef and sauce mixture into a slow cooker. Add the remaining 3 cups of beef broth and the bay leaves. Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the beef is tender and easily shredded.
5. Shred and Serve: Remove and discard the bay leaves. Shred the beef with two forks. Serve the birria in bowls with the flavorful broth (consomé) or use the meat for birria tacos or quesabirria.
6. Make Birria Tacos: Heat a skillet over medium heat. Dip corn tortillas into the birria consomé to soak, then place onto the skillet. Sprinkle shredded birria meat on one half of each tortilla, fold it in half, and fry until crispy and golden on both sides. Serve these tacos with a side of warm consomé for dipping.
7. Make Quesabirria (Cheesy Birria Tacos): Dip corn tortillas in the consomé and place in the hot skillet. Add a handful of shredded cheese (such as Oaxaca, mozzarella, or Monterey Jack) to one side, then top with shredded birria beef. Fold the tortillas and crisp both sides until the cheese melts and the tacos are golden brown. Serve hot with plenty of broth for dipping.

Notes

• Soaking the chiles softens them and helps develop the deep, smoky flavor typical of birria.
• Marinating the meat overnight enhances flavor but is not mandatory.
• Use the reserved chile soaking liquid to adjust the thickness of the consomé if it’s too thick.
• Beef chuck roast provides the ideal balance of flavor and tenderness; lamb shoulder can be used as an alternative.
• For spicier birria, increase the number of chiles de árbol or add other hot peppers.
• Serve with chopped onions, cilantro, lime wedges, and warm corn tortillas for an authentic experience.
• Leftover birria is great for reheating and makes delicious sandwiches or quesadillas.

Keywords: birria, slow cooker birria, birria tacos, Mexican stew, beef birria, consomé, slow cooked beef, quesabirria, traditional birria