I finally perfected Crockpot Quesabirria Tacos with a simple slow cooker method and one pantry staple that makes the recipe foolproof.
I never thought a beef chuck roast could make me stop mid-bite, but this version did, full stop. It belongs on my Crockpot Mexican Meals list because the shreds are juicy and messy in the best way.
Imagine fork-torn beef piled into warm corn tortillas that crisp at the edges and hold every drop. If you like Birria Tacos Easy vibes, this one will have you scheming taco night again before the plate is empty, cuz once you try a bite you’ll be thinking about leftovers and who to invite next.
Ingredients
- Beef chuck roast: Rich in protein and iron, gives mouthfeel and savory depth, can be fatty and comforting.
- Dried chiles: Guajillo/ancho/pasilla bring smoky, fruity heat, add color, low calories, full of antioxidants.
- Garlic: Pungent, adds savory bite, has allicin, may help immunity, used cooked or raw.
- Yellow onion: Adds sweetness when cooked, fiber and prebiotics, raw gives sharpness and crunch.
- Tomatoes: Add acidity and slight sweetness, provide lycopene and vitamin C, balance heavy flavors.
- Corn tortillas: Bring earthy starch, gluten free, soak in consome and crisp up nicely in a pan.
- Cilantro and lime: Cilantro adds herbiness, lime gives bright acidity, together they cut the richness.
Ingredient Quantities
- 3 lb beef chuck roast, trimmed (can use short ribs or mix if you want)
- 6 garlic cloves, peeled
- 1 large yellow onion, half for cooking, half for topping
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried pasilla chile, stemmed and seeded (optional)
- 1 (14 oz) can diced tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
- 1/4 cup apple cider vinegar, or white vinegar if thats all you got
- 2 tbsp vegetable oil (for toasting chiles)
- 1 tbsp ground cumin
- 2 tsp dried oregano (Mexican oregano if possible)
- 1 tsp ground black pepper
- 1 tsp kosher salt, plus more to taste
- 1 small cinnamon stick or 1/4 tsp ground cinnamon
- 3 whole cloves
- 2 bay leaves
- 8 to 12 corn tortillas
- 2 cups shredded Oaxaca, mozzarella, or Mexican cheese blend
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
How to Make this
1. Prep the chiles: remove stems and seeds from the guajillo, ancho and pasilla if using, wipe them clean then toast them in a dry skillet with 1 tbsp vegetable oil over medium-low heat just until fragrant, dont let them burn. Put toasted chiles in a bowl, cover with very hot water and soak 15 to 25 minutes until soft.
2. Make the adobo: in a blender combine the soaked chiles (drain but reserve soaking liquid), 1/2 the yellow onion, 6 garlic cloves, 1 (14 oz) can diced tomatoes, 2 tbsp tomato paste, 1 tbsp ground cumin, 2 tsp dried oregano, 1 tsp ground black pepper, 1 tsp kosher salt, the cinnamon stick or 1/4 tsp ground cinnamon, 3 whole cloves, 1/4 cup apple cider vinegar and about 1/2 cup of the beef broth plus a splash of the chile soaking liquid. Blend until very smooth, then press through a fine mesh strainer to remove skins/seeds for a silky sauce.
3. Brown the beef: cut the 3 lb chuck roast into 2 or 3 large pieces, pat dry and season lightly with salt and pepper. Heat the remaining 1 tbsp vegetable oil in a hot skillet and sear the beef on all sides until deeply browned, this adds so much flavor so dont skip it.
4. Load the slow cooker: put seared beef into the crock pot, add the other half of the chopped yellow onion, pour the strained chile-tomato sauce over the meat, add the rest of the beef broth so you have 2 cups total in the cooker, tuck in the 2 bay leaves, and any leftover whole cloves or the cinnamon stick. Cover.
5. Slow cook: cook on low 7 to 9 hours or on high 4 to 5 hours until the meat shreds easily with two forks. If short on time cook longer on high but low gives best tenderness.
6. Remove and shred: transfer beef to a cutting board or bowl, discard bay leaves, cinnamon stick and whole cloves. Shred the meat with two forks and skim excess fat from the cooking liquid if you want.
