Smoked Birria Tacos

🧂 Ingredients

• 1 beef chuck roast

  3 pounds
• 5 beef short ribs

  2 pound
• salt and black pepper
• For consomme:
• 2 1/2 cups beef broth
• 3 dried guajillo chilis
• 3 dried ancho chilis
• 3 dried arbol chilis
• 1 medium yellow or white onion

  chopped
• 3 medium shallots

  chopped
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• Pinch of cinnamon
• For tacos:
• Corn tortillas

  about 12-15
• Shredded colby jack

  pepper jack, or Monterey jack cheese
• Vegetable oil
• 1/3 cup chopped cilantro
• 3-4 limes

  quartered

Instructions

• 1 Prepare your smoker or pellet grill for 225 degrees F. Use cherry or pecan wood
  for this recipe.
• 2 Season chuck roast with salt and pepper
• 3 Place chuck roast on the smoker, close the lid, and let it cook for an hour.
• 4 After an hour, it’s time to add the short ribs. Season with salt and pepper, and
  place on the smoker with the chuck roast. Close the lid and cook both for an
  hour.
• 5 Trim off stems from the dried chilis and remove the seeds. Set aside.
• 6 During the last 20 minutes of smoking time, place your dried chilis into a
  heat-safe bowl. Pour boiling water over them until they are well submerged.
  Cover tightly with plastic wrap, and let them soften for 15-20 minutes.
• 7 Heat your oven to 325 degrees F.
• 8 Remove chuck roast and short ribs from the smoker and place them into a large
  Dutch oven. You can cut the chuck roast into four equal sections if preferred.
• 9 Heat oil in a skillet, and cook chopped onions over medium-low heat for 3
  minutes until they take on a shiny appearance. Add one chopped shallot to the
  onions and cook for 1 minute.
• 10 Drain chilis and add them to a blender along with the onion-shallot mixture,
  beef broth, salt, pepper, and spices. Blend until smooth. Taste and adjust as
  needed.
• 11 Pour the mixture over the meat, place the lid on the Dutch oven, and place it
  into the oven. Cook for 3 hours, turning the meat halfway through and adding
  more broth or water as needed.
• 12 Test the meat for tenderness. If it needs more time, place it back into the oven
  for 30-60 more minutes.
• 13 Remove the pot from the oven and let stand for 10 minutes.
• 14 Transfer the meat to a cutting board, but leave the sauce (consomme) in the pot.
• 15 Shred the meat and place it into a bowl. Next, gather your shredded cheese,
  chopped remaining shallot (or onion if preferred), and corn tortillas. This
  process goes quickly, so it’s best to have all the taco components in place.
• 16 Heat a large skillet or griddle pan on your stovetop over medium-high heat. Add
  some oil and spread it around evenly.
• 17 Dip a corn tortilla in the consomme, place on your skillet, and top with cheese,
  shredded beef, and chopped shallot (or onion). Cook as you would a quesadilla.
  Fold it in half with a spatula, and voila! A birria taco is born.
• 18 Repeat the process as needed. Wipe the pan skillet clean every 2-3 tacos to
  avoid burning. Add more oil and continue.
• 19 Serve on a platter topped with chopped cilantro and remaining shallots, lime
  wedges, and warmed consomme on the side.
• 20 Plan on 3 tacos per person.
• 21 Store leftover components in an airtight container in your refrigerator for up
  to 4 days.

Nutrition Info