Description
This Crockpot Birria Tacos recipe delivers tender, flavorful beef chuck roast slow-cooked with a blend of rich spices, dried chiles, and salsa to create an authentic Mexican stew. The shredded beef is combined with a deeply savory consommé and served in warm corn tortillas with melted cheese, onions, cilantro, and lime wedges, perfect for a comforting and crowd-pleasing taco feast.
Ingredients
Scale
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 tightly 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
- 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
- Season and sear beef: 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 and sear the roast for 5 minutes on each side until browned.
- Prepare dried chiles: Tear off chile tops and shake out the seeds, discarding them. Chop or tear the chiles into pieces to yield about ½ cup tightly packed pieces.
- Slow cook the birria: Transfer the seared roast to the slow cooker. Add the torn dried chiles, salsa, beef broth, canned chipotle chiles, garlic powder, cumin, oregano, ginger, cinnamon, and smoked paprika. Stir gently to combine. Cover and cook on high for 5-6 hours or on low for 8 hours until meat is tender.
- Shred the beef: Remove the roast from the slow cooker onto a sheet pan. Use two forks to shred the beef into pieces.
- Prepare the consommé sauce: Stir tomato paste and apple cider vinegar into the slow cooker liquid. Using an immersion blender, blend the liquid until smooth to create a rich consommé. Alternatively, transfer to a blender and blend.
- Combine shredded beef and sauce: Ladle 1 cup of the consommé over the shredded beef and toss to combine thoroughly. Store shredded beef and consommé separately if not serving immediately.
- Cook the birria tacos (Quesabirria): Heat a tabletop griddle or large skillet to high (around 400°F). Lightly spray the cooking surface with cooking spray. Lay 1-2 tortillas on the griddle, sprinkle with cheese, 2 ounces of shredded birria, diced onion, and cilantro.
- Heat and fold tacos: Cook for 2 minutes, then fold each tortilla over to make a taco and cook for 3-5 minutes more. Flip tacos and heat for another 3-5 minutes until cheese is melted and tacos are crisp to taste.
- Serve: Serve tacos hot with extra cheese, diced onions, cilantro, lime wedges, and small dishes of consommé for dipping.
- Storage: Store leftover shredded birria and consommé in separate airtight containers in the refrigerator for up to 5 days.
Notes
- Remove seeds from dried chiles to control spiciness and bitterness.
- Dried chiles like guajillo, pasilla, or ancho can be used for authentic flavor.
- Use avocado or olive oil for searing to add a subtle richness.
- If you don’t have an immersion blender, carefully blend consommé in a countertop blender in batches.
- Adjust cheese quantity and type based on preference: Mexican blend, Oaxaca, or queso fresco all work well.
- Leftover birria meat and consommé can be reheated and used for tacos or other dishes.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 3 g
- Sodium: 570 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
