This juicy and flavorful crockpot method makes having Birria tacos at home even easier! Cook the beef birria slow and low all day, then blend the cooking liquid into a rich and delicious consome! Fry up some Quesabirria tacos with shredded cheese, diced onion and fresh cilantro for the ultimate Taco Tuesday!
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My Birria Taco Story
My first encounter with the internet-famous Birra tacos was on an impromptu weekend trip with friends to check out the Mi Pueblito Tacos truck in Philly. When I said yes to heading downtown for some tacos, I never expected to wait in line for OVER 2 HOURS. But there was hype behind these tacos, and I was committed (and hungry) so I stuck it out.
As I dove head first into my crispy, beefy Quesabirria tacos while hunched over a Toyota Camry on a random street corner, it was love at first bite.
Birria Tacos are a part of Mexican cuisine to 100% try and treasure. And while they are certainly a labor of love, they are worth the time and effort, or a 2+ hour line wait.

What is Birria, anyway?
Birria (aka birria de res) tacos are in a class of their own. Made with juicy slow braised beef or goat meat, Birria is a rich and meaty dish.
To make the tacos, tortillas are dipped into the sauce the Birria meat cooks in, then filled with tender meat, cilantro and diced onions. The dipped tacos are then fried until crisp. Adding cheese makes it a Quesabirria, which is my favorite way to enjoy the tacos. Cheese is life.
If you don't know how to make Birria tacos yet, this recipe is super easy to follow, and low key, thanks to the crockpot and blender.

An easy and flavorful Birria Tacos recipe you can make in the slow cooker!
For my version of this classic dish, you'll sear off your seasoned beef, then let it cook low and slow in your Crock Pot. Once the beef is cooked, take it out and shred it, and take blend what's left in the Crock Pot (with the exception of a few tough items we will discard).

Slow Cooker Birria: Cast of Characters
- Boneless beef chuck roast. A tried and true cut, with great marbling, it's one of the perfect cuts of meat for slow cooking. If you prefer another cut of beef, short ribs are a great option as well.
- Avocado oil, or another neutral oil.
- Salt and pepper, always. I fresh coarse ground for this recipe.
- Dried guajillo chiles. These flavorful (but not particularly spicy) dried chilis can be found at most grocery stores! If you can't find them in your local grocery store, you can also purchase them online. If you want to amp up the flavor of the chilies, you can dry toast them in a hot skillet for a few minutes prior to adding to the crockpot. There is no need to soak the chili peppers, since they will soften in the pot.
- A can of chipotle chilis in adobo sauce. You won't need the whole can, so save what's left in your freezer for later! They will keep in a freezer safe container or bag for up to 3 months.
- A red onion, a bunch of fresh garlic cloves, and some fresh grated ginger.
- Beef stock or broth.
- Tomato paste. Same rule applied here for freezing as does for the chipotles!
- A can of fire roasted diced tomatoes.
- Organic apple cider vinegar. Organic is better tasting, and better for you. I store mine in the fridge. Look for a brand such as Bragg (with the mother).
- Dried spices: Cumin, Oregano (regular, or Mexican oregano), a Cinnamon stick, dried bay leaves, smoked paprika, and ground coriander.
- Corn tortillas, oaxaca cheese, fresh cilantro, lime wedges, and diced white onion, for the tacos.
- A bit of vegetable oil, to fry the tacos.

What goes into the Birria Tacos recipe?
The only real "Prep" prior to cooking the beef and sauce is searing the chuck roast. You'll season it well with coarse salt and fresh ground black pepper, and sear it on both sides until it's nice and crusty. This helps impart a depth of flavor to the consome (sauce).
After the meat is well browned, add it to the crockpot with the other ingredients, and cook the meat covered on low for 8 hours.

Making the Birria Consome
Once the meat is cooked and falling apart, remove it to a lipped baking sheet and shred it once its cool enough to handle.
Find and remove the cinnamon stick and bay leaves from the slow cooker. Transfer the remaining ingredients and liquid to a high powered blender (working in batches with slightly cooled liquid to prevent overflow and for your safety), and blend until smooth. Alternatively, if you've got an immersion blender, you can blend the sauce right in the crockpot!
Once the sauce is well blender, add some ladle by ladle to the meat until it is well coated in sauce. Reserve some consome for making the tacos/dipping! (see full recipe instructions below in recipe card).

How to make Birria Tacos
To make the beef birria tacos, you'll first dip the tortillas into the consome. Add the a non-stick skillet or griddle over medium-high heat, and layer sauced beef birria, cilantro and diced onion on one side.
