Crispy, juicy, and packed with flavor, these Slow Cooker Birria Tacos are everything. Slow-cooked beef melts into crispy tortillas, ready to dip into rich, smoky consommé.
Birria Tacos Recipe
Birria tacos have taken the U.S. by storm—and for good reason. These crispy, juicy tacos, served with a rich consommé for dipping, are pure comfort food. Traditionally made with goat or lamb, birria comes from Jalisco, Mexico, but today I’m sharing an easy slow cooker birria tacos recipe made with beef and easy-to-find ingredients—so anyone can make them at home! For more popular Mexican recipes you will love to make at home, don’t miss my Barbacoa Beef, Slow Cooker Carnitas, and Chicken Enchiladas.
Why This Recipe Works
My husband Tommy fell in love with this crockpot birria taco recipe. I loved it because he’s not always easy to please—plus it made enough for two meals, so he got to enjoy it twice! Here’s why it works:
- Hands-off slow cooker method: minimal effort, maximum flavor
- No Hard to Find Ingredients: Made with easy-to-find ingredients from any grocery store
- Freezer-Friendly: Freeze half of the meat for another night.
- Delicious Crowd Pleaser: Great for meal prep, leftovers, and feeding a crowd!
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, dairy-free (use dairy-free cheese)
If you make this healthy birria tacos recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
Ingredients You’ll Need
Here’s what you’ll need to make this birria tacos recipe. See the recipe card below for the exact measurements.
- Beef Pot Roast or Chuck Roast are the best cuts of meat for birria. They will get more tender as they slowly cook in the crockpot. Just trim off the fat and cut the meat into 2 or 3 large pieces.
- Aromatics: Chopped onion and smashed garlic
- Birria Seasoning: Garlic powder, onion powder, dried oregano, cumin, chili powder, cinnamon, salt
- Chipotle in Adobo provides a complexity and smokiness.
- Birria Taco Sauce: Canned crushed tomatoes (fire-roasted is preferred) and beef broth
- White Vinegar for acidity
- Bay Leaves for an herbal note
- Corn Tortillas to make tacos
- Cheese: Monterey Jack, Oaxaca, or queso chihuahua would all be delicious on birria tacos.
- Toppings: Chopped onions, cilantro, and lime wedges
How to Make Birria Tacos
Browning the meat in a skillet before slowly cooking will deepen its flavor. Worth the extra step! See the recipe card at the bottom for printable directions.
- Brown the Beef on all sides in a large skillet over medium heat, then transfer to the crockpot.
- Make the Birria Sauce: Blend onion, garlic and onion powders, oregano, cumin, chili powder, cinnamon, chipotle, crushed tomatoes, broth, vinegar, and salt in a blender. Pour over the beef.
- Slow Cook the Beef: Add the bay leaves and slow cook on low for 8 hours (or HIGH for 4–5 hours) until the beef is fall-apart tender.
- Shred the beef and stir it back into the birria sauce (consommé).
- Assemble the tacos: Dip tortillas into the consommé, fill with beef and cheese, and crisp them up in a skillet until golden and melty.
- Serve hot with extra consommé for dipping, plus chopped onions, cilantro and lime.
To Make It More Traditional
This recipe was designed to use easy-to-find ingredients, but if you want a more authentic flavor, you can swap the chipotle for dried chiles instead. Omit the chipotle in adobo and use:
- 2 dried guajillo chiles (for a mild, fruity flavor)
- 1 dried ancho chile (for rich, smoky depth)
- 1 dried chile de árbol (for heat — optional if you want it spicy)
Remove the stems and seeds, then soak the dried chiles in hot water for about 20 minutes until softened. Blend the softened chiles with the sauce ingredients before cooking.
Variations
- Meat: Swap beef with goat or lamb for a more authentic birria taco recipe.
- Make it Mild: Use less chipotles.
- Oregano: Buy Mexican oregano, which is more citrusy, if you can find it.
- Cilantro hater? Skip it!
- Dairy-Free: Omit the cheese or use your favorite dairy-free cheese.
