Description
This Crockpot Birria Tacos recipe delivers tender, flavorful beef slow-cooked with a rich blend of dried chiles and spices, perfect for assembling delicious quesabirria tacos. Served with a smooth consommé dipping sauce, these tacos are crispy, cheesy, and bursting with authentic Mexican flavors, ideal for gatherings or family meals.
Ingredients
Scale
Beef and Marinade
- 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 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
Consommé Sauce
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
Tacos and Garnishes
- 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
- Season and Sear the Beef: Season the beef chuck roast evenly on all sides with sea salt and black pepper. Heat the avocado or olive oil in a large heavy skillet over medium-high heat, then sear the roast for about 5 minutes per side until it is nicely browned, developing a flavorful crust.
- Prepare the Dried Chiles: Tear off the tops of the dried red chiles, shake out and discard the seeds and tops. Chop or tear the cleaned chiles into pieces until you have approximately ½ cup packed pieces ready to add to the slow cooker.
- Slow Cook the Beef: Transfer the seared roast to a large slow cooker. Add the torn dried chiles, jarred 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. Cover and cook on high for 5-6 hours or low for 8 hours, or until the beef is very tender and easily shredded.
- Shred the Beef: Remove the cooked roast from the slow cooker onto a sheet pan. Using two forks, shred the beef into bite-sized pieces in preparation for the tacos.
- Make the Consommé Sauce: Stir the tomato paste and apple cider vinegar into the remaining liquid in the slow cooker. Use an immersion blender to blend the mixture until smooth. If you don’t have an immersion blender, carefully transfer the liquid to a blender and blend until it’s smooth and well combined.
- Toss Beef in Consommé: Ladle about 1 cup of the consommé sauce over the shredded beef and toss thoroughly to coat each piece with rich flavor.
- Store for Later Use: If not serving immediately, store the shredded beef and consommé separately in airtight containers in the refrigerator for up to 5 days to maintain freshness.
- Heat Tortillas and Assemble Tacos: Preheat a tabletop griddle, large griddle pan, or skillet to high heat (about 400°F). Working in batches, lay a few tortillas flat on the griddle. On each tortilla, top with 1-2 tablespoons of shredded cheese, roughly 2 ounces of the shredded birria beef, diced white onion, and chopped fresh cilantro.
- Cook and Crisp the Tacos: Heat the assembled tortillas for about 2 minutes, then fold each one in half. Continue cooking for an additional 3-5 minutes, then flip the tacos over and cook for another 3-5 minutes or until the cheese is melted and the tortillas are crispy to your desired texture.
- Serve: Serve the quesabirria tacos hot with extra shredded cheese, diced onion, cilantro, lime wedges, and small bowls of consommé sauce on the side for dipping.
- Store Leftovers: Refrigerate any leftover shredded birria beef and consommé separately in airtight containers for up to 5 days to enjoy later.
Notes
- Adjust the number of chipotle chiles depending on your preferred spice level, starting with one and adding a second if you want more heat.
- To get extra crispy tacos, cook them a few minutes longer on each side while monitoring to avoid burning.
- If you don’t have an immersion blender, a regular blender works well for making the consommé sauce; just be cautious with hot liquids.
- You can substitute boneless beef chuck with other slow-cooking cuts like brisket for a similar texture.
- The consommé can also be served as a flavorful soup alongside the tacos for dipping and sipping.
- Use corn tortillas for authentic flavor and texture but flour tortillas can be used if preferred.