If doing a Quesabirria (birria queso tacos), add oaxaca cheese prior to the shredded meat. I also find that doubling up the tortillas helps with Quesabirria if using corn tortillas to make them more sturdy. Fry the tacos in a hot skillet until golden brown, and serve hot with plenty of consome (dipping sauce) and limes.

Tips + Tricks for the Slow Cooker Birria Tacos
- If using a standard blender or food processor to blend your Birria consome, please be VERY CAREFUL, and work in batches with somewhat cooled liquid to ensure your safety and prevent overflow (you don't want to burn yourself!). I find the immersion blender to be the easiest and best choice for blending right in the crockpot.
- If you prefer a thinner birria sauce over a blended sauce, you can strain your consome instead, for a thinner consistency.

Substitutions + Heat Level Adjustments
This beef birria recipe can be customized to work with what you have on hand, as well as your personal preferences. Here are some ideas and notes for adjusting the recipe.
- If you do not have cinnamon sticks, just leave them out. Ground cinnamon is not recommended, and may overpower the flavor.
- If you don't have ground coriander, you can substitute for a little more ground cumin, or simply omit it.
- The smoky flavors of the dried chiles adds great depth of flavor to the dish, but if you are concerned the dish will be too spicy for your tastes, you can remove the seeds prior to adding to the crockpot.
- Speaking of spice, the canned chilis in adobe pack some serious heat, so if you'd like this recipe to be more on the mild side, cut the amount down (you could start at half).
- Beef broth or beef stock is ideal for this recipe, but you could also use Better than Bouillon.
- Strain the sauce and use the liquid rather than blending into a sauce for a thinner consistency for the consume/dip.

Instant Pot Variation
To make the Beef Birria in your Instant Pot (pressure cooker), cut the beef into 2” chunks, sear the meat, add the braising liquid ingredients, and cook for 60 minutes at high pressure, with a manual release. Follow same steps as Crockpot recipe for meat/consome after cooking.

What tortillas should I use for the beef birria?
You can use any tortillas you like for this Birria tacos recipe! I personally prefer white or yellow corn tortillas. The have more flavor, and also crisp up better than flour tortillas.
Got leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. The leftovers from this recipe make for great Quesadillas, Empanadas, Enchiladas, or Birria Ramen! You could also serve this Birria Stew over rice!

Looking for more great Mexican-inspired dinner recipes?
If you love these crockpot Birria tacos, you'll love these delicious Mexican inspired recipes, too!

Crock Pot Birria Tacos Recipe
Equipment
- crockpot
- blender or immersion blender
Ingredients
- 2-3 lbs boneless chuck roast
- 1 tablespoon avocado oil or neutral oil , (plus more for taco frying)
- coarse ground salt and fresh ground pepper
- 4 dried Guajillo chiles
- 5-6 Chipotle chilis in adobo (from a can)
- 1 small red onion, thinly sliced
- 8 whole cloves garlic, smashed
- 32 oz beef stock
- 1 tablespoon tomato paste
- 1 14.5 oz can Fire roasted diced tomatoes
- ¼ cup organic Apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 cinnamon stick
- 3 dry bay leaves
- 1 teaspoon smoked paprika
- ½ tablespoon fresh grated ginger
- 1 tsp ground coriander
Tacos/fixings
- corn or flour tortillas
- lime wedges
- fresh cilantro leaves
- diced white onion
- shredded Oaxacan cheese (or Italian cheese)
Instructions
- Cooking the Beef/Consome: 1. Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes. 2. Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side. 3. Add beef to crockpot with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours. 4. After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks. 5. Remove bay leaves and cinnamon stick from crock pot and discard. 6. Using a high powered blender or immersion blender, blend everything until a smooth sauce forms. ***If using a standard blender, allow liquid to cool to warm (don't blend piping hot liquid!), then carefully work in batches in the blender, being careful not to overfill. 7. Transfer sauce back to crockpot to keep warm. 8. Add 1 ½ to 2 cups of sauce to shredded beef and toss to coat. Tacos: 1. Dip doubled up tortilla into consome, and lay flat in frying pan with a bit of avocado oil or neutral oil over medium heat. 2. To one half of the tortilla, add cheese, then meat, and top with diced onions and cilantro leaves. 3. Fry 2-3 minutes over medium heat, then flip other side to make a half moon. 4. Add a small ladle of consume to the top of the tortilla. 5. Flip over, and fry 2-3 minutes more. **If not using cheese, 1 tortilla is fine. Instant Pot VariationTo make the Beef Birria in your Instant Pot (pressure cooker), cut the beef into 2” chunks, sear the meat, add the braising liquid ingredients, and cook for 60 minutes at high pressure, with a manual release. Follow same steps as Crockpot recipe for meat/consome after cooking.Notes:Strain the sauce and use the liquid rather than blending into a sauce for a thinner consistency for the consume/dip. You could also blend half and use half liquid.
