Crock Pot Quesabirria Tacos (Pot Roast Version)

Instructions

1. Season and sear the beef chuck roast Pat **3–4 pounds beef chuck roast** dry with paper towels. Season all over with **2 teaspoons salt** and **1 teaspoon freshly ground black pepper**. If searing, heat **1 tablespoon oil** in a large skillet over medium-high heat and sear the roast on all sides until well browned, about 2–3 minutes per side.
2. Load the slow cooker Place the seasoned (and seared, if desired) beef chuck roast into a **6–8 quart slow cooker**. Add **2–3 EZ Bombs**, **1 chopped medium onion**, **4 smashed garlic cloves**, and **2 bay leaves**. Pour in **3 1/2 to 4 cups water or beef broth**, adding just enough liquid to nearly cover the meat while still leaving the top exposed for a flavorful fat layer.
3. Slow cook the beef until tender Cover the slow cooker with the lid and cook on **Low for 8–10 hours** or **High for 5–6 hours**, until the beef is very tender and easily pulls apart with a fork. Taste the consommé and adjust with additional salt and pepper if needed.
4. Shred the beef and return it to the consommé Using tongs, transfer the cooked beef from the slow cooker to a cutting board or large bowl, leaving the broth and aromatics in the crock. Use two forks to shred all **3–4 pounds of cooked beef chuck** into bite-sized pieces, discarding any large pieces of fat. Return the shredded beef to the slow cooker, stirring it back into the hot consommé so the meat soaks up flavor while you prepare the tortillas and cheese.
5. Prepare tortillas and cheese Warm **12–16 corn tortillas** briefly in a dry skillet or wrapped in a damp towel in the microwave until pliable. Place **2 cups shredded Oaxaca or mozzarella cheese** in a bowl and set out optional **chopped onions**, **chopped cilantro**, and **lime wedges** for serving.
6. Dip tortillas in consommé and assemble tacos Ladle some of the rich red fat and broth from the top of the consommé into a shallow dish. Working one tortilla at a time, dip a **warm corn tortilla** into the top layer of consommé to lightly coat both sides. Place the tortilla on a medium-hot skillet or griddle brushed with a little **oil**, sprinkle with about **2 tablespoons shredded cheese**, and add **2–3 tablespoons shredded beef** to one half of the tortilla.
7. Crisp the quesabirria tacos Fold the tortilla over the filling to form a half-moon and cook until the bottom is crispy and browned and the cheese begins to melt, about **2–3 minutes**. Flip the quesabirria taco and cook the second side another **2–3 minutes**, until both sides are crisp and the cheese is fully melted. Repeat dipping, filling, and frying with the remaining tortillas, cheese, and shredded beef.
8. Serve with consommé for dipping Ladle hot consommé from the slow cooker into small bowls, including some of the flavorful fat on top. Serve the crispy quesabirria tacos with bowls of consommé for dipping, and garnish each serving with **chopped onions**, **chopped cilantro**, and **lime wedges** to taste.