Slow Cooker Quesabirria Burritos

1. Introduction

There are few foods that can rival the delicious richness of a well-made birria. Traditionally, this Mexican dish has become a beloved favorite, but what happens when you add a twist and make it even more indulgent? Enter Slow Cooker Quesabirria Burritos. This mouthwatering creation is a fusion of the traditional flavors of birria with the gooey, cheesy goodness of quesabirria, all wrapped up in a warm tortilla for a handheld delight. Perfect for taco nights, gatherings, or a casual dinner, this dish is designed to deliver intense flavors while being surprisingly easy to make.

The slow cooker does all the hard work, leaving you with tender beef or lamb, drenched in a flavorful consomé, and ready to be stuffed into flour tortillas along with melty cheese. Whether you’ve made birria before or are new to it, this quesabirria burrito recipe will have your taste buds begging for more.

Why are these burritos so special? Because they combine a rich and savory filling with the addictive crunch and cheese pull you love from quesabirria tacos—all while keeping things simple with the magic of the slow cooker. Imagine this: the flavors of marinated beef, seasoned with a mixture of chilies, herbs, and spices, melding together all day, only to be shredded and used as a filling for your burrito. The result? Pure bliss.

These burritos are ideal for serving at family gatherings, special occasions, or even a weekend meal that’ll impress everyone at the table. Let’s dive into the steps for making these Slow Cooker Quesabirria Burritos and discover why they’re so irresistible.

2. Why You’ll Love This Recipe

Here are a few reasons why Slow Cooker Quesabirria Burritos will quickly become your new favorite comfort food:

Effortless Slow Cooker Recipe: The beauty of this dish lies in how easy it is to prepare. Just throw all the ingredients into the slow cooker and let it do the work! The slow-cooking method infuses the meat with flavors, creating a tender, juicy filling without you having to constantly monitor it.
Rich, Flavorful Meat: Birria, traditionally made with goat or beef, is marinated with dried chilies, garlic, onions, and other spices, creating a deeply flavorful, hearty dish. The slow cooking process allows the beef to absorb all the flavors, making it melt-in-your-mouth tender.
Cheese Pull and Crispy Exterior: What’s better than juicy meat wrapped in a soft tortilla? How about that same juicy meat plus melty cheese, and the burrito griddled to golden perfection? The cheese and crispy tortilla elevate this burrito, making every bite even more satisfying.
Customizable to Your Taste: The great thing about this recipe is how customizable it is. You can adjust the level of heat with your choice of chilies, add extra cheese, or even change up the protein from beef to lamb, chicken, or pork, depending on your preference.
Perfect for Meal Prep: Slow Cooker Quesabirria Burritos are an excellent choice for meal prep. They reheat beautifully, and you can even freeze them for a quick meal later. This makes it a great option for busy weeks when you want something homemade, comforting, and delicious.

3. Ingredients You’ll Need

Here’s a list of ingredients you’ll need to make these delicious Slow Cooker Quesabirria Burritos. Feel free to adjust based on your personal taste or dietary preferences.

For the Birria Meat:

2 lbs beef chuck roast or short ribs (you can also use lamb or goat meat for a more traditional birria)
2 dried guajillo chilies, seeds and stems removed
2 dried ancho chilies, seeds and stems removed
1 dried pasilla chili, seeds and stems removed
1 medium onion, quartered
4 cloves garlic, peeled
1 tsp cumin seeds
1 tsp dried oregano
1 tsp cinnamon
2 bay leaves
3 cups beef broth (or chicken broth for a lighter version)
1 cup water
2 tbsp apple cider vinegar
1 tbsp tomato paste
1 tbsp chili powder
1 tbsp paprika
Salt and pepper to taste

For the Quesabirria Burritos:

8 large flour tortillas (soft, flexible tortillas work best)
2 cups shredded Oaxaca cheese or mozzarella (Oaxaca cheese has a great melt)
1 tbsp vegetable oil or butter (for griddling)
Fresh cilantro, chopped (optional garnish)
Lime wedges (for serving)
Salsa or pickled onions (for serving, optional)

4. Preparation (Step-by-Step Instructions with Details)

Here’s how you make these Slow Cooker Quesabirria Burritos, step-by-step. Don’t worry, it’s a straightforward process, and your slow cooker will do most of the work.

Step 1: Prepare the Birria Sauce

To get that deep, rich flavor that birria is known for, you need to start with the sauce:

Start by removing the stems and seeds from your dried chilies. Heat a dry skillet over medium heat, and toast the chilies for about 30 seconds, just enough to release their aroma. Be careful not to burn them.
Add the toasted chilies to a bowl and pour hot water over them. Let them soak for 15 minutes to soften.
Once the chilies are softened, blend them with the garlic, onion, cumin, oregano, cinnamon, tomato paste, chili powder, and paprika. Add about 1 cup of beef broth to help blend everything smoothly. The result should be a thick, spicy paste.