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Lilly says
This Birria recipe is absolutely delicious!! I made it for my family yesterday and we all LOVED it! I followed the directions and used my Dutch oven instead of crockpot and placed it in the oven at 350 for 3 hours. It was so tender and full of flavor!! Thanks for the recipe!
AQ says
I never leave reviews for recipes I find online, but these turned out amazing so I had to! So easy to make and the aroma filled my house all day when it was cooking. My family couldn’t wait to eat dinner. Note: I used 4.25 lbs of chuck but kept the measurements for the rest of the ingredients the same, still came out great! Highly recommended.
Sharon Farnell says
So happy you and your family enjoyed! Thanks for sharing 🙂
Allie says
This was so good! I will be making this again. The sauce was more like a salsa than the thinner consume, I'm used to, but was still really tasty.
Sharon Farnell says
Thank you! So glad you enjoyed! 🙂
Amanda says
I strained mine this time!!! Try it!
Sjm says
This was my first time making this but I could taste the vinegar in the sauce, so it was a bit bitter for my taste, and once blended the consistency was very thick, not what I am used to. I wanted to follow recipe to the letter my first time to see how it turned out.
Sharon says
Hi Shannon,
You could also strain the sauce and use the liquid rather than blending for a thinner consistency for the consume. Feel free to play with the vinegar, but it should not be bitter. Did you use organic Apple Cider Vinegar?
Donna says
DUDE!!! I had a huge piece of fatty beef coulotte I cut up and fried fat side down and the rest pretty much followed to a T. I added a few cubes of beef bullion. I used a dutch oven @ 350 for 3ish hours. Took out the meat, used an emulsifier to blend the sauce, and added water to make it soupier. WOW were these delicious fried with corn tortilla and mozzarella cheese.
Sharon Farnell says
Thanks so much! So glad you enjoyed
Leah LeGrande says
Can I use bone-in roast?
Sharon Farnell says
Yes! As long as it fits comfortably in your Crockpot that will be fine.
Rachael says
Hi! I can’t wait to try this, I was just wondering if I needed to steep the chiles first?
Sharon Farnell says
Hi Rachael! No need- they steep in the crockpot as it cooks!
Tara says
I’m so excited to try this! Do you chop the chiles first, or just toss them into the crockpot whole?
Sharon Farnell says
You can throw them in whole! If you want the sauce a bit less spicy, you can remove some or all of the seeds. Hope you enjoy, and would love to hear how it turns out!
Rachael says
Delicious! We have tried a few birria recipes and haven’t liked any. Finally found one we love! And it was easy to prepare. I love smelling yummy food cooking in the slow cooker, and this smelled divine.
Sharon Farnell says
Thank you so much! I am so happy you enjoyed it, and thanks for stopping by and leaving a review!!
Kiley says
My broth tastes very bitter… I haven’t blended it yet. But I’m worried. It tastes like a lot of vinegar… I feel like the broth usually has more of a sweet taste than mine. Did anyone else experience this problem?
Sharon Farnell says
Hi Kiley- I wanted to check in and see how your sauce turned out once blended.
Mel W says
I used about a tbsp of vinegar and it was perfect
Sharon Farnell says
So happy you enjoyed the recipe!
Ashley Robinson says
This recipe turned out AMAZING. I’ve never made birria before and was intimidated, but it turned out well even on the first try. I have little ones, so I took out the peppers before blending the sauce. It turned out very mild for the kids.
Sharon Farnell says
So happy to hear you and your family enjoyed the recipe, Ashley! Thanks so much for stopping by and leaving a review 🙂
Hannah says
Can I cook this on high in my crockpot for a shorter amount of time?
Sharon Farnell says
Hi! Yes, you can do this on high for 4-5 hours instead. Just be sure to check the beef- it should be fork-tender and shreddable before you remove it and make the sauce.
Sharon Farnell says
I recently revisited this at a shorter time, and I would recommend cutting the meat into smaller pieces prior to searing, and going for 5-6 hours if cooking on high.
Hannah says
Can I cook this on high in my crockpot for a shorter amount of time?
