Crockpot Beef Birria Queso Pasta Step-by-step instructions

Before you start

Before starting the recipe, ensure all ingredients are measured and ready. The beef chuck roast should be trimmed of excess fat if preferred and cut into large chunks to fit comfortably in the slow cooker. Prepare the chili and tomato base by blending them until smooth to ensure a uniform sauce.

Have your shredding forks cleaned and ready, and ensure you have a large pot available for boiling the pasta. Clear enough space on your kitchen island to handle the Crockpot and the pasta pot simultaneously for a smooth assembly process.

Instructions

Slow-Cooking the Beef

1. 1Slow Cook the Birria
   Place the beef chuck roast into the Crockpot. Add the blended chilies, roasted tomatoes, garlic, Mexican oregano, cinnamon, and beef stock. Cover and cook on LOW for 6 hours until the meat reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before shredding.
   Look for The beef should be tender enough to shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Ensure the beef is fully submerged in the liquid for even cooking.

At the end of this phase, the kitchen should smell intensely fragrant with the aroma of roasted chilies and spices. The beef should be submerged in the liquid and show signs of falling apart when probed with a fork. Check that the Crockpot is set to LOW and that the lid is tightly sealed to maintain the temperature throughout the six-hour cooking process.

Shredding and Pasta Preparation

2. 2Shred and Combine
   Remove the beef from the Crockpot and shred it thoroughly using two forks. Return the shredded meat back into the spicy red consomme in the slow cooker. Meanwhile, boil the rigatoni in a large pot of salted water until al dente, then drain.
   Look for The sauce should be thick and flavorful after the long simmer.
   Tip Keep the heat low while incorporating the pasta to avoid overcooking.

The beef should now be easily shreddable and have absorbed the dark, savory consomme. The pasta should be perfectly al dente and drained well. Ensure the shredded beef is evenly distributed back into the consomme so that every strand of meat is coated in the spicy red liquid before you proceed to the final step of adding the pasta and cheese.

Melting the Cheese

3. 3Melt and Serve
   Toss the cooked rigatoni directly into the Crockpot with the shredded birria and consomme. Top the mixture with the Oaxaca cheese, cover, and let it sit for a few minutes until the cheese is beautifully melted. Serve hot with fresh garnishes.
   Look for The cheese should be completely melted and stringy.
   Tip Squeeze fresh lime juice over the top just before serving for brightness.

The final stage is complete when the Oaxaca cheese has fully melted into the pasta and beef mixture. The dish should appear glossy and cohesive, with the cheese providing a beautiful, stringy texture throughout.

Ensure the garnishes—diced white onion, fresh cilantro, and a lime squeeze—are ready to be added, providing a fresh contrast to the rich, savory flavors of the birria pasta.

Common mistakes

A common mistake is using too much liquid, which can result in a thin sauce that does not cling to the pasta. Stick to the recommended amount of beef stock to maintain the intensity of the birria consomme.

Another mistake is overcooking the pasta before mixing it with the sauce. Be sure to boil the rigatoni until it is just al dente, as it will soften further when combined with the hot sauce and cheese in the slow cooker.

How to tell it’s done

The beef is perfectly done when it reaches an internal temperature of 145°F (63°C) and shreds effortlessly with two forks. The consomme should be rich and dark, and the pasta should be cooked to al dente, maintaining a slight bite.

The cheese is done when it is fully melted and creates long, satisfying strings when the pasta is scooped, indicating it has integrated well with the consomme to create the desired creamy, cohesive consistency.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest