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Top-down view of three Quesabirria tacos with oozing white cheese and fresh cilantro flakes. (Slow Cooker Birria Tacos)

Slow Cooker Birria Tacos: The Ultimate Guide to Crispy, Cheesy Quesabirria

Master the art of Slow Cooker Birria Tacos with this guide. Featuring succulent shredded beef, oozing white cheese, and a dark, flavorful consommé, these crispy, chili-stained tortillas are the ultimate home-cooked Mexican comfort food.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 3 lbs Beef Chuck Roast Trimmed and cut into large chunks
  • 4 pieces Dried Guajillo Chilies Stems and seeds removed
  • 2 pieces Dried Ancho Chilies Stems and seeds removed
  • 4 cups Beef Stock Low sodium (960ml)
  • 1 large White Onion Divided use
  • 1 lb Oaxaca Cheese Shredded (450g)
  • 12 pieces Corn Tortillas Yellow corn preferred

Equipment

  • 1 Slow Cooker At least 6-quart capacity.
  • 1 Cast Iron Griddle For achieving the crispy tortilla texture.
  • 1 High-speed blender To create a smooth chili paste.

Method
 

Prepare the Chili Paste
  1. Toast dried chilies in a skillet for 2 minutes, then soak in boiling water for 15 minutes until soft.
  2. Blend soaked chilies with half an onion, garlic, and spices until completely smooth; strain if necessary.
Slow Braise the Beef
  1. Sear salted beef chunks in a hot pan until a dark brown crust forms, then place in the slow cooker.
  2. Pour the chili paste and beef stock over the meat. Cook on Low for 8 hours until succulent and shreddable.
Griddle the Tacos
  1. Dip a tortilla into the consommé, place on a hot griddle, add cheese and beef, then fold and fry until crispy and orange-red.

Notes

Always strain your chili sauce for the most translucent consommé.
Use the orange fat from the top of the pot to get that signature crispy finish.