Beth says
Hi - I have this in my slow cooker right now and am wondering if 8 hours will be too long. It's 2.57 lbs., I believe.
Sharon Farnell says
Hi Beth! It should be fine, provided you have the slow cooker on low! If you like, you can check for fork-tenderness around 6 hours. Please let me know how it turns out!
Rita F. says
These were so good, easy to follow instructions and the house smelled divine. Only part I didn't get was what to do with leftovers..what leftovers!
Cindy Peters says
Hey - I haven't ever used dried Guajillo chiles before. Do I need to rehydrate before adding to crock pot, or will they rehydrate during cooking? This looks like a great recipe. Thank you!
Sharon Farnell says
You don't need to re-hydrate them prior to cooking, they will hydrate in the crockpot! If you like things a bit less spicy, I would remove the seeds before adding to the pot.
I hope you enjoy, and I would love f you can leave a review once you try the recipe. Thanks!
Nicole says
Can’t wait to try! Jawns? You must be from Philly?
Sharon Farnell says
Hahaha, yep! Would love to hear what you think after you make it!
Nicole says
I’ll let you know! Go Phil’s and go birds today!
Hannah w says
This recipe turned out absolutely amazing! I couldn’t find full guajillo peppers in my area with out special ordering them but used ground dried guajillos and worked just the same! Whole family loved them! I’ll definitely be making these again!
Sharon Farnell says
So happy you enjoyed the recipe, Hannah! Thanks for stopping back to let me know 🙂
Samantha says
Omg , I was very worried if I had just put my entire kitchen into my crockpot and it would come out bad. ...oh no ma'am. I think my husband might marry me again. Even my 11 year old said it was the best thing I've cooked.
I do have a question for you though. There is a terribly excessive amount of consume left. Do you think if I added some broth, could I use it with another chuck?
(I will note that I have small kids so instead of 4 Guajillo chiles, I added 2 Guajillo and 2 Pasilla chiles and then just removed them after cooking instead of blending them)
Sharon Farnell says
Hi Samantha- I am so happy to hear you and your family enjoyed the recipe! If you have a lot of consume left, I think it would work well to cook another chuck in! You could either freeze or keep for a day or 2 in the fridge, If it doesn't look like a ton of liquid to submerge the seared beef in, I would add a touch more beef broth to the mix.
Bailey says
This was soooo spicy but so yummy lol. Definitely recommend taking the seeds out of the guajillo chiles before putting them in the crockpot. I don’t like spicy and the package said they were mild so i thought I could handle it but boy was I wrong lol. Flavor is amazing though
Sharon Farnell says
Hi Bailey, thanks for leaving a review! I'm sorry to hear it turned out a little too spicy, but I am glad you were able to enjoy it. I think taking the seeds out should do the trick!
Natalie says
Hi! I'm hoping to make these, but it's for a party. Will the meat be just as good in a taco without frying? It will be too hard to fry the tacos for the party, so I was planning on serving the consume as a dipping sauce for the tacos. Any tips for this?
Sharon Farnell says
Hi! The meat is just as great without frying! If making for a party, I would dish out some of the finished sauce into a smaller crockpot, and toss the meat in some of the finished sauce in a larger crockpot- then keep both on warm for guests. if you want, you can add a bit of water or additional stock to the sauce on warm to keep it from getting too thick. Serve with tacos shells or tortillas (flour or corn) and plenty of shredded cheese and some chopped onions and cilantro. Also, I wanted to mention- if any of your guests are spice-averse, you may want to remove some of the seeds from the dried chilis to make the tacos a little more mild, and serve with hot sauce for guests who like a bit more spice. Hope that helps, and please let me know how they turn out! 🙂
Rose says
Hi I am making this now. I have about 6 pounds of meat in the crockpot and am wondering if I need to double the other ingredients. I want to make sure the flavor is there but also that there is enough sauce. I am so excited to see how this turns out. Thanks for sharing.
Sharon Farnell says
Hi Rose,
I think it really depends if you want a whole lot of extra sauce/consomme. You could always try the recipe as is, and then add a bit of beef broth to thin it out afterward of you find there isn't quite enough sauce at the end.
Chris says
Hi, do I need to strain any of the blended ingredients so it’s not too thick?
Sharon Farnell says
Hi Chris,
This recipe's sauce tends to come out thicker than a standard Birria, so if you are wanting a thinner consome, I would strain out about half before blending,
Kay says
Do I need to chop the stems off of the peppers begore blending?
Sharon Farnell says
You can pop them off right before blending, yes!
