Birria Tacos on the Griddle -- My Best yet

Ingredients

• 1 tbsp Seasoned Salt (part of Texas rub)
• 1 tbsp Diamond Crystal Kosher Salt (part of Texas rub)
• 1 tbsp Granulated Garlic (part of Texas rub)
• 2 tbsp KCH Black Pepper (part of Texas rub, coarsely cracked)
• 2 lb Beef Short Ribs (well‑marbled, bone‑in)
• 2 lb Beef Chuck Roast (trim excess fat, cut into 2‑inch cubes)
• 1.5 lb Beef Oxtail (for gelatin and depth)
• 1 lb Prime Rib Bones (saved from previous roast, adds marrow flavor)
• 2 tbsp Beef Tallow (for searing and griddle oil)
• 2 White Onion (large, diced; one for broth, one for topping)
• 2 Carrots (peeled and sliced)
• 1 head Garlic (crushed, skins removed)
• 3 Tomatoes (ripe, chopped)
• 3 Guajillo Chiles (stemmed, seeded, toasted)
• 8 Ancho Chiles (stemmed, seeded, toasted)
• 4 Pasilla Chiles (stemmed, seeded, toasted)
• 1/2 tsp Cinnamon (ground)
• 1 tsp Coriander (ground)
• 1 tsp Ground Ginger
• 1 tsp Cumin
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Chili Powder
• 2 Bay Leaves
• 1 tsp Mexican Oregano
• 4 cup Beef Broth (low‑sodium)
• 4 cup Water
• 12 oz Mexican Beer (light lager, optional for depth)
• 8 Corn Tortillas (13‑cm diameter, store‑bought)
• 1 cup Quesadilla Cheese Blend (shredded Mexican blend (e.g., Oaxaca or mozzarella‑cheddar mix))
• 1/2 cup Fresh Cilantro (chopped)
• 2 Lime (cut into wedges)

Instructions

1. Make Texas Rub

   Combine 1 tbsp seasoned salt, 1 tbsp Diamond Crystal kosher salt, 1 tbsp granulated garlic, and 2 tbsp KCH black pepper in a small bowl. Mix thoroughly and set aside.

   Time: PT5M

2. Season and Smoke the Meats

   Pat the short ribs, chuck roast cubes, oxtail, and prime rib bones dry. Generously coat all pieces with the Texas rub, then place on the pre‑heated smoker (set to 255‑260 °F). Smoke for about 2 hours, just until the surface is nicely colored.

   Time: PT2H30M

   Temperature: 255°F

3. Sear Smoked Meat and Add Aromatics

   Heat the flat‑top griddle to medium‑high. Add 2 tbsp beef tallow, then sear the smoked meat pieces for 5‑7 minutes, turning to develop a deep brown crust. Toss in diced white onion and sliced carrots; sauté until softened and lightly caramelized.

   Time: PT15M

   Temperature: Medium‑high

4. Toast and Prep the Chiles

   In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles until they darken and become fragrant (about 2 minutes per side). Remove stems, slice open, and discard seeds. Set aside.

   Time: PT10M

   Temperature: Medium

5. Build the Braising Pot

   In the large stockpot, combine the seared meat, smoked bones, toasted chiles, remaining onion, carrots, crushed garlic head, chopped tomatoes, bay leaves, cinnamon, coriander, ground ginger, cumin, apple cider vinegar, chili powder, Mexican oregano, 4 cups beef broth, 4 cups water, and 12 oz Mexican beer. Bring to a gentle boil, then reduce to a low simmer and cover.

   Time: PT15M

6. Simmer Until Fork‑Tender

   Let the pot simmer gently for 3 hours, stirring occasionally. The meat should become fork‑tender and the broth should reduce and thicken slightly.

   Time: PT3H

   Temperature: Low simmer

7. Blend the Sauce

   Remove the pot from heat. Transfer the broth, vegetables, and softened chiles to a blender (work in batches). Blend until silky smooth, then strain through a fine mesh strainer back into the pot, discarding solids.

