Description
This Crockpot Birria Tacos with Dipping Sauce recipe delivers tender, flavorful beef slow-cooked to perfection with a rich blend of dried chiles and spices. Served on crispy corn tortillas melted with cheese and accompanied by a savory consommé dipping sauce, these tacos bring an authentic taste of Mexican street food right into your kitchen. Perfect for gatherings or family meals, they offer a delicious balance of smoky, spicy, and tangy flavors with fresh toppings for a vibrant finish.
Ingredients
Scale
Beef and Seasoning
- 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
Chile Sauce and Spices
- 6-10 dried red chiles, seeds removed and torn into pieces (about ½ cup 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
Taco Assembly
- 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 the 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. Sear the roast on both sides for 5 minutes per side until nicely browned, developing a deep crust for flavor.
- Prepare the Chiles: Tear off the tops of each dried chile and shake out the seeds; discard the seeds and tops. Chop or tear the chiles into pieces until you have about ½ cup packed chile pieces to maximize flavor infusion.
- Slow Cook the Beef: Transfer the seared roast to a large slow cooker. Add the torn dried chiles, jarred salsa, beef broth, canned chipotle chile, garlic powder, cumin, oregano, ginger, cinnamon, and smoked paprika. Stir gently to combine all ingredients thoroughly. Cover and cook on high for 5-6 hours or low for 8 hours, until the beef is very tender and easy to shred.
- Shred the Beef: Remove the roast from the slow cooker onto a sheet pan. Use two forks to shred the beef into bite-sized, tender pieces, preparing it for the tacos.
- Make the Consommé Sauce: Stir the tomato paste and apple cider vinegar into the liquid remaining in the slow cooker. Use an immersion blender to blend the liquid and ingredients until smooth. If an immersion blender is unavailable, transfer the liquid to a standard blender and blend until smooth, creating a rich dipping sauce.
- Combine Beef and Sauce: Ladle about 1 cup of the consommé sauce over the shredded beef and toss together well, ensuring the meat is flavorful and juicy.
- Store if Needed: If not serving immediately, store the shredded beef and consommé separately in airtight containers in the refrigerator for up to 5 days to maintain freshness.
- Prepare the Tacos: Heat a tabletop griddle to high (around 400°F) or use a large griddle pan or skillet over high heat. Working in batches, lay a few tortillas flat on the griddle. Top each tortilla with 1-2 tablespoons of shredded cheese, about 2 ounces of shredded birria beef, some diced white onion, and chopped cilantro to build layers of flavor.
- Cook the Tacos: Heat the topped tortillas for 2 minutes, then fold each taco over and heat for 3-5 minutes more. Flip the tacos and cook an additional 3-5 minutes until the cheese is melted and the tortillas are crispy. Cook longer if a crispier texture is preferred for an authentic quesabirria experience.
- Serve: Serve quesabirria tacos hot with additional cheese, diced onion, cilantro, lime wedges, and small dishes of consommé sauce for dipping, enhancing every bite with zest and moisture.
- Store Leftovers: Keep any leftover birria meat and consommé separately refrigerated in airtight containers for up to 5 days to enjoy later.
Notes
- For extra smoky heat, add more chipotle chiles in adobo sauce.
- Use a heavy skillet for searing to get the best crust on the beef.
- Adjust cooking time in the slow cooker depending on your model and beef size for optimal tenderness.
- If you prefer crispier tacos, cook them slightly longer on the griddle.
- Consommé sauce can be strained for a smoother texture if desired.
- Leftover consommé makes a flavorful base for soups or stews.
- Use fresh cilantro and lime to brighten the rich flavors.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