Andy says
Hi! Can I cook on high for 4 hours instead on low for 8 hours?
Sharon Farnell says
I would aim for 5-6 hours on high to make sure the meat is tender!
Elaf says
Hi! I don’t have access to any Guajillo chiles nor chipotle chilis in adobo . I have the chipotle sauce / dried habanero peppers/ fresh jalapeños. Any recommendations as to how to substitute them. Thank you!!!
Sharon Farnell says
Hi! The Guajillo chiles and chipotle chilis in adobo are a big part of what gives the birria it's flavor and smokiness. If you're chipotle sauce is bottled/like hot sauce, that may help a bit. I fear the jalapenos and habeneros will add a lot of heat, and not much else- so I wouldn't recommend using those. Do you have any dry chili powder or dry ancho chili powder?
Elaf says
Thank you for your prompt reply! I do have dry chilli powder and ancho powder. So you’d reccomend I put that? I also have liquid smoke if you believe that would help with the smokey flavor.. thank you!
Kaila Hyatt says
I’m worried the chipotles will be too spicy for us. Can I replace with something more mild?
Sharon says
Hi Kaila- if you are worried about the spice level, you could just use a tbsp or so of the sauce in the can, or omit them. Hope that helps!
Elizabeth says
This recipe turned out delicious! My four year old even asked for seconds. Fork tender and great depth of flavor. We topped with pickled red onions and avocado. Looking forward to adding this recipe to our rotation.
Sharon Farnell says
I am so happy to hear this, Elizabeth! The topping sound great! Thanks for stopping back to let me know 🙂
Abbey T says
I have a 1 year old who is my harshest critic and he asked for ?? (more) twice! So did my husband. Everything about this meal was a hit. It was easy to prep before work and finish when getting home. My husband asked for this to be on the weekly rotation<3
Sharon Farnell says
Thanks so much, Abbey! I am so happy to hear you and your family enjoyed- and I take a high honor in your harshest critic's approval! 🙂
Rachel says
I couldn’t find any Guajillo chiles but I got one large poblano pepper instead. Do you think that would work?
Sharon Farnell says
Was it a dried poblano?
Casey says
Hello I plan to make this tomorrow morning but could I prep all the liquids overnight and just pop the meat in the next morning?
Sharon Farnell says
Sorry for the late reply. I have not in the past, but I think it would be fine.
Anna says
Wanting to make these for a party! Is there a rough estimate for how many tacos this makes?
Sharon Farnell says
Hi Anna! The serving is 3 tacos, so I would say it makes anywhere from 24-30 tacos, if you're using smaller or fajita size tortillas.
Kirsten says
I've never left a review on a Pinterest recipe in my life, but this was amazing. I'm a chef and currently working at a Mexican joint and this was great! Kudos kudos kudos! I sped up the process by using my dutch in the oven but gurl, amazing!
Sharon Farnell says
Thank you so much, Kirsten!! 🙂
Anne Grasmick says
This sounds dumb but the recipe says to blend everything. Do you mean you blend the meat with the sauce? This can’t be right, correct?
Sharon Farnell says
Hi Anne, you pull the meat and shred it, then blend everything but the bay leaves and cinnamon stick.Then you add a 1 1/2 -2 cups of sauce to the meat and toss, and use the rest for dipping/frying the tacos!
Al Cuevas says
I made this the other night for my family (wife & 2 teenage kids). I made a little over 4 pounds of chuck roast and it was such a hit. This might be my new signature dish it was so good!!
Thank you
Sharon Farnell says
Thank you so much, Al! So happy you and yor family enjoyed the recipe! 🙂
Aman says
Can I cook this for 10-12 hours on low instead of 8? I'd like to start it around 10pm at night, and take it out around 8am the next morning. I plan on not cooking the tacos until 11am, so if I can leave it on even longer, that would be great.
Sharon Farnell says
Hi Aman. While I have not cooked it that long previously, my guess would be it should be OK. I'd try and keep it closer to 10 hours if possible. Chuck roast is pretty forgiving, but you don't want to dry it out too much.
Laura says
Absolutely delicious. The kind of authentic Mexican that you rarely find! I used about 3lb of boneless chuck roast and have probably 3 cups of consomme leftover even after dipping the tortillas and using extra sauce on top of the tacos.. Any ideas of what else I could use it for? Wonder if I could make it again using the reserved consomme?
Sharon Farnell says
Thank you! So happy you enjoyed it! You could used it again to make more tacos, or quesadillas (https://jawnsicooked.com/appetizers/birria-quesadillas/), or even empanadas!
