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Smoked Quesa-Birria Taco Box Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 43 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 8 servings (8-12 tacos)
  • Category: Main Dish
  • Method: Smoking
  • Cuisine: Mexican

Description

Experience a smoky twist on the beloved birria taco with this Smoked Quesa-Birria Taco Box recipe. Tender beef chuck roast is slow-smoked to perfection, then simmered in a rich and flavorful chile broth. Crispy corn tortillas are dipped in the savory birria broth, stuffed with melted Oaxaca cheese and succulent smoked beef, and finished with fresh cilantro, onions, and lime wedges. Perfect for a comforting, indulgent meal that highlights traditional Mexican flavors with a smoky depth.

Ingredients

Meat and Broth

  • 2 lbs beef chuck roast
  • 4 cups beef broth
  • Salt and pepper to taste

Chiles and Spices

  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 chipotle pepper in adobo sauce
  • 4 cloves garlic
  • 1 medium onion
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 2 bay leaves

For Tacos

  • 8-12 corn tortillas
  • 2 cups Oaxaca cheese or mozzarella, shredded
  • 1/2 cup cilantro, chopped
  • 1/2 cup onions, finely chopped
  • Lime wedges for serving
  • Cooking oil (for frying)

Instructions

  1. Toast and Soak Chiles: In a dry pan over medium heat, toast the guajillo and ancho chiles until they become fragrant, being careful not to burn them. Then, soak the toasted chiles in hot water for 10-15 minutes until softened.
  2. Prepare Chile Paste: Drain the soaked chiles and blend them along with the chipotle pepper, garlic, onion, cumin, oregano, ground cloves, cinnamon, and 1 cup of beef broth until the mixture is smooth.
  3. Sear the Beef: Season the beef chuck roast generously with salt and pepper. Heat a pan over medium-high heat with a small amount of oil and sear the beef on all sides until it develops a rich brown crust.
  4. Smoke the Beef: Transfer the seared beef to a smoker preheated to 250°F (120°C). Smoke the beef for 4 to 5 hours, or until it is tender and easily shredded with a fork.
  5. Simmer with Chile Paste: Shred the smoked beef using two forks and place it in a pot. Combine with the chile paste and the remaining beef broth. Add bay leaves and simmer gently on low heat for 30 minutes to meld the flavors.
  6. Assemble Tacos: Heat cooking oil in a skillet for frying. Dip each corn tortilla into the birria broth to soak, then fry in oil until slightly crispy and pliable. Place shredded cheese and smoked birria beef on one half, fold the tortilla, and cook until the cheese melts and the tortilla is crisp. Serve topped with chopped cilantro, onions, and lime wedges.

Notes

  • Using a smoker imparts a deep smoky flavor uncommon in traditional birria and adds a unique twist.
  • If you don’t have a smoker, you can slow cook the beef in a heavy pot or slow cooker with the chile sauce, though the smoky flavor will be less pronounced.
  • Dipping the tortillas in the birria broth before frying keeps them moist and flavorful, helping them crisp without becoming dry.
  • Oaxaca cheese melts beautifully and adds a creamy texture; mozzarella is a good substitute if unavailable.
  • Adjust the number of tortillas depending on how generously you fill each taco and your serving size.

Find it online: https://slsrecipes.com/smoked-quesa-birria-taco-box-recipe-2/