Name: Crockpot Birria Tacos (Quesabirria) Recipe
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: Mexican
Ingredients: 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 (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; 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

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Introduction

Crockpot Birria Tacos, also known as Quesabirria, are a flavorful and tender Mexican favorite. Slow-cooked beef infused with rich spices is layered with melted cheese inside warm tortillas, perfect for dipping in the savory consommé. This recipe makes a delicious, comforting meal that’s easy to prepare at home.

The image shows a close-up of four tacos arranged side by side on a white plate with blue swirl patterns, placed on a white marbled surface. Each taco has two soft, golden brown toasted corn tortillas folded to hold layers inside. The bottom layer is shredded dark brown cooked beef, topped with melted white cheese. Small white onion cubes and chopped green herbs are sprinkled over the tacos. Two lime wedges with light green flesh rest at the front on the plate. In the upper left background, a white bowl filled with red salsa garnished with green herbs is partly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
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

Step 1: Season the boneless beef chuck roast on all sides with salt and pepper.
Step 2: Heat the oil in a large heavy skillet over medium-high heat. Sear the roast on both sides for 5 minutes per side.
Step 3: Meanwhile, tear off the top of each dried chile and shake out the seeds into a pile; discard the seeds and chile tops. Chop or tear the chiles into pieces to make about ½ cup tightly packed.
Step 4: Transfer the roast to a large slow cooker. Top with the torn dried chiles, salsa, beef broth, canned chipotle chile, garlic powder, cumin, oregano, ginger, cinnamon, and paprika. Stir gently to combine.
Step 5: Cover the slow cooker and cook on high for 5-6 hours or on low for 8 hours.
Step 6: Remove the roast from the slow cooker and place it on a sheet pan. Use two forks to shred the beef.
Step 7: Stir the tomato paste and apple cider vinegar into the liquid remaining in the slow cooker.
Step 8: Blend the liquid and ingredients directly in the slow cooker with an immersion blender until smooth to make the consommé. If you don’t have an immersion blender, carefully transfer the liquid to a blender and blend until smooth.
Step 9: Ladle 1 cup of the consommé over the shredded beef and toss to combine.
Step 10: If not serving immediately, store shredded beef and consommé separately in airtight containers in the fridge for up to 5 days.
Step 11: To make birria tacos (Quesabirria), heat a tabletop griddle or large skillet over high heat (about 400°F / 200°C). Spray the griddle with cooking spray.
Step 12: Working in batches, place tortillas flat on the griddle. Top each with 1-2 tablespoons shredded cheese, about 2 ounces shredded birria, diced white onion, and cilantro.
Step 13: Heat for 2 minutes, then fold each taco over. Continue heating for 3-5 minutes more, then flip and heat another 3-5 minutes. Cook longer for a crispier taco.
Step 14: Serve tacos with extra cheese, diced onion, cilantro, and lime wedges.
Step 15: Ladle consommé into small dishes for dipping alongside the tacos.

Tips & Variations

Use dried guajillo or ancho chiles for a milder consommé, or add more chipotle for extra heat.
Oaxaca cheese melts beautifully for quesabirria, but a Mexican blend or queso fresco also works well.
For a richer flavor, sear the beef roast until deeply browned before slow cooking.
Leftover consommé makes a great flavorful dip for other Mexican dishes or rice.

Storage

Store leftover shredded beef and consommé separately in airtight containers in the refrigerator for up to 5 days. Reheat the beef gently in consommé to keep it moist. Tortillas are best warmed fresh, but you can store extras wrapped tightly and reheat them quickly in a skillet.

How to Serve

Three tacos are arranged side by side on a white plate with blue patterns, each taco folded with a golden-brown crispy shell. Inside the tacos, the filling consists of dark brown, shredded grilled meat topped with small white onion pieces and bright green cilantro leaves scattered on top. Next to the tacos on the plate is a white bowl filled with a smooth reddish-brown sauce garnished lightly with cilantro leaves. Lime wedges with a light green color are placed around the plate. The whole setup is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria tacos without a slow cooker?

Yes, you can make birria on the stovetop by simmering the beef and sauce ingredients in a covered pot over low heat for 3-4 hours until tender. However, a slow cooker offers hands-off convenience and tender results.

What is the consommé used for?

The consommé is the flavorful sauce made by blending the cooking liquid and spices. It is traditionally served alongside the tacos for dipping, adding moisture and extra richness with every bite.