Description
Indulge in the rich and flavorful Smoked Quesa-Birria Tacos, a delightful Mexican dish that combines tender birria beef with gooey cheese, all wrapped in crispy corn tortillas.
Ingredients
Scale
- 3 lbs beef chuck roast (cut into large chunks)
- 1 dried guajillo chile (stemmed and seeded)
- 2 dried ancho chiles (stemmed and seeded)
- 1 chipotle pepper in adobo
- 1 onion (quartered)
- 4 cloves garlic
- 2 cups beef broth
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- salt and pepper to taste
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- chopped white onion
- chopped cilantro
- lime wedges
- wood chips for smoker (mesquite or hickory preferred)
For the birria beef:
For the tacos:
For smoking (optional):
Instructions
- Soak the dried chiles: In hot water for 15 minutes, then blend with onion, garlic, chipotle, broth, vinegar, and spices until smooth.
- Season and smoke the beef: Place seasoned beef in a Dutch oven or smoker-safe pot, pour in the chile sauce, and smoke at 275°F for 4–5 hours until tender.
- Shred and assemble: Shred the beef, strain the cooking liquid for consommé, dip tortillas, top with cheese and beef, fold, and cook until crispy.
- Serve: Hot with onions, cilantro, lime, and consommé for dipping.
Notes
- This recipe works well with brisket or short ribs too.
- The smoked version adds rich flavor but can be done indoors with great results.
- Make a large batch and freeze leftovers for future taco nights.
- Prep Time: 30 minutes
- Cook Time: 4.5 hours
- Category: Main Course
- Method: Smoking + Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 360
- Sugar: 2g
- Sodium: 390mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
