Slow Cooker Beef Birria Tacos

Prepare authentic quesabirria tacos featuring tender slow-cooked beef and a rich dipping sauce. These tacos are characterized by their crispy, cheese-filled shells and deep savory flavor.

List of ingredients

• 4 pounds beef chuck roast, cut into 3-inch chunks – provides a rich, tender texture after slow cooking.
• 10 guajillo chiles – adds a mild, earthy base to the sauce.
• 5 ancho chilies – contributes a deep, smoky sweetness.
• 3 arbol chilies – adds a spicy kick to the consommé.
• 2 Roma tomatoes – adds acidity and body to the blend.
• 1 white onion, quartered – provides a foundational savory flavor.
• 6 garlic cloves, unpeeled – roasted for a mellow, sweet aroma.
• 2 cups low-sodium beef broth – creates the liquid base for the braise.
• 2 tablespoons apple cider vinegar – balances the richness with a touch of tang.
• 2 teaspoons kosher salt – enhances all the savory notes.
• 1 teaspoon ground black pepper – provides a subtle warmth.
• 1 teaspoon ground cumin – adds a classic earthy Mexican flavor.
• 1 teaspoon dried Mexican oregano – brings a slightly citrusy, herbal note.
• ½ teaspoon ground cloves – adds a warm, aromatic depth.
• ½ teaspoon ground cinnamon – provides a hint of sweetness and complexity.
• ¼ teaspoon ground ginger – adds a subtle brightness to the sauce.
• 3 bay leaves – infuses the meat with a herbal fragrance.
• corn tortillas (or cassava flour tortillas) – used as the taco shell.
• diced white onion – for fresh topping.
• roughly chopped cilantro – for fresh topping.
• Oaxacan cheese – known for its excellent melting properties.

step-by-step instructions

1. Deseed and simmer the chilies: Slice the stems off the guajillo, ancho, and arbol chilies, then shake out the seeds. Rinse them to remove dust, place them in a medium pot, cover with water, and simmer over medium heat for 15 minutes until softened.
2. Roast the vegetables: Place the quartered onion, Roma tomatoes, and unpeeled garlic cloves on a quarter sheet pan. Broil for 4 to 6 minutes until the vegetables are lightly charred.
3. Prepare the sauce: Put the softened chilies and 1 cup of the simmering water into a high-powered blender. Peel the roasted garlic and add it to the blender along with the roasted tomatoes, onion, beef broth, apple cider vinegar, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes until the mixture is completely smooth.
4. Slow cook the beef: Place the beef chunks into the slow cooker. Pour the blended sauce over the meat and add the bay leaves, mixing gently with tongs before covering. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours, until the beef falls apart easily.
5. Shred and combine: Remove the bay leaves from the pot. Transfer the beef to a cutting board and shred it using two forks. Return the shredded meat to the slow cooker and stir it into the liquid (consommé) to absorb the flavors.
6. Dip the tortillas: Dip corn or cassava flour tortillas into the top layer of the consommé. This layer contains the most fat, which is essential for achieving a crispy texture during frying.
7. Fry and assemble: Heat a skillet over medium heat and add the dipped tortilla, cooking until lightly crispy, then flip. Sprinkle Oaxacan cheese across the whole tortilla, then add a portion of birria, diced onion, and chopped cilantro to one half.
8. Final crisp: Once the cheese melts, fold the taco in half and fry for an additional 2 to 3 minutes per side until golden brown and crispy. Serve immediately with a side of the consommé for dipping.

Selecting the Best Beef

Why Chuck Roast is the Ideal Choice

Beef chuck roast is highly recommended because it contains a significant amount of connective tissue and collagen. During the slow cooking process, these elements break down into gelatin, resulting in meat that is ultra-tender and juicy. The fat marbling ensures the beef does not dry out during the long braise.

Alternative Beef Cuts for Birria

If chuck roast is unavailable, beef brisket or shoulder are suitable alternatives. Brisket offers a slightly different grain and a deep flavor, though it can be leaner in some areas. Ensure any cut used is well-marbled to maintain the moist texture required for shredded birria.

