Smoked Birria Tacos Recipe: Ultimate Guide to Juicy, Smoky & Flavor-Packed Tacos
Craving smoky, tender birria tacos? Chef Andrew’s step-by-step smoked birria tacos recipe delivers juicy beef, crispy tortillas, and spicy consomme. Learn pro tips for wood selection, braising, and dipping like a pro!
Ingredients
For the Beef
- 5-6 lbs beef chuck roast (or goat, if you’re feeling authentic)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp cumin
For the Braise:
- 6 guajillo chiles (stemmed/seeded)
- 3 chiles de árbol (for heat!)
- 1 cinnamon stick
- 8 garlic cloves
- 1 can fire-roasted tomatoes
For Serving:
- Corn tortillas
- Oaxaca cheese (or Monterey Jack)
- Fresh cilantro, lime wedges, diced onion
Instructions
Smoke the Beef: Low, Slow, and Smoky
- Season generously: Massage the chuck roast with salt, pepper, and smoked paprika.
- Prep the smoker: Heat to 250°F with hickory or pecan wood (my favorite for sweetness).
- Smoke for 3 hours: Until the meat forms a deep bark but isn’t fully cooked.
Build the Braise: Toasty, Spicy, and Aromatic
- Toast the chiles: Dry-roast guajillos and árbol chiles in a skillet until fragrant
- Blend the base: Combine chiles, tomatoes, garlic, and 2 cups beef broth in a blender.
- Simmer: Pour the sauce into a Dutch oven with cinnamon and bay leaves.
Braise to Tenderness
- Transfer the beef: Nestle the smoked chuck roast into the braise.
- Cook low and slow: 3-4 hours at 250°F until the meat shreds easily.
- Reduce the consomme: Strain and simmer the liquid for dipping.
Assemble the Tacos: Crispy, Cheesy Perfection
- Dip the tortillas: Coat each corn tortilla in the consomme’s fat.
- Griddle with cheese: Layer Oaxaca cheese, shredded beef, onions, and cilantro.
- Fold and crisp: Cook until golden and serve with lime wedges.