If you've never made birria tacos before because they seemed intimidating, get ready to fall in love with the easiest, most flavorful version ever! These Birria Bomb Tacos take all the fuss out of the process but deliver the same bold, rich flavor you crave. With just four simple ingredients including an EZ Bombs Birria Bomb, you can have tender, juicy birria meat slow-cooked to perfection. Perfect for busy families, weeknight dinners, or a fun taco night with friends.
If you love this recipe, you will love my easy and healthy Mississippi pot roast, easy slow cooker bison, and easy and healthy slow cooker chicken enchiladas.
Why Use Birria Bombs?
If you've ever made traditional birria before, you know it can be a process, charring chilies, blending spices, simmering sauces... it's delicious but time-consuming! Using Birria Bombs takes out all the guesswork while still delivering that authentic, rich, spicy birria flavor. It's a total flavour bomb that saves you time, money, and dishes. For busy families or anyone who wants incredible birria with minimal ingredients, these bombs are the best way to make it happen!
Plus, the EZ Bombs Birria Bomb works for so much more than tacos, try it for burritos, enchiladas, or even a fun weekend nacho night!
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Ingredients
Here's what makes these birria tacos so special (and easy!):
- Chuck roast - The classic choice for birria meat. It becomes incredibly tender and shreds beautifully after slow cooking.
- Birria Bomb - The star of the show! This original birria bomb seasoning packs in all the Mexican spices, peppers, and aromatics you'd normally need for birria sauce, but in one flavor bomb. So easy and flavorful!
- Onion - Adds natural sweetness and depth to the slow-cooked broth.
- Beef bone broth or water - Helps create that rich, juicy consomé that's perfect for dipping but also adds additional nutrients and protein.
- Corn tortillas - The best choice for crispy birria tacos!
- Melty cheese - Oaxaca, Chihuahua, Asadero, mozzarella, Monterey Jack, or even Pepper Jack all work wonderfully for that gooey, cheesy stretch. I even used shredded gouda because that's all I had on hand and it turned out great!
- Optional toppings - Fresh cilantro, diced onions, jalapeños, and a squeeze of lime to brighten everything up.
See recipe card for quantities.
Instructions
- Step 1: Slow cook the beef
Add your chuck roast, birria bomb, chopped onion, and 4 cups of beef bone broth (or water) to your slow cooker. Cover and cook on low heat for 6-8 hours or high heat for 4-5 hours, depending on your schedule. Hint: to deepen the flavor of the beef. Sauté the chuck roast on both sides for 2-3 minutes until you have a nice golden brown crust first.
- Step 2: Shred the beef
Once the beef is tender and pulls apart easily, shred it using two forks. Add it back into the slow cooker and stir so it soaks up all that flavorful birria sauce.
- Step 3: Prepare the tortillas
Warm your corn tortillas in a hot pan over medium heat for about a minute per side. Hint: To prevent your tortillas from falling apart when you dip them into the consume, make sure to heat them up first. Then dip each tortilla into the consomé from the slow cooker, that's where the magic happens!
- Step 4: Fill and sear
Place the dipped tortilla back in the skillet, sprinkle with your cheese of choice, top with the shredded birria meat, and add another sprinkle of cheese before folding it in half. Sear for 2-3 minutes per side until golden and crispy. - Serve and enjoy!
Serve with extra consomé for dipping, diced onions, fresh cilantro, jalapeños, and a squeeze of lime. Dip, bite, and enjoy!
Substitutions
- Dairy-Free: Skip the cheese or use your favorite dairy-free shredded cheese (like Violife or Daiya). The crispy tortilla and juicy birria meat still make it amazing!
- Gluten-Free: This recipe is naturally gluten-free as long as your corn tortillas and birria bomb ingredients are certified GF. Just double-check the label if needed.
- Add a drizzle of hot honey for a sweet-and-spicy twist!
Variations
- Chicken- Try with chicken thighs.
Equipment
All you need to make these easy birria tacos are:
- Sharp knife & cutting board or veggie chopper
- 6 Quart Multi-cooker: This is the slow cooker that I have and love. It is not only absolutely beautiful but it comes in so many different colors!
- Souper Cubes (optional for storage).
Storage
Store leftover birria meat and consomé in an airtight container in the fridge for up to 3-4 days. It also freezes beautifully for up to 3 months - perfect for future taco nights.
Reheat in a saucepan over medium-low heat until warmed through.
Christina's Dietitian Tip:
This dish is comfort food done right! For a balanced meal, pair your birria tacos with a side of grilled veggies or a fresh avocado salad. Using beef bone broth adds an extra boost of protein and minerals, great for recovery after a long day or a full week of kiddos and school chaos.
FAQ
Yes! Cook your birria meat on high pressure for 60 minutes, then let it naturally release for 15 minutes. Shred and continue as directed.
If you've been searching for a creative new dinner idea that's bursting with flavor and surprisingly simple, this Birria Bomb Tacos recipe is it. It's one of those slow cooker recipes that tastes like you spent hours in the kitchen, when really, your crock pot and Birria Bomb did all the work. The best part? You'll have everyone at the table asking for seconds… and maybe the recipe, too!
Related
Looking for other slow cooker recipes like this? Try these:
Jump to: Recipe
Easy Birria Bomb Tacos with Slow Cooker
Equipment
- Sharp knife & cutting board or veggie chopper
- 1 6 Quart Multi-cooker: This is the slow cooker that I have and love. It is not only absolutely beautiful but it comes in so many different colors!
- Souper Cubes (optional for storage).
Ingredients
For the Birria Beef:
- 2 -3 lbs chuck roast trimmed of excess fat
- 1 Birria Bomb such as EZ Bombs Original Birria Bomb Seasoning
- 1 medium onion chopped
- 4 cups beef bone broth or water
For the Tacos:
- Corn tortillas
- Shredded cheese Oaxaca, Chihuahua, Asadero, Monterey Jack, Pepper Jack, or Mozzarella
- Diced onion for topping
- Fresh cilantro chopped
- Diced jalapeños optional
- Lime wedges for serving
Instructions
- Slow cook the beef. Add your chuck roast, birria bomb, chopped onion, and 4 cups of beef bone broth (or water) to your slow cooker. Cover and cook on low heat for 6-8 hours or high heat for 4-5 hours, depending on your schedule. Hint: to deepen the flavor of the beef. Sauté the chuck roast on both sides for 2-3 minutes until you have a nice golden brown crust.
- Shred the beef. Once the beef is tender and pulls apart easily, shred it using two forks. Add it back into the slow cooker and stir so it soaks up all that flavorful birria sauce.
- Prepare the tortillas. Warm your corn tortillas in a hot pan over medium heat for about a minute per side. Hint: To prevent your tortillas from falling apart when you dip them into the consume, make sure to heat them up first. Then dip each tortilla into the consomé from the slow cooker, that's where the magic happens!
- Fill and sear. Place the dipped tortilla back in the skillet, sprinkle with your cheese of choice, top with the shredded birria meat, and add another sprinkle of cheese before folding it in half. Sear for 2-3 minutes per side until golden and crispy.
- Serve and enjoy! Serve with extra consomé for dipping, diced onions, fresh cilantro, jalapeños, and a squeeze of lime. Dip, bite, and enjoy!
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 160 F
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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