Optimizing the Chile Sauce

Adjusting the Heat Levels

The spice level of the birria is primarily controlled by the arbol chilies. For a milder version, you can reduce the number of arbol chilies to one or omit them entirely. The guajillo and ancho chilies provide the primary flavor profile without excessive heat.

The Importance of Roasting Vegetables

Broiling the tomatoes, onion, and garlic creates a charred exterior that adds a smoky dimension to the sauce. This caramelization process enhances the natural sugars in the vegetables. It provides a contrast to the acidity of the vinegar and the earthiness of the dried chilies.

Ensuring a Silky Sauce Texture

Using a high-powered blender is key to achieving a completely smooth consommé. If you do not have a high-speed blender, you can pass the blended sauce through a fine-mesh strainer. This removes any remaining bits of chile skin or seed for a more professional finish.

Slow Cooking Mastery

Low vs High Heat Settings

Cooking on the low setting for 8 to 9 hours typically results in a more tender, melt-in-your-mouth texture. The slower breakdown of fibers allows the spices to penetrate deeper into the meat. The high setting is a faster alternative, but the meat may be slightly firmer.

Identifying When the Beef is Ready

The beef is perfectly cooked when it shreds effortlessly with a fork without requiring significant force. If the meat resists shredding, it needs more time in the slow cooker. Adding an extra hour of cooking can make the difference between tough meat and tender birria.

Taco Assembly and Frying

Using the Fat Layer for Frying

The consommé naturally separates, with a layer of red-tinted fat floating on top. Dipping the tortilla into this fat instead of the broth ensures the shell fries rather than steams. This technique creates the signature crispy, golden-red crust associated with authentic quesabirria.

Achieving the Perfect Cheese Melt

Place the cheese across the entire surface of the tortilla to create a structural bond. As the cheese melts, it acts as a glue that holds the shredded beef and toppings in place. Keep the skillet at a medium temperature to avoid burning the tortilla before the cheese is fully melted.

Folding and Searing for Texture

Once the filling is added and the cheese has begun to bubble, fold the taco immediately. Pressing down slightly with a spatula helps the edges seal. Frying both sides for a few minutes ensures the interior is hot and the exterior is shatteringly crisp.

Ingredient Substitutions

Replacing Oaxacan Cheese

If Oaxacan cheese is hard to find, a blend of Monterey Jack and Mozzarella is an excellent substitute. Both cheeses have high moisture content and melt smoothly. You can also use a commercial Mexican melting cheese blend for convenience.

Corn-Free Tortilla Options

Cassava flour tortillas are a great alternative for those who avoid corn. They hold up well when dipped in the consommé and fry to a similar crispiness. Always ensure the tortillas are fresh to prevent them from cracking during the folding process.

Storage and Reheating

Refrigerating Leftover Birria

Allow the shredded meat and consommé to cool to room temperature before storing them in airtight containers. The birria will stay fresh in the refrigerator for 4 to 5 days. Keep the meat submerged in the liquid to prevent it from drying out.

Freezing for Long Term Use

Birria freezes exceptionally well for up to 3 months. Store the meat and broth together in a freezer-safe container or heavy-duty freezer bags. Thaw the mixture in the refrigerator overnight before reheating.

Reheating Instructions for Quality

For the best results, reheat birria on the stove over medium-low heat, adding a splash of extra beef broth if the sauce has thickened too much. If using a microwave, heat in short intervals and stir frequently to ensure even warming without overcooking the meat.

Troubleshooting Common Issues

Dealing with Tough Meat

If the beef is not shredding easily, it is usually due to insufficient cooking time or a leaner cut of meat. Return the beef to the slow cooker with a bit more broth and cook for another hour. The connective tissues need time and moisture to fully dissolve.

Preventing Tortilla Tearing

Tearing usually occurs if the tortilla is dipped too deeply or left in the liquid for too long. A quick dip is sufficient to coat the surface with fat. If using old tortillas, warming them slightly before dipping can make them more pliable.