Serving Suggestions
Serve these easy birria tacos with plenty of fresh cilantro and lime wedges. If you’re looking for side dish ideas, here are some of my favorites:
- Serve with Mexican Brown Rice, refried beans, or a fresh avocado salad.
- Add pickled onions, or extra chipotle peppers for a flavor boost.
- For more rice options, my Yellow Rice or Cilantro Lime Rice
- For more bean dishes make these Instant Pot Pinto Beans
- More salad ideas try my Grilled Corn Salad with Cotija or Quick Cabbage Slaw
- Chips with salsa and guacamole
Storage
- Refrigerate beef and consomé for up to 4 days.
- Freeze it for 3 months in airtight containers.
- Reheat: Thaw it overnight and reheat it in the microwave.
FAQs about Birria Tacos
Yes! Sauté the onions and garlic first, then pressure cook everything on HIGH for 50 minutes, followed by a natural release.
Absolutely! Birria tastes even better the next day as the flavors develop. Store the meat and consommé separately in the fridge and reheat before serving.
More Slow Cooker Recipe You’ll Love
For more dinner ideas using beef, check out my Slow Cooker Recipes collection, plus these five delicious slow cooker beef recipes to inspire your next meal!
- Crock Pot Carne Guisada
- Slow Cooker Beef Stew
- Slow Cooker Beef Bourguignon
- Beef Tacos
- Crock Pot Picadillo
Slow Cooker Birria Tacos
Equipment
Ingredients
- 2 ½ lb beef pot roast or chuck roast, trimmed and cut into 2-3 large pieces*
- 1 ½ cups yellow onion, chopped, plus more for garnish
- 4 large garlic cloves, smashed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano, mexican oregano if you can find it, it is more citrusy
- 1 teaspoons cumin
- 2 teaspoons chili powder blend
- ½ teaspoon cinnamon, or 1 small cinnamon stick
- 3 ounces chipotle in adobo, see notes
- 1 cup canned crushed tomatoes, fire roasted if you can find it
- 3 cups beef broth
- 1 tablespoon white vinegar
- 2 teaspoons kosher salt
- 2 bay leaves
- 16 corn tortillas
- 2 cups shredded Monterey jack, Oaxaca or queso chihuahua
- ½ cup chopped fresh cilantro, for serving
- lime wedges, optional for serving
- guajillo, ancho and arbol chiles, optional in place of chipotle for a more traditional birria. See note below.
Instructions
- Heat a large skillet over medium heat and spray with cooking spray. Brown the beef on all sides in two batches. Transfer the beef to the slow cooker.
- In a blender, or food processor, blend 1 cup onion, garlic, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomato, beef broth, white vinegar and salt. Pour over beef. Add bay leaves and cook on low heat for 8 hours.
- Shred beef strain the broth. Return beef to slow cooker with ½ cup broth and keep warm. Save remaining broth for dipping tortillas and serving.
To serve:
- Quickly dip tortilla in the consommé (broth) and add to a hot skillet or griddle.
- Add 3 tablespoons of shredded beef and 2 tablespoons shredded cheese to the tortilla with some onion and cilantro. Fold and cook like a quesadilla until browned on each side.
- Serve birria tacos with raw chopped onion and cilantro, plus remaining consommé in a small bowl, for dipping.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- 2 dried guajillo chiles (for a mild, fruity flavor)
- 1 dried ancho chile (for rich, smoky depth)
- 1 dried chile de árbol (for heat — optional if you want it spicy)
*Start with a 2 3/4 or 3 lb roast and trim.
Would these work with flour tortillas?
This is sooooo good and easy to throw together.
My whole family loves this recipe. Hands down the best birria tacos I’ve had, thank you for sharing !! 🙂
Glad everyone enjoyed it!
10/10! I made this for my husband’s birthday dinner. I’ve never made them before, but have had them at various Mexican joints. This was just as good, if not BETTER!
