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Three birria tacos on plate.
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Birria Tacos

These Slow Cooker Birria Tacos are filled with tender, flavorful beef and crispy, pan-fried tortillas. Enjoy them classic or add cheese for an irresistible quesabirria. Either way, you’ll love how easy it is to make this restaurant-worthy meal at home 🌮
Course Main Course
Cuisine Mexican
Keyword birria tacos
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 -10 servings
Calories 224kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

Ingredients for the Tacos:

  • White corn tortillas
  • Whole milk Oaxaca, Chihuahua, or Monterrey Jack cheese for quesabirria
  • Fresh cilantro
  • Diced white onion
  • Lime wedges
  • ConsomĂ© broth for dipping
US Customary - Metric

Instructions

Birria Tacos

  • Dip tortillas: Dip a corn tortilla into the warm consomĂ© so it’s lightly coated.
    White corn tortillas
  • Add to skillet: Place it on a hot skillet; add shredded beef, onion, and cilantro.
    Fresh cilantro, Diced white onion, Slow Cooker Birria
  • Fold and cook: Fold and crisp on both sides.
  • Dip and enjoy: Serve with consomĂ© on the side for dipping.
    Consomé broth, Lime wedges

Quesabirria (Cheesy Birria)

  • Dip tortillas: Dip tortilla in consommĂ©.
    Dipping a white corn tortilla into warm consomé before adding it to the hot skillet.
  • Add cheese and birria: On a hot skillet, sprinkle cheese on one side, pile on birria.
    Three images side-by-side showing adding the tortilla to a hot skillet then adding the cheese and beef.
  • Fold and cook: Fold, and cook until the cheese melts and the tortilla crisps golden.
    Whole milk Oaxaca, Chihuahua, or Monterrey Jack cheese
    Side-by-sidei image of folding tortillas over on hot skillet and cooking birria tacos until seared on both sides.
  • Dip and serve: Serve with consomĂ© for dipping.
    Side-by-side image of three birria tacos cooked and set on plate and then showing one taco being dipped into warm consomé.

Notes

Storage: Pre-made tacos can last 2-3 days in the fridge.
For leftover meat, I suggest pouring some of the consomé over it to keep it moist and yummy.

Nutrition

Serving: 1taco | Calories: 224kcal | Carbohydrates: 12g | Protein: 21g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 63mg | Sodium: 175mg | Potassium: 297mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 170IU | Calcium: 152mg | Iron: 2mg