Rita says
Can I use pork shoulder instead of chuck roast?
Sharon Farnell says
This recipe is designed for beef flavors, but I feel like it could work if you'd like to give it a try. I would trim off as much excess fat as possible.
Marjorie Holste says
This is fabulous! I followed the instructions and am very pleased with the recipe.🙏🏻
Sharon Farnell says
Thanks, Marjorie! So happy you enjoyed 🙂
Kate says
Really want to make this however I'm in Australia and I can't find any dried chillies in any supermarkets. Could I use fresh chillies instead? Or should I get some online? What would you recommend?
Sharon Farnell says
I would recommend using dried chilis for best results- I have ordered mine from Amazon in the past and they are great quality!
Trina C says
Nov 2023
I made exactly as recipe calls for except the dried guajiro chiles. Store didn’t have. I used about a 3.5 Chuck roast and put everything in crockpot around 6pm on low and didn’t get it till 7am….. PERFECT AND DELICIOUS!!!!
Sharon Farnell says
So happy you enjoyed the recipe, Trina!
Sarah Gamble says
Made this for the first time, and it will not be the last time. My family and I LOVED this recipe!!
Dean says
These turned out amazing! My wife was skeptical, but loved them at first bite.
Made exactly per recipe, delicious!
Thank you for sharing!
Sharon Farnell says
Thanks so much, Dean! So happy you both enjoyed the recipe!
Sarah says
I am making this tonight and cooking it overnight to serve for a work lunch tomorrow. I could not find the guajillo chilis, so I am using hatch chilis…. I am excited to see how it turns out!
Pam G says
I can’t have Apple Cider Vinegar. Is there anything I could substitute with?
Sharon Farnell says
You could try some fresh lime juice
Sbakes says
These were so easy and flavorful!!! And they looked exactly like the picture which made me happy. Haha! My chuck roast was almost 6 lbs, but I didn’t double the rest of the ingredients. There was still plenty of liquid to make the consommé. Doubling it would have been way too much and probably would over overflowed out of my slow cooker! . My family preferred the flour tortillas, but I’m team corn tortilla all the way! La Tortilla Factory corn tortillas are nice and sturdy.
Sharon Farnell says
So happy to hear, Stacy! Thank you!
KP says
Such a fantastic birria recipe! I often hesitate to order barria at restaurants because it has to be made just right, and I have to say this was perfect. My partner also gave it endless praise. I didn't have any coriander so I just used more cumin in its place. It was so easy to make and made so much (I used a 3.1 lb chuck roast) with tons of consommé left. Can't wait for leftovers!!!
Sharon Farnell says
So happy to hear this!
Valerie says
This was such a hit with my family! My only regret was not using a bigger piece of meat. I left out the apple cider vinegar, cinnamon, and coriander but it was still delicious! Made it twice, once in the crock pot and once in the instant pot and both came out beautifully. I will say, I did skip the immersion blender step but we still enjoyed the consume!! Thanks so much for this outstanding recipe!
Sharon says
Thanks, Valerie! So happy you enjoyed the recipe! The consume can be blended, or strained and enjoyed!
Megan Mosley says
I love reading reviews on food. So I had to come back and comment on how stinking delicious these are! I did remove all seeds and didn’t blend any peppers in with the sauce due to having multiple kids eating as well. I added about 3 tablespoons of brown sugar for that sweet heart kind of flavor. It was a big hit and it made a bunch!! Definitely will be doing again!
Sharon Farnell says
Thanks so much, Megan! So happy to hear you all liked the recipe!
Craig W. says
Made this today for my family. It turned out amazing. Had to fry up another one for my picky son!!! Will definitely make again. 12/10
Sharon Farnell says
Thank you Craig! So happy you enjoyed the recipe!
Erica says
Hi! I'd like to serve this for a dinner party. Could I cook the meat the day before and store the meat and sauce separately in the fridge so I would just need to reheat the next day before frying? Thank you!
Sharon Farnell says
Yes! I have done this before! Juts briefly rewarm the sauced meat and consome prior to assembling and frying the tacos!
Robert Stanley says
Sharon Farnell You hit this one out of the park!!!!
The BEST Birria tacos I have ever had! I grew up in California and lived in Mexico for 5 years, I’ve had my fair share of birria tacos, so when I say these are the best, trust me!!!
I follow you on YouTube but you only have 5 shorts posted, so I’m going to challenge you to upload a full video tutorial of you making these amazing tacos!