I had about 2.8lbs of chuck roast, didn’t increase any of the ingredients and it was perfect! I decided to go the authentic route, highly recommend the dried chilies! I also cooked it on high for 5 hours, that was enough time. The only downside was the amount of dishes, lol.. But so worth it! I don’t really host, but would feel confident making these for a group. It was just the two of us, so we have tons of leftovers, with I’m not mad about. Served it with homemade guac, Mexican rice, and margs!
I had no issues with the tacos falling apart, but I did not trim any fat from the meat, which seems to be key to keeping the tacos from becoming soggy or falling apart. So I recommend not trimming the fat, if you’re not health conscious. I used Yellow Corn La Banderita Tortillas.
Thank you SO MUCH for this recipe, it really made my husband’s birthday special for both of us ❤️
Wow! These were fantastic. I’ve never made Birria tacos before as it has always seemed a bit intimidating, but you made it so easy and they exceeded our expectations! Will be adding this to our regular rotation!
This is a great recipe. I found a trick on a cooking show for tortillas. Heat a cast iron griddle, place a pile of shredded Mexican cheese on the hot griddle, place your corn tortilla on top and press down onto the cheese. Grill until cheese has a wonderfully brown color. This gives the tortilla extra strength to hold the birra meat, shredded cabbage, cilantro, and sour cream without breaking apart. The flavor of the ‘fried’ cheese is great.
Absolutely delicious. Perfect blend of spice, smokiness, citrus. Everyone loved them (aside from toddlers who have no spice tolerance). Husband had 6! Super quick to prep and get it going in the morning too. Will make again.
These were so delicious and turned out great! One question – do you have any tips to help avoid it getting really smoky when putting the dipped tortillas on the pan? I used a medium high heat and each one went really quickly, but had a lot of smokiness in the air probably from the chilies in the sauce! Should I simply use a lower heat?
I would just turn the fan on!
I love all of your recipes, but this one was PHENOMENAL!! The flavor was amazing and it fed us for several days!
Thanks Casey!
Great recipe, easy and it taste great. I made 2 versions of it, one with the adobo sauce and the other with the dried chiles. I preferred the one with the dried chiles but they are really close. Also made some home made corn tortillas, it’s just perfect.
Made this recipe for the first time and it was absolutely delicious and easy! I will definitely be adding it into my regular rotation! Thank you so much!
I have followed and cooked SO many of your recipes for over a decade. I LOVE your site, and this throw back somehow landed as a suggestion last week, and I CANNOT GET ENOUGH!!! Repost this recipe!! It’s insanity! My whole family, including my 3 year old, loved it. And it fed us for a few meals. Exceptional recipe.
This might be my favorite thing I’ve ever cooked, ever! My son literally jumps up and down when I tell him it’s on the meal plan!
I’ve seen recipes where the meat isn’t browned first but boiled and then foam is taken off the top of the pot. Does the browning first get rid of the foam when cooked? Thanks
I’ve made a lot of Gina’s recipes and this is definitely one of my favorites. My whole family loves it. I always have extra sauce and it’s too good to throw away. I freeze it and add it to my ground beef for nachos. Delicious.
Great slow cooker recipe – the flavor was amazing!
Love the flavor. It is definitely easy to make the meat and consommé, but I could not make a taco that didnt stick to the pan (and it was a ceramic non-stick pan) and fall apart.
Could you possibly add a video showing your process making the tacos? And what size were your tortillas? Standard 6″?
I had the same problem! Wondering if I should add oil to the pan first (I use a Misen non-stick pan and generally, I’m supposed to add oil before cooking).
My entire family loves this recipe that we serve with guacamole. I use the leftover birria broth for French onion soup- “Mexican onion soup.” I’ve just read about freezing the strained solids in ice cube tray and using a cube or two to season beans, rice, etc. What other uses have you found for the solids?
Love this recipe! My husband and son always request these tacos. Thanks for sharing.
I must be the odd one out here. We loved the flavor of the meat and consommé, but my tacos, though the corn tortillas held together, were damp from being dipped in the consommé. The process of eating them by hand and dipping them in the sauce was quite messy even though the flavor was good. We went through lots of paper napkins. Maybe my technique? I made several. Not sorry we made them, but tomorrow we’ll use the meat on tostadas or burritos, and go back to regular tacos.
