Crockpot Birria Beef Quesatacos with Consommé Step-by-step instructions

Before you start

Before starting, stem and seed the dried chiles, and roast the Roma tomatoes until their skins char. Soak the chiles in hot water while you measure the other ingredients.

Have the beef chuck roast at room temperature for about 30 minutes before cooking, but no longer. Set up your Crockpot and have the blender ready. The prep takes about 20 minutes, and then the slow cooker does the rest.

Instructions

Slow-Cook the Beef

1. 1Build the Chili Sauce
   Stem and seed the dried guajillo and ancho chiles. Place them in a bowl and cover with hot water; soak for 20 minutes until softened. Drain the chiles and transfer to a blender. Add the roasted Roma tomatoes, cinnamon stick, garlic cloves, ground cumin, and 250 ml of the beef broth. Blend on high until completely smooth, about 2 minutes. If the sauce is too thick, add more broth, 2 tablespoons at a time, until it pours easily.
   Look for The sauce should be a deep brick-red, silky and pourable, with no visible chili flakes.
   Tip For a smoother sauce, strain it through a fine-mesh sieve after blending.
2. 2Layer the Roast in the Crockpot
   Place the beef chuck roast into the Crockpot basin. Pour the blended chili sauce over the roast, turning the meat to coat it completely. Add the remaining 250 ml of beef broth around the edges. The meat should be mostly submerged in the sauce; if not, add a little water or broth to cover.
   Look for The roast is fully coated in red sauce, with liquid coming about halfway up the sides.
   Tip Do not salt the meat yet; the broth and chiles add enough seasoning.
3. 3Slow-Cook on Low
   Cover the Crockpot and set it to LOW. Cook for 8 hours, undisturbed, until the beef is fork-tender and easily shreds. The sauce will deepen in color and the fat will render into a glossy red oil on top. When the beef is done, turn off the slow cooker and let it rest in the sauce for 10 minutes.
   Look for The beef is fall-apart tender and the consommé is a rich, brick-red liquid with a layer of red oil.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid during cooking; each peek releases steam and adds time.
4. 4Shred the Beef
   Using two forks, shred the beef directly in the Crockpot, mixing it with the consommé so every strand is coated. The meat should pull apart easily into juicy, tender strands. Leave the shredded beef in the sauce while you prepare the quesatacos.
   Look for The beef shreds into long, moist strands that soak up the red sauce.
   Tip For finer shreds, use your fingers once the beef has cooled slightly.

After 8 hours on LOW, the kitchen smells of toasted chiles and garlic. The beef is fork-tender and the consommé is a glossy, brick-red liquid with a layer of red oil on top. The sauce has thickened slightly and coats the back of a spoon. The meat shreds effortlessly, leaving long, juicy strands.

Crisp the Quesatacos

5. 5Skim the Red Oil
   Spoon off about 1/2 cup of the red oil from the top of the consommé and set it aside in a small bowl. This oil is used to coat the tortillas before griddling. If there is not enough oil, add a few tablespoons of vegetable oil to the bowl.
   Look for The oil is a deep orange-red, fragrant with chili and spices.
   Tip The oil will keep the tortillas from sticking and give them a beautiful color.
6. 6Dip and Griddle the Tortillas
   Heat a cast-iron comal or large skillet over medium-high heat. Dip each corn tortilla into the reserved red oil, coating both sides. Place the tortilla on the hot comal and cook for 30 seconds per side until it starts to blister. Sprinkle a generous handful of Oaxaca cheese over half of the tortilla, then add a few spoonfuls of shredded beef.
   Look for The tortilla is slightly crisp, the cheese begins to melt and bubble.
   Tip Do not overfill; too much filling makes folding difficult.
7. 7Fold and Crisp the Quesatacos
   Fold the tortilla over the filling, pressing gently with a spatula. Cook for 1 to 2 minutes per side, until the exterior is golden and crispy and the cheese is fully melted. Transfer to a plate and repeat with the remaining tortillas, cheese, and beef.
   Look for The quesatacos are crisp, browned in spots, with cheese oozing from the edges.
   Tip Keep cooked quesatacos warm in a 200°F oven while making the rest.

The tortillas are dipped in red oil and griddled until they blister and crisp. The cheese melts into a golden, stretchy layer, and the beef is warmed through.

The quesatacos are golden brown with crispy edges, and the cheese oozes out slightly. They hold together when lifted and are ready to be served.

Serve and Dunk

8. 8Serve with Consommé
   Spoon the remaining consommé into small bowls for dipping. Serve the quesatacos hot, garnished with chopped cilantro and diced white onion. Dunk each quesataco into the consommé before eating, letting it soak up the rich, spicy broth.
   Look for The consommé is steaming, the quesatacos are crisp, and the toppings are fresh.
   Tip Set out extra consommé for those who like a saucier bite.

The quesatacos are stacked on a platter, garnished with cilantro and onion. The consommé is in small bowls, steaming and fragrant. Each quesataco is dunked into the consommé, soaking up the rich broth. The first bite is crispy, then cheesy, then juicy, with a deep chili flavor that lingers.

Common mistakes

A common mistake is lifting the Crockpot lid too often during cooking; this releases steam and can extend the cooking time. Another is not blending the sauce until completely smooth, leaving gritty chili pieces.

Also, overfilling the quesatacos makes them hard to fold and they may fall apart. Finally, using flour tortillas instead of corn will result in a less authentic, soggier taco.

How to tell it’s done

The beef is done when it reaches an internal temperature of at least 145°F (63°C) and shreds easily with a fork. The meat should be deeply tender, with no resistance.

The consommé will be a rich, dark red and the oil on top will be a vibrant orange. The quesatacos are done when the tortillas are crispy and golden brown and the cheese is fully melted.

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