Birria Tacos (Slow Cooker Quesabirria)
Fall-apart chuck roast slow-cooked in a rich, smoky spiced broth, then stuffed into cheesy, crispy tortillas and served with jus for dipping.
Servings: 8 people
Cost: 30
Ingredients
For the beef and broth:
- 2½ lb boneless beef chuck roast trimmed and cut into 2–3 large pieces
- 1 tablespoon oil for searing
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 1 cup chopped white onion plus more for garnish
- 4 garlic cloves minced
- 3 cups beef broth
- 1 tablespoon tomato paste
- 1 –2 chipotle peppers in adobo sauce diced (start with 1 for mild-medium heat)
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano Mexican oregano if you can find it — it's more citrusy
- ½ teaspoon ground cinnamon
- 1 tablespoon white vinegar
- 2 bay leaves
For the tacos:
- 16 small corn tortillas
- 2 cups shredded cheese Oaxaca, Monterey Jack, or queso quesadilla - all melt well
- Chopped white onion and cilantro for garnish
- Lime wedges for serving
Instructions
- Pat the chuck roast dry and season with salt and pepper. Heat oil in a large skillet over medium-high and sear the beef on all sides until deep golden brown, about 3–4 minutes per side. Transfer to the slow cooker.
- In the same skillet (or a blender), combine the onion, garlic, beef broth, tomato paste, chipotle, chili powder, smoked paprika, cumin, oregano, cinnamon, and vinegar. Blend or stir until smooth. Pour over the beef and add the bay leaves.
- Cover and cook on low for 8 hours, or high for 4–5 hours, until the beef shreds easily with a fork.
- Remove the bay leaves. Shred the beef directly in the slow cooker with two forks. Stir the shredded meat back into the broth, or strain and reserve some broth separately for dipping and serving.
- Ladle warm broth into a shallow bowl. Dip both sides of a tortilla into it, then lay it in a hot, lightly oiled skillet or griddle. Sprinkle cheese over half, top with shredded beef, and fold into a taco shape.
- Cook 2–3 minutes per side until golden and crispy, and the cheese has melted. Repeat with remaining tortillas.
- Plate the tacos hot with chopped onion, cilantro, and lime wedges, plus a small bowl of the reserved broth (the jus/consommé) for dipping.
Notes
- Sear the beef before slow cooking — don't skip it, even though it adds a few minutes of hands-on time.
- Reserve some broth for dipping tortillas and serving before stirring all the shredded beef back in.
- Start with 1 chipotle pepper for mild-medium heat; add a second for more kick.
- Leftover beef and broth freeze beautifully — keep them in separate containers.
Nutrition
Serving: 2tacos | Calories: 483kcal | Carbohydrates: 26g | Protein: 38g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 964mg | Potassium: 688mg | Fiber: 4g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 4mg
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