Name: Smoked Quesa-Birria Taco Box Recipe
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Cuisine: Mexican
Ingredients: 3 pounds beef chuck roast, cut into large chunks; 2 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 chipotle pepper in adobo sauce; 4 cups beef broth; 1 medium onion, quartered; 5 cloves garlic, peeled; 1 tablespoon apple cider vinegar; 1 teaspoon dried oregano; 1 teaspoon cumin; 1/2 teaspoon ground cloves; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 bay leaf; 1/4 cup chopped cilantro; 12 corn tortillas; 2 cups shredded Oaxaca or mozzarella cheese; 1/2 cup chopped white onion; Oil for frying

Jump to Recipe·Print Recipe

Let me introduce you to your new favorite taco feast: the Smoked Quesa-Birria Taco Box. Imagine tender, smoky shredded beef birria layered with gooey cheese, nestled in golden-fried tortillas, and ready for dipping into an intensely savory consommé. Each taco is a flavor explosion—rich, comforting, and utterly irresistible, with just the right amount of heat and smoke. Whether you’re celebrating a special occasion, feeding a hungry crowd, or treating yourself on a cozy weekend, this Smoked Quesa-Birria Taco Box turns dinner into an unforgettable experience!

Smoked Quesa-Birria Taco Box Recipe - Recipe Image

Ingredients You’ll Need

Despite how impressive this meal looks, the ingredient list is refreshingly straightforward. Each element has a vital role: smoky spices for depth, fresh herbs for brightness, and cheese for that perfect melt. Here’s what you need to gather before diving into the delicious world of the Smoked Quesa-Birria Taco Box.

Beef chuck roast: Go for well-marbled meat, since it becomes incredibly tender and flavorful after hours in the smoker.
Dried guajillo chiles: These lend a mildly sweet, complex heat that defines the birria’s sauce.
Dried ancho chiles: Add a hint of earthiness and depth, balancing the spice perfectly.
Chipotle pepper in adobo: Smokiness and a subtle kick come from just one pepper; don’t skip it!
Beef broth: Every great consommé needs a rich, savory base—this is it.
Onion (quartered): Sweetness and body come from onion as it simmers away with the beef.
Garlic cloves: Five cloves add bold, aromatic flavor that infuses the sauce with every stir.
Apple cider vinegar: Brings welcome acidity and brightness, balancing out the richness.
Dried oregano: The classic herbal punch that ties together the Mexican spice blend.
Cumin: Warming, nutty notes round out every bite of meat and consommé.
Ground cloves: Just a bit for a mysterious warm-sweet undertone.
Smoked paprika: Amplifies the smokiness in the meat and sauce, especially when combined with the smoker.
Salt and pepper: Essential for flavor—taste as you go!
Bay leaf: Adds classic depth; don’t forget to remove it before shredding the meat.
Chopped cilantro: Freshness at the finish—stir some in, and sprinkle more on top.
Corn tortillas: Sturdy yet flexible, perfect for dipping and getting crispy in the pan.
Shredded Oaxaca or mozzarella cheese: Creamy, perfectly gooey when melted—choose Oaxaca if you can find it!
Chopped white onion: Sharp and crunchy for garnish, brightening the finished tacos.
Oil for frying: Helps the tortillas crisp up to golden perfection.

How to Make Smoked Quesa-Birria Taco Box

Step 1: Prepare and Simmer the Chiles

Start by waking up those beautiful dried chiles! Place your guajillo and ancho chiles in a saucepan and cover them with water. Simmer for about 10 minutes until they’re soft and deeply fragrant. This easy step unlocks their flavor—don’t rush it. A good simmer is the base of your birria magic.

Step 2: Blend the Flavor Bomb Sauce

Once your chiles are ready, pop them in a blender, then add the chipotle pepper, beef broth, onion, garlic, apple cider vinegar, oregano, cumin, ground cloves, smoked paprika, salt, and pepper. Blend everything until silky-smooth. The finished sauce should be rich, bold, and just a little fiery—the heart and soul of your Smoked Quesa-Birria Taco Box.

Step 3: Smoke the Beef with Sauce

Arrange your beef chunks in a large cast iron Dutch oven or sturdy foil pan. Pour that luscious blended sauce all over the beef, making sure every bit gets coated. Toss in the bay leaf for depth, then cover the pan tightly with foil. Place it in a preheated smoker at 250°F and smoke for 4 to 5 hours. The meat will transform into fork-tender, smoky perfection, soaking up every bit of that sauce along the way.

Step 4: Shred and Soak

Once the beef is fall-apart tender, fish it out and shred it with two forks. Return the juicy shreds back to the sauce so they can stay warm and soak up even more flavor. This step is where the meat really gets infused with all that birria goodness—trust me, your kitchen will smell amazing!

Step 5: Crisp Up the Tacos

Heat a skillet over medium. Dip a tortilla into the rich birria consommé to coat, then lay it in the skillet. Quickly top with plenty of cheese and a generous spoonful of shredded beef. Fold and fry until the cheese melts and the tortilla turns golden and crispy, then flip and cook the other side. This step is pure joy—crunchy, cheesy, and loaded with beefy goodness. Repeat with the rest, and get ready for the big finish!