7. Concentrate the consome: strain the cooking liquid into a saucepan and simmer 10 to 20 minutes to reduce and intensify flavor, taste and add more kosher salt or a splash more vinegar if it needs brightness. This is your dipping consome.
8. Assemble and crisp tacos: heat a skillet over medium, dip each corn tortilla briefly into the warm consome, place in skillet, sprinkle 2 to 3 tablespoons of shredded Oaxaca/mozzarella or Mexican cheese on one half, top with a few tablespoons of shredded beef, fold tortilla over and press until cheese melts and edges get crisp and golden, flip once to crisp both sides. Use 8 to 12 tortillas depending on size and appetite.
9. Serve: serve quesabirria hot with chopped fresh cilantro, the reserved raw chopped onion half, lime wedges and a small bowl of consome for dipping. Tip: the meat tastes even better next day, and you can skim chilled fat off the consome to make it lighter.
Equipment Needed
1. Heavy skillet or cast iron pan, for toasting chiles and searing the beef, you can use the same pan for both steps
2. Slow cooker or crock pot, big enough for a 3 lb roast
3. High speed blender, for the silky adobo sauce
4. Fine mesh strainer, to press out skins and seeds for a smooth sauce
5. Medium saucepan, to simmer and reduce the consome
6. Cutting board and a sharp chef knife, for chopping onion and trimming the roast
7. Two forks (or meat claws) for shredding the beef
8. Tongs and a flat spatula, for dipping, folding and crisping the tortillas
FAQ
Crock Pot Birria Tacos Recipe Substitutions and Variations
- Beef chuck roast: short ribs, beef brisket, pork shoulder (for a fattier, shreddy taco), or goat shoulder/stew meat for a more authentic birria flavor
- Dried chiles (guajillo, ancho, pasilla): if you’re out, use 2 tbsp mild chili powder + 1 tsp smoked paprika + pinch cayenne, or 2-3 chipotles in adobo for smokiness, or dried New Mexico/pasilla bajio chiles
- Cheese (Oaxaca, mozzarella): Monterey Jack, queso Chihuahua, or a mild Colby/cheddar blend will melt well
- Corn tortillas: small flour tortillas, warmed pita/flatbread in a pinch, or make quick masa tortillas with masa harina and water
Pro Tips
– Toast the chiles low and slow and watch them like a hawk. If they blacken they go bitter, wipe them first so they toast evenly. Save and taste some of the soaking liquid before you add it to the blender, it can be surprisingly salty or smoky so you might need less than you think.
– Don’t skip a hot, aggressive sear on the beef and don’t overcrowd the pan. Pat the meat super dry, do it in batches if needed, and let each piece get a deep brown crust before flipping — that crust is where most of the flavor hides. Leave a little fat on the meat, it helps the sauce later.
– For a silky adobo strain the blended sauce through a fine mesh and push it with the back of a spoon or a spatula, then simmer briefly to tighten flavors. If it still feels grainy, blend again with a splash of warm broth and re-strain, patience here makes the consome taste restaurant-level.
– When you make the quesabirria, dip the tortillas right before they hit the pan and press them down with a spatula or the bottom of another pan to get even crisping and melted cheese. Keep finished tacos in a low oven to stay warm and crisp, and always offer extra lime and chopped raw onion for brightness because the acid cuts the richness perfectly.
Crock Pot Birria Tacos Recipe
I finally perfected Crockpot Quesabirria Tacos with a simple slow cooker method and one pantry staple that makes the recipe foolproof.
