Description
Indulge in the rich flavors of these Smoked Quesa-Birria Tacos, a Mexican culinary delight that combines tender birria beef with gooey cheese, all wrapped in a crispy tortilla and served with a savory consomé for dipping.
Ingredients
For the birria beef:
- 3 lbs beef chuck roast
- 2 dried guajillo chiles (stemmed and seeded)
- 2 dried ancho chiles
- 1 chipotle pepper in adobo
- 1 medium onion (quartered)
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 2 cups beef broth
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
For the tacos:
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Chopped white onion
- Fresh cilantro
- Lime wedges
For dipping (consomé):
- Reserved braising liquid from the birria, skimmed and strained
Instructions
- Preheat your smoker: Set your smoker to 275°F (135°C) and soak the dried chiles in hot water for 15 minutes until soft.
- Blend the sauce: In a blender, combine softened chiles, chipotle, onion, garlic, cumin, oregano, cinnamon, vinegar, and 1 cup of beef broth. Blend until smooth.
- Smoke the beef: Season beef with salt and pepper, place in a foil pan with sauce and remaining broth. Smoke for 4–5 hours until tender.
- Shred the beef: Remove beef, shred it. Skim fat from consomé and strain.
- Make the tacos: Dip tortillas in consomé, add cheese, birria, fold, and cook until crispy on both sides.
- Serve: With warm consomé, onion, cilantro, and lime wedges.
Notes
- You can prepare the birria a day ahead and reheat before assembling tacos.
- Use flour tortillas if preferred, and adjust heat levels with extra chipotle or chili flakes.
