Slow-Cooker Birria Shredded Beef for Tacos and Quesadillas Step-by-step instructions

Before you start

Before starting, ensure your beef is removed from the refrigerator at least 20 minutes prior to cooking to allow it to reach a more uniform temperature. Prepare the chiles by removing the stems and seeds before soaking them in boiling water.

Have your blender, slow cooker, and all necessary assembly ingredients ready on the counter to streamline the process. Check that your slow cooker is clean and functional, and ensure you have enough space in your kitchen for the assembly phase later.

Instructions

Blending the Aromatics

1. 1Prepare the chili sauce base
   Place the rehydrated guajillo and ancho chiles, tomatoes, garlic, ginger, cumin, and beef broth into a blender. Blend on high speed until the mixture is completely smooth and uniform in texture. This sauce forms the flavorful braising liquid that will tenderize the beef over the long cooking period.
   Look for The sauce should be vibrant red and perfectly smooth with no large pieces of chile skin remaining.
   Tip Ensure chiles are fully rehydrated in hot water for at least 15 minutes before blending to achieve the best consistency.

The sauce should be a deep, vibrant red color with a smooth, velvety consistency. All the solids, including the garlic and chiles, must be completely pulverized.

If you see any large chunks, continue blending until the mixture is uniform. This step sets the flavor foundation for the entire dish, so ensure your spices are well incorporated and the mixture smells fragrant and earthy.

Slow Cooking the Beef

2. 2Slow cook the beef
   Place the beef chuck and boneless short ribs into the slow cooker basin. Pour the blended chili sauce over the meat, ensuring every piece is well-coated. Cover with the lid and cook on the low setting for exactly eight hours. The meat must reach an internal temperature of at least 145°F (63°C). Once cooked, remove the meat and let it rest for at least 3 minutes before shredding.
   Look for The beef should be falling apart when poked with a fork and swimming in a rich, ruby-red chili oil.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first six hours to maintain the consistent internal temperature required for safe and even cooking.

The beef should be completely submerged in the sauce. During the eight-hour cook, the kitchen will fill with a savory, spiced aroma. By the end, the beef should be extremely tender and easily shredded with a fork. Check that the liquid has reduced slightly and that a layer of flavorful chili oil has formed on the surface, which is essential for the final assembly.

Assembly and Crisping

3. 3Assemble and serve
   Shred the cooked beef directly in the slow cooker, allowing it to absorb the rendered chili oil. Heat a skillet over medium heat. Dip a tortilla into the consommé from the slow cooker, place it in the skillet, add a generous amount of Oaxaca cheese and shredded beef, then fold and crisp until golden. Serve hot with additional consommé for dipping and fresh garnishes.
   Look for The cheese should be melted and stretchy, and the exterior of the tortilla should be crispy and deep red in color.
   Tip Serve the consommé in small bowls alongside the tacos for an authentic dipping experience that highlights the depth of the chili-infused broth.

The tortillas must be dipped into the surface oil of the consommé to achieve their characteristic red color and crispy texture. When frying, watch for a golden-brown edge and ensure the cheese is fully melted and bubbling. The beef should be hot and coated in the flavorful juices, and the final taco should hold its shape when lifted, providing a satisfying crunch in every bite.

Common mistakes

A common mistake is using lean cuts of meat like sirloin, which will dry out during the long cooking process; always stick to fatty cuts like chuck or short ribs. Another error is failing to rehydrate the chiles properly, which leads to a gritty or chunky sauce.

Ensure the blender is used thoroughly so the sauce is completely smooth. Finally, do not rush the searing or assembly; taking the time to crisp the tortillas in the chili oil is what creates the authentic, signature texture.

How to tell it’s done

The beef is fully cooked when it reaches an internal temperature of at least 145°F (63°C) throughout the thickest parts of the meat. You can verify this using an instant-read meat thermometer inserted into the center of the largest roast pieces.

Once the meat is at this temperature, it should be soft enough to pull apart easily with two forks. If the beef still feels firm or resists shredding, continue cooking for an additional 30 minutes until it reaches the desired level of tenderness.

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