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Slow-Cooker Quesabirria

Slow-Cooker Quesabirria

Succulent slow cooked beef in a delicious chili infused mixture made into quesadillas served with the spicy consommé
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Prep Time 10 minutes
Cook Time 30 minutes
Slow Cooker 10 hours
Course Dinner, Main Course
Cuisine American, Mexican, Tex-Mex
Servings 6

Equipment

Ingredients
  

  • 4-5 lb Chuck Roast cut into 2inch chunks
  • 3 Cinnamon Sticks
  • 4 Bay Leaves
  • Cooking spray
  • 15 Burrito-sized Flour Tortillas
  • 6 cups Mozzarella Cheese shredded
  • 4 stalks Green Onion chopped

For the Chili Mixture

  • 3 Roma Tomatoes quartered
  • 1 Red Bell Pepper stemmed, seeded and quartered
  • 1 Yellow Onion quartered
  • 8 Garlic Cloves peeled
  • 3 Dried Guajillo Chilies stemmed and seeded
  • 6 Dried Chile de Arbol stemmed
  • 6 cups Beef Broth
  • 1 tbsp Whole Black Peppercorns
  • 1 tbsp Salt
  • 1 tbsp Coriander Seeds
  • 1 tbsp Cumin Seeds
  • 1 tbsp Whole Cloves
  • 2 tbsp Mexican Oregano

Instructions
 

  • Add chunks of chuck roast, cinnamon sticks and bay leaves to the bottom of the slow cooker.
  • Add remaining ingredients to blender (in batches, if necessary) and blitz until smooth. Pour over chuck roast. Secure lid and cook on low for 10 hours.
  • Once the meat is tender enough to shred with tongs, remove meat from slow cooker. Ladle some of the consommé meat, to keep moist.
  • In a large wide saute pan over medium-high heat, spray with cooking oil. Add tortilla and layer with cheese, meat, and green onions, then add second tortilla. Spray top with cooking oil. Let cook about 4 minutes then flip and cook another 4 minutes. Repeat with remaining tortillas.
  • Cut each quesadilla into 6 or 8 pieces and serve with a small dish of the consommé.
Keyword beef quesadilla, birria, chile de arbol, chilies, chuck roast, crockpot, guajillo chilies, mozzarella, mozzarella cheese, quesadilla, slow cooker
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