Name: Crockpot Birria Tacos (Quesabirria) Recipe
Prep time: 15 min
Cook time: PT-491225H8M11S
Total time: 8 h 15 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 torn 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

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If you have been dreaming of the tender, juicy, and flavor-packed tacos that everyone raves about, you have to try this Crockpot Birria Tacos (Quesabirria) Recipe. This version is a game-changer, turning a seemingly complex Mexican delicacy into an easy, slow-cooked masterpiece right in your crockpot. The magic lies in the rich, spiced beef that shreds effortlessly, combined with the crispy, cheesy tortillas dipped in that luscious, savory consommé. Whether you’re making these for a casual weeknight dinner or a festive gathering, this recipe brings bold, comforting flavors with minimal fuss, inviting you to indulge in the best of birria tacos from the comfort of your own kitchen.

Ingredients You’ll Need

A large marbled cut of raw beef with white streaks of fat lies on white parchment paper in the center on a white marbled surface. Surrounding the beef are several small white bowls and cups with different colored ingredients: a white bowl with six spice powders in separate sections including light beige, brown, green, dark brown, bright red, and tan, placed to the top right; a white bowl with dark red sauce and another with light amber liquid are above it; below and left of the beef is a white bowl with dark red paste, a white bowl filled with dried red chili peppers, and a small white bowl having white salt and black pepper side by side; to the bottom right is a glass jug of brown broth and an open jar filled with a red sauce. The background is a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this Crockpot Birria Tacos (Quesabirria) Recipe is both simple and rewarding. Each component plays a crucial role, from the tender beef chuck roast that forms the hearty base, to the dried chiles and spices that bring authentic warmth and depth. The jarred salsa and beef broth provide a perfect balance of tang and savoriness, while the cheeses melt to gooey perfection inside the tortillas, creating irresistible crispy bites.

Boneless beef chuck roast (2 ½ to 3 lbs): This cut becomes melt-in-your-mouth tender after slow cooking.
Sea salt and black pepper: Essential for seasoning and enhancing the beef’s natural flavors.
Avocado oil or olive oil: Ideal for searing the beef to lock in savory juices.
Dried red chiles (6–10, seeds removed): Provide smoky and slightly spicy notes to the sauce.
Jarred mild to medium salsa (16 oz): Adds a convenient fruity tomato base with subtle spice.
Beef broth (32 oz): Creates a rich, savory cooking liquid that becomes the delicious consommé.
Canned chipotle chiles in adobo sauce (1–2): Bring smoky heat and depth.
Garlic powder, ground cumin, dried oregano, ground ginger, ground cinnamon, smoked paprika: A spice blend that delivers complexity with every bite.
Tomato paste (2 tablespoons): Intensifies the sauce’s flavor and adds sweetness.
Apple cider vinegar (2 tablespoons): Offers a bright tang that balances richness.
Cooking spray: For crisping the tortillas evenly.
6-inch white corn tortillas (20–30): The perfect taco vessel with authentic texture.
Shredded Mexican blend cheese, Oaxaca cheese, or crumbled queso fresco (1–2 cups): To create those addictive melty quesabirria bites.
White onion (½ medium, diced): Adds a fresh, slightly sweet crunch for contrast.
Chopped fresh cilantro: Brings a bright herbal finish that elevates the tacos.
Fresh limes, cut into wedges: A splash of acidity to brighten every mouthful.

How to Make Crockpot Birria Tacos (Quesabirria) Recipe

Step 1: Season and Sear the Beef

Start by seasoning your boneless beef chuck roast generously with sea salt and black pepper on all sides. This will help infuse the meat with flavor from the very beginning. Next, heat some avocado or olive oil in a heavy skillet over medium-high heat. Sear the roast for about 5 minutes per side until a delicious brown crust forms. This step locks in the juices and adds a rich, caramelized flavor that’s crucial for the final dish.

Step 2: Prepare the Dried Chiles

While the beef is searing, prepare your dried red chiles. Tear off the tops and shake out the seeds into a pile – discarding those seeds ensures the perfect spice level without bitterness. Chop or tear the chiles into smaller pieces until you have about half a cup tightly packed. These chiles provide the sauce’s characteristic smoky warmth that sets birria apart.

Step 3: Assemble in the Slow Cooker

Transfer the beautifully seared roast into your crockpot. Top it with the torn dried chiles, the jarred salsa, beef broth, and canned chipotle chiles. Sprinkle in your garlic powder, cumin, oregano, ground ginger, cinnamon, and smoked paprika. Give everything a gentle stir to combine the ingredients. This mixture will slowly meld into a deeply satisfying broth as it cooks.

Step 4: Cook Low and Slow

Cover your slow cooker and select either high heat for 5 to 6 hours or low heat for about 8 hours. The slow cooking process is where the magic happens, transforming the beef into ultra-tender, shreddable perfection and melding all those spices into a rich, flavorful consommé.

