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Crockpot Birria Tacos (Quesabirria) Recipe

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  • Author: Lea
  • Total Time: 8 hours 20 minutes
  • Yield: 20 servings

Description

This Crockpot Birria Tacos (Quesabirria) recipe delivers tender, flavorful shredded beef slow-cooked in a rich, smoky chile and spice sauce. Served folded with melted cheese in warm corn tortillas and accompanied by a savory consommé for dipping, these tacos are a comforting and authentic Mexican feast perfect for entertaining or a satisfying weeknight meal.

Ingredients

Meat and Seasonings

  • 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

Birria Sauce

  • 6-10 dried red chiles, seeds removed and torn into pieces (about ½ cup tightly packed)
  • 1 16-ounce jar mild to medium salsa (any brand)
  • 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
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar

For the 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

  1. Season the Beef: Thoroughly season the boneless beef chuck roast on all sides with sea salt and black pepper to enhance the flavor before cooking.
  2. Sear the Roast: Heat the avocado or olive oil in a large heavy skillet over medium-high heat. Sear the beef roast on each side for approximately 5 minutes until a brown crust forms, sealing in juices.
  3. Prepare Dried Chiles: Tear the tops off the dried chiles and shake out the seeds into a discard pile. Chop or tear the chiles into small pieces to measure about ½ cup tightly packed for the sauce.
  4. Assemble in Slow Cooker: Transfer the seared roast to a large slow cooker. Add the torn dried chiles, salsa, beef broth, canned chipotle chiles, garlic powder, ground cumin, dried oregano, ground ginger, ground cinnamon, and smoked paprika. Stir gently to combine the ingredients around the meat.
  5. Slow Cook the Beef: Cover the slow cooker and cook on low heat for 8 hours (or on high heat for 5-6 hours) until the beef is tender and easy to shred.
  6. Shred the Beef: Remove the roast from the slow cooker and place it on a sheet pan. Use two forks to shred the beef into bite-sized pieces.
  7. Prepare the Sauce: Stir the tomato paste and apple cider vinegar into the liquid left in the slow cooker.
  8. Blend the Consommé: Using an immersion blender, blend the liquid and ingredients directly in the slow cooker until smooth. If unavailable, carefully transfer the liquid to a blender and puree until velvety.
  9. Toss Beef in Sauce: Ladle about 1 cup of the blended consommé over the shredded beef and toss well to combine and infuse flavor.
  10. Store or Proceed: If not making tacos immediately, store shredded beef and consommé separately in airtight containers in the refrigerator for up to 5 days.
  11. Heat Griddle or Skillet: Preheat a tabletop griddle to high (400°F) or use a large griddle pan or skillet over high heat for assembling quesabirria tacos.
  12. Assemble Tacos: Lay a few corn tortillas flat on the griddle. Add 1-2 tablespoons of shredded cheese, about 2 ounces of shredded birria beef, some diced white onion, and chopped cilantro on each tortilla.
  13. Cook Tacos: Heat the tacos for 2 minutes. Fold each taco over and cook for an additional 3-5 minutes on one side, then flip and cook for another 3-5 minutes until the cheese melts and tortillas are crispy to your liking.
  14. Serve: Serve the quesabirria tacos hot with extra cheese, diced onion, cilantro, and lime wedges. Pour consommé into small dipping bowls for each diner.
  15. Store Leftovers: Refrigerate any leftover birria meat and consommé separately in airtight containers for up to 5 days.

Notes

  • Adjust the number and type of dried red chiles based on your preferred spice level; removing seeds reduces heat.
  • Chipotle chiles in adobo add smoky heat; use according to taste.
  • For the most authentic tacos, use white corn tortillas, but flour tortillas may be substituted if preferred.
  • If you do not have an immersion blender, carefully transfer the slow cooker liquid to a regular blender and blend in batches.
  • The slow cooker time depends on your machine; check for fork-tender beef before shredding.
  • Make sure to crisp the tacos well on the griddle for an authentic quesabirria texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Tacos
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://recipesbylea.com/crockpot-birria-tacos-quesabirria-recipe/