Step 6: Serve with Consommé

Ladle hot consommé into small cups for dipping. A sprinkle of fresh onion and cilantro adds brightness and crunch. Each dip is savory, spicy, and just a little smoky—the perfect counterpart to the rich, cheesy tacos.

How to Serve Smoked Quesa-Birria Taco Box

Garnishes

Garnishing is where you make the Smoked Quesa-Birria Taco Box truly pop. Top your tacos with a generous scatter of chopped white onion and fresh cilantro; their crunch and herbal brightness are the perfect finish. Squeeze fresh lime over everything just before eating to cut through the richness and awaken every flavor.

Side Dishes

You can’t go wrong pairing your Smoked Quesa-Birria Taco Box with classic Mexican sides. Think zesty street corn (elote), a refreshing avocado salad, or simple black beans. If you want a feast, serve with crispy tortilla chips and your favorite salsa or guacamole for dipping between bites!

Creative Ways to Present

For a memorable twist, set up a DIY taco bar so everyone can build their own quesa-birria creations. For a party, serve each taco box with mini cups of consommé for individual dipping—guaranteed to impress! Or try stacking tacos on a platter alongside bright pickled onions and radish slices for a beautiful, crowd-pleasing presentation.

Make Ahead and Storage

Storing Leftovers

Leftover birria meat and consommé store beautifully in an airtight container in the fridge for up to four days. Keep the tortillas, cheese, and garnishes separate for the freshest results next time you serve your Smoked Quesa-Birria Taco Box.

Freezing

Both the shredded beef and consommé freeze well for up to three months. Package them in freezer-safe bags or containers, squeezing out excess air, and you’ll be set for a future taco craving! Just thaw overnight in the fridge before reheating.

Reheating

Reheat the beef and consommé gently on the stovetop until hot and steamy. To revive that signature crisp, assemble fresh tacos and fry in a skillet as you did originally. It’s the best way to bring your Smoked Quesa-Birria Taco Box back to life!

FAQs

Can I make the Smoked Quesa-Birria Taco Box without a smoker?

Absolutely! Use a pressure cooker or slow cooker for the birria if you don’t have a smoker. You’ll miss some of the smokiness, but you’ll still end up with incredibly flavorful, tender beef tacos.

What’s the best cheese for the tacos?

Oaxaca cheese is traditional and melts beautifully, but mozzarella or Monterey Jack make great backups. The key is a cheese that gets nice and gooey for that irresistible quesa experience!

Can I use flour tortillas instead of corn?

Definitely. Flour tortillas create a crispier and sturdier taco, and some folks even prefer the texture. Try both and see which one you love more in your Smoked Quesa-Birria Taco Box.

How do I make extra consommé for dipping?

You can double the broth portion in the recipe or add an extra cup or two of beef broth to the sauce before smoking. After shredding the meat, skim off fat as desired, and serve piping hot for plenty of dreamy dipping.

What toppings go well beyond onion and cilantro?

For extra pizzazz, try thinly sliced radishes, avocado slices, crumbly cotija cheese, or even a dollop of Mexican crema. A squeeze of lime juice or a drizzle of your favorite hot sauce never hurts either!

Final Thoughts

If you’re looking to wow friends, treat your family, or just indulge in the ultimate cozy comfort meal, the Smoked Quesa-Birria Taco Box is your ticket. Each bite is packed with layers of flavor, and it’s as much fun to make as it is to enjoy. Don’t wait—dive in and let taco night get a whole lot more exciting!

Smoked Quesa-Birria Taco Box Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 19 reviews

Author: admin
Total Time: 5 hours 30 minutes
Yield: 12 tacos 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the rich and savory flavors of Smoked Quesa-Birria Tacos with this easy-to-follow recipe. Tender beef infused with smoky and spicy notes, enveloped in crispy tortillas and gooey cheese, makes for a mouthwatering meal that will have everyone coming back for more.

Ingredients

Scale

For the Birria:

3 pounds beef chuck roast, cut into large chunks
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 chipotle pepper in adobo sauce
4 cups beef broth
1 medium onion, quartered
5 cloves garlic, peeled
1 tablespoon apple cider vinegar
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon ground cloves
1 teaspoon smoked paprika
Salt and pepper to taste
1 bay leaf
1/4 cup chopped cilantro

For Serving:

12 corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
1/2 cup chopped white onion
Oil for frying

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Birria: Preheat the smoker to 250°F. Simmer guajillo and ancho chiles in water, then blend with chipotle pepper, beef broth, onion, garlic, vinegar, and spices. Pour over beef in a Dutch oven and smoke for 4-5 hours.
Assemble Tacos: Dip tortillas in birria consommé, fill with cheese and meat, fold, and cook in a skillet until crispy.
Serve: Accompany tacos with consommé for dipping, garnished with onion and cilantro.