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Crockpot Birria Tacos (Quesabirria)

Crockpot Birria Tacos (Quesabirria)

This Crockpot Birria Tacos recipe offers a simplified take on the classic dish, featuring easy-to-find spices and a delicious dipping sauce.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 25 tacos
Calories 440 kcal

Equipment

  • Slow Cooker
  • Heavy skillet
  • Immersion blender
  • Tabletop griddle

Ingredients
  

For the Birria

  • 2.5-3 lbs boneless beef chuck roast
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon avocado oil or olive oil
  • 6-10 pieces dried red chiles seeds removed and torn into pieces
  • 16 ounces mild to medium salsa any brand
  • 32 ounces beef broth
  • 1-2 canned chipotle chiles in adobo sauce store the rest for another use
  • 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 pieces 6-inch white corn tortillas
  • 1-2 cups shredded Mexican blend cheese or Oaxaca cheese or queso fresco
  • ½ medium white onion diced
  • chopped fresh cilantro
  • fresh limes cut into wedges

Instructions
 

Instructions

  • Season the boneless beef chuck roast on all sides with salt and pepper.
  • Heat the oil in a large heavy skillet over medium-high heat. Sear the roast on both sides for 5 minutes per side.
  • 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.
  • 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 to combine.
  • Cover the slow cooker and cook on high heat for 5-6 hours or on low heat for 8 hours.
  • Remove the roast from the slow cooker and place it on a sheet pan. Using two forks, shred the beef.
  • To the liquid in the slow cooker, stir in the tomato paste and vinegar.
  • Using an immersion blender, blend all of the liquid and ingredients directly in the slow cooker to make a sauce (the consommé).
  • Ladle 1 cup of the sauce over the shredded beef and toss it together.
  • If not making tacos right away, store the shredded beef and sauce in separate airtight containers in the fridge for up to 5 days.
  • Heat a tabletop griddle to high (400 degrees) or use a large griddle pan. Lay tortillas flat on the griddle. Top each tortilla with cheese, shredded birria, diced onion, and cilantro.
  • Heat for 2 minutes, then fold each taco and heat for 3-5 minutes more. Flip each taco and heat for an additional 3-5 minutes. For crispy tacos, cook longer.
  • Continue this method, cooking as many tacos as desired. Serve with additional cheese, diced onion, cilantro, and lime wedges.
  • Ladle the consommé into small dishes and serve with the tacos for dipping.
  • Store leftover birria meat and consommé in separate airtight containers in the fridge for up to 5 days.

Notes

Look for bags of dried chiles in the Mexican/Latino section of grocery stores. Most medium spiced dried red peppers will work, such as chiles labeled 'Guajillo Chiles', 'Chile de Ristra' or 'New Mexican Chiles'.

Nutrition

Serving: 2tacos with sauceCalories: 440kcalCarbohydrates: 22gProtein: 28gFat: 20gSaturated Fat: 8gCholesterol: 100mgSodium: 106mgFiber: 2g
Keyword beef, Birria, Crockpot Birria Tacos, Quesabirria, Slow Cooker, tacos
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