Dank as Hell, fed the neighbors and my family and blew their minds !
OMG are these good! Forget going to a Mexican restaurant. These are spicy and hit the spot! They are super easy to make and I have tons of leftovers. I will make these again!
This was amazing! My husband and I couldn’t believe how good it is. Followed recipe exactly and used chipotle peppers. I’m sure using all the different types of peppers for birria is more complex, but we were quite pleased with simplicity and flavor with the chipotle and didn’t know any different as first time making this. The only trouble we had was keeping the corn tortillas from sticking to skillet after dipping in the consommé, and ended up using a lot more oil to keep that from happening. So need to practice.
I have made this twice now and it is delicious! Can the left overs be frozen?
Yes. Up to 3 months in airtight containers.
Wow, these were amazing!! I had a pot roast I needed to use so I cut it into chunks, threw it into a crockpot with the listed ingredients and now my house smells absolutely fabulous. The meat was so flavorful and tender, the juice delicious. These will definitely be added to my meal plan rotation. Thank you for sharing this wonderful recipe!!
Although I am a Gina loyalist, I never leave reviews. This recipe is superb! Best birria tacos I’ve ever had. So easy yet flavorful. My husband is spice averse so I only used one chipotle. It’s just right. Thank you, Gina!!!
Everyone loved this! They loved the flavor of the sauce and the meat was so tender!! I have been trying to find a Oreos recipe that is good and this one is really good!!!
All 5 people in my family agree that this is one of the best things we’ve ever eaten! Thanks, Gina!
Thank you!
So delicious! I thought maybe the tacos were going to be too spicy for my teens, but they gobbled them up! The sauce for dipping is fabulous. Looking forward to the leftovers for lunch!
So happy they loved them!
I used all 3 types of chilies and cooked the meat for 5 1/2 hours on high because I was in a hurry. The meat came out tender and very flavorful. We used both flour and corn tortillas with no issues. Everyone loved the dish and I’ll include this recipe in my special meal rotation!
I used all 3 types of chilies and cooked the meat for 5 1/2 hours on high because I was in a hurry. The meat came out tender and very flavorful. We used both flour and corn tortillas with no issues. Everyone loved the dish and I’ll include this recipe in my special meal rotation!
Hi, can I substitute the cinnamon?
Amazing recipe! Even my teenager loved it. The only thing is when I enter all the ingredients into a nutrition app, it is twice the calories list (640). How are you getting only 340 calories per serving? I am trying to figure out what I am doing wrong.
Are you using raw weight of the beef? Cooked weight will increase calories and be incorrect.
delicious birria tacos. And enough for leftovers which is always a win in my book.
this was amazing!! followed it to a T and it was so delicious and flavorful! definitely dont ignore the part about how much meat and cheese to put on each taco or else you will have a soggy, broken mess on your corn tortilla. the serving size is not a suggestion but a necessity 🙂
Hi Gina,
I would like to try this recipe. I do not have a slow cooker or an instant pot. Is there an other way to cook the beef?
Thank you.
You could do stovetop- you will probably need more liquid and simmer 3-4 hours until meat shreds easily.
Thank you so much Gina. I will try this.
Definitely a must make. I used the dried chilies instead of the adobe. 100% recommend. If used, strain as you pour in the pot. I used half of the cinnamon. Cooked on stove top for approx 3 hours. Very easy, flavorful, and everyone will love it.
Loved this recipe! The flavor is amazing!! Just can’t figure out how to make them crispy without burning them.
This recipe is the BOMB! I’m making it for the 3rd time in 2 weeks, and my husband couldn’t be happier! The flavor and texture of the meat and sauce is so amazing that my husband was eating it straight out of the slow cooker. I have to admit that I do not like the flavor of slow cooker beef roast (I know, I’m one of the few.), but this is beyond excellent!! A huge thank you to Gina for giving us fabulous recipes!!!
Glad you enjoyed it!
The beef is delicious but using corn tortillas to brown in skillet was unsuccessful. They kept sticking eventhough i treated the skillet and fell apart. I think flour tortillas would be more successful?
