Crockpot Birria Beef Quesatacos with Consommé Tips, FAQ & printable recipe

Tips for success

For the crispiest quesatacos, use a cast-iron comal or skillet and let it get thoroughly hot before adding the tortillas. The oil should sizzle immediately when the tortilla touches the surface.

Press down gently with a spatula to ensure even browning. If you're making a large batch, keep the cooked quesatacos warm in a low oven.

The consommé can be strained for a smoother texture if you prefer, but leaving it rustic adds body.

The red oil that rises to the top is the key to flavor; don't skim it all off. If you want more heat, add a few arbol chiles to the sauce. Serve with lime wedges for brightness.

Variations

• Chicken Birria: Substitute boneless, skinless chicken thighs for the beef chuck. Cook on LOW for 4 to 5 hours until tender. Shred and use in quesatacos with the same consommé.
• Spicy Birria: Add 2 dried arbol chiles to the sauce for extra heat. Remove the stems and seeds, then soak with the other chiles. The consommé will have a noticeable kick.
• Beef Birria Tacos: Serve the shredded beef in crispy taco shells instead of quesatacos. Fill the shells with beef, top with cheese, and bake until melty. Dunk in consommé.
• Vegetarian Birria: Use portobello mushrooms and jackfruit in place of the beef. Cook with the same sauce for 4 hours on LOW. The texture is meaty and absorbs the flavors well.

Storage and make-ahead

Fridge

Store leftover beef and consommé in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezer

Freeze the shredded beef and consommé in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Reheat

Reheat the beef and consommé in a saucepan over medium heat, adding a splash of broth or water if needed.

Store leftover shredded beef and consommé in an airtight container in the refrigerator for up to 4 days.

The quesatacos are best eaten fresh, but you can store them separately and reheat in a skillet. The consommé will thicken when cold; thin it with a little broth or water when reheating.

The chili sauce can be made up to 3 days ahead and kept in the refrigerator. The beef can be slow-cooked, shredded, and stored in the consommé for up to 4 days.

Reheat gently on the stovetop before serving. The tortillas and toppings can be prepped ahead, but cook the quesatacos just before serving.

Serving ideas

Serve the quesatacos hot, straight from the comal, with a bowl of consommé for dipping. The consommé should be warm, not boiling, so it doesn't make the tortillas soggy too quickly. Garnish with fresh cilantro and white onion for a bright, crunchy contrast.

Set out extra consommé, lime wedges, and your favorite hot sauce. The quesatacos are meant to be eaten with your hands, dunked generously. This dish is a meal in itself, but it also works as a party appetizer if you make smaller tacos.

Frequently asked questions

Recipe card

Crockpot Birria Beef Quesatacos with Consommé

Prep 20 minCook 8 hTotal 8 h 20 minServes 6

Ingredients

• 3 1/2 lb beef chuck roast
• 6 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 4 Roma tomatoes, roasted
• 1 cinnamon stick
• 6 garlic cloves
• 1 tbsp ground cumin
• 500 ml beef broth
• 12 corn tortillas
• 2 cups Oaxaca cheese, shredded
• 1/2 cup fresh cilantro, chopped
• 1 white onion, finely chopped

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

32 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.