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Crock Pot Birria Quesadilla Tacos – Easy Cheesy Quesabirria Recipe

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These crock pot birria quesadilla tacos combine tender, slow-cooked beef birria with melty cheese and crispy tortillas for the ultimate quesabirria experience. The recipe is mostly hands-off thanks to the slow cooker, delivering authentic Mexican flavors with minimal effort.

Ingredients

Scale
  • 2.5–3 lbs beef chuck roast, cut into large chunks
  • 1 lb beef short ribs, bone-in (optional)
  • Salt and black pepper, to taste
  • 2 tbsp vegetable oil
  • 4–5 dried guajillo chiles, stems and seeds removed
  • 2 dried pasilla or ancho chiles, stems and seeds removed
  • 2 tbsp chipotle peppers in adobo
  • 3 roma tomatoes, roughly chopped (or one 14-oz can fire-roasted tomatoes)
  • 1 medium white onion, quartered
  • 5–6 garlic cloves, peeled
  • 2 tbsp apple cider vinegar
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 2 cups beef broth (plus more as needed)
  • 2 bay leaves
  • 12–16 corn tortillas (or flour tortillas)
  • 2 cups shredded mozzarella cheese (or Oaxaca cheese)
  • Fresh cilantro, chopped, for topping
  • White onion, finely diced, for topping
  • Lime wedges, for serving
  • Pickled red onions (optional)
  • Jalapeño slices (optional)
  • Avocado, sliced or mashed (optional)

Instructions

  1. Remove stems and seeds from dried guajillo and pasilla/ancho chiles. Toast in a dry skillet over medium heat for 1–2 minutes until fragrant.
  2. Place toasted chiles in a bowl, cover with very hot water, and soak for 10 minutes. Drain well.
  3. In a blender, combine soaked chiles, chipotle in adobo, tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, cinnamon, cloves, and 1 cup beef broth. Blend until smooth, adding more broth if needed.
  4. Season beef chunks with salt and pepper. In a large skillet, heat vegetable oil over medium-high and sear beef on all sides until browned (optional).
  5. Add beef (and bones, if using) to the crock pot. Pour blended sauce over the meat. Add remaining beef broth and bay leaves. Stir to coat.
  6. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until beef is fall-apart tender.
  7. Remove beef and bones (discard bones and bay leaves). Shred beef with two forks. Skim extra fat from the consomé if desired.
  8. Heat a skillet or griddle over medium. Dip each tortilla briefly into the birria broth, then lay on the hot pan. Sprinkle cheese over half, top with shredded beef, onion, and cilantro, then fold in half.
  9. Cook each taco 2–3 minutes per side until cheese is melted and tortilla is golden and crispy. For extra crunch, spoon a little beef fat onto the pan before crisping.
  10. Serve tacos hot with a small bowl of consomé for dipping. Garnish with cilantro, onions, and lime wedges.

Notes

Toast dried chiles for best flavor. Blend sauce until silky smooth. Save a spoonful of beef fat for crisping tortillas. If tortillas break, microwave to soften before dipping. For a spicier version, add more chipotle or jalapeño. Birria and consomé can be made ahead and freeze well. For vegetarian, use jackfruit or mushrooms and vegetable broth.

Nutrition

Keywords: birria, quesabirria, crock pot, slow cooker, tacos, Mexican, beef, cheesy, quesadilla, easy, party food, comfort food

Find it online: https://realityeats.com/crock-pot-birria-quesadilla-tacos-easy-cheesy-quesabirria-recipe/