Ingredients
Main Ingredients
- 2 ½ lb beef pot roast or chuck roast (trimmed and cut into 2-3 large pieces)
- 1 ½ cups yellow onion (chopped, plus more for garnish)
- 4 large garlic cloves (smashed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano (Mexican oregano if available)
- 1 teaspoon ground cumin
- 2 teaspoons chili powder blend
- ½ teaspoon cinnamon (or 1 small cinnamon stick)
- 3 ounces chipotle peppers in adobo sauce
- 1 cup canned crushed tomatoes (fire roasted if possible)
- 3 cups beef broth
- 1 tablespoon white vinegar
- 2 teaspoons kosher salt
- 2 bay leaves
- 16 corn tortillas
- 2 cups shredded Monterey Jack cheese (Oaxaca or queso Chihuahua can be substituted)
- ½ cup chopped fresh cilantro (for serving)
- Lime wedges (optional for serving)
Optional Ingredients
- Guajillo, ancho, and arbol chiles (in place of chipotle for a more traditional birria flavor)
Instructions
- Brown the Beef: Heat a large skillet over medium heat and lightly spray with cooking spray. Brown the beef pieces on all sides in two batches to develop deep flavor. Once browned, transfer the beef to the slow cooker.
- Prepare the Sauce: In a blender or food processor, combine 1 cup of chopped onion, smashed garlic, garlic powder, onion powder, dried oregano, cumin, chili powder, cinnamon, chipotle peppers in adobo, crushed tomatoes, beef broth, white vinegar, and kosher salt. Blend until smooth.
- Cook the Beef: Pour the blended sauce over the browned beef in the slow cooker. Add bay leaves and cook on low heat for 8 hours, allowing the beef to become tender and infused with rich flavors.
- Shred Beef and Strain Broth: Remove beef from slow cooker and shred it using two forks. Strain the cooking broth to remove solids and return shredded beef to the slow cooker with about ½ cup of the strained broth to keep warm. Reserve the remaining consommé for dipping and serving.
- Prepare Tacos: Dip each corn tortilla quickly into the warm consommé to soak up flavor, then place on a hot skillet or griddle.
- Assemble Quesadillas: Add approximately 3 tablespoons of shredded beef and 2 tablespoons of shredded cheese onto one half of each tortilla. Top with some chopped onion and cilantro. Fold the tortilla like a quesadilla and cook until browned and crispy on both sides, and the cheese has melted.
- Serve: Serve birria tacos hot with raw chopped onion, fresh cilantro, and lime wedges on the side. Offer the remaining consommé broth for dipping the tacos, enhancing every bite with savory juices.
Notes
- You can substitute guajillo, ancho, and arbol chiles for chipotle in adobo for a more traditional birria flavor profile.
- Using fire-roasted crushed tomatoes adds a subtle smoky depth to the sauce.
- For easier shredding, let the beef rest briefly after cooking, then use forks or meat claws.
- If preferred, tortillas can be warmed on the comal or skillet before dipping to reduce tearing during soaking.
- Store leftover consommé broth separately in the refrigerator; it can be reheated for dipping or used as a flavorful soup base.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
