What are the ingredients in a birria bomb?

A birria bomb includes slow-cooked birria beef (usually chuck roast), corn tortillas, and shredded cheese. Some variations include chopped onions, cilantro, and a side of hot consommé for dipping.

What cut of meat is best for birria?

Chuck roast is the best cut for birria in a crock pot. It's flavorful, marbled, and becomes tender when slow cooked. You can also use beef short ribs, shank, or pork shoulder.

Why are my birria tacos not getting crispy?

If your birria tacos aren't crispy, they may have too much moisture. Make sure the meat is drained slightly, don’t overfill the tortilla, and use a hot skillet with a touch of oil. Corn tortillas crisp better than flour.

How much water per birria bomb?

There's no set amount of water per birria bomb, but you'll want about 1/2 cup of consommé per serving for dipping. If your consommé is too thick, thin it with a splash of broth or water before serving.

birria bomb recipe crock pot 2025

Description

This birria bomb recipe crock pot style is rich, spicy, and effortlessly satisfying. Slow-cooked beef chuck roast simmers in a bold chile consommé, then gets tucked into crispy corn tortillas with melted cheese. It’s the perfect hands-off meal for cozy nights, game day spreads, or impressing guests with flavor and ease.

Ingredients

For the Beef & Consommé:
Beef chuck roast
Dried guajillo chiles
Dried ancho chiles (optional)
Onion
Garlic cloves
Apple cider vinegar
Mexican oregano
Ground cumin
Smoked paprika
Ground cloves
Bay leaves
Salt and black pepper
Beef broth or water
For the Birria Bombs:
Corn tortillas
Shredded mozzarella or Oaxaca cheese
Chopped white onion (optional)
Chopped cilantro (optional)
Neutral oil (for crisping)

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Instructions

Step 1: Toast guajillo and ancho chiles in a dry skillet until fragrant. Soak in hot water for 10–15 minutes.
Step 2: Blend softened chiles with onion, garlic, vinegar, oregano, cumin, paprika, cloves, salt, and 1 cup of broth until smooth.
Step 3: Add beef to the crock pot. Pour chile sauce over it. Add bay leaves and more broth until just covered. Cook on LOW for 8 hours or HIGH for 5–6 hours.
Step 4: Remove beef, shred it, and return it to the consommé.
Step 5: Warm tortillas. Fill with cheese and birria beef. Add onions and cilantro if using. Fold into half-moon shapes.
Step 6: Crisp birria bombs in a skillet with oil until golden and melty, 2–3 minutes per side.
Step 7: Serve hot with a side of consommé for dipping.

Notes

For maximum flavor, season your meat before adding sauce to the crock pot. Use corn tortillas they crisp better than flour and hold the filling beautifully. Leftovers freeze well and are great for nachos or rice bowls. Add chile de árbol for extra heat, or keep it kid-friendly by leaving it out.

Prep Time: 25 minutes
Cook Time: 8 hours
Category: Dinner, Main Dish, Slow Cooker
Method: Crock Pot / Slow Cooker
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 birria bomb
Calories: 320
Sugar: 1g
Sodium: 610mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg