Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Crockpot Birria Tacos (Quesabirria) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 83 reviews

This Crockpot Birria Tacos (Quesabirria) recipe is a simplified take on the popular Mexican street food, where tender, slow-cooked beef chuck roast is simmered with dried chiles and spices in a flavorful broth, then shredded and served inside crispy, cheesy corn tortillas with a rich dipping sauce made from the cooking liquid. Perfect for gatherings or a comforting meal, these tacos bring restaurant and food truck vibes to your home kitchen with minimal hands-on time.

  • Total Time: 8 hours 15 minutes
  • Yield: 20–30 tacos

Ingredients

For the Birria:

  • 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

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 and Sear Beef: Season the boneless beef chuck roast on all sides with sea salt and black pepper. Heat 1 tablespoon of avocado or olive oil in a large heavy skillet over medium-high heat. Sear the roast on both sides for about 5 minutes per side until browned to develop flavor.
  2. Prepare Dried Chiles: While the beef sears, tear off the tops of each dried chile and shake out the seeds into a pile. Discard the seeds and chile tops, then chop or tear the chiles into pieces to yield about ½ cup of tightly packed chile pieces.
  3. Assemble in Slow Cooker: Transfer the seared roast to a large slow cooker. Add the torn dried chiles, 16-ounce jar of salsa, 32 ounces beef broth, 1–2 canned chipotle chiles in adobo, 1 tablespoon garlic powder, 2 teaspoons cumin, 2 teaspoons oregano, 1 teaspoon ginger, 1 teaspoon cinnamon, and 1 teaspoon smoked paprika. Stir gently to combine the ingredients as best as possible.
  4. Cook: Cover the slow cooker and cook on high heat for 5-6 hours or on low heat for 8 hours, until the beef is very tender and easily shredded.
  5. Shred Beef: Remove the roast from the slow cooker and place it on a sheet pan. Using two forks, shred the beef into bite-sized pieces.
  6. Prepare Consommé: To the liquid remaining in the slow cooker, stir in 2 tablespoons tomato paste and 2 tablespoons apple cider vinegar. Use an immersion blender to blend all the liquid and ingredients directly in the slow cooker until smooth. Alternatively, transfer the liquid to a blender and blend until smooth to make the birria consommé dipping sauce.
  7. Toss Beef with Sauce: Ladle about 1 cup of the consommé over the shredded beef and toss to coat evenly.
  8. Store or Proceed to Tacos: If not serving immediately, store shredded beef and consommé separately in airtight containers in the refrigerator for up to 5 days.
  9. Prepare Tacos (Quesabirria): Heat a tabletop griddle to high (around 400°F) or use a large griddle pan or skillet over high heat. Working in batches, lay a few 6-inch white corn tortillas flat on the griddle. Sprinkle 1-2 tablespoons shredded cheese on each tortilla, add about 2 ounces of shredded birria beef, then some diced white onion and chopped cilantro.
  10. Cook Tacos: Heat the filled tortillas for about 2 minutes. Then fold each taco over and continue heating for 3-5 minutes more. Flip each taco and heat an additional 3-5 minutes. Cook longer if you prefer crispier tacos.
  11. Serve: Serve the quesabirria hot with extra cheese, diced onion, fresh cilantro, lime wedges, and small dishes of birria consommé for dipping.
  12. Storage: Store any leftover birria meat and consommé in separate airtight containers in the refrigerator for up to 5 days.

Notes

  • Use dried guajillo or ancho chiles for best flavor; remove seeds to avoid excessive heat.
  • Adjust the number of chipotle chiles to control the smoky heat level.
  • Shredded cheese variety can be Mexican blend, Oaxaca, or queso fresco depending on preference.
  • If you don’t have an immersion blender, transfer slow cooker liquid carefully to a countertop blender to puree consommé.
  • Corn tortillas should be warmed and pliable before assembling tacos to avoid breakage.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 5-6 hours (high) or 8 hours (low)
  • Category: Tacos
  • Method: Slow Cooking
  • Cuisine: Mexican

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