Instead of folding the tortilla for a taco, I put one tortilla down put some cheese on it then the meat, more cheese, onions, and cilantro. This way, no ripping tortillas. More like a quesadilla. Yummy!
The consommé was amazing! So good. Was surprised it really took 8 hours as I had the slow cooker on high for 90 mins but it did need all 8 to be tender enough to shred. Worth the wait.
These turned out amazing and my husband and I loved them!! He devoured one taco and immediately asked for another one and told me about 1000 times how good they were. We’ve never had birria tacos before and the meat and consumme are both so flavorful and delicious. Easy to make in the crockpot. Definitely saving this recipe, it’s a keeper!!
I read the reviews, including the one below and I second using the Ole! Extreme wellness tacos. Those worked great and we had no problem with them falling apart.
This recipe is so good. It turns out perfect, but it is a lot of work. I usually make the sauce the night before and throw everything in the slow cooker in the morning.
This was delicious!! And so easy! I used the Ole! Extreme wellness street tacos and had no trouble with the tortillas falling apart like some commented on. But this is meant to be a messy meal anyway. Consomme definitely made it finger-licking good.
Delicious and easy! I struggled a little with the tortillas sticking to the pan so I’ll switch to cast iron for the leftovers.
Delicious!
My teenage daughter who eats nothing ate her entire taco (more than she eats at most meals) before I could eat half of my first and asked me to please make her another. And then she demolished that taco. It’s more than I’ve seen her eat in recent memory which speaks to how delicious these are. My other (normal eaters) family said they were the best tacos ever. Such a good recipe!
Love to hear it!
So good!! We had enough for two meals and froze some for the future. Definitely one of my favorite recipes. My husband kept asking how this was a skinny recipe?!!
This was absolutely delish! My husband couldn’t eat the tacos fast enough. We used flour tortillas instead of corn because that’s what we had, but we will absolutely be making these regularly.
So this is officially my new favorite SkinnyTaste recipe. It came out delicious and being one person, it’s great for meal prep and reheats very well.
My only suggestion is to buy the Trader Joe’s corn tortillas or get them fresh from a local bodega if you have one nearby. The first time, I bought Mission Tortitllas from my local grocery store and they completely fell apart. The ones from TJs are thicker and held up phenomenally!
These were amazing!!!!!!!!!! And easy!!!!!!!
Made these tonight! A little labor intensive but soooo worth it! Had enough left over to freeze for another meal. Will see how they reheat from defrosted in the airfryer. Saved the dip too!
Delish! Next time I’m gonna try to find the dried chilies, for a more authentic taste, but it was great as is! Skinnytaste recipes never fail.❤️
How do you keep the tacos from falling apart in the skillet. Mine were not crispy at all. They tasted great, though.
I think it’s dependent on the brand. The first time I bought Mission Tortillas and they completely fell apart. This time, I bought Trader Joe’s and they held up much better!
Incredible flavor! Way better than going out!
Great!
I discovered birria during Covid and now can’t find that recipe again with traditional ingredients. Will have to try this version. Just one thought…the tortillas will crisp up best if the meat is not so trimmed of fat, If just using the brothy part the tortillas will likely not hold up. Such a fantastic switch on tacos. Thanks Gina for simplyfiing birria. (I generally marinate the beef for a day before slow cooking for more flavor, too.)
What are the notes referenced in this part of the recipe?
“3 ounces chipotle in adobo, see notes”*** could you noted in the actual recipe I searched even through the comments question and answers and can’t find. I’d like to try it. Txs
Under the recipe is “Notes” in this case regarding the spices if you want to use them in place of the chipotle.
I made this last week and still thinking about it! The corn tortilla did not work for me/us but the meat was so good. I used the leftovers for lunch the following day in a flour tortilla instead and YUMMY!! Will make again.
I made this recipe for a party. It was a huge hit! Absolutely delicious! This is just as good as, or better than the birria I’ve had in restaurants. I followed the recipe as written. I did not use the canned chipotles, but instead, followed the instructions for soaking dried chiles. I also used a cinnamon stick as suggested, instead of ground cinnamon.
