Tender beef is slow-cooked to perfection in a flavorful braise, then shredded and wrapped in a corn tortilla alongside cheese and fresh toppings. Prepare to experience a taste sensation like no other!
Understanding Birria Tacos
Birria is a succulent and tender meat traditionally made by slow cooking goat in a blend of chiles and spices. This beloved Mexican dish can be enjoyed as a stew or shredded and served in tacos.
Birria tacos take this incredibly delicious meat and encase it in a tortilla with cheese and other delightful toppings, creating a taco that surpasses all others in flavor and satisfaction.
The meat is cooked low and slow, allowing it to become tender and infused with incredible taste. While goat is the traditional choice, beef can be used as a substitute, and other meats may also be employed.
The Temptation of Smoked Birria Tacos
Beef birria tacos have become a sensation at local taquerias, inspiring me to create my own version cooked on a smoker. These tacos feature a rich and smoky shredded chuck roast filling, complemented by a velvety, slightly spicy consomme for dipping. Prepare yourself for a truly textural and flavorful delight!
These tacos are so flavorful and irresistible that you’ll find yourself making them repeatedly. In fact, we made them three times in a single week. The obsession is real!
Ingredients for Birria Tacos
Gather the following ingredients to bring the incredible flavors of birria tacos to life. The full measurements can be found in the recipe card below.
For the meat, you’ll need:
- Chuck roast
- Fiesta Rub
For the braising liquid:
- Beef stock
- Ancho chili peppers
- Guajillo chili peppers
- Chiles de arbol (optional, for added heat)
- Chipotle peppers in adobo sauce
- Garlic cloves
- Medium yellow onion, quartered
- Cilantro
To top off your tacos, make sure to purchase:
- Corn tortilla shells
- Shredded quesadilla cheese
- Limes
- Onion
- Cilantro
Step-by-Step Instructions
Follow these simple steps to create your own smoked birria tacos. For detailed ingredient amounts and instructions, refer to the recipe card below.
Season: Generously season the chuck roast with Fiesta Rub.
Prepare the braising liquid: In a 12-inch cast iron skillet or aluminum pan, combine 4 cups of beef stock, ancho chili peppers, guajillo chili peppers, chiles de arbol (optional), chipotle peppers in adobo sauce, garlic cloves, onion, and cilantro.
Smoke: Place the pan of braising liquid on the lowest grates of your preheated smoker. Set the seasoned chuck roast on a rack above the pan. Close the lid and smoke the roast for 4-5 hours until it reaches an internal temperature of 165-175 degrees F.
Braise: Move the roast into the pan of braising liquid, close the lid, and continue cooking for an additional 2-3 hours until the meat reaches an internal temperature of 210 degrees F and can be easily shredded with a fork.
Shred: Remove the roast from the smoker and use meat shredder claws to shred it into small pieces. Strain the peppers and onions from the braising liquid. Whisk in 2 cups of hot beef stock to reconstitute the consomme, keeping it warm.
Assemble the tacos: Preheat a cast iron skillet or flat top over medium-high heat. Lightly oil the surface. Dip a tortilla into the consomme and place it on the skillet. Cook for 1-2 minutes before flipping. Add cheese and shredded birria to the tortilla, fold it over, and continue cooking until the cheese is melted and the tortilla is browned and crisp. Repeat with the remaining tortillas, cheese, and birria.
Enjoy: Serve the tacos with fresh lime, cilantro, and diced onion. Provide a bowl of hot consomme for dipping, garnished with additional cilantro and onion. Dip your taco into the consomme before each bite and savor the incredible flavors!
Tips for Smoking Birria Tacos
Here are some helpful tips to enhance your smoked birria taco experience:
Prepare in advance: Have your tortillas, cheese, and shredded beef ready before cooking the tacos.
Get creative: Apart from tacos, try using your smoked beef birria in ramen for the ultimate comfort food.
Find the perfect chiles: If needed, seek out specialty stores or online sources to find the specific chiles required for the recipe.
Embrace the Richness of Smoked Birria Tacos
Allow yourself to be swept away by the irresistible flavors of these smoked birria tacos. Each bite offers a perfect combination of smoky meat, velvety consomme, and delectable toppings. Make these tacos your own by customizing the ingredients and enjoy the ultimate Mexican-inspired BBQ experience.
Ingredients:
For the meat:
- 4 pounds chuck roast
- 2 tablespoons Fiesta Rub
For the braising liquid:
- 6 cups beef stock (divided use)
- 2 ancho chili peppers
- 2 guajillo chili peppers
- 2-3 chiles de arbol (optional, for added heat)
- 2 chipotle peppers in adobo sauce
- 8 cloves garlic, smashed
- 1 medium yellow onion, quartered
- 1 cup cilantro
For the taco toppings:
- 16 corn tortilla shells
- 2 cups shredded quesadilla cheese
- Limes, cut into wedges
- 1 medium onion, diced
- 1 cup cilantro, chopped
Instructions:
Preheat your smoker to 275 degrees F.
Season the chuck roast on all sides with Fiesta Rub.
In a 12-inch cast iron skillet or aluminum pan, combine 4 cups of beef stock, ancho chili peppers, guajillo chili peppers, chiles de arbol (optional), chipotle peppers in adobo sauce, garlic cloves, onion, and cilantro to make the braising liquid.
Place the pan of braising liquid on the lowest grates of the preheated smoker. Set the seasoned chuck roast on a rack above the pan. Close the lid and smoke the roast for 4-5 hours, or until the internal temperature reaches 165-175 degrees F.
Move the roast into the pan of braising liquid, close the lid, and continue cooking for another 2-3 hours, or until the meat reaches an internal temperature of 210 degrees F and can be easily shredded with a fork.
Remove the roast from the smoker and use meat shredder claws to shred it into small pieces. Strain the peppers and onions from the braising liquid. Whisk in the remaining 2 cups of hot beef stock to reconstitute the consomme, and keep it warm.
Preheat a cast iron skillet or flat top over medium-high heat and lightly oil the surface. Dip a tortilla into the consomme and place it on the skillet. Cook for 1-2 minutes before flipping.
Add shredded quesadilla cheese and the shredded birria to the tortilla. Fold it over and continue cooking until the cheese is melted, and the tortilla is browned and crisp. Repeat with the remaining tortillas, cheese, and birria.
Serve the tacos with fresh lime wedges, diced onion, and chopped cilantro. Provide a bowl of the hot consomme for dipping. Enjoy the smoked birria tacos while they’re hot and flavorful!
