Fall-apart tender beef birria made entirely in a slow cooker, then shredded and served in warm tortillas with consomé for dipping. This is the hands-off version for weeknight dinners and meal prep, needing only 15 minutes of prep before the slow cooker does the work.
4
Servings
15m
Prep
480m
Cook
520
Calories
48g
Protein
Birria is a Mexican stew traditionally simmered for hours. The slow cooker method produces the same deep, complex flavor with zero babysitting. Make a double batch and freeze the shredded meat and consomé separately for quick tacos all week.
Mexicanweeknightmeal-prepcozy
Ingredients
Equipment
6-quart slow cooker
sharp knife
cutting board
tongs
shredding forks or two forks
shallow bowl for consomé
Ad
Steps
1. Prep
2. Build the Slow Cooker
3. Finish and Serve
Easy Birria Tacos with Chuck Roast
Chuck roast is the ideal cut for birria because its marbling renders into silky, fall-apart meat during the long, low cook. Unlike brisket, which can dry out if overcooked, chuck stays juicy and tender. A 3-pound roast feeds four people with plenty of consomé left over for dipping or freezing.
Birria Tacos in the Instant Pot
If you prefer a faster method, use a 6-quart Instant Pot on high pressure for 90 minutes with a natural release. The pressure cooker will tenderize the meat in a fraction of the time while building the same deep, complex flavor. Follow the same ingredient list and shredding steps.
Birria Ramen Recipe
Transform leftover birria by serving it over cooked ramen noodles in a bowl of the consomé instead of in tortillas. Top with a soft-boiled egg, green onions, and cilantro for a rich, warming noodle soup that uses the same slow-cooked meat and broth.
Frequently asked questions
Can I make birria tacos in a slow cooker overnight?
Yes. Prep the slow cooker in the evening, cook on low for 8 hours, and shred the meat in the morning. The consomé will keep in the fridge for up to 4 days, and the shredded meat freezes well for up to 3 months.
What if I don't have dried guajillo or ancho chiles?
Substitute with 3 dried New Mexico chiles or 4 dried California chiles. If you can't find dried chiles, use 2 tablespoons of chili powder and 1 tablespoon of smoked paprika, though the depth of flavor will be slightly less.
How do I reheat birria tacos?
Warm the shredded meat gently in a skillet with a splash of the consomé over medium heat for 3-4 minutes. Warm tortillas in a dry skillet or over a flame. Reheat consomé separately in a small pot, then serve as you would fresh tacos.
Can I use a different cut of beef?
Brisket, short ribs, or beef shoulder will all work. Chuck roast is preferred because it's affordable, widely available, and stays moist during long cooking. Avoid lean cuts like sirloin, which will toughen.
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