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BBQ Birria Tacos

Smoked birria tacos from a Wagyu chuck roast. A simple dry rub, a rich chili consomme, beef smoked then braised until it falls apart, fried into quesabirria.
Course Main Course
Cuisine American BBQ, Mexican
Keyword bbq birria tacos, quesabirria, smoked birria
Prep Time 45 minutes
Cook Time 6 hours
Total Time 6 hours 45 minutes
Servings 6 Servings

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

Use a probe to nail tenderness. Wagyu finishes a little higher than commodity beef. Corn tortillas only, no flour.