Quesabirria Tacos in the Crock Pot with Dipping Broth

Quesabirria tacos pair slow-cooked, chile-braised beef with melted cheese in tortillas crisped in the cooking broth, with extra broth for dipping. This crock pot version takes its cues from birria traditions associated with Jalisco, Mexico; beef and serving styles vary by region and cook, and this hands-off method makes the meat tender while building a rich, savory broth.

Ingredients

3½ lb beef chuck roast (1.6 kg), cut into 3 or 4 large pieces
2 tsp neutral oil (10 ml), for browning the beef
3 dried guajillo chiles (about 18 g), stems and most seeds removed
2 dried ancho chiles (about 16 g), stems and most seeds removed
1 chipotle chile in adobo (about 15 g), plus 1 tbsp adobo sauce (15 ml)
1 medium white onion (about 150 g), roughly chopped
4 garlic cloves (about 12 g), peeled
1 tsp ground cumin (2 g)
1 tsp dried Mexican oregano (1 g)
½ tsp ground black pepper (1 g)
¼ tsp ground cloves (about 0.5 g)
2 tbsp apple cider vinegar (30 ml)
2 cups beef broth (480 ml), preferably lower sodium
1 cup hot water (240 ml), for soaking the dried chiles
1 bay leaf (about 0.2 g)
2 tsp fine salt (about 12 g), divided, or to taste
12 corn tortillas, about 6 inches (15 cm) wide (approximately 300 g total)
12 oz Oaxaca cheese, grated (340 g); low-moisture mozzarella or Monterey Jack works as a substitute
2 tbsp neutral oil (30 ml), for crisping the tacos as needed
½ cup chopped fresh cilantro (about 15 g)
½ small white onion, finely diced (about 75 g)
2 limes (about 100 g), cut into wedges

Instructions

Toast and soak the dried chiles. Heat a dry skillet over medium heat. Toast the guajillos and anchos for about 20 to 30 seconds per side, pressing them lightly with a spatula. They should smell fragrant, not turn black; burnt chiles can make the sauce bitter. Transfer them to a heatproof bowl, cover with the hot water, and soak for 15 minutes while you prepare the beef and other ingredients. Discard the soaking water, which can taste bitter.
Brown the beef. Pat the chuck pieces dry and season all sides with about half the salt. Heat the 2 teaspoons of oil in a skillet over medium-high heat. Working in batches if needed, brown the beef for 2 to 3 minutes on each broad side. Browning adds a deeper roasted flavor, but the meat does not need to cook through. Transfer it to the slow cooker.
Blend the chile sauce. Put the soaked chiles in a blender with the chipotle and adobo sauce, chopped onion, garlic, cumin, oregano, black pepper, cloves, vinegar, beef broth, and remaining salt. Blend until very smooth, stopping to scrape down the sides if needed. If your blender is small, work in batches. Pour the sauce over the beef and add the bay leaf. The meat should be mostly surrounded by liquid; don’t add extra water unless it is unusually exposed, since the beef will release juices as it cooks.
Slow-cook until tender. Cover and cook on LOW for about 8 hours, until the beef is easy to pull apart with a fork. Slow cookers vary, so begin checking near the 7-hour mark rather than relying only on the clock. Check the thickest piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef, while chuck cooked long enough to shred will generally be much hotter and fork-tender. Remove and discard the bay leaf.
Shred and season the beef. Lift the beef onto a cutting board or shallow dish and shred it with two forks, discarding large pieces of fat. Return the meat to the slow cooker and stir it into the broth. Let it sit for 10 minutes so the strands absorb some of the chile-rich liquid, then taste and adjust the salt. Skim excess surface fat from the broth if you prefer a less rich dip, but save some of the flavorful fat for coating the tortillas.
Prepare the dipping broth and tortillas. Spoon a little of the red fat from the top of the broth into a shallow dish. If there is very little, stir a teaspoon of neutral oil into a small amount of broth. Keep the shredded beef and broth warm. Set out the grated cheese, tortillas, and a plate for the finished tacos. A wide skillet or griddle makes it easier to crisp several tacos in succession.
Fill and crisp the tacos. Heat a skillet over medium heat. Lightly dip one side of a tortilla into the broth fat, or brush it with a little of the fat, then place it in the skillet with the coated side down. Add a small handful of cheese and a few spoonfuls of shredded beef to one half. Fold the tortilla over and cook for about 2 minutes, until the underside is browned and crisp. Flip and cook another 1 to 2 minutes, until the cheese melts and the second side is crisp. Repeat with the remaining tortillas, adding a small amount of oil if the pan becomes dry. Avoid overfilling; a thinner layer seals more neatly and is less likely to spill when flipped.
Serve while hot. Put the tacos on a platter with bowls of warm broth for dipping. Sprinkle with cilantro and diced onion, and serve lime wedges alongside. Keep the broth warm, not boiling, while you finish the batches.

