Slow Cooker Birria Tacos

If you want juicy, cheesy tacos that basically melt in your mouth, this slow cooker birria tacos recipe is the one. The beef simmers low and slow until it’s fall-apart tender, soaking up all that rich, smoky, and slightly spicy sauce. And when you crisp those tacos in a skillet over medium heat… oh man, it’s game over.

This birria tacos recipe turns a traditional Mexican beef stew into a crispy, cheesy taco dream. It’s rich, savory, and just the right kind of messy. You get that deep red birria sauce made from dried chiles, tomatoes, and spices, simmered for hours with chuck roast in the slow cooker until the beef practically shreds itself.

The best part? The slow cooker birria method means you can toss everything in, walk away, and come back to a house that smells incredible.

The combo of guajillo and chipotle chiles makes all the difference here. They give that bold flavor and smoky kick that pairs perfectly with tender beef and melted cheese inside those crispy tortillas.

This is one of those easy slow cooker birria tacos recipes that tastes like you spent all day cooking. Perfect for a cozy night in or a weekend dinner that feels a little extra without the effort.

Ingredients for Slow Cooker Birria Tacos

• Chuck Roast: Boneless and about 2 to 2 ½ pounds. It’s the ideal cut for slow cooker birria because it gets insanely tender and flavorful. Trim off any excess fat before cooking if you want it lighter.
• Oil: Just enough for searing the roast. That quick golden crust locks in flavor and makes the meat taste slow-roasted even before it hits the crock pot.
• Salt and Pepper: Always start with a good seasoning base. Itssimple, but it builds the whole flavor.
• Dried Guajillo Chiles: Mild and smoky, they bring that deep red color and signature birria taste. Make sure to remove stems and seeds first.
• Chipotle Chiles in Adobo: Add a touch of smoky spice that rounds out the sauce. You can use less if you want to keep it mild.
• Red Onion: Thinly sliced so it softens and melts right into the birria sauce for a little sweetness.
• Garlic: Six cloves. It’s bold but not too much. Garlic gives the slow cooker birria its rich, savory backbone.
• Beef Broth or Stock: Use a low-sodium version to keep the salt under control. It’s what keeps the beef juicy and flavorful through those long cook hours.
• Tomato Sauce & Fire-Roasted Diced Tomatoes: Add a smoky tomato base and just enough body for a silky sauce.
• Apple Cider Vinegar: Brightens things up and cuts through the richness of the beef.
• Spice Blend: A mix of cumin, oregano, smoked paprika, ginger paste, coriander, and a little cinnamon. They layer warmth, spice, and depth without being heavy.
• Bay Leaves: Toss them in for that slow-simmered, aromatic finish.
• Low-Carb Tortillas: Swap traditional corn tortillas for low-carb or almond flour ones. They crisp up beautifully in the skillet and keep the birria tacos recipe lighter.
• Low-Fat Cheese: Use a reduced-fat mozzarella or light Mexican blend. They melt smoothly and keep the tacos cheesy without adding a ton of extra calories. Add cilantro for a fresh pop at the end if you like.

See the recipe card below for the exact quantities of each ingredient.

How to Make Slow Cooker Birria Tacos

1. Step 1: Heat oil in a skillet over medium heat. Season the chuck roast with salt and pepper, then sear on both sides until browned.

2. Step 2: Transfer the roast to your slow cooker. Add guajillo chiles chipotle chiles, onion, garlic, broth, tomato sauce, diced tomatoes, apple cider vinegar, and all the spices. Stir to combine.

3. Step 3: Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender enough to shred easily.

4. Step 4: Remove the beef, cinnamon stick, and bay leaves. Blend the sauce smoothly, then return the shredded beef to the slow cooker and stir.

