These smoked birria tacos blend the bold flavors of Mexican cuisine with BBQ. Slow-cooked tender beef is braised, shredded, and wrapped in a corn tortilla with cheese and fresh toppings, making it the perfect meal.
What are Birria Tacos?
Birria is a flavorful, tender dish created by slow-cooking meat, traditionally goat, in a rich braise of chiles and spices. A beloved Mexican dish, Birria can be savored as a hearty consomme (stew) or shredded to fill tacos.
Birria tacos are created by filling tortillas with incredibly flavorful meat, cheese, and toppings, making them one of the best tacos you’ll ever try.
The meat is slowly cooked at a low temperature, allowing it to tenderize and absorb rich flavors. While goat is traditional, beef is a common substitute, and other meats can be used too.
Smoked Birria Tacos
Beef birria tacos are incredibly popular at my local taquerias, and I was eager to try making my own version on the smoker! With tender, smoky shredded chuck roast and a rich, slightly spicy consomme (broth) for dipping, these tacos are a true feast for both texture and flavor.
These are bursting with flavor and goodness, leaving your guests wanting more and asking for the recipe. We made them three times in a week, and I still can’t get enough!
How to Make Birria Tacos
Here’s how to make these tacos step by step. While it may take a few steps, the result is totally worth it. I’ll provide the basic instructions for birria tacos below, but be sure to check the bottom of this post for detailed ingredient amounts and complete instructions.
- Season: Generously season the chuck roast with Fiesta Rub.
- Prepare the braise: Use a 12-inch cast iron skillet or aluminum pan to make the braise. Place it on the lowest grates of your preheated smoker.
- Smoke: Set your smoker to 275°F and place the seasoned chuck roast on a rack above the braise. Close the lid and smoke for 4-5 hours until the roast reaches an internal temperature of 165-175°F.
- Braise: Once the roast reaches the desired temperature, place it in the braise. Close the smoker lid and cook for an additional 2-3 hours, or until the meat reaches 210°F on an instant-read meat thermometer.
- Shred: Remove the meat from the smoker once it hits the target temperature. Use meat shredder claws to shred the roast.
- Make the consommé: Strain the braising liquid, removing the pepper and onions, then add 2 cups of hot beef stock to make a flavorful consommé.
- Assemble: Preheat a cast iron or flat top skillet over medium-high heat. Lightly oil the surface. Dip a tortilla in the consommé, place it on the skillet, and cook each side for 1-2 minutes. Add cheese and shredded birria to the tortilla, fold it, and cook until crisp.
- Enjoy: Add your favorite toppings, like fresh lime juice, cilantro, and diced onions, and serve with extra consommé for dipping. Enjoy!
Tips for Smoking Birria Tacos
Here are a few tips for preparing these mouthwatering birria tacos.
- Get everything ready in advance. Once you start cooking, you’ll need your tortillas, cheese, and shredded beef prepared and at hand. Having all your ingredients prepped beforehand ensures you can serve them hot off the griddle.
- Try using your smoked beef birria in more than just tacos! One local favorite puts birria in ramen, with noodles cooked in the rich consommé. Topped with cheese, it becomes the ultimate comfort dish.
- Find the right chiles. While most grocery stores stock the chiles from this recipe, you may need to visit a Mexican market or order online if they are hard to locate.
Smoked Birria Tacos
Ingredients
- 4 pounds chuck roast
- 2 ablespoons Fiesta Rub
- 6 cups beef stock divided use
- 2 ancho chili peppers
- 2 guajllo chili peppers
- 2 - 3 chiles de arbol optional, adds heat
- 2 chipotle peppers in adobo sauce
- 8 cloves garlic smashed
- 1 medium yellow onion quartered
- 1 cup cilantro
- 16 corn tortilla shells
- 2 cups quesadilla cheese shredded
- 2 limes cut into wedges
- 1 medium onion diced
- 1 cup cilantro chopped
Instructions
- Preheat. Preheat your smoker to 275 degrees F.
- Season. Season the chuck roast on all sides with Fiesta Rub.
- Prepare the braising liquid by combining 4 cups of beef stock, peppers, garlic cloves, onion, and cilantro in a 12-inch cast iron skillet or aluminum pan.
- Smoke the roast by placing the pan of braising liquid on the lowest grates of your smoker. Set the seasoned chuck roast on a rack directly above the pan to retain moisture and collect drippings. Close the lid and smoke the roast for 4-5 hours, or until the internal temperature reaches 165-175°F.
- Lower the roast into the braising liquid, cover the pan, and cook for another 2-3 hours, or until the internal temperature reaches 210°F and the meat easily shreds with a fork.
- Shred the roast into small pieces after removing it. Strain the peppers and onions from the reduced braising liquid. Whisk in the remaining 2 cups of hot beef stock to reconstitute the consomme and keep it warm.
- Prepare your space for making birria tacos. Preheat a cast iron skillet or flat top to medium-high heat and lightly oil it. Dip a tortilla into the consomme and place it on the hot pan. Cook for 1-2 minutes, then flip. Add cheese and shredded birria on top of the tortilla. Fold it over, and continue flipping until the cheese melts and the tortilla turns crisp and golden. Repeat with the rest of the tortillas, cheese, and birria.
- Serve your tacos with fresh lime, cilantro, and diced onion, along with a hot bowl of consomme topped with extra cilantro and onion. Dip your taco in the consomme before each bite for an enhanced flavor experience!