If there’s one dinner that’s on rotation almost every single week in our household, it’s these Quesabirria Tacos. They’ve become a total favorite, my husband and son absolutely LOVE them. They aren’t too spicy, but they pack the perfect amount of flavor and crunch. The best part? You can make them in your slow cooker with minimal prep!
🌮 What You’ll Need
Ingredients
- 2 lbs. Boneless Chuck Roast
- ¼ bottle Chef Merito Adobo para Birria Marinade
- Vegetable Oil
- Corn Tortillas (6”)
- Shredded Mozzarella Cheese
- Cilantro, chopped
- White Onion, diced
- Limes, cut into wedges
👩🏽🍳 How to Make Quesabirria Tacos
- Slow Cook the Meat
Add the chuck roast and birria marinade to your slow cooker.
Cook on low for 6 to 8 hours until the meat is tender and easy to shred. - Shred the Beef
Once cooked, remove the beef and shred it using two forks. Keep those flavorful juices in the slow cooker, you’ll use them for dipping! - Prepare the Tortillas
Heat a skillet or pan over medium heat with a little vegetable oil.
Dip each tortilla into the juices from the slow cooker (this gives that signature color and flavor) and place it on the pan. - Assemble the Tacos
Sprinkle shredded mozzarella cheese on one side of the tortilla.
Add the shredded birria, diced onions, and chopped cilantro.
Fold the tortilla over to form a taco. - Crisp and Melt
Cook on each side until golden and crispy, and the cheese is melted and gooey. - Serve & Enjoy
Serve with a small bowl of consommé (the juices from the slow cooker) for dipping.
Don’t forget a squeeze of lime over the top, it takes the flavor over the edge!
🩷 Why You’ll Love This Recipe
- Super easy with minimal prep
- Perfect balance of flavor without being too spicy
- Slow cooker does most of the work
- A family-approved dinner you’ll want on repeat
📝 Quick Tip
Make extra, trust me, these go fast! They also reheat beautifully in an air fryer the next day.
