Crockpot Quesabirria Tacos

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These quesabirria tacos are the best of both worlds with authentic Mexican flavor, and the convenience of a dump and go crockpot recipe.

Prior to putting the meat in the crockpot you want to get a good sear on the roast on the stove top for about 10 minutes, 5 minutes on each side, but after that you’re good to dump the ingredients and go. This goes a long way in enhancing the flavor and giving the meat that perfect texture once cooked.

Here’s a link to my absolute favorite crockpot! It’s programmable, easy to use and it’s Drew Barrymore’s Beautiful line and so so cute.

Quesabirria tacos is one of my favorite things to order…. when I can find it. Where I’m from, up here in the PNW, it’s very few and far between finding an authentic Mexican Restaurants that makes and serves these slow cooked delicious tacos. Learning to make them at home has been so fun, and dare I say necessary, to keep up with my cravings.

This recipe makes a bunch, which for just the 2 of us in my house is perfect because we’ll use it for leftovers for days.

Quesabirria Tacos

Tender beef, melted cheese, and rich consommé, slow-cooked to perfection. Easy, flavorful, and irresistible

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Prep Time 10 minutes mins

Cook Time 8 hours hrs 30 minutes mins

Course Dinner

Cuisine Mexican

Equipment

• 1 crockpot
• blender or immersion blender

Ingredients

  

• 2-3 lbs boneless chuck roast
• 1 tbsp neutral frying oil
• 6 dried guajillo peppers
• 4 dried arbol peppers
• 4 dried japones chiles
• 2 medium white onion one is used for the crockpot, one for topping
• 5 cloves garlic
• 32 oz beef broth
• 1 14.5oz can fire roasted tomatoes
• 1/4 cup apple cider vinegar
• 3 bay leaves
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp oregano
• salt and pepper

For Assembling the Tacos

• vegetable oil for frying
• white onion diced
• 1/2 cup cilantro chopped
• 2 cups shredded Oaxacan cheese
• lime wedges
• Corn tortillas

Instructions

 

• In a pan over medium-high heat, heat your neutral oil. Liberally salt and pepper both sides of roast and sear both sides until nice and brown, about 5 minutes per side.
• Add roast to crockpot along with all the remaining ingredients. Cook on low for 8 hours.
• After 8 hours, remove meat and shred. Remove bay leaves and discard.
• Using a blender or immersion blender, blend all the ingredients in the crockpot until smooth. Transfer back to crockpot to keep warm.

To Make the Tacos:

• Heat 1/2 tbsp vegetable oil over medium heat in a sauce pan.
• Dip tortilla into consome and lay flat on the pan
• To one half of the tortilla, add cheese, then shredded meat, a sprinkle of onion and cilantro. Fry for 2 minutes and then flip on side over to make a folded taco. Flip and fry 2 minutes more.
• Transfer to your plate and serve with a cup of consome, ENJOY

Keyword birria, crockpot, quesabirria, queso, Tacos