Slow Cooker Birria Tacos

These Slow Cooker Birria Tacos are tender, melt-in-your-mouth beef simmered in a rich, flavorful broth packed with smoky, spicy, and savory goodness. They are a great way to change up your Taco Tuesday menu.

Plate with two folded tacos filled with shredded meat, positioned in front of a slow cooker. Garnished with lime slices and cilantro, accompanied by a small bowl of sauce.

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It’s hearty, satisfying, and packed with irresistible Mexican flavors. Plus, the slow cooker does most of the heavy lifting, leaving you plenty of time to enjoy your day. It’s perfect for weeknight dinners or impressing friends.

If you love beef recipes, then next you should try this Air Fryer Beef Taquitos, or these Beer Braised Short Ribs.

Ingredients

This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.

Beef chuck roast (or boneless beef chuck): The key to tender, juicy shredded beef.
Guajillo chiles, ancho chiles, & chipotle peppers in adobo sauce: These dried chiles pack the birria meat with a smoky, deep flavor.
Garlic cloves, white onion, & Roma tomatoes: Fresh veggies to give the birria sauce its rich base.
Spices like cumin, smoked paprika, oregano, and cinnamon are essential for building complex, authentic flavors.
Apple cider vinegar & beef broth for the sauce base.
Bay leaves, salt & pepper for seasoning.
Corn tortillas for serving with tacos.

Instructions

This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.

A white pan filled with dried chili peppers soaked in liquid. Surrounding the pan are small bowls containing various spices, minced garlic, and liquid ingredients on a white surface.

Step 1: Toast the dried chiles in a dry skillet until aromatic. Soak them in hot water until softened.

Blender container filled with dried chili peppers, onion, and a liquid onion broth. Bay leaf and glass jars with sauce reside nearby on a white surface.

Step 2: In a blender, combine the softened chiles, chipotle pepper, adobo sauce, garlic, onion, tomatoes, cumin, smoked paprika, oregano, cinnamon, apple cider vinegar, and some beef broth. Blend until smooth.

A black slow cooker filled with red broth, topped with two bay leaves. Glass bowls and a pepper shaker are in the background.

Step 3: Season the beef with salt and pepper, then place it in the slow cooker. Pour the sauce over the meat and add the remaining beef broth, bay leaves, and additional salt to taste.

Shredded beef in a glass bowl with two forks, set beside a Crock-Pot and a dish with red sauce.

Step 4: Cook on low until the beef is tender and shreds easily.

Shredded beef in a slow cooker with dark red sauce and a serving spoon.

Step 5: From the slow cooker, save about some of the broth. Remove the beef from the slow cooker, shred it, and return it to the remaining sauce.

A white pan containing shredded meat and grated cheese, next to a slow cooker labeled crock-pot, with a bowl of sauce in the background.

Step 6: Heat a skillet over medium heat. Dip a tortilla into the reserved cooking liquid, then place it on the skillet. Sprinkle cheese on one side, add shredded beef, and fold the tortilla in half. Cook until the tortilla is crispy and the cheese melts.

Hint: Serve the tacos with chopped cilantro and lime wedges. Use the remaining broth as a dipping sauce.

Storage

Fridge: Store any leftover birria meat and sauce in an airtight container for up to 4 days.
Freezing: Place cooled birria and sauce into freezer-safe bags or containers. You can freeze them for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheating

Stovetop: Simmer the birria meat in its sauce over low heat until warmed through.
Microwave: Heat your portions in a microwave-safe dish, stirring occasionally to ensure even heating.

Pro tip: Warm your corn tortillas before serving for that fresh-off-the-grill taste!

A folded beef quesadilla on a white plate garnished with chopped cilantro, served with lime wedges and fresh cilantro leaves on the side.

Wendy’s Tips

Don’t skip the sear: Before adding the beef to the slow cooker, give it a quick sear in a hot pan. This locks in extra flavor!
Strain the sauce: If you prefer a smooth birria sauce, strain the cooked mixture before adding it back to the shredded beef.
Double up the batch: Birria keeps beautifully, so make extra and freeze it for effortless dinners down the line.
Serve it up right: After you assemble your tacos, fry them lightly in a pan until they’re crispy for authentic taco vibes.

What To Serve With Slow Cooker Birria Tacos

Transform these tacos into a complete meal by pairing them with classic Mexican sides such as Mexican Rice and a sweet dessert like this Tres Leches Bundt Cake to end on a perfect note.

Two folded tacos filled with meat on a white plate, garnished with chopped cilantro. Lime wedges are on the side. A tomato and cilantro bunch are in the background.

FAQs

What type of meat is best for birria tacos?

Beef chuck roast is a classic choice for its juicy, tender texture after slow cooking. You can also use short ribs or lamb if you want to switch things up.

Do I need a dipping sauce for birria tacos?

While not required, the dipping sauce (called consommé) is a beloved addition. After slow cooking, the leftover sauce makes a perfect rich dip for the tacos.