Step 2: Slow Cook the Beef

In your slow cooker, place the beef chuck roast or short ribs.
Pour the chili paste you made in Step 1 over the beef.
Add the remaining beef broth, water, apple cider vinegar, and bay leaves to the slow cooker. Season with salt and pepper.
Cover the slow cooker and set it on low for 6-8 hours, or until the beef is fall-apart tender. If you’re short on time, you can cook it on high for 3-4 hours.

Step 3: Shred the Beef

Once the beef is cooked, remove it from the slow cooker and let it rest for 10 minutes.
Shred the meat using two forks, discarding any bones or excess fat. Set the shredded beef aside.
Strain the broth from the slow cooker and reserve the liquid—this will be the consomé used to dip the burritos for added flavor later.

Step 4: Assemble the Quesabirria Burritos

Heat a large skillet or griddle over medium heat. Lightly oil the pan with vegetable oil or butter.
Take a flour tortilla and place it on the skillet. Let it heat for about 30 seconds until it’s warm and pliable.
Add a handful of shredded cheese to the center of the tortilla, then top it with a generous portion of the shredded birria beef.
Fold the sides of the tortilla in, then roll it up tightly to form a burrito.

Step 5: Griddle the Burritos

Place the burrito seam-side down on the hot skillet, and press it gently to flatten slightly. Cook for about 2-3 minutes on each side, until the tortilla is golden brown and crispy, and the cheese is melted.

5. Variations & Substitutions

If you’re looking to switch things up or make substitutions, here are a few ideas to customize your Slow Cooker Quesabirria Burritos:

Alternative Proteins: You can easily swap out the beef for lamb, pork, or chicken, depending on your preference. Lamb will give the dish a more gamey flavor, while chicken offers a leaner option.
Cheese Alternatives: If you can’t find Oaxaca cheese, you can substitute it with mozzarella, Monterey Jack, or even cheddar, though Oaxaca is preferred for its meltability and flavor.
Tortilla Options: While flour tortillas are typical for burritos, you could also use corn tortillas for a more traditional, rustic touch. Just keep in mind that corn tortillas are smaller, so you might need to use a few more.

6. How to Serve Slow Cooker Quesabirria Burritos

These Slow Cooker Quesabirria Burritos are already bursting with flavor, but when it comes to serving them, a few additions can elevate the entire meal. Here’s how you can serve them for the best experience:

1. Consomé for Dipping

The birria consomé, which you’ve reserved after slow cooking the beef, is the perfect accompaniment. Serve it in small bowls alongside the burritos for dipping. This adds a flavorful punch and a bit of extra moisture to each bite. The rich, slightly spicy broth makes the burrito even more indulgent and is a perfect way to enjoy the flavors in an entirely new way.

2. Fresh Garnishes

While quesabirria burritos are delicious on their own, a few fresh garnishes can enhance the overall taste and presentation:

Chopped cilantro: Add a handful of chopped fresh cilantro for a burst of freshness that balances the richness of the birria.
Sliced radishes: Their crunch and slight peppery flavor provide a contrast to the softness of the burrito.
Lime wedges: Squeeze some fresh lime juice over your burrito or into the consomé for a tangy kick that cuts through the richness.
Pickled onions: Their acidity pairs beautifully with the deep flavors of the birria and provides a wonderful balance.

3. Salsa or Hot Sauce

For those who like an extra kick, provide a side of your favorite salsa or hot sauce. A smoky chipotle salsa or a tangy green salsa with tomatillos works especially well with birria. If you prefer mild, a simple salsa verde made with roasted tomatoes and peppers offers a bright and flavorful contrast.

4. Side Dishes

While the burrito itself is filling, you can also serve these quesabirria burritos with a few sides to round out the meal. Some great options include:

Mexican street corn (Elote): Grilled corn on the cob slathered with mayonnaise, chili powder, lime, and cheese makes a flavorful side dish that complements the burritos perfectly.
Rice and beans: A side of Mexican rice and refried beans is always a hit, offering a hearty addition to the meal.
Guacamole and chips: A fresh guacamole with tortilla chips provides an appetizer or side dish option.

7. Recipe Tips

Here are a few pro tips for making your Slow Cooker Quesabirria Burritos even better:

Marinate the Meat: For maximum flavor, marinate the beef for at least 2 hours (or overnight) before cooking. This gives the spices and chilies time to infuse the meat with deep, aromatic flavors.
Shred the Beef Just Before Serving: While you can shred the beef earlier in the process, it’s best to do it just before assembling the burritos. This ensures that the meat is still juicy and full of flavor when wrapped in the burrito.
Griddle to Perfection: After assembling the burrito, make sure your griddle or skillet is hot enough to give the tortilla a golden, crispy texture without overcooking it. Press down gently on the burrito as it cooks to create a uniform crunch and to help the cheese melt evenly.
Cheese Amount: Don’t be shy with the cheese! The cheese is one of the key elements of quesabirria burritos, so pile it on generously to ensure that each bite has that perfect cheese pull.
Keep the Consomé Warm: If you plan to serve the consomé on the side, keep it warm in a small pot over low heat while you assemble the burritos. This ensures the broth remains flavorful and ready for dipping.

