Smoked Birria Tacos

Ingredients

• 2 pounds Beef Cheeks (trimmed of excess sinew)
• 2 tablespoons Grande Greeno Seasoning (Mexican‑style spice blend, heavy coating)
• 1 cup Hickory Pellets (for smoking, add more as needed)
• 2 pieces Dried Guajillo Peppers (stemmed and seeded)
• 2 pieces Dried Ancho Peppers (stemmed and seeded)
• 1 piece Dried Chili de Árbol (adds heat, adjust to taste)
• 1 medium Onion (quartered)
• 3 pieces Garlic Cloves (peeled)
• 14 ounces Crushed Tomatoes (canned, no added salt)
• 1/4 cup Fresh Cilantro (roughly torn)
• 2 cups Beef Broth (low‑sodium)
• 8 pieces Flour Tortillas (8‑inch, soft)
• 1 cup Mexican Melting Cheese (shredded; Oaxaca, Monterey Jack or mozzarella works)
• 1/4 cup White Onion (thinly sliced for garnish)
• 4 pieces Radish (thinly sliced for garnish)

Instructions

1. Season the Beef Cheeks

   Pat the beef cheeks dry, then coat them generously on all sides with Grande Greeno seasoning, making sure to get into the edges and ends.

   Time: PT5M

2. Smoke the Cheeks

   Preheat the pellet grill to 250°F, add hickory pellets, and place the seasoned cheeks directly on the grate with space around each piece. Close the lid and smoke until the exterior is nicely colored, about 1 hour 45 minutes.

   Time: PT1H45M

   Temperature: 250°F

3. Rehydrate Dried Peppers

   In a large pot, combine the guajillo, ancho, and chili de árbol peppers with enough water to cover. Bring to a boil, add the quartered onion and garlic cloves, and simmer for 15 minutes. Remove from heat and let steep for another 10 minutes.

   Time: PT20M

4. Blend the Braising Sauce

   Drain the pepper‑onion‑garlic mixture, reserving the liquid. Transfer the softened peppers, onion, and garlic to a blender. Add 14 oz crushed tomatoes, torn cilantro, and about ½ cup of the reserved liquid. Blend until smooth and dark‑red.

   Time: PT5M

5. Braise the Cheeks

   Place the smoked beef cheeks in the cast‑iron Dutch oven. Pour in the blended sauce, the remaining reserved liquid, and 2 cups beef broth. Cover and set the Dutch oven on the grill, raising the temperature to 350°F. Cook until the meat is fork‑tender and falls apart, about 1 hour.

   Time: PT1H

   Temperature: 350°F

6. Shred the Meat

   Remove the cheeks from the Dutch oven and let cool slightly. Using two forks or your hands, pull the meat apart into bite‑size shreds, discarding any large pieces of unrendered fat.

   Time: PT5M

7. Prepare the Tortillas

   Heat the Weber griddle. Quickly dip each flour tortilla in the hot braising liquid on both sides, then place on the hot griddle. Cook for about 30 seconds per side until lightly puffed and toasted.

   Time: PT5M

8. Assemble the Tacos

   Lay a toasted tortilla on the griddle, add a generous mound of shredded beef, sprinkle shredded Mexican melting cheese, and let the cheese melt for ~30 seconds. Fold the tortilla over, press lightly, and flip once more to crisp the outside. Transfer to a plate, garnish with thinly sliced white onion, cilantro, and radish, and drizzle with extra braising liquid.

   Time: PT10M

9. Serve

   Arrange the tacos on a serving platter, provide lime wedges and extra sauce on the side, and enjoy!

   Time: PT0M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

3g

Ingredient Substitutions

• Instead of Beef Cheeks: Short ribs, Chuck roast
• Instead of Grande Greeno Seasoning: Taco seasoning, Chili powder blend
• Instead of Hickory Pellets: Apple wood pellets, Mesquite pellets
• Instead of Dried Guajillo Peppers: Ancho peppers, Pasilla peppers
• Instead of Dried Ancho Peppers: Guajillo peppers, Pasilla peppers
• Instead of Dried Chili de Árbol: Dried cayenne, Red pepper flakes
• Instead of Onion: Shallots, Leeks
• Instead of Garlic Cloves: Garlic powder (1 tsp), Garlic paste
• Instead of Crushed Tomatoes: Tomato puree, Fresh ripe tomatoes (blended)
• Instead of Fresh Cilantro: Parsley, Coriander leaves
• Instead of Beef Broth: Chicken broth, Water with bouillon cube
• Instead of Flour Tortillas: Corn tortillas, Low‑carb tortillas
• Instead of Mexican Melting Cheese: Cheddar, Queso quesadilla
• Instead of White Onion: Red onion, Scallions
• Instead of Radish: Jicama strips, Cucumber ribbons

Equipment Needed

• Pellet Grill
• Hickory Pellets
• Cast‑Iron Dutch Oven
• Large Pot for Boiling Peppers
• Blender
• Weber Griddle
• Tongs
• Ladle
• Spatula
• Cutting Board
• Sharp Knife

Critical Steps — Do Not Skip

• Smoking the beef cheeks until they develop a deep color
• Braising the smoked cheeks until they are fork‑tender
• Blending the rehydrated peppers with tomatoes and cilantro into a smooth sauce
• Quickly dipping and toasting the tortillas on the griddle

Chef Tips from the Video

• For extra depth, add a splash of orange juice to the braising liquid.
• Toast the hickory pellets briefly before loading the grill to boost smoke production.
• Use a meat thermometer; the internal temperature of the cheeks should reach about 200°F before braising for optimal collagen breakdown.

Troubleshooting

Storage

Refrigerator: Store shredded meat and sauce in airtight containers for up to 4 days.

Freezer: Freeze the shredded meat with sauce in a freezer‑safe bag for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Smoke and braise the beef cheeks a day ahead; shred and store in the cooking liquid.
• The braising sauce can be made up to 3 days in advance and refrigerated.
• Reheat shredded meat gently on the stovetop with a splash of broth before assembling tacos.

Frequently Asked Questions