3. Step 5: Heat oil in a skillet over medium heat. Dip low-carb tortillas into the sauce.

4. Step 6: Add beef and low-fat cheese, fold, and fry until crispy and melty.

Variations & Substitutions

• Chicken or Turkey Birria: Swap the chuck roast for boneless, skinless chicken breasts or lean turkey. They cook faster and cut the calories big time while keeping that birria flavor.
• Veggie Birria Tacos: Try shredded jackfruit, mushrooms, or lentils instead of beef. Still rich, still saucy, and great for a meatless, low-calorie twist.
• Air Fryer Finish: Instead of frying in oil, crisp your tacos in the air fryer for that same crunch minus the grease.

Storage Directions

• Storage: Keep leftover birria beef and sauce in an airtight container for up to 4 days in the fridge.
• Freezing: Freeze together for up to 3 months. Thaw overnight before reheating.
• Reheat: Warm on the stove, microwave, or in the slow cooker on “warm” until hot.

More Crockpot Recipes

Slow Cooker Rotel Dip

Slow Cooker Chicken Legs Recipe

Steak Cubes in Crock Pot

Gluten Free Butter Chicken

Slow Cooker Birria Tacos

These slow cooker birria tacos are rich, saucy, and full of flavor without the heaviness. Tender, shredded beef simmers for hours in a smoky, slightly spicy birria sauce, then gets tucked into crispy low-carb tortillas with melty low-fat cheese.

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 349 kcal

Equipment

• Slow cooker or crock pot
• Large skillet (for searing and crisping tortillas)
• Tongs (for flipping meat and tacos)
• Cutting board and sharp knife
• Measuring spoons and cups
• Immersion blender or regular blender (for the birria sauce)
• Mixing spoon or ladle
• Small bowl (for dipping tortillas in sauce)

Ingredients

  

1x2x3x

• 1 boneless chuck roast about 2-2 1/2 lbs
• Oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 guajillo chiles dried
• 5-6 chipotle chiles in adobo sauce
• 1 red onion sliced thin
• 6 cloves garlic minced
• 32 ounces beef stock
• 4 ounces. tomato sauce
• 14.5 ounces fire roasted diced tomatoes
• 2 tablespoons apple cider vinegar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ginger paste
• 1 teaspoon ground coriander
• 1 cinnamon stick
• 3 bay leaves
• Low-Carb Tortillas
• reduced-fat mozzarella or light Mexican blend
• cilantro if desired

Instructions

 

• Add oil to a large skillet, and heat over medium heat.
• Once oil is heated, generously salt and pepper both sides of the chuck roast.
• Sear on all sides for 2-3 minutes
• Add the seared roast to your crockpot.
• Take the dried chiles, cut off the stems, and remove the seeds.
• Add the chiles, chipotle chiles, onion, and garlic to the crock pot.
• Next, add the beef stock, tomato sauce, diced tomatoes, apple cider vinegar, and seasonings to the crock pot.
• Cook on low for 8 hours, preferably, or on high for 4-5. The roast should temp at about 200-210 in order for it to be tender enough to shred.
• Once ready, remove the roast from the crockpot, and shred.
• Remove the cinnamon stick and bay leaves from the pot, and discard.
• Use an immersion blender to blend the sauce.
• Add the meat back to the pot.
• Alternatively, you can allow the sauce to cool, and blend in a blender. You’ll return everything to the crockpot and reheat on warm.
• To make the tacos
• Heat a small amount of oil in your skillet.
• Dip the tortillas into the sauce, and fry.
• Carefully add some of the beef, and cheese of your choice
• Fold the tacos over, until cheese is melty.

Notes

• Trim excess fat from the chuck roast before cooking to keep it lean.
• The sauce thickens as it cools, so blend it warm for the smoothest texture.
• Birria tastes even better the next day, so it’s perfect for meal prep.
• If you don’t have a slow cooker, use an Instant Pot on low or a Dutch oven on the stovetop.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 349kcalCarbohydrates: 15gProtein: 34gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 1010mgPotassium: 967mgFiber: 4gSugar: 6gVitamin A: 1192IUVitamin C: 6mgCalcium: 106mgIron: 6mg

Keyword Birria, Slow Cooker Birria Tacos

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