Ingredients
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)
- 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 the Beef: Season the boneless beef chuck roast on all sides with sea salt and black pepper. Heat avocado or olive oil in a large heavy skillet over medium-high heat and sear the roast for about 5 minutes on each side until well browned.
- Prepare Dried Chiles: Tear off the top of each dried chile and shake out the seeds onto a pile, discarding the seeds and tops. Chop or tear the chiles into pieces until you have about ½ cup of tightly packed chile pieces.
- Assemble in Slow Cooker: Place the seared roast in a large slow cooker. Add the torn dried chiles, jarred salsa, beef broth, canned chipotle chiles, garlic powder, ground cumin, dried oregano, ground ginger, ground cinnamon, and smoked paprika. Stir gently to combine the ingredients as much as possible.
- Cook the Birria: Cover and cook the mixture on high heat for 5-6 hours or on low heat for 8 hours until the beef is tender and easily shreddable.
- Shred the Beef: Remove the roast from the slow cooker and shred it using two forks on a sheet pan.
- Make the Consommé Sauce: Stir the tomato paste and apple cider vinegar into the cooking liquid remaining in the slow cooker. Use an immersion blender to blend the liquid and ingredients until smooth. If no immersion blender is available, carefully transfer the liquid to a blender and puree until smooth.
- Toss Beef in Sauce: Ladle 1 cup of the consommé over the shredded beef and toss gently to coat thoroughly. Store any leftover shredded beef and consommé separately in airtight containers in the refrigerator for up to 5 days.
- Prepare the Quesabirria Tacos: Heat a tabletop griddle, griddle pan, or large skillet over high heat (around 400°F). Working in batches, lay 2-3 tortillas flat on the heated surface. Sprinkle 1-2 tablespoons of shredded cheese on each tortilla, then add about 2 ounces of shredded birria, some diced white onion, and cilantro.
- Cook and Fold Tacos: Heat the assembled tortillas for 2 minutes, then fold each taco in half and continue heating for 3-5 minutes on one side. Flip the tacos and cook for an additional 3-5 minutes to allow the cheese to melt and the tortillas to become crisp. Cook longer if you prefer extra crispiness.
- Serve: Serve the quesabirria tacos hot with additional shredded cheese, diced onion, cilantro, fresh lime wedges, and small bowls of consommé for dipping. Enjoy immediately for best texture and flavor.
Notes
- Seeds can be removed from dried chiles to reduce heat while preserving flavor; adjust the number of chiles to your desired spice level.
- If you don’t have an immersion blender, carefully blend the cooking liquid in batches using a regular blender.
- The consommé can be stored in the fridge separately and reheated before serving with the tacos.
- Leftovers keep well refrigerated for up to 5 days.
- For vegetarian or vegan options, substitute beef with mushrooms or jackfruit and use vegetable broth, adjusting cooking times accordingly.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours on high or 8 hours on low
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
