BBQ Birria Tacos
BBQ birria tacos are a smoked Wagyu chuck roast braised in a chili consomme until it falls apart, then fried into cheesy quesabirria and served with the consomme for dipping.
| Beef | 3 lb Wagyu chuck roast |
| Smoker temp | 225°F |
| Into the braise at | 171°F internal |
| Pull at | About 205°F, fall apart tender |
| Serve | Quesabirria with consomme |
| Yield | About 12 tacos, serves 6 |
Birria tacos hooked me the first time I had them, so I smoked my way into a version anyone can cook. A Wagyu chuck roast gets a simple rub and smoke, then braises in a rich chili consomme until it falls apart. Fry it into quesabirria and dip.
Watch the full cook on YouTube.
BBQ Birria Tacos
Equipment
- Smoker
- Large pan
- Immersion blender
- Cast-iron skillet
- Instant-read thermometer
Ingredients
Dry Rub
- 2 teaspoons black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon Lawry’s seasoning salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1/4 teaspoon ground chipotle chili
Beef
- 3 lb Wagyu chuck roast
Consomme
- 1 ancho pepper seeds removed
- 3 New Mexico or guajillo peppers seeds removed
- 1 tablespoon butter
- 1 white onion
- 1 head garlic minced
- 4 cups beef broth
- 4 Roma tomatoes de-seeded and chopped
- 6 whole cloves
- 1 stick cinnamon
- 2 bay leaves
To Assemble
- corn tortillas
- Monterey jack cheese
- white onion and cilantro to garnish
Instructions
Season and Smoke the Beef
- Blend the dry rub and coat the chuck roast, do not overseason.
- Smoke at 225°F.
Build the Consomme
- Cut the tops off the dried peppers and scrape out the seeds.
- Melt 1 tablespoon butter in a large pan, sweat the onion until translucent, then add the garlic for a minute.
- Add 1 cup beef broth and bring to a boil, then add the tomatoes and the dried chilis. Add more broth to cover and rehydrate the peppers 15 minutes.
- Blend smooth with an immersion blender, return to the pot with the remaining broth, and add the cloves, cinnamon stick and bay leaves. Simmer 15 minutes.
Braise
- When the beef hits 171°F internal, add it to the braise, seal it tight and put it back on the smoker.
- Cook until the beef falls apart, about 205°F internal. Wagyu finishes a little higher.
- Wrap and rest the beef in the braise for 1 to 2 hours.
Make Quesabirria
- Pull the beef and return it to the braise.
- Dip a corn tortilla in the fat on top of the braise and lay it in a hot skillet. Add jack cheese to one half and beef to the other, fold like a quesadilla and fry both sides.
- Serve with a cup of the consomme for dipping, garnished with white onion and cilantro.
Video
Notes
Pitmaster Notes
Cook to feel, not the clock. Get the beef into the braise at 171°F, then take it to about 205°F where it falls apart with no utensils. Wagyu runs a little higher because of the fat. And dip the tortilla in the fat on top of the braise before it hits the skillet, that is the quesabirria move.
Frequently Asked Questions
What cut is best for birria?
A chuck roast. It has the fat and connective tissue to braise down into tender, shreddable beef. We use a 3 pound Wagyu chuck for extra marbling.
What is quesabirria?
A birria taco fried with cheese. You dip a corn tortilla in the fat on top of the braise, add Monterey jack and beef, fold it like a quesadilla and crisp both sides in a hot skillet.
What temperature do you cook birria beef to?
Smoke it at 225°F, move it into the braise at 171°F internal, then cook to about 205°F where it falls apart. Use a probe, Wagyu finishes a little higher.
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