Storage and Reheating Tips:

Storing Leftovers: If you have leftover burritos or beef, store them in an airtight container in the refrigerator for up to 3 days. Make sure to store the consomé in a separate container.
Reheating: To reheat the burritos, place them on a baking sheet and bake at 350°F for 10-15 minutes or until heated through. If you have the consomé, warm it on the stove before serving.

8. Cooking Notes

Here are a few important details to consider to help make your Slow Cooker Quesabirria Burritos a success:

Choosing the Right Meat: Chuck roast is the most commonly used meat for birria because it’s well-marbled, making it tender and flavorful after slow cooking. You can also use short ribs or lamb for a more traditional touch, or pork for a different flavor profile.
Adjusting Spice Levels: If you want a milder version of birria, remove the seeds from the chilies before blending them. For a spicier kick, leave some seeds in or add extra dried chilies to the paste.
Thicker Consomé: If the consomé is too thin, you can thicken it by simmering it on the stove for a few minutes to reduce it. This will create a more robust broth to dip your burritos into.
Don’t Rush the Slow Cooker: Slow cooking is all about patience, so resist the temptation to rush the process. Let the meat cook low and slow to get that fall-apart tenderness and the rich flavors that make birria so special.
Tortilla Quality: Using soft, pliable tortillas is essential for wrapping up the burrito properly. If your tortillas are too stiff, they may crack while you’re rolling the burrito. Warm them gently before using to make them more flexible.

9. Nutritional Information

Since these Slow Cooker Quesabirria Burritos are indulgent, it’s always good to know the nutritional breakdown for a more informed choice. Here’s an approximate estimate per burrito (including beef, cheese, and tortilla):

Calories: 700-800 calories
Protein: 40-45 grams
Carbohydrates: 50-60 grams
Fat: 35-40 grams
Sodium: 900-1000 mg

These values can vary based on your ingredient choices, such as the type of cheese or tortillas used. You can make these burritos lighter by reducing the amount of cheese or using a lower-fat option.

10. Recipe Details

Prep Time: 30 minutes (plus 2 hours of marinating time for the beef)
Cook Time: 6-8 hours (slow cooker time)
Total Time: 8-10 hours (including marination and cooking)
Yield: 8 burritos

11. FAQs

Here are some of the most common questions about making Slow Cooker Quesabirria Burritos:

1. Can I use chicken instead of beef?

Yes! While traditional birria is made with beef or lamb, chicken is a great alternative. You can use bone-in chicken thighs or breasts for the same slow-cooked, flavorful result. Just be sure to adjust the cooking time—chicken cooks much faster than beef, so 4-6 hours on low should be sufficient.

2. Can I make this recipe ahead of time?

Absolutely! In fact, this dish benefits from sitting overnight. You can prepare the beef in the slow cooker the day before and store the shredded beef in an airtight container in the refrigerator. Then, just assemble and griddle the burritos when you’re ready to serve them.

3. Can I freeze these burritos?

Yes, you can freeze the assembled burritos for a future meal. Wrap each burrito tightly in plastic wrap or foil, and place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. To reheat, bake them in the oven at 350°F for 15-20 minutes, or until warmed through.

4. How can I make the consomé thicker?

If your consomé is too thin, you can thicken it by simmering it on the stove for 10-15 minutes to reduce the liquid. Alternatively, you can add a little cornstarch mixed with water to help thicken it. Adjust to your desired consistency.

5. What if I don’t have a slow cooker?

If you don’t have a slow cooker, you can use a Dutch oven or a large pot on the stove. Simply follow the same recipe but cook the meat on low heat, stirring occasionally, for 3-4 hours until it’s tender. You can also cook it in the oven at 300°F for about 3 hours.

6. Can I use corn tortillas instead of flour?

Yes, you can use corn tortillas for a more traditional approach. However, corn tortillas tend to be smaller, so you may need more of them. Just be sure to warm them well before assembling to prevent them from breaking.

7. How spicy is this recipe?

The spice level of this recipe is moderate. The dried chilies used in the sauce bring a mild to medium heat, but you can adjust it by adding or removing chilies based on your tolerance. If you prefer less heat, you can also deseed the chilies before blending them.

12. Conclusion

Slow Cooker Quesabirria Burritos are the ultimate comfort food. Combining tender, slow-cooked birria with gooey cheese and the perfect crispy exterior, this recipe is sure to become a household favorite. Whether you’re feeding a family, hosting a gathering, or meal prepping for the week, these burritos deliver the flavors and satisfaction that everyone craves.

The slow cooker does all the heavy lifting, turning tough cuts of beef into melt-in-your-mouth goodness, while the addition of cheese and the perfect griddled burrito wrap makes for a meal that’s both comforting and indulgent. Serve it with some fresh garnishes, a side of consomé for dipping, and your favorite salsas, and you have a meal that’s sure to impress.

So, the next time you’re in the mood for something hearty, flavorful, and satisfying, give these Slow Cooker Quesabirria Burritos a try. Trust us, once you make them, you’ll be coming back for more!

Spread the love