Smoked Quesabirria Tacos

Smoked Quesabirria Tacos take the classic birria taco to the next level by adding deep smoky flavors to the tender, slow-cooked beef. These tacos are loaded with juicy, flavorful meat, melty cheese, and crispy tortillas, all served with a rich consommé for dipping. Whether you’re making them for a gathering or just treating yourself, this dish is a true showstopper.

Why You’ll Love This Recipe

• Rich, smoky flavor – The slow-smoked beef takes the flavor to a whole new level.
• Crispy and cheesy – The tortillas crisp up beautifully while the cheese melts inside.
• Perfect for dipping – The consommé is packed with bold, savory flavors.
• Great for meal prep – The smoked beef can be made in advance and reheated.
• Crowd-pleaser – These tacos are a guaranteed hit at parties and gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Smoked Birria Beef:

• Beef chuck roast (or short ribs)
• Dried guajillo peppers
• Dried ancho peppers
• Dried chile de árbol (optional for spice)
• Roma tomatoes
• Onion
• Garlic cloves
• Beef broth
• Apple cider vinegar
• Bay leaves
• Smoked paprika
• Ground cumin
• Dried oregano
• Salt and black pepper

For the Tacos:

• Corn tortillas
• Oaxaca cheese (or Monterey Jack)
• Fresh cilantro, chopped
• Diced onions
• Lime wedges

Directions

this recipe

Step 1: Smoke the Beef

1. Preheat the smoker – Set your smoker to 225°F using wood like mesquite, hickory, or cherry.
2. Season the meat – Rub the beef with salt, pepper, smoked paprika, and a little cumin.
3. Smoke the beef – Place the beef on the smoker and smoke for about 3 hours until it develops a nice bark.

Step 2: Make the Birria Consommé

4. Prepare the chiles – Remove stems and seeds from the dried peppers. Toast them lightly in a dry skillet for extra flavor.
5. Blend the sauce – Boil the dried chiles, tomatoes, onion, and garlic in beef broth for 10 minutes. Blend until smooth with apple cider vinegar, oregano, cumin, and salt.
6. Simmer the beef – Place the smoked beef in a large pot or Dutch oven. Pour in the blended sauce and add bay leaves. Cover and simmer for 3 hours until fork-tender.

Step 3: Assemble the Tacos

7. Shred the beef – Remove the beef from the pot and shred it. Keep the consommé warm for dipping.
8. Prepare the tortillas – Dip each tortilla into the consommé, then place it on a hot griddle.
9. Add cheese and beef – Sprinkle cheese on one side of the tortilla, add shredded beef, and fold in half.
10. Crisp the tacos – Cook for about 2–3 minutes per side until golden and crispy.

Step 4: Serve

11. Garnish and serve – Top with fresh cilantro, diced onions, and a squeeze of lime. Serve with a bowl of warm consommé for dipping.

Servings and Timing

• Servings: 6 tacos
• Prep Time: 30 minutes
• Cook Time: 6 hours (including smoking and braising)
• Total Time: 6 hours 30 minutes

Variations

• Spicy Quesabirria Tacos – Add extra chile de árbol for more heat.
• Pork Birria Tacos – Substitute beef with pork shoulder for a different flavor.
• Beer-Braised Birria – Replace some of the broth with a dark Mexican beer for extra depth.
• Cheese-Stuffed – Add an extra layer of cheese for ultra-gooey tacos.
• Griddle Only Version – Skip the smoking and braise the beef entirely on the stovetop.

Storage/Reheating

• Storage: Keep leftover meat and consommé in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat the shredded beef in a skillet with a little broth or microwave in short bursts.
• Freezing: Freeze the shredded beef and consommé in separate containers for up to 3 months. Thaw overnight before reheating.

FAQs

What is birria?

Birria is a traditional Mexican dish made with slow-cooked meat, usually beef or goat, in a rich, spiced broth.

Why smoke the beef first?

Smoking the beef adds a deep, smoky flavor that enhances the traditional birria taste.

Can I make this in a slow cooker?

Yes! After smoking the beef, transfer it to a slow cooker with the sauce and cook on low for 6–8 hours.

What cheese works best for quesabirria tacos?

Oaxaca cheese is the best option, but Monterey Jack or mozzarella also work well.

Can I use flour tortillas instead of corn?

Yes, but corn tortillas hold up better when dipped in consommé.

How do I make the tacos extra crispy?

Let the tortillas crisp on the griddle longer and use a little oil for extra crunch.

Can I make this without a smoker?

Yes! You can braise the beef directly in the consommé on the stovetop or in the oven.

What wood pellets should I use for smoking?

Mesquite, hickory, or cherry wood add great depth to the flavor.

How do I prevent my tacos from getting soggy?

Crisp them well on the griddle and serve immediately after cooking.

Can I make birria ahead of time?

Yes! The meat tastes even better the next day after soaking up the flavors.

Conclusion

Smoked Quesabirria Tacos are a smoky, cheesy, and crispy twist on the beloved Mexican classic. With tender, slow-smoked beef, gooey cheese, and a rich consommé for dipping, these tacos are truly irresistible. Perfect for taco nights, game days, or weekend feasts, they’ll quickly become a favorite in your kitchen!

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