Omg! These were so wonderful! We made these for Cinco de Mayo and they were so good. Better than any restaurant!
These were really good! So easy to prepare. The flavors blended really well. When dipping them, I just grab them by my fingers and dipped them and put in the frying pan. They didn’t tear this way. I’m freezing the rest for next week. Yum!
Great!!
My family LOVED this! I made this with a few modifications. I substituted a can of Rotel for the tomatoes and Guajillo. Additionally I added a little more broth so we could just have eat this as birria not as a taco. Served it with chopped onions, cilantro, cabbage and tortillas. After the first few bites my husband proclaimed it was his favorite recipe I’ve made. Flavors are amazing. Definitely making a double or maybe even a triple batch to put in freezer for quick meal. I will not be sharing this recipe with anyone, it will remain my “secret”. Definitely is worthy of 5 stars.
This was delicious! We opted for the dried peppers version and a two person setup made the assembly and frying go very well.
These were so tasty! I’d choose them over any restaurant’s!
Great!!
Everyone at dinner raved about how good these Birria tacos were. They are better than any I’ve had at our local restaurants. I cooked mine in the pressure cooker for 50 minutes and they were perfect. We will definitely make these again, but probably on a weekend since they’re a little labor intensive assembling and frying at the end. Adding this one to our meal rotation.
Wow! Made this for Cinco de Mayo and it was so delicious. The beef was wonderful, as was the consommé. Made plenty for lots of leftovers. Will definitely be making again.
Did I double the recipe the first time making it based on reviews? Yes. Are there only any tacos left? Also yes. The kids can’t wait to eat the leftovers for breakfast and if there are any left take it for lunch to school.
So glad to hear!
Very delicious! I used your Instant Pot directions. The final assembly/grilling was easy after I thought to lay out the ingredients in a logical order, much like when I roll enchiladas. We all preferred the taste of them dipped in the consommé.
Great!
Perfect cinco de mayo meal. Prepped everything the night before to save time and will add jalapeño next time because we like spicy.Thanks Gina for this one, we throughly enjoyed!
We live around the corner from an authentic Mexican restaurant where my teen son is in love with the birria tacos so when this popped up, I had to make them. I loved them but since I have never had the real ones I had to let him be the judge and he said these were just as good if not better. I actually made these on a weeknight and I don’t think it was as labor intensive for the cooking but it did create a lot of dishes. I prepped the slow cooker the night before and just plugged it in while I was at work and threw them on the blackstone when I got home (truthfully being able to grill them all simultaneously probably helped)
I made this for dinner tonight, it was delicious! We have enough leftover for another meal or two. Delicious!!
Great!
Can you use flour tortillas?
Sure
Absolutely delicious. Time intense at the end! but worth it!
I live in San Diego and this recipe is more flavorful than some of the shops I’ve been to lately 10/10. Thank you!
Love that!
I’ve been making Skinnytaste recipes for a decade or more and this is probably in the top 3 tastiest recipes. It’s a “Sunday meal” as we found it a little labor intensive to assemble, but 10000% worth it. My teenage boys ate 5 each, served it with rice and beans and homemade guac. We will definitely make this again.
Great!!
I really wanted to like this recipe. The beef turned out too sweet and the Consommé was very off putting. Not like any Birria I’ve had before. I will not be making this one again.
Sorry you didn’t like it!
Easy enough to prep and super flavorful when its done. Followed the recipe, no modifications or substitutions, though my chuck roast was about 3lbs going in. Even so, plenty of birria sauce and very delicious.
I usually like the recipes on here, my husband who enjoys more intense flavor, generally ranks them as “fine” or “good” but he wouldn’t ask for it to be made again. He’d eat it but not request it, which isn’t a knock against Gina (I like the recipes I’ve made and have quite a few I’ve made several times!) but more his palette. This one he gave “would specifically request”.
If you’re dipping in the consommé be aware the chipotle in adobo brings a little bit of heat. Hidden in the beef it’s just flavorful but if you have little kids or don’t like any spice maybe skip the dipping.
