Easy Crockpot Beef Quesabirria Tacos

Cheesy, crispy, and bursting with rich, slow-cooked beef flavor, these quesabirria tacos are comfort food at its finest. Dip them in the savory consommé, squeeze on fresh lime, and you’ve got a taco night everyone will rave about.

Servings: 6–8

Prep Time: 15 minutes

Cook Time: 10 hours (low)

Ingredients

1.5 lbs beef chuck roast

1 packet Spanglish Asadero Birria seasoning

½ can fire-roasted diced tomatoes

2/3 cup beef broth

½ onion, chopped

1 tbsp minced garlic

1 block mozzarella cheese, shredded

1 pack street taco shells (corn or flour)

2–3 limes

Optional toppings: cilantro, extra diced onion

Oil for frying

Instructions:

Place the beef chuck roast in the crockpot. Add the birria seasoning, beef broth, fire-roasted tomatoes, chopped onion, and minced garlic.

Cook on low for 10 hours, or until the meat is very tender and easily shredded.

Remove the roast from the crockpot and shred it with two forks. For a rich, smooth sauce, use an immersion blender to blend the remaining juices, tomatoes, and onions. If using a regular blender, let the mixture cool slightly first.

Return the shredded meat to the crockpot and mix with the blended sauce. Squeeze in 1–2 limes and stir to combine.

Heat a small amount of oil in a frying pan over medium-low heat. Dip two taco shells into the sauce, then layer with shredded beef, cheese, and optional diced onions. Fold the tortillas and fry on both sides until golden and crispy. Repeat with remaining meat.

Top tacos with fresh lime juice and cilantro, if desired. Serve with any remaining braising juices for dipping. Salsa, hot sauce, or a dollop of sour cream are optional but recommended.

Tip: This recipe doesn’t make a lot of extra consommé. If you like dipping, you may want to double the sauce mixture.