Description

This crock pot birria tacos recipe simplifies a traditional dish, using dried hibiscus flowers to create a rich, tangy consommé and incredibly tender shredded beef. It’s a set-it-and-forget-it method for making crispy, cheesy quesabirria tacos with minimal effort.

Ingredients

1.5 kg (3.3 lbs) beef chuck roast, cut into 2 pieces
30 ml (2 tbsp) vegetable oil
6 large dried guajillo chiles
3 large dried ancho chiles
5–7 dried arbol chiles, adjusted to heat preference
6 g (1/4 cup) dried hibiscus flowers (flor de jamaica)
1 medium white onion, chopped
6 cloves garlic, peeled
2 medium Roma tomatoes, quartered
15 ml (1 tbsp) apple cider vinegar
5 ml (1 tsp) ground cumin
5 ml (1 tsp) dried Mexican oregano
0.5 ml (1/8 tsp) ground cloves
0.5 ml (1/8 tsp) ground cinnamon
2 bay leaves
700 ml (2.9 cups) beef broth
5 ml (1 tsp) sea salt
2.5 ml (1/2 tsp) black pepper
12–18 small corn tortillas
250 g (8.8 oz) shredded cheese (Oaxaca, mozzarella, or Monterey Jack)
fresh cilantro, chopped, for garnish
lime wedges, for serving

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Instructions

Rehydrate Chiles and Hibiscus: Place dried chiles and hibiscus flowers in a heatproof bowl. Cover completely with boiling water and let soak for 20-30 minutes until soft. Drain, reserving 120 ml (1/2 cup) of the soaking liquid.
Sear the Beef: Pat the beef chuck roast pieces completely dry, then season generously with salt and pepper. Heat vegetable oil in a large skillet. Sear the beef on all sides until deep brown (about 3-4 minutes per side), then transfer the seared beef to your slow cooker.
Blend the Braising Sauce: Add the rehydrated chiles and hibiscus, chopped onion, garlic cloves, quartered tomatoes, vinegar, cumin, oregano, cloves, cinnamon, and the reserved soaking liquid to a blender. Blend until very smooth, adding a splash of beef broth if needed to facilitate blending.
Slow Cook the Birria: Pour the blended chile sauce over the beef in the slow cooker. Add the remaining beef broth and bay leaves. Stir gently. Cover and cook on LOW heat for 8-10 hours or on HIGH heat for 4-5 hours, or until the beef shreds easily with a fork.
Shred Beef and Prepare Consommé: Carefully remove the cooked beef from the slow cooker and transfer it to a large bowl. Use two forks to shred the beef completely. Discard the bay leaves from the cooking liquid (consommé). Skim the fat from the surface of the consommé; reserve this fat in a separate bowl and keep the consommé warm for serving.
Assemble Quesabirria Tacos: Heat a large non-stick skillet over medium heat. Dip one side of a corn tortilla into the reserved beef fat to coat lightly. Place the fat-dipped tortilla side down in the hot skillet. Immediately add a generous spoonful of shredded birria meat and a sprinkle of shredded cheese. Fold the tortilla in half and cook until the cheese is melted and gooey, and the tortilla is crispy on both sides (about 2-3 minutes per side). Repeat with remaining ingredients.
Plate and Garnish: Arrange the crispy tacos on a plate with a side of warm consommé for dipping. Garnish with fresh chopped cilantro and lime wedges.

Notes

To prepare ahead, keep the shredded meat and consommé in separate airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months. When reheating, warm the meat with a little consommé to prevent drying out. Skim fat from consommé before freezing.

Prep Time: 30 minutes
Cook Time: 480 minutes
Category: dinner
Method: slow cooking
Cuisine: mexican

Nutrition

Serving Size: 3 tacos
Calories: 450 kcal
Sugar: 4 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 90 mg