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
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.
Notes
- For a shortcut, use a pressure cooker or slow cooker instead of smoking.
- Flour tortillas can be used for a different texture.
- Make extra consommé for a flavorful dipping sauce.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Smoking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 390
- Sugar: 2g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