Fixing a Thick Consommé

The consommé may thicken as it sits or during the reheating process. To restore the original consistency, whisk in a small amount of warm beef broth or water. This ensures the dipping sauce remains fluid and easy to pour.

Frequently Asked Questions

Can I make this recipe in a Dutch oven?

Yes, you can braise the beef in a Dutch oven in the oven at 300 degrees Fahrenheit. Cover the pot tightly and cook for 3 to 4 hours until the meat is tender. This method provides a similar result to the slow cooker.

How do I make the tacos less spicy?

The easiest way to reduce heat is to remove the arbol chilies from the recipe. You can also shake out more of the seeds from the guajillo and ancho chilies before simmering. Adding a bit more Oaxacan cheese also helps neutralize the spice.

What are the best sides for birria tacos?

Fresh lime wedges are essential for cutting through the richness of the beef and fat. Diced white onion and fresh cilantro provide a necessary crunch. For a complete meal, serve with Mexican red rice or refried beans.

Do I have to roast the garlic?

While you can use raw garlic, roasting it removes the harsh bite and adds a mellow sweetness. This complements the deep flavors of the dried chilies. It is a small step that significantly improves the final taste of the sauce.

Can I use a different type of vinegar?

Apple cider vinegar is preferred for its fruity undertones, but white vinegar or red wine vinegar can be used. White vinegar provides a sharper acidity, while red wine vinegar adds a slightly deeper flavor. Use the same quantity regardless of the type chosen.

Slow Cooker Beef Birria Tacos

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• Author: rachelthompson
• Total Time: 8 hours 50 minutes
• Yield: 8 tacos 1x
• Diet: General

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Description

Switch up taco night with these beef birria tacos (quesabirria). Their crispy tortilla, melty cheese, slow-cooked birria, and flavorful consommé dipping sauce will have you going back for seconds, and likely thirds.

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Ingredients

Scale 1x2x3x

• 4 pounds beef chuck roast, cut into 3-inch chunks
• 10 guajillo chiles
• 5 ancho chilies
• 3 arbol chilies
• 2 Roma tomatoes
• 1 white onion, quartered
• 6 garlic cloves, unpeeled
• 2 cups low-sodium beef broth
• 2 tablespoons apple cider vinegar
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 3 bay leaves
• corn tortillas (or cassava flour tortillas)
• diced white onion
• roughly chopped cilantro
• Oaxacan cheese (microbial-rennet)

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Instructions

1. Deseed and simmer the chilies: Slice the stems off the chilies and shake out the seeds. Rinse and simmer guajillo, ancho, and arbol chilies in water for 15 minutes until softened.
2. Roast the veggies: Broil tomatoes, onion, and garlic cloves on a quarter sheet pan for 4 to 6 minutes until lightly charred.
3. Make the sauce: Blend the simmered chilies, 1 cup of their cooking water, peeled garlic, roasted tomatoes, onion, beef broth, vinegar, cumin, oregano, cloves, cinnamon, and ginger until smooth.
4. Slow cook the birria: Place beef chunks in a slow cooker, pour sauce over them, and add bay leaves. Cook on low for 8 to 9 hours or high for 4 to 5 hours.
5. Shred the meat: Discard bay leaves. Shred the beef using two forks and return it to the slow cooker to absorb the liquid (consommé).
6. Dip the tortillas: Dip tortillas into the top layer of the birria liquid (consommé) for added fat and crispiness.
7. Fry and assemble: Fry the wet tortilla in a skillet over medium heat. Top with Oaxacan cheese, shredded birria, onion, and cilantro. Fold in half and fry for 2 to 3 minutes per side until crispy.

Notes

If you cannot find Oaxacan cheese, substitute with a Mexican cheese blend. Cassava flour tortillas are a great corn-free alternative.

• Prep Time: 20 minutes
• Cook Time: 8 hours 30 minutes
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 taco
• Calories: 513 kcal
• Sugar: 12 g
• Sodium: 902 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Trans Fat: 2 g
• Carbohydrates: 22 g
• Fiber: 8 g
• Protein: 48 g
• Cholesterol: 156 mg