Tips

Adjust the heat with the chile seeds. Guajillo and ancho chiles are generally used for color and depth more than intense heat. Remove all the seeds for a milder sauce, or leave a few in. The chipotle adds smoky heat; start with half a chile if you are sensitive to spice.
Don’t scorch the dried chiles. They toast quickly, and dark spots can turn the whole broth bitter. If a chile burns, discard it and toast a fresh one rather than trying to cover the taste with more seasoning.
Choose cheese that melts well. Oaxaca cheese is a good fit for its soft, stretchy melt. If it is hard to find, use Monterey Jack or low-moisture mozzarella. Fresh mozzarella has more water and can make the tortilla soggy.
Keep the taco pan at medium heat. High heat can brown the tortilla before the cheese melts. If the skillet smokes or the tortilla darkens too quickly, lower the heat and give the cheese time to soften.

Serving Suggestions

Serve the tacos straight from the skillet with a small bowl of warm birria broth for each person, plus lime wedges, chopped onion, and cilantro. A squeeze of lime brightens the rich beef, while the onion and cilantro add a crisp, fresh contrast. For a more substantial meal, offer Mexican-style rice, refried or whole beans, or a simple cabbage salad on the side. Keep toppings separate so each person can add as much as they like, and use shallow bowls for dipping to make the tacos easier to handle.

Variations

Use a different beef cut: Beef shoulder or boneless short ribs can work in place of chuck, though the amount of fat and cooking time may vary. Choose a cut suited to long, moist cooking and cook until it shreds easily rather than stopping at a fixed time.

Make it milder or more chile-forward: Leave out the chipotle for a gentler, less smoky broth, or add another guajillo for more chile flavor without making the sauce sharply hot. Ancho chiles are sometimes sold under the name dried poblano; if unavailable, a small amount of mild chili powder can provide color, but the finished broth will have less of the dried-chile flavor and texture.

Try another melting cheese: Monterey Jack is easy to find and melts smoothly. A mix of Jack and mozzarella also works. Avoid very aged, crumbly cheeses as the only filling because they do not create the same cohesive melt.

Make a bowl instead of tacos: Serve the shredded beef and broth over rice or with warm tortillas on the side. It keeps the braise’s flavor but skips the skillet step; add cheese and fresh toppings at the table if you want a similar contrast.

Storage and Reheating

For food safety, refrigerate the beef and broth within 2 hours of cooking. Store them in airtight containers, ideally with the meat covered by some broth, and keep the tortillas, cheese, and fresh toppings separate. The cooked beef and broth keep for 3 to 4 days in the refrigerator. For longer storage, freeze the meat and broth in meal-size portions for up to 3 months for best quality; thaw in the refrigerator before reheating.

Reheat the beef and broth together in a covered saucepan over medium-low heat, stirring occasionally, until steaming throughout and at least 165°F (74°C). Check the temperature with a food thermometer. You can also microwave a covered portion, stirring partway through and checking in more than one spot. Crisp freshly assembled tacos in a skillet just before serving; already assembled tacos soften in storage, so it is better to keep the filling and tortillas separate.

Frequently Asked Questions

Can I cook the beef on HIGH instead?
Yes. Cook it on HIGH for about 4½ to 5 hours, then check that the thickest pieces are fork-tender. Slow cookers differ, and a larger or colder roast may take longer. If the meat still resists shredding, continue cooking and check again rather than trying to pull it apart early.

Do I have to brown the beef first?
No. Browning is optional, and the slow cooker will still make tender beef without it. It does add a roasted note to the finished broth. If you skip browning, pat the beef dry, season it, and put it directly into the slow cooker with the blended sauce.

What if I can’t find dried guajillo or ancho chiles?
Look for them in the international aisle of a grocery store or at a Latin American market. Guajillo contributes a bright, mildly fruity chile flavor, while ancho adds a deeper, gently sweet note. If you cannot find them, use a mild dried-chile blend or a little mild chili powder, understanding that the broth will be less layered and may not have the same vivid color.

Why are my quesabirria tacos soggy?
They may have been dipped too heavily, filled too generously, or cooked over heat too low to crisp the tortilla. Coat just one side lightly with the surface fat, use a modest amount of filling, and let the skillet heat before adding each taco. Serve them soon after cooking, with the broth in a separate bowl rather than poured over the tacos.

Can I make the filling ahead?
Yes. Cook the beef and broth up to 3 days ahead, refrigerate them promptly, and reheat to 165°F (74°C) before assembling. Chilling also makes it easier to lift off some of the solidified fat if you prefer a lighter coating for the tortillas. Crisp the tacos only when you are ready to serve.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).