Thank you so much for sharing your recipe with us, they are to die for!!
Sharon Farnell says
So happy to hear this, Robert! Thanks so much for stopping by to leave a review! YouTube channel is new, but I've got some Birria videos on Instagram!
Brittany says
I made these today for cinco de mayo and they are seriously incredible! I didn’t change a thing to the recipe and it came out great! My husband gave it an 11/10!
Sharon Farnell says
So happy to hear this, Brittany! Thank you!
Amanda says
This is my go to birria recipe, I’ve made it 4 times now. I’ve learned a few tricks along the way. I always freeze my leftover consome since it makes so much and I use it with all my tacos and it’s amazing!
This time I was short on time so I tried the instant pot. I seared it off on sauté and then added all the ingredients and set it for 45 minutes. I let it natural release and once the pin dropped I pulled out the meat. I blended the sauce and then I strained it through a fine mesh strainer. I will
Do this every time now. I just used a rubber spatula and pushed it through the strainer. There was a lot of thick residue left and I’m really glad I tried it this way!
Michelle says
I made this recipe today and the meat was delicious and tender…the tortillas came out a bit soggy on the inside and not as crispy as I had thought they would be on the outside…any tips?
Sharon Farnell says
If you add a bit of neutral oil to the pan prior to frying, this can help crisp them up a bit more. I also find corn tortillas come out crispier than flour tortillas. So happy you enjoyed the recipe!
Jess says
I don’t comment on recipes much, but this one deserves it. Absolutely delicious! Didn’t change one thing. If you’re using a bigger roast, the ingredients don’t all fit in crockpot.. So I just simmered the veggies and sauce separate to shrink it down a bit then poured on top of roast. Cut roast in half, because the cooking time will be longer for it to shred. My husband LOVES this recipe.
Sharon Farnell says
Thank you so much, Jess! So happy you enjoy the recipe! 🙂
Heidi Soper says
This is my second time making these. First time around I didn’t have the guajillio chilies and it came out great! This time around my husband ordered the chilies and I haven’t blended it yet, but taste a lot spicier. Told my husband may have to take them out before blending. Is there a way to kind of sweeten them up per se? As to not be as spicy? Maybe some brown sugar or add more apple vinegar or lime juice? I get it’s a Mexican recipe and it’s supposed to have a “bite,” but it’s kinda overpowering 😂 otherwise they are great! Any suggestions would be appreciated!
Thanks,
Heidi
Sharon Farnell says
Hi Heidi,
I have never had a dried guajillo come out that intensely spicy in the finished Birria, but I think if you felt it was too spicy, removing them before blending was a great idea. To help reduce the spice, I'd recommend maybe adding a bit of sugar, or even a pat of butter as well to help mellow the heat. More lime or vinegar may intensify the spice, so I would leave those be. Hope this helps!
Shannan says
I only have ground ginger and couldn’t find chile de arbol only japones, I wonder if these will work ?
Sharon Farnell says
Hi Shannan,
I have not personally used japones, but from my reading, it sounds as if they would make a good sub. I prefer the flavor of fresh ginger, but you could use ginger paste, or a smaller portion of dried ginger.
Jerome A Davis says
This was amazing, I appreciate your recipe. It came out perfect with little to no leftovers. This was easy to follow and understand. My family loved this. Thank you very much.
Sharon Farnell says
Thanks so much Jerome! So happy you and your family enjoyed the recipe!
Sarah says
First time making Birria ever and this turned out great! I was intimidated at first, but my family loved it!
Sharon Farnell says
Great to hear, Sarah!
Melissa says
I made these tacos today and they were amazing! Thank you for sharing! Sure to be a crowd pleaser no matter the occasion.
Jared says
Hi there!! I’m trying this tomorrow because my brother sent me this recipe and I’m so excited to try. My grocery stores (I had to try 2) didn’t have guajilo peppers. What’s a good substitute?
Sharon Farnell says
Hi Jared, I hope you found a good substitute as I am just seeing this, but dried anchos could work!
Johona says
I am making this per my son’s request for his birthday! I have never even tried before. I have just a little over 6 lbs of roast I was planning to double the recipe for other ingredients is this ok? Also I feel like 1/4 cup vinegar is a lot? I am getting up in a few hours to have it cook over night. Also do I need to extend the cook time?
Sharon Farnell says
Hi! I would cut the roast to fit, and skip doubling, or only increase the liquids by 1/4. The 1/4 cup of Apple Cider Vinegar is what the recipe calls for 🙂
Lyss says
What can you use instead of the dried Guajillo chiles? None of the stores around me carry those!
