Smoked Beef Birria Tacos

Smoked beef birria tacos are next level! These flavorful, melt-in-your-mouth tacos dipped in a slowly simmered consommé will hit all the right spots with your taste buds!

What is Birria?

Birria is a meat stew from Mexico, traditionally made with goat or beef. The stew also consists of an adobo of dried chili peppers, garlic, and spices. These ingredients are combined and simmer for a few hours before shredding the meat and serving.

In this recipe, we will use this beef birria to make tacos, as well as use the remaining consommé for dipping.

Key Ingredients for Smoked Beef Birria Tacos

Some ingredients to highlight for smoked beef birria tacos are as follows:

Beef: chuck roast and beef short ribs. Make sure to cut the chuck roast into chunks for easier shredding.

Chiles: traditionally, dried guajillo and ancho peppers are preferred. This recipe will use dried guajillo and chipotle peppers in adobo because this type of chipotle pepper is easier to find. Make sure to cut off the stems of the dried peppers and empty out the seeds.

Mexican oregano: differing from traditional oregano (from the Mediterranean) that has a minty undertone, Mexican oregano has a hint of citrus flavor to it.

Cinnamon: this really adds to the aroma of the birria and adds a subtle, woody flavor.

How to Make Smoked Beef Birria Tacos

Prep the meat: preheat grill to 225 degrees over indirect heat with hickory wood. Cut the chuck roast into 3″ chunks so they will be cook more thoroughly and be easier to shred. Take these and the beef short ribs and season with kosher salt, pepper, and garlic powder on all sides. Place meat on grill and smoke for 30 minutes. Sear meat on all sides in Dutch oven.

Blend ingredients: bring water, beef broth, peppers, garlic cloves, and seasonings together in a blender and set on medium speed for 20 seconds or until smooth.

Simmer: pour into Dutch oven with smoked and seared beef. Add a full onion, peeled and quartered, to the pot and simmer for three hours or until beef is tender. I recommend using a Thermapen ONE from Thermoworks to monitor temps. Shred beef and put back in pot at this point. Simmering temps should be around 350 to 375 degrees.

Taco time: Dip street taco-sized corn tortillas into the consommé in the Dutch oven, coating each side. Cook on griddle over medium heat and sprinkle Oaxaca cheese on top.

Consommé: the remaining liquid from the birria. Can also be referred to as braising liquid. Spoon out consommé with a ladle and pour into a bowl for dipping.

What size of Dutch Oven is Needed?

Go with a 7 quart Dutch oven or bigger. This is to make sure you can fit all of the ingredients for the smoked beef birria. The Dutch oven I use is 8 quarts and works wonderfully.

How to Store Leftover Smoked Beef Birria

Separate the beef and the consommé for storage in two differentcontainers. These can be stored in the refrigerator for up to four days.

What to Serve with Birria Tacos

One of my favorite side dishes for Mexican dishes are these grilled elotes. You can also serve up with refried beans and Spanish rice. Tortilla chips and guacamole are also a perfect pairing.

Smoked Beef Birria Tacos

Yield: 20 tacos

Prep Time: 15 minutes

Cook Time: 3 hours

Additional Time: 15 minutes

Total Time: 3 hours 30 minutes

Smoked beef Birria tacos combines a classic Mexican meaty stew with consommé dipped corn tortilla shells and melty cheese. Your dream tacos are waiting to be made!

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Ingredients

• 1 chuck roast, cut into cubes
• 2 lbs. beef short ribs
• 2 Tbsp kosher salt
• 2 Tbsp pepper
• 1 Tbsp garlic powder
• For consommé:
• 4 Cups water
• 2 Cups beef broth
• 1/8 Cup apple cider vinegar
• 5 guajillo peppers
• 3 chipotle peppers in adobo
• 5 cloves garlic
• 1 onion, quartered
• 1 Tbsp Mexican oregano
• 1 tsp ground cumin
• 1 tsp cinnamon
• 1 tsp salt
• For tacos:
• 20 corn tortillas (street taco size)
• 2 Cups Oaxaca cheese

Instructions

1. Preheat grill to 225 degrees with hickory wood over indirect heat.
2. Season the beef with kosher salt, pepper, and garlic powder. Place on grill and smoke for 30 minutes. Remove.
3. In a blender, put water, beef broth, guajillo peppers (stems cut off and de-seeded), chipotle peppers, garlic, Mexican oregano, ground cumin, cinnamon, and kosher salt. Blend for 20 seconds.
4. In a 6 qt. Dutch oven, heat to medium high and sear cubes of chuck roast and beef ribs on all sides in a little avocado oil. Reduce heat to medium (350-375 degrees) and pour in blended ingredients. Peel onion, chop into quarters, and also place in Dutch oven. Simmer for three hours.
5. Remove meat and place on a cutting board. Shred and place back in the consomme in the Dutch oven.
6. Heat up griddle to medium heat. Dip corn tortillas in consomme on both sides and place on the griddle. Flip after 30 seconds and place shredded Oaxaca cheese on corn tortillas. Remove after 30-60 seconds or until cheese gets melty.
7. Place shredded beef onto tortillas. Use a ladle to scoop consomme into a bowl for dipping. Skim fat off the top of consomme as necessary.

Notes

1. Keep paper towels on hand as these tacos get drippy from the consomme you dip them in.
2. Traditional birria is made with goat meat and can be substituted for beef.
3. This recipe can be cooked on the stove top instead of over hot coals.
4. Use a large skillet as a substitute for a griddle.
5. Top beef birria tacos with lime juice and cilantro.

Nutrition Information:

Yield: 20 tacos Serving Size: 1 taco
Amount Per Serving: Calories: 350Total Fat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 345mgCarbohydrates: 20gFiber: 3gSugar: 3gProtein: 18g

Nutrition information isn't always accurate.