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SMOKED BIRRIA TACOS - AUTHENTIC INGREDIENTS WITH A SMOKEY TWIST

Possibly the best taco on the planet. Video instruction below.



Birria is a dish of stewed meat. You can shred the beef for tacos, keep it in the consume for a stew or use the oil floating on the consume to fry tortillas. It's versatile and the flavor is mild enough for kids. Step up the flavor by adding Salsa Verde and Salsa Roja or keep it simple. Either way, you wont be disappointed. ENJOY!


"Top 5 taco I've ever had in my life." –Liz C.

Thank you Frankie Alcantar for the authentic recipe and for helping us over the 9 1/2 hours it took to cook and film. Best taco I've had in my life!


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Smoked Birria Taco Instructions


Prep 40 min

Cook 3 hours

Total 3 hours 40 min

Serves 6-10


BEEF INGREDIENTS:

  • 1.5 pounds Beef Shank (Chamorro De Res)

  • 1.5 pounds Beef Chuck Roast (Maciza)

  • 1.5 pounds Beef Rib (Costilla De Res)**

  • 1.5 pounds Brisket or Flank Beef (Platanillo De Res)**

  • 1/4 Cup HLM BBQ Back Rub Seasoning

** You could make this with a just beef chuck and beef shank and it would turn out better.


CHILI PASTE INGREDIENTS

  • 8 Guajillo chile - Seeded

  • 5 Ancho chile - Seeded

  • 4 Roma tomato

  • 3 Garlic cloves

  • 2 Tablespoons Razzle Dazzle

  • 1 Tablespoon black pepper

  • 2-3 Allspice berries ground

  • Pinch ground clove

CONSUME INGREDIENTS

  • 1 White Onion Quartered

  • 1 Roma Tomato Quartered

  • 1/4 cup vegetable oil

  • 2 bay leaves

  • Salt

  • Water to cover

Garnish (optional but not really):



COOKING INSTRUCTIONS:

  1. BEEF - Season beef with back rub to coat, smoke at 250 for one hour over oak, hickory or your favorite wood. While smoking prepare the Chili Paste.

  2. CHILI PASTE - Remove stems and seeds from chilis.

  3. In a medium sauce pan, add chilis and tomatoes - cover in water and bring to a boil.

  4. Once tomatoes and peppers are tender, using tongs, transfer to a blender with remaining chili paste ingredients (garlic, Razzle Dazzle, black pepper, allspice and ground clove) and blend until smooth, 2-4 min. Set aside.

  5. CONSUME - Heat vegetable oil in Dutch oven over medium-high heat, remove meat from smoker using a tray to catch juices, then brown meat on all sides in batch's. About 2 min per side of meat. Remove meat back into metal tray and begin the consume.

  6. Add quartered onion and tomato to the same Dutch oven and sauté. Scrape the bottom of the pan to get all of the good bits being careful not scratch the pan. Sauté for a bout 5 minutes until the onions are fragrant and begin to soften.

  7. Add beef and collected juices to onion/tomato mix, cover with water, add bay leaves, bring to boil, reduce to simmer, mix in chili paste, cover and cook for 1.5 hours or until tender. Internal meat temp should be around 203-209F internal.

  8. Remove meat, let cool and shred. Be sure to remove any weird pieces. Now you have many options...

A) Heat tortillas, toss shredded beef, salsa, onion and cilantro and EAT!

B) Pour consume in bowl with shredded beef, top with onion and cilantro and eat like a stew. C) Dip tortilla into oil floating on consume, fry in a pan, flip once tortilla starts to puff, throw shredded beef, shredded mozzarella, onion, cilantro and salsa onto tortilla, fold close and fry until crisp. This is the Quesabirria! Dip into consume.


Great leftovers for a breakfast burrito, nachos, served over white rice or a quesadilla. ENJOY!


Cooking equipment:




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