Tender, Super Flavorful SMOKED BIRRIA TACOS!

Ingredients

• 3 lb Beef Chuck Roast (trimmed, bone‑in optional)
• 2 tbsp Fiesta Rub (store‑bought from Hey Grill Hey shop or homemade blend of chili powder, cumin, oregano, lime powder)
• 1 large Yellow Onion (quartered)
• 8 Garlic Cloves (peeled and lightly crushed)
• 1 tbsp Mexican Oregano (dried)
• 0.5 bunch Fresh Cilantro (stems removed, roughly chopped for broth)
• 2 Ancho Chili Peppers (dried, will rehydrate in broth)
• 2 Guajillo Chili Peppers (dried, will rehydrate in broth)
• 3 Chili de Árbol (dried, optional but recommended)
• 2 Chipotle Peppers in Adobo (plus 1 tbsp adobo sauce from the can)
• 4 cup Beef Stock (low‑sodium)
• 2 cup Beef Stock (additional) (added later if consomme is too reduced)
• 12 Corn Tortillas (6‑inch size, preferably masa‑based)
• 2 cup Shredded Mexican Blend Cheese (quesadilla‑style cheese for grilling)
• 2 Lime (cut into wedges for serving)

Instructions

1. Season the Roast

   Pat the beef chuck roast dry, then rub both sides generously with the Fiesta Rub, pressing it into the meat.

   Time: PT10M

2. Prepare the Braising Liquid

   In a large roasting pan, combine quartered onion, crushed garlic, Mexican oregano, fresh cilantro, dried ancho, guajillo, and chili de árbol peppers. Add the chipotle peppers and 1 tbsp adobo sauce, then pour in 4 cups of beef stock.

   Time: PT15M

3. Preheat the Smoker

   Set the smoker to 250°F and add mesquite wood chunks for a bold smoke flavor. Allow it to come to temperature before adding the meat.

   Time: PT15M

   Temperature: 250°F

4. Smoke the Roast

   Place the roasting pan with the braising liquid on the bottom shelf of the smoker. Position the seasoned roast on the top shelf directly above the liquid. Smoke at 250°F for 4–5 hours, or until the internal temperature reaches 165‑175°F.

   Time: PT4H30M

   Temperature: 250°F

5. Braise the Roast

   When the roast stalls (around 145°F), tightly cover it with foil and continue cooking in the same liquid for an additional 2 hours, or until the internal temperature reaches 205‑210°F for easy shredding.

   Time: PT2H

6. Rest and Strain the Consomme

   Transfer the roast to a cutting board and let it rest for 15 minutes. Meanwhile, strain the cooking liquid through a fine mesh strainer into a clean bowl, discarding solids.

   Time: PT15M

7. Adjust and Reduce the Consomme

   Place the strained consomme in a saucepan, add the additional 2 cups of beef stock if it looks too dark or thick, and simmer gently for about 10 minutes until it reaches a light, velvety consistency.

   Time: PT10M

   Temperature: Medium simmer

8. Shred the Beef

   Using two forks, pull the rested roast apart into fine shreds. Discard any excess fat if desired.

   Time: PT10M

9. Grill the Tacos

   Heat the flat‑top griddle over high heat. Quickly dip each corn tortilla in the warm consomme, then place on the griddle. Add a handful of shredded beef and a sprinkle of shredded cheese, fold the tortilla, and grill until the cheese melts and the tortilla is crispy on both sides.

   Time: PT15M

   Temperature: High heat

10. Plate and Serve

    Arrange the grilled tacos on a serving platter. Top the consomme bowl with fresh chopped cilantro and yellow onion. Serve tacos with lime wedges and a small bowl of consomme for dipping.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

30g

Fat

20g

Fiber

4g