Quesabirria Beef Tacos (Smoked Taco Ring)

🧂 Ingredients

• 12 Corn Tortillas
• 1.5 cups Smoked Beef Birria
• 3 cups Consommé
• 2 cups Shredded Queso Fresco
• 1/2 cup Onion

  diced small
• 1/2 cup Cilantro

  minced

Instructions

• 1 Preheat your smoker or grill to 375 F. and set it for indirect heat. If you do
  not have a smoker, you can use your oven at the same temperature.
• 2 You will need to pre-make the smoked beef birria before making the tacos. You
  can do this ahead of time or the day of.
• 3 Remove 3 cups of the consommé and set it aside in a shallow dish.
• 4 Add 2 cups of shredded beef birria aside in a small bowl.
• 5 Warm your corn tortillas in the microwave for 30 seconds or over a gas stove
  burner (10 seconds per side). This helps prevent them from cracking and tearing.
• 6 Dice your onion and cilantro. Have your cheese shredded and in a bowl.
• 7 To make the taco ring tortillas in a cone shape, trim off about an inch of the
  tortilla on one side (pictures shown above).
• 8 Dip one tortilla at a time into the consommé broth and fully submerge it.
• 9 Remove it and add 2 tablespoons of shredded queso across the tortilla.
• 10 Next, add 2-3 tbsp of shredded beef across the tortilla and add a little onion
  and cilantro.
• 11 Slowly roll each tortilla into a cone and place it onto a large cast-iron pizza
  pan or skillet, seam side down. Build your taco ring in a circle with a small
  space in the middle to add the consommé for later.
• 12 Add about 1/2 cup of queso cheese over the tops of the tortillas.
• 13 Smoke your quesabirria beef taco ring for 25-30 minutes. You want the tortillas
  to get crispy and cooked through and the cheese over the top to be melted.
• 14 Let them rest 5-10 minutes.
• 15 You can garnish with more cilantro and some lime slices.
• 16 Place the remaining consommé into a small bowl and into the middle of the
  quesabirria taco ring, serve, and enjoy.

Nutrition Info