Crockpot Birria Tacos (Quesabirria) Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked beef birria seasoned with dried chiles, chipotles, and warm spices, shredded and served in crispy, cheesy tacos with the broth as a dipping sauce. Restaurant-quality from your crockpot.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 1 boneless beef chuck roast (2 ½ to 3 lbs)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon avocado oil or olive oil
- 6-10 dried red chiles, seeds removed and torn into pieces (see Notes)
- 1 16-ounce jar mild to medium salsa (any brand)
- 32 ounces beef broth
- 1-2 canned chipotle chiles in adobo sauce (store the rest for another use)
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- Cooking spray
- 20-30 6-inch white corn tortillas
- 1-2 cups shredded Mexican blend cheese, shredded Oaxaca cheese, or crumbled queso fresco
- ½ medium white onion, diced
- Chopped fresh cilantro
- Fresh limes, cut into wedges
At a glance
PER SERVING · TIME 495M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 441mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 302mg
- Calcium
- 132mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 441MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.