Slow Cooker Mexican Birria (Easy Quesabirria Tacos Recipe)

Slow Cooker Mexican Birria Recipe (Easy Quesabirria Tacos) delivers fall-apart tender beef in a rich, spicy consomé that’s perfect for dipping cheesy quesabirria tacos, hearty stew bowls, or versatile leftovers like nachos. This authentic crockpot birria de res needs just 10 minutes of prep before simmering low and slow for 8-10 hours, yielding 8 generous servings for under $20 total. Family-friendly Mexican magic that freezes beautifully for busy Taco Tuesdays or meal prep wins.

Picture juicy chuck roast chunks infused with smoky guajillo and ancho chiles, warm cinnamon, and oregano, creating a deep red broth you sip straight from the bowl. Serve it as tacos with Oaxaca cheese oozing from corn tortillas dipped in consomé, or straight up with radishes and lime. It’s the ultimate crowd-pleaser that transports you to Jalisco street stalls without leaving your kitchen.​

Why You’ll Love This Slow Cooker Birria

This recipe nails authentic birria flavors with dump-and-go ease. No oven crisping required, just shred and serve. It’s naturally gluten-free, keto-friendly with low carbs per serving, and customizable for spice levels from mild family-style to fiery. Leftovers shine in ramen, flautas, or empanadas.​

• Tender beef that pulls apart effortlessly after slow cooking.
• Rich consomé doubles as taco dip and sipping broth.
• 10-minute hands-on time for busy cooks.
• Freezer-ready portions for up to 3 months.
• Budget-friendly at about $2.50 per serving.

Ingredients

Gather these simple pantry staples and fresh chiles for bold, layered taste. Yields 8 servings (about 1 cup meat + 1/2 cup consomé each).

For the Birria:

• 4 lb beef chuck roast, trimmed and cut into 3-inch chunks (budget-friendly tender cut)
• 5 dried guajillo chiles, stemmed and seeded (smoky, fruity base)
• 5 dried ancho chiles, stemmed and seeded (earthy depth, mild heat)
• 2-3 dried chile de árbol, stemmed and seeded (optional for spice)
• 1 large white onion, quartered
• 6 garlic cloves, peeled
• 4 Roma tomatoes, halved (or 14 oz canned fire-roasted)
• 2 tsp ground cumin
• 2 tsp Mexican oregano (or regular)
• 1 cinnamon stick (or 1/2 tsp ground)
• 4 whole cloves (or 1/4 tsp ground)
• 2 bay leaves
• 4 cups beef broth, low-sodium
• 2 tbsp apple cider vinegar (for tang)
• 1 tbsp kosher salt
• 1 tsp black pepper

For Quesabirria Tacos (8 servings):

• 16 corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• 1 cup chopped white onion
• 1/2 cup chopped cilantro
• Lime wedges
• Optional: Sliced radishes, salsa verde​

Nutrition (Per Serving, Est.):

Nutrient	Amount	% Daily Value
Calories	461	23%
Protein	45g	90%
Fat	25g	32%
Carbs	12g	4%
Fiber	3g	11%
Sugar	4g	–
Sodium	980mg	43%

Step-by-Step Instructions

Follow these numbered steps for foolproof results. Total time: 10 min prep + 8-10 hrs slow cook.

1. Prep the Chiles: Heat a dry skillet over medium. Toast guajillo, ancho, and árbol chiles 1-2 minutes until fragrant (don’t burn). Transfer to a bowl, cover with hot water, soak 20 minutes until soft.​
2. Blend the Sauce: In the same skillet, char onion quarters, garlic, and tomatoes 5 minutes. Drain chiles (discard water), add to blender with charred veggies, cumin, oregano, cinnamon, cloves, vinegar, salt, pepper, and 1 cup broth. Blend smooth.​
3. Season the Beef: Pat beef dry, season with salt/pepper. Optional: Marinate in half the sauce overnight in fridge for deeper flavor.
4. Slow Cook: Add beef chunks, remaining sauce, 3 cups broth, and bay leaves to 6-7 qt crockpot. Cover, cook low 8-10 hours (high 4-6 hrs) until shreddable.
5. Shred and Strain: Transfer beef to board, shred with forks (discard excess fat). Strain consomé through fine mesh into pot, skim fat, return beef. Simmer 10 minutes to thicken. Taste; adjust salt.​

Pro Tip: Skim fat after chilling overnight for richer consomé tomorrow.

Make Quesabirria Tacos

Turn birria into cheesy bliss.

1. Heat skillet over medium. Dip tortilla in consomé bowl, place in skillet.
2. Add cheese and 1/4 cup shredded birria to half. Fold, cook 2 minutes per side until crispy.
3. Dip in consomé, top with onion, cilantro, lime squeeze.​

Serving Ideas

Versatile birria shines solo or loaded.

Style	How to Serve	Toppings
Quesabirria Tacos	Cheesy dipped fold	Onion, cilantro, lime
Birria Stew	Beef + consomé in bowl	Radish, avocado, sour cream
Birria Nachos	Layer chips, bake	Pickled jalapeños, cotija
Torta	Bread with beans	Cabbage slaw​

Pair with Mexican rice, borracho beans, or elote salad.

Variations

Customize for diets or moods.

Variation	Ingredient Changes	Cook Time
Mild (Kid-Friendly)	Skip árbol chiles	Same
Spicy Kick	Add chipotles in adobo	Same
Instant Pot	High pressure 50 min, natural release 20 min	1.5 hrs total
Lamb Birria	4 lb lamb shoulder	+1 hr low
Vegan	Jackfruit or mushrooms	Same
Freezer Meal Prep	Portion meat/broth separate	Thaw overnight​

Storage and Reheating

• Fridge: 4-5 days airtight. Reheat stovetop with splash consomé.
• Freezer: 3 months (separate meat/broth in bags). Thaw fridge, simmer 10 min.
• Tip: Fat layer on frozen consomé? Skim for silky texture.​

Common Questions

What cut of beef is best for slow cooker birria?
Chuck roast for fat marbling and tenderness; short ribs or shank work too.​

What’s the difference between birria and barbacoa?
Birria uses dried chiles and consomé for dipping; barbacoa is simpler spice-rubbed.

Can I make birria tacos without cheese?
Yes, classic birria tacos dip plain tortillas in consomé with beef.​

How spicy is this birria recipe?
Mild-medium with anchos/guajillos; omit árbol for kids.

Can I freeze birria consomé?
Absolutely; portion with meat for 3 months. Reheat gently.

Instant Pot birria?
Same ingredients; sear beef first, pressure high 50 min, quick release.

What if I can’t find dried chiles?
Use 3 tbsp chile powder + 1 tbsp adobo sauce, but toast for flavor.

Beef too tough?
Cook longer on low; chuck needs 8+ hrs for melt-in-mouth.

Serving size?
1/2 lb raw beef + consomé per person; stretches to 8-10.

Alcohol-free?
Skip if using beer broth; vinegar mimics tang.

Oven method?
325°F Dutch oven, covered 3-4 hrs.

This slow cooker Mexican birria captures authentic Jalisco comfort with tender beef, spicy consomé, and endless taco joy that’s simple yet impressive. Pin it for your next fiesta, drop a 5-star rating if it wows your crew, and share your tweaks in the comments below!

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