Sharon Farnell says
You could possibly try dried New Mexico peppers. I also like to order my peppers on Amazon, or if there is an Aldi near you, they carry them (for very little cost!).
Eddie says
Can this be done with pork? I have a lot of pork I need to used. Not sure if the amount of liquid from cooking would change or if anything else should be done. Thanks!
Sharon Farnell says
I have no tried it with pork , but if pork is used, I'd suggest pork shoulder. Let me know if you try it!
Sophie says
if i want to use a smaller crock pot, can i just halve the amount of ingredients?
Sharon Farnell says
I have not made a smaller batch, but I believe that should work fine, yes 🙂
Andy says
Wow! This was amazing. "Instantly one of my top favorites," - my wife.
This one is a keeper. Thanks.
Sharon Farnell says
So happy to hear you and your wife loved it, Andy! Thanks for sharing 🙂
Jordan says
This recipe is one of our new favorite meals, absolutely delicious!!
Sharon Farnell says
So happy to hear, Jordan!
Monique says
We’re following the recipe verbatim (using 6 chili peppers from adobo sauce can) I was just wondering if it comes out extremely spicy or not? I’ve used those canned peppers before for chicken tinga and usually only use 2-3 and it’s pretty spicy so I’m wondering about using 6 with the other peppers it calls for.
I read some reviews where people talked about taking out the peppers before blending but what do you think?
Sharon says
Hi Monique, I would say if you are concerned with the spice, remove all the seeds from the dried hot chilis, and start conservatively with 2-3 chilis from the can!
Elaned says
Planning on making this recipe in the following days, will the Guajillo chiles make it spicy?
Sharon says
Hi!
The Guajillo chiles are typically less spicy than a jalapeno (they are considered low-medium spicy, with a smoky/sweet profile), so if you'd rather things have less heat, you could reduce the amount of them a bit. If you are very concerned about spice, I would work toward reducing the Chipotle chilis in adobo instead, as those pack a bit more substantial heat.
Elaned says
So I'm making it. Didn't add a stick of cinnamon and substituted it for ground cin, I also didn't have coriander so I didn't know what to subsitute it for. Other than that I'm in the first half of the cook time. The broth?, tastes a little vinegar-y and sweet. Hopefully it changes with time.
Sharon says
Hi!
I would not recommend using ground cinnamon. You can either omit the coriander, or use a bit of ground cumin. Hope it turned out good!
Brooklyn says
Followed all the instructions this was my first time making this…. And I’ve never made anything to blend food in a blender and the instructions didn’t say let it cool down first so I put the hot sauce in my blender and it combusted and went everywhere and now I have 2nd degree burn on my arm ! Smh my advice definitely give more specific instructions for those who are doing this for the first time …
Sharon says
I am so sorry to hear this happened to you! The blog has been updated to make it clearer that you need to be careful with hot liquids in a blender. I hope you feel better soon.
Jo k says
This is my fav recipe I’ve found. Making it for the third time for the superbowl today! Go birds!!!
Sharon says
So happy to hear this! Go birds!!!
Kim says
Do I need to seat on pan first or can I throw my freezer chuck roast straight into crock pot instead?
Thank you
Sharon says
I highly recommend doing the sear for best flavor.
Megan says
Please don't make the mistake of putting the whole can of chilies in adobo sauce, just smelling it made our throats and eyes burn. If I had only put the required amount in it would have been great, the meat was super tender and flavor was good but way too spicy because of that mistake.
Sharon says
Hey Megan! Yes, the adobos pack a serious punch! I hope you get to enjoy the recipe again with less of them! You can always err on the side of caution too and add less than the 5-6 recommended, and it will still be super tasty!
Jadrianna says
I dont typically leave comments on food stuff but I had to on this one. It was alot of work but let me tell you.......IT WAS WORTH EVERY ingredient. I have so much Consume left I dont know what to do with. Thank you for this recipe. Any suggestions on what to do with the leftover sauce? I over poured the bone broth LOL. thank you again.
Sharon says
I am so happy to hear this, Jadrianna- thank you for sharing! If you have a ton of consume left, you could use it to make Birria Ramen, simmer the meat and make some Birria Quesadillas, or freeze it for the next round!
Tara says
Hello…I am making these for a party. Once I fry them, could I keep them warm in the crockpot?
Sharon Farnell says
If you want to fry them advance for the party, I would keep them warm in the oven on a low temperature for up to 1-2 hours. If going longer, I would recommend wrapping them in foil so they don't dry out.