Excited to make birria breakfast tacos with this tomorrow 😋
So glad he liked this!
Can you use bottom round roast instead of chuck roast?
Delicious!
Made these for the first time yesterday.
Followed the recipe exactly as written. It was easy to do.
Very flavorful and just right spice/heat level.
And my tacos turned out almost as pretty as Gina‘s photos!
It makes a lot so I’m looking forward to having it again later in the week.
Thanks!
The taco itself was messy to assemble (corn tortilla kept tearing) but the meat is DELICIOUS!! Highly recommend. We served it with a cilantro lime cabbage slaw to break up the savory flavor and it was perfect!
Fairly easy to make. Very flavorful and kid approved! Would make again.
So glad everyone enjoyed them!
Can I use flank in this recipe?
Yes, it will be a little dry but def will work.
We made this today and it was so insanely delicious. I made the liquid portion the night before to make it easier to start cooking in the morning. It was pure torture smelling this in the crockpot while working from home all day!
We used a tri-tip roast and it came out amazing. We already cannot wait to make this again!
So glad you enjoyed it!
Excellent flavor!! I made ours into quesadillas
Perfect!
Perfect recipe! Everyone loved it- delicious and easy thank you
How do you adjust recipe for the instant pot?
one hour high pressure would be perfect
Birria is one of my daughters FAVORITE meals- I could prob make every day and she would eat it. I normally cheat and use the birria bombs, but NO MORE! This recipe is all that and maybe even some more! (and the bombs are expensive!) I had everything in my spice drawer (used regular oregano and regular chili powder), prepped most of it last night, browned the meat before work, threw it in the crock pot and bam—- amazing dinner. My daughter makes a bowl out of her with rice and avocado…perfect either way! 10/10- this is a keeper!
So glad she loved it!!!
We made this last night for dinner. Easy to assemble and make. It was very flavorful and a huge hit. It was almost gone before I could even get a picture! So so good! Now on a regular rotation.
Wonderful!
This is amazing! The flavor is top notch. I actually didn’t do the taco part (saving that for later). I was short on time and made a burrito style bowl instead. *chef’s kiss
Great!!
What size can of crushed tomatoes?
You need one cup of tomatoes.
So delicious! I rarely eat beef so swapped it out for bone-in chicken thighs, added 2-3 cups of water, and cooked for a shorter time over the stovetop. The consommé was so rich in flavor. This one will be one of my go-to recipes.
The flavor is outstanding! But these were difficult to fry up – the tortillas are soggy and stick to the pan no matter what I try. I wish there were more thorough instructions about that part.
Do I put 3 cups of bone broth into the crock pot at the start and an additional 1/2 cup after it’s shredded and cooked?
3 cups in the beginning yes, then when it is done, take out the beef and shred, strain the broth and only put 1/2 cup back in with the shredded meat. Use the rest of the broth for the tortillas and serving.
So excited to make these! If short on time, could we do high on the slow cooker for 4 hours?
Sure or closer to 5 hrs so they are tender
Made these tonight and they were incredible! My husband won’t stop raving about them 🙂 thank you for another great recipe!
Glad you enjoyed them!
What flavor! The rich sauce with the bite of heat makes this dish delicious. Not your everyday flavor it everyone went crazy over it. So easy since it’s done in the crockpot too.
So glad you all loved it!
This looks fantastic! I had a birria bowl on the airplane recently and it was served with plantains and it was SO GOOD! I don’t know how to cook them – could I put them in the crock pot with the beef?
I have a few recipes for plantains! https://www.skinnytaste.com/baked-tostones-275/, https://www.skinnytaste.com/baked-tostones-green-plantains/ and https://www.skinnytaste.com/tostones-twice-air-fried-plantains/
Thank you! I can’t wait to try birria with tostones!!!
Its the BEST!!! Easy to do and we love it!!!!
Thanks for all you do
I really enjoy the receipes
Thanks Pat! Glad you enjoyed it!
So my husband does not like heat. Is there something I could sub for the chipotle in adobo? It’s easy to find
You can omit.