   Time: PT15M

8. Separate Meat, Bones, and Sauce

   Using tongs, pull out all bone pieces and set aside (bones can be discarded or saved for stock). Shred the remaining meat with two forks, discarding excess fat. Keep the strained sauce in a separate bowl; you’ll add it back later as needed.

   Time: PT20M

9. Warm Tortillas and Melt Cheese

   Preheat the griddle to medium. Lightly brush each corn tortilla with a thin layer of beef tallow. Warm each side for ~30 seconds, then sprinkle 2 tbsp shredded quesadilla cheese on one half and let it melt (about 1 minute). Fold the tortilla over the cheese to create a pliable pocket.

   Time: PT10M

   Temperature: Medium

10. Assemble the Tacos

    Fill each cheese‑pocket tortilla with a generous spoonful of shredded beef, drizzle with a ladle of the silky sauce, and top with chopped cilantro, diced white onion, and a squeeze of lime. Serve immediately while the tortilla is still crisp.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Seasoned Salt: Kosher salt
• Instead of Diamond Crystal Kosher Salt: Morton kosher salt
• Instead of Granulated Garlic: Garlic powder
• Instead of KCH Black Pepper: Freshly cracked black pepper
• Instead of Beef Short Ribs: Beef chuck short ribs
• Instead of Beef Chuck Roast: Beef shoulder roast
• Instead of Beef Oxtail: Beef shank
• Instead of Prime Rib Bones: Beef marrow bones
• Instead of Beef Tallow: Lard, vegetable oil
• Instead of White Onion: Yellow onion
• Instead of Carrots: Parsnips
• Instead of Garlic: Garlic cloves
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Guajillo Chiles: Ancho chiles
• Instead of Ancho Chiles: Pasilla chiles
• Instead of Pasilla Chiles: Mulato chiles
• Instead of Cinnamon: Ground cinnamon
• Instead of Coriander: Ground coriander
• Instead of Ground Ginger: Fresh ginger, grated
• Instead of Cumin: Ground cumin
• Instead of Apple Cider Vinegar: White wine vinegar
• Instead of Chili Powder: Paprika + cayenne blend
• Instead of Bay Leaves: Dried thyme
• Instead of Mexican Oregano: Regular oregano
• Instead of Beef Broth: Chicken broth, water + bouillon
• Instead of Mexican Beer: More broth
• Instead of Corn Tortillas: Flour tortillas
• Instead of Quesadilla Cheese Blend: Mozzarella, Monterey Jack
• Instead of Fresh Cilantro: Parsley
• Instead of Lime: Lemon

Equipment Needed

• Lone Star Grill Smoker
• Flat Top Griddle
• Large Stockpot (8‑qt)
• Blender
• Fine Mesh Strainer
• Chef's Knife
• Cutting Board
• Tongs
• Ladle
• Griddle Spatula

Critical Steps — Do Not Skip

• Smoking the meat for flavor development
• Low‑and‑slow simmer to achieve fork‑tender texture
• Blending and straining the sauce to a silky consistency
• Creating a crisp yet pliable cheese‑filled tortilla on the griddle

Chef Tips from the Video

• Using beef tallow instead of oil adds authentic smoky richness and helps the cheese melt evenly.
• A splash of Mexican lager adds subtle malt sweetness that balances the heat of the chiles.
• Toast the chiles just until fragrant; over‑toasting creates bitterness.
• If you don’t have a smoker, sear the meat on the griddle and finish in a covered Dutch oven at 300 °F for 3 hours.

Troubleshooting

Storage

Refrigerator: Store shredded beef and sauce separately in airtight containers for up to 3 days.

Freezer: Freeze the shredded beef (without sauce) in freezer‑safe bags for up to 2 months; sauce freezes well for 3 months.

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

Make-Ahead Tips

• Smoke and braise the meat up to 2 days ahead; keep meat and sauce chilled separately.
• Grate or shred the cheese in advance and store in a sealed container.
• Pre‑toast the chiles and store in an airtight bag for up to 1 week.

Frequently Asked Questions