Easy Crockpot Beef Quesabirria Tacos

Ingredients:

1.5 lbs Beef Chuck Roast

1 Packet of Spanglish Asadero Birria Seasoning

1/2 Can of Fire Roasted Tomatoes

2/3 Cup of Beef Broth

1/2 Onion, Chopped

1 Tbsp Minced Garlic

1 Block of Mozzarella Cheese, Shredded

1 Pack of Street Taco Shells (Corn or Flour)

2-3 Limes

Cilantro, for Garnish (Optional)

Extra Dice Onion, for Topping (Optional)

Instructions:

1. Place the chuck roast into your crockpot.

2. Add the seasoning, broth, fire-roasted tomatoes, onion, and garlic.

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

4. Remove the roast from the crockpot and shred it. While the meat is out, you can optionally use an immersion blender to blend the juices, tomatoes, and onions until smooth, creating a rich, flavorful sauce. If you don’t have an immersion blender, you can carefully transfer the juices to a regular blender—but be sure to let them cool first for safety.

5. Return the shredded meat and blended juices to the crockpot. Squeeze 1–2 limes over the meat and stir to combine.

6. Heat a small amount of oil in a frying pan over medium-low heat. Once hot, dip two taco shells into the sauce, then layer with meat, cheese, and optional diced onions. Fold the tortilla over the filling and place it in the pan.

7. Fry on both sides until golden and crispy. Repeat until all the meat is used.

8. To serve, top the tacos with a squeeze of fresh lime juice and a sprinkle of cilantro, if desired. Pour any remaining braising juices into a small cup for dipping, and feel free to enjoy them with salsa, hot sauce, or a dollop of sour cream.

Enjoy! 🌮

Tip: This recipe doesn’t make a lot of extra consommé. If you like dipping, you may want to double the sauce mixture. I haven’t tested a double batch yet, so I can’t say for sure if it would turn out too salty. (I would love your feedback if you do try this)