Step 5: Shred the Beef and Blend the Sauce

Once cooked, remove the beef from the crockpot onto a sheet pan and shred it with two forks. Back in the crockpot, stir in tomato paste and apple cider vinegar to add extra depth and brightness to the liquid. Using an immersion blender, carefully blend the entire liquid until smooth to create the irresistible dipping sauce known as consommé. No immersion blender? No worries— just transfer to a regular blender in batches.

Step 6: Combine Beef with Sauce and Make Tacos

Toss shredded beef with about a cup of the consommé to keep it juicy and flavorful. Now you’re ready to assemble your quesabirria! Heat a griddle or skillet to high heat (about 400 degrees). Lightly spray your tortillas with cooking spray and place them flat to warm. Add cheese, then shredded birria, some diced white onion, and cilantro atop each tortilla. Heat for 2 minutes, fold the tacos over, and cook for another 3–5 minutes per side until the cheese melts and the tortillas crisp. The longer they cook, the crispier and more irresistible they become. Serve hot with lime wedges and extra consommé for dipping.

How to Serve Crockpot Birria Tacos (Quesabirria) Recipe

Three tacos are shown on a black textured surface, each folded in half with two main visible layers inside. The first layer is melted white cheese, soft and slightly stretchy, sitting directly under the golden-yellow taco shells, which have a toasted, slightly crispy texture with brown spots. Underneath the cheese is the second layer consisting of shredded dark brown meat with a slightly glossy appearance. The tacos are arranged diagonally with the closest taco showing more detail of the inside layers, while the other two are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Bright, fresh garnishes make all the difference with this Crockpot Birria Tacos (Quesabirria) Recipe. A sprinkle of diced white onion adds subtle crunch and sweetness, while fresh chopped cilantro brings herbal brightness and a pop of color. Don’t skip the lime wedges – a squeeze of fresh lime juice over the tacos instantly balances the rich meat and melty cheese with a lively zing.

Side Dishes

To round out your birria feast, consider serving simple sides like Mexican rice, refried beans, or a crisp cabbage slaw. These complement the tacos without competing with their bold flavors and add variety in texture and temperature. Pickled vegetables also make a wonderful tangy contrast and help balance the rich, cheesy tacos.

Creative Ways to Present

Try presenting your quesabirria as a build-your-own taco bar where guests can customize their toppings and garnishes. Another fun idea is to serve mini birria sliders by folding small tortillas loaded with beef and cheese and skewering them with toothpicks. Ladling consommé into small bowls for dipping next to each plate is both practical and indulgent, enhancing the whole tasting experience.

Make Ahead and Storage

Storing Leftovers

Leftover birria meat and consommé keep beautifully in the fridge for up to five days when stored separately in airtight containers. This allows the flavors to deepen even further overnight and makes for incredibly quick and easy reheating.

Freezing

You can freeze shredded birria and consommé individually in freezer-safe containers for up to three months. Be sure to cool them completely before freezing. Thaw in the refrigerator overnight before reheating to maintain the best texture and flavor.

Reheating

To reheat, warm the birria in a skillet over medium heat, adding a splash of consommé to keep it moist. Heat the consommé gently on the stove or in the microwave until hot. Then, assemble your tacos as usual for an effortless second meal that tastes every bit as good as fresh.

FAQs

Can I use other cuts of meat for this recipe?

Absolutely! While beef chuck roast is ideal for its tenderness and marbling, you can also use beef brisket or short ribs. Just adjust cooking times based on the cut to ensure it becomes nice and tender for shredding.

Are there alternatives to dried chiles if I can’t find them?

If dried chiles are hard to find, try using chipotle powder or smoked paprika with canned chipotles to replicate similar smoky, spicy notes. The flavor won’t be exactly the same but will still be delicious and reminiscent of birria.

Is it necessary to sear the meat before slow cooking?

Searing is highly recommended because it caramelizes the outside of the beef, contributing a rich, deep flavor. However, if you’re short on time, you can skip it, though the depth of flavor in the final dish may be slightly less complex.

Can I make this recipe in an Instant Pot or pressure cooker?

Yes! You can adapt the recipe by sautéing the meat and spices using the Instant Pot’s sauté function, then pressure cooking on high for about an hour. This shortens cooking time while still achieving tender, flavorful birria.

What’s the best cheese for quesabirria tacos?

Oaxaca cheese is traditional and melts beautifully, creating that signature gooey texture. If unavailable, opt for a Mexican blend or even mozzarella as a substitute. Queso fresco adds a unique crumbly texture but doesn’t melt as much, so you might combine cheeses for best results.

Final Thoughts

You really can’t go wrong with this Crockpot Birria Tacos (Quesabirria) Recipe. It’s an inviting, crowd-pleasing dish that channels all the flavors and textures of authentic birria with the convenience of slow cooking. Once you taste that perfectly seasoned, tender meat wrapped in crisp, cheesy tortillas dipped into that flavorful consommé, you’ll never look back. I encourage you to make this recipe soon and share it with your favorite people—it’s a celebration of comfort food at its best!