Emily Meltingly tender beef in a deep smoky chile broth, stuffed into crispy dipped tortillas with Oaxaca cheese and served with rich consommé for dipping — this is the taco that ruins all other tacos for you.
Birria tacos have been having a moment that shows absolutely no sign of stopping and once you make them at home you understand completely why. The beef cooks in the crockpot all day in a broth made from rehydrated guajillo and ancho chiles with cumin and oregano and a whole cinnamon stick. By the time you open the lid your kitchen smells like a Mexican restaurant and the beef is so tender it falls apart at the lightest touch.
The move that makes birria tacos different from every other taco is dipping the tortilla in the braising liquid before you fry it. That is what gives the outside that deep red, slightly crispy, intensely flavoured shell that makes the whole thing so completely addictive. The consommé you serve on the side is that same braising liquid, strained, skimmed and served in a small cup for dipping.
Crockpot Birria Tacos
Slow cooked beef birria in guajillo chile broth, served in crispy dipped corn tortillas with consommé for dipping. Worth every minute.
- The Beef:
- 1.5 kg beef chuck roast, cut into large chunks
- Salt and black pepper
- 1 tbsp vegetable oil
- The Chile Broth:
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 chipotle peppers in adobo sauce
- 1 can diced tomatoes (400g)
- 6 garlic cloves
- 1 white onion, roughly chopped
- 1 cinnamon stick
- 2 tsp cumin
- 1 tsp dried oregano
- ½ tsp ground cloves
- 4 cups beef broth
- For the Tacos:
- 12 small corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Diced white onion and fresh cilantro to serve
- Lime wedges
- 1Toast the dried chiles in a dry pan for 30 seconds per side until fragrant. Place in a bowl, cover with boiling water and soak for 15 minutes until softened.
- 2Blend the soaked chiles with tomatoes, garlic, onion, chipotle peppers, cumin, oregano, cloves and 2 cups of beef broth until completely smooth.
- 3Season and sear the beef chunks in oil over high heat until browned on all sides. This step adds depth but can be skipped if pressed for time.
- 4Add the beef to the crockpot. Pour the chile sauce over the top. Add the cinnamon stick and remaining beef broth. Cook on low for 8 hours or high for 5 hours.
- 5Shred the beef using two forks. Strain the braising liquid through a fine sieve into a bowl — this is your consommé. Skim any excess fat from the top.
- 6Dip each corn tortilla briefly in the warm consommé. Place in a hot oiled pan, add shredded beef and cheese to one half, fold over and cook 2 minutes per side until crispy and the cheese melts.
- 7Serve immediately with a cup of warm consommé for dipping, diced onion, fresh cilantro and lime wedges.
📝 Notes
The consommé dipping cup is the most important part of the birria taco experience. Do not skip it. Dip each bite of taco into the broth before eating — the combination of crispy tortilla, melted cheese, tender beef and rich broth in one bite is what makes birria tacos so completely unforgettable.
Why You’ll Love This Recipe
The crockpot does almost all the work. You spend 20 minutes in the morning toasting chiles and blending the sauce and then you walk away and let it cook all day. When you come back your house smells extraordinary and you have the base for one of the most impressive dinners you will ever put on the table.
The crispy dipped tortilla technique is something you will want to apply to every taco you ever make after this. It takes an extra few minutes but it transforms the experience completely.
“I made these for a Sunday dinner and my family said it was the best thing I have ever cooked. I have been cooking for them for twenty years.”
What You’ll Need
- Guajillo chilesThe backbone of the birria flavour. Dried, dark red and slightly fruity with a mild heat. Find them in the Mexican food aisle or at any Latin grocery store.
- Ancho chilesDried poblano peppers. Dark, rich and slightly sweet. They add depth and colour to the broth that guajillos alone cannot give.
- Beef chuckThe best cut for birria because of its fat content and connective tissue which breaks down during the long cook into silky, rich, tender shreds.
- Oaxaca cheeseA stretchy Mexican melting cheese similar to mozzarella. It melts into long, satisfying strings when the tortilla hits the hot pan. Mozzarella is the best substitute.
Helpful Tips
- ✓Do not skip the consommé dip. Dipping the tortilla into the broth before frying is what gives birria tacos that distinctive deep red colour and intense flavour on the outside of the shell.
- ✓Let the braising liquid settle for 10 minutes after straining before skimming the fat. The fat rises to the top and is easy to remove with a spoon, leaving a clear, deep-coloured consommé.
- ✓Cook the tacos in batches so the pan stays hot enough to crisp them properly. A crowded pan creates steam and you lose the crispy texture that makes these tacos so good.
- ✓Leftover birria beef is incredible over rice, in quesadillas, in burritos or just eaten straight from the bowl with a spoon and some warm tortillas.
Frequently Asked Questions
Can I use a different cut of beef?
Can I make birria tacos in the oven?
Can I make this ahead?
What if I cannot find guajillo chiles?
Storage and Reheating
❄️ Beef
Store shredded beef and consommé separately in the fridge for up to 4 days. The beef keeps in the consommé for maximum moisture.
🧊 Freezer
Freezes beautifully for up to 3 months. Freeze beef and consommé together in a container. Thaw overnight in the fridge and reheat gently on the stovetop.
🔥 Reheating
Warm the beef and consommé in a pan over medium heat. Fry the tacos fresh each time rather than reheating assembled tacos.
🌮 Other Uses
Use leftover birria beef for quesadillas, rice bowls, burritos or a simple comforting bowl of birria stew with warm tortillas on the side.
Making This Sunday?
Pin this to your Mexican Food Recipes board — the taco recipe worth planning your whole day around.
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