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A close-up of a crispy quesabirria taco made with slow cooker birria beef, showing the melted Oaxaca cheese and tender shredded meat inside.

Crock Pot Birria Tacos (The Easiest Authentic Recipe!)

This Crock Pot Birria Tacos recipe delivers authentic, slow-simmered flavor with minimal effort. Tender, juicy beef in a rich adobo sauce, perfect for making the ultimate cheesy quesabirria tacos with a side of consommé for dipping.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef chuck roast cut into 3-4 inch chunks
  • 4 dried guajillo chiles stems and seeds removed
  • 2 dried ancho chiles stems and seeds removed
  • 2 chiles de árbol optional, for heat
  • 2 roma tomatoes halved
  • 1 white onion quartered
  • 6 cloves garlic
  • 1 tbsp Mexican oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 cup apple cider vinegar
  • 4 cups beef broth or water
  • 2 tsp salt or to taste
  • 16 corn tortillas
  • 16 oz Oaxaca cheese shredded (or mozzarella)
  • 1 cup white onion finely chopped, for serving
  • 1 cup fresh cilantro chopped, for serving
  • 1 lime cut into wedges, for serving

Equipment

  • 1 Crock Pot (6-quart or larger)
  • 1 Blender
  • 1 Large Skillet or Griddle

Method
 

  1. Toast the dried guajillo, ancho, and árbol chiles (if using) in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Do not let them burn. Transfer the toasted chiles to a medium pot along with the tomatoes, quartered onion, and garlic. Cover with the beef broth or water and bring to a simmer. Cook for 15-20 minutes, until everything is very soft.
  2. Using a slotted spoon, transfer the softened chiles, tomatoes, onion, and garlic to a blender. Add the oregano, cumin, cinnamon, apple cider vinegar, and 1 cup of the cooking liquid from the pot. Blend on high until the sauce is completely smooth.
  3. Season the chuck roast chunks with salt and pepper and place them in the bottom of your Crock Pot. Pour the blended adobo sauce over the beef. Stir to combine. Cook on low for 8-10 hours or on high for 5-6 hours.
  4. Once the beef is fall-apart tender, carefully remove it from the Crock Pot and shred it using two forks. Skim any excess fat from the top of the liquid in the slow cooker and reserve it in a small bowl. The remaining liquid is the consommé. Season the consommé with salt to taste. You can add some of the shredded beef back into the consommé to keep it juicy.
  5. Heat a large skillet or griddle over medium heat. Dip a corn tortilla into the reserved fat (or directly into the consommé). Place the tortilla on the hot skillet. Top one half with shredded Oaxaca cheese and a portion of the shredded beef. Cook for 1-2 minutes until the bottom is lightly browned, then fold the other half over. Press gently and cook for 2-3 minutes per side, until the tortilla is crispy and the cheese is fully melted.
  6. Serve the hot quesabirria tacos immediately with a side of the warm consommé for dipping. Garnish with chopped onion, cilantro, and a lime wedge.

Notes

Chile Tip: Handling dried chiles can sometimes stain your hands. You may want to wear gloves when removing the stems and seeds.
Make-Ahead: The birria beef can be made a day or two in advance. Store the shredded meat and consommé separately in the refrigerator. Reheat gently on the stove before assembling the tacos.