8
servings
644
kcal
Equipment: 1. Heavy skillet or cast iron pan, for toasting chiles and searing the beef, you can use the same pan for both steps
2. Slow cooker or crock pot, big enough for a 3 lb roast
3. High speed blender, for the silky adobo sauce
4. Fine mesh strainer, to press out skins and seeds for a smooth sauce
5. Medium saucepan, to simmer and reduce the consome
6. Cutting board and a sharp chef knife, for chopping onion and trimming the roast
7. Two forks (or meat claws) for shredding the beef
8. Tongs and a flat spatula, for dipping, folding and crisping the tortillas
Ingredients
-
3 lb beef chuck roast, trimmed (can use short ribs or mix if you want)
-
6 garlic cloves, peeled
-
1 large yellow onion, half for cooking, half for topping
-
4 dried guajillo chiles, stemmed and seeded
-
2 dried ancho chiles, stemmed and seeded
-
1 dried pasilla chile, stemmed and seeded (optional)
-
1 (14 oz) can diced tomatoes
-
2 tbsp tomato paste
-
2 cups beef broth
-
1/4 cup apple cider vinegar, or white vinegar if thats all you got
-
2 tbsp vegetable oil (for toasting chiles)
-
1 tbsp ground cumin
-
2 tsp dried oregano (Mexican oregano if possible)
-
1 tsp ground black pepper
-
1 tsp kosher salt, plus more to taste
-
1 small cinnamon stick or 1/4 tsp ground cinnamon
-
3 whole cloves
-
2 bay leaves
-
8 to 12 corn tortillas
-
2 cups shredded Oaxaca, mozzarella, or Mexican cheese blend
-
1/2 cup fresh cilantro, chopped
-
2 limes, cut into wedges
Directions
- Prep the chiles: remove stems and seeds from the guajillo, ancho and pasilla if using, wipe them clean then toast them in a dry skillet with 1 tbsp vegetable oil over medium-low heat just until fragrant, dont let them burn. Put toasted chiles in a bowl, cover with very hot water and soak 15 to 25 minutes until soft.
- Make the adobo: in a blender combine the soaked chiles (drain but reserve soaking liquid), 1/2 the yellow onion, 6 garlic cloves, 1 (14 oz) can diced tomatoes, 2 tbsp tomato paste, 1 tbsp ground cumin, 2 tsp dried oregano, 1 tsp ground black pepper, 1 tsp kosher salt, the cinnamon stick or 1/4 tsp ground cinnamon, 3 whole cloves, 1/4 cup apple cider vinegar and about 1/2 cup of the beef broth plus a splash of the chile soaking liquid. Blend until very smooth, then press through a fine mesh strainer to remove skins/seeds for a silky sauce.
- Brown the beef: cut the 3 lb chuck roast into 2 or 3 large pieces, pat dry and season lightly with salt and pepper. Heat the remaining 1 tbsp vegetable oil in a hot skillet and sear the beef on all sides until deeply browned, this adds so much flavor so dont skip it.
- Load the slow cooker: put seared beef into the crock pot, add the other half of the chopped yellow onion, pour the strained chile-tomato sauce over the meat, add the rest of the beef broth so you have 2 cups total in the cooker, tuck in the 2 bay leaves, and any leftover whole cloves or the cinnamon stick. Cover.
- Slow cook: cook on low 7 to 9 hours or on high 4 to 5 hours until the meat shreds easily with two forks. If short on time cook longer on high but low gives best tenderness.
- Remove and shred: transfer beef to a cutting board or bowl, discard bay leaves, cinnamon stick and whole cloves. Shred the meat with two forks and skim excess fat from the cooking liquid if you want.
- Concentrate the consome: strain the cooking liquid into a saucepan and simmer 10 to 20 minutes to reduce and intensify flavor, taste and add more kosher salt or a splash more vinegar if it needs brightness. This is your dipping consome.
- Assemble and crisp tacos: heat a skillet over medium, dip each corn tortilla briefly into the warm consome, place in skillet, sprinkle 2 to 3 tablespoons of shredded Oaxaca/mozzarella or Mexican cheese on one half, top with a few tablespoons of shredded beef, fold tortilla over and press until cheese melts and edges get crisp and golden, flip once to crisp both sides. Use 8 to 12 tortillas depending on size and appetite.
- Serve: serve quesabirria hot with chopped fresh cilantro, the reserved raw chopped onion half, lime wedges and a small bowl of consome for dipping. Tip: the meat tastes even better next day, and you can skim chilled fat off the consome to make it lighter.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 340g
- Total number of serves: 8
- Calories: 644kcal
- Fat: 48g
- Saturated Fat: 21g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 20g
- Cholesterol: 142mg
- Sodium: 600mg
- Potassium: 700mg
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 3g
- Protein: 53g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 200mg
- Iron: 3.5mg