Description
This Crockpot Birria Tacos (Quesabirria) recipe offers a simplified yet authentic version of the beloved Mexican street food. Tender, slow-cooked beef chuck roast is infused with a rich blend of dried chiles, spices, and salsa, then shredded and loaded onto warm tortillas with melted cheese. Served with a flavorful consommé made from the cooking liquid, these crispy, cheesy birria tacos deliver delicious, comforting flavors perfect for any occasion.
Ingredients
Scale
Beef and Marinade
- 1 boneless beef chuck roast (2 ½ to 3 lbs)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon avocado oil or olive oil
- 6-10 dried red chiles, seeds removed and torn into pieces (about ½ cup tightly packed)
- 1 16-ounce jar mild to medium salsa
- 32 ounces beef broth
- 1-2 canned chipotle chiles in adobo sauce
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
For Sauce
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
Tacos
- Cooking spray
- 20-30 6-inch white corn tortillas
- 1-2 cups shredded Mexican blend cheese, shredded Oaxaca cheese, or crumbled queso fresco
- ½ medium white onion, diced
- Chopped fresh cilantro
- Fresh limes, cut into wedges
Instructions
- Season the Beef: Generously season the boneless beef chuck roast on all sides with sea salt and black pepper to develop a flavorful crust during searing.
- Sear the Roast: Heat the avocado or olive oil in a large heavy skillet over medium-high heat. Sear the roast for 5 minutes per side until browned, which locks in juices and enhances flavor.
- Prepare the Chiles: Remove chile seeds by tearing off the tops and shaking out the seeds. Discard seeds and tops, then chop or tear the dried chiles into pieces to measure about ½ cup tightly packed.
- Combine Ingredients in Slow Cooker: Transfer the seared roast to a large slow cooker. Top it with torn dried chiles, mild to medium salsa, beef broth, canned chipotle chiles in adobo sauce, garlic powder, ground cumin, dried oregano, ground ginger, ground cinnamon, and smoked paprika. Stir gently to combine the ingredients around the roast.
- Slow Cook the Beef: Cover the slow cooker and cook on high for 5-6 hours or on low for 8 hours, allowing the beef to become tender and infused with the rich chile and spice flavors.
- Shred the Beef: Remove the roast from the slow cooker onto a sheet pan. Using two forks, shred the beef finely for easy filling in tacos.
- Prepare the Consommé: Stir tomato paste and apple cider vinegar into the cooking liquid remaining in the slow cooker. Use an immersion blender to blend all the liquid and ingredients directly in the slow cooker until smooth. Alternatively, transfer to a blender to blend, creating a flavorful dipping sauce.
- Toss Beef with Sauce: Ladle 1 cup of the consommé over the shredded beef and toss well to coat the meat in the rich sauce.
- Store Leftovers (Optional): If not serving immediately, refrigerate shredded beef and consommé in separate airtight containers for up to 5 days.
- Cook the Quesabirria Tacos: Heat a tabletop griddle, large griddle pan, or skillet over high heat (about 400°F). Working in batches, lay tortillas flat on the hot surface. On each tortilla, layer 1-2 tablespoons shredded cheese, about 2 ounces shredded birria, diced white onion, and chopped cilantro.
- Grill the Tacos: Heat the loaded tortillas for 2 minutes before folding each in half. Continue cooking folded tacos for another 3-5 minutes per side, flipping carefully to melt cheese and crisp the tortillas. Extend cooking time if a crispier taco is desired.
- Serve: Serve warm quesabirria tacos with extra cheese, diced onion, cilantro, and lime wedges. Ladle consommé into small bowls for dipping.
- Store Leftovers: Place leftover birria meat and consommé in separate airtight containers and refrigerate for up to 5 days.
Notes
- This crockpot birria recipe uses easily accessible dried chiles and jarred salsa for convenience while still delivering authentic flavors.
- The cooking liquid transforms into a rich consommé, perfect for dipping and adding juicy flavor to the tacos.
- For best results, use a heavy skillet or griddle for searing and taco assembly to achieve proper texture and crispiness.
- Extra consommé can be stored and reheated with leftover meat to maintain moisture and flavor.
Nutrition
- Serving Size: 2 tacos with sauce
- Calories: 440
- Sugar: 0 g
- Sodium: 106 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 100 mg
