Authentic Birria Tacos in the Slow Cooker – Complete Guide

What Are Authentic Birria Tacos?

Birria originated in the Mexican state of Jalisco and was traditionally made with goat. Today, beef is the more common option—especially in birria tacos, where shredded meat is stuffed into tortillas, dipped in consommé, and griddled to crispy perfection.

The essential components:

• Tender, slow-cooked beef (often chuck roast or short ribs)
• Rich red consommé (broth)
• Corn tortillas
• Oaxaca cheese (optional but delicious)
• Cilantro, diced onions, and lime for garnish

Ingredients: What You’ll Need

For the Beef and Marinade

• 3 lbs beef chuck roast (or short ribs)
• 4 dried guajillo chiles
• 3 dried ancho chiles
• 1 chipotle pepper in adobo (for heat and smokiness)
• 1 onion (quartered)
• 4 cloves garlic
• 1 cinnamon stick
• 1 tsp cumin
• 1 tsp dried oregano (preferably Mexican)
• ½ tsp ground cloves
• 1 tbsp vinegar (apple cider or white)
• 2 bay leaves
• Salt and pepper to taste
• 4 cups beef broth or water

For the Tacos

• Corn tortillas
• Shredded cheese (Oaxaca or mozzarella)
• Chopped onions, cilantro, lime wedges

How to Prepare Birria Meat in Parts

Step-by-Step Preparation

1. Toast and Soak the Chiles

Toast dried guajillo and ancho chiles in a dry skillet until fragrant (30–45 seconds per side). Then soak them in hot water for 15–20 minutes.

2. Blend the Marinade

Blend soaked chiles, garlic, onion, spices, chipotle, and vinegar with a splash of water or broth until smooth.

H4: 3. Marinate the Meat

Cut beef into large chunks, salt generously, and coat in the marinade. Marinate for at least 4 hours (I recommend overnight in the fridge).

How to Cook Birria Tacos in a Slow Cooker (Whole & in Parts)

Whole Method (All Together)

Place marinated beef and marinade in the slow cooker. Add bay leaves, cinnamon stick, and enough broth to submerge the meat.

Set on LOW for 8–10 hours

or

HIGH for 5–6 hours

Once done, shred the meat and strain the broth for consommé.

Cooking in Parts

You can also:

• Slow cook just the meat (skip the broth, add later).
• Make the consommé separately by simmering bones, chiles, and spices on the stove, then combining after.

Cook Time and Temperature Guide

Method	Temp	Time
Slow Cooker	Low (190°F)	8–10 hours
Slow Cooker	High (300°F)	5–6 hours
Oven Braise	325°F	3.5–4 hours
Instant Pot	High Pressure	45–50 minutes
Stovetop Simmer	Medium-Low	3–4 hours

Spices & Flavor: Building an Authentic Profile

From my kitchen experience, the combination of guajillo, ancho, cloves, cumin, and Mexican oregano is what makes the birria stand out. The vinegar and chipotle add brightness and depth.

Chef tip: Always toast your dried spices before blending—it releases essential oils that deepen the flavor.

Calories and Nutritional Info

A standard birria taco (with cheese and consommé dip) contains about 250–300 calories depending on the tortilla size and fat content.

Per serving (2 tacos):

• Protein: ~25g
• Carbs: ~20g
• Fat: ~15–20g

If you’re watching your calories, skip the cheese and fry in less oil.

How to Make a Diet-Friendly Birria Taco

To lighten it up:

• Use lean beef (like sirloin or bottom round)
• Skim fat off the consommé
• Bake instead of frying the tacos
• Use low-calorie tortillas or lettuce wraps

I’ve tried it with lettuce cups—still amazing with the consommé on the side.

First Course Ideas Using Birria

I often turn the consommé into soup! Serve in a bowl topped with shredded meat, cilantro, onions, and a squeeze of lime. Add some rice or hominy for a heartier first course.

Main Course Variations with Birria

Beyond tacos:

• Birria quesadillas
• Birria burritos
• Birria tortas (Mexican-style sandwiches)
• Birria nachos (crowd-pleaser!)
• Birria ramen (my fusion favorite)

How to Cook Birria in Other Appliance

Microwave

Not ideal for full cooking but great for reheating. Cover tightly and use medium power to keep it moist.

Slow Cooker

Best method for tenderness and depth. Low and slow is the magic rule.

Multicooker / Instant Pot

Use the pressure cook function on high for 45–50 minutes. Great if you’re short on time.

Skillet

Use for reheating or frying tacos. Get the skillet hot and crisp up those edges!

Oven

Great for large batches. Braise in a Dutch oven at 325°F for 3.5–4 hours.

Clay Pot / Cazuela

Perfect for tradition! Keep temp around 300°F and cook for 4+ hours.

How to Assemble and Crisp the Tacos

• Dip tortillas in consommé (fat-side up)
• Fry in a hot skillet
• Add cheese, shredded birria, fold and crisp both sides
• Serve with a small bowl of consommé on the side for dipping

FAQ – Birria Tacos in Real Life