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Smoked Quesabirria Tacos

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  • Author: clara
  • Prep Time: 30 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 30 minutes
  • Yield: 12 tacos 1x
  • Category: Main Course
  • Method: Smoking, Braising, Griddling
  • Cuisine: Mexican
  • Diet: Halal

Description

Smoked Quesabirria Tacos are a rich and flavorful Mexican-inspired dish featuring smoky, tender beef folded into cheesy, crispy tortillas and served with a savory consommé for dipping.

Ingredients

Units Scale
  • 3 pounds beef chuck roast
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 chipotle pepper in adobo sauce
  • 4 cloves garlic
  • 1 white onion, quartered
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 3 cups beef broth
  • Salt and pepper to taste
  • 12 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Chopped cilantro and diced onions for garnish

Instructions

  1. Preheat smoker to 225°F (107°C) with preferred wood (oak or mesquite recommended).
  2. Season beef chuck roast with salt and pepper and place it in the smoker. Smoke for 2-3 hours.
  3. While the beef smokes, boil guajillo and ancho chiles in water for 5 minutes until softened. Drain.
  4. Blend softened chiles, chipotle pepper, garlic, onion, cumin, oregano, paprika, and 1 cup beef broth until smooth.
  5. Place smoked beef in a large Dutch oven or slow cooker, pour chile sauce over it, add bay leaves and remaining broth.
  6. Cover and cook at 300°F (149°C) in smoker or in oven for another 3 hours or until beef is fork-tender.
  7. Shred the beef and reserve the cooking liquid (consommé) for dipping.
  8. Dip tortillas in the top layer of the consommé, place on a hot skillet, sprinkle with cheese, add shredded beef, and fold over.
  9. Cook until cheese is melted and tortilla is crispy on both sides.
  10. Serve hot with a side of consommé for dipping, and garnish with cilantro and diced onions.

Notes

  • Use a mix of Oaxaca and mozzarella cheese for the best melt and flavor.
  • Adjust spice level by adding more chipotle or cayenne if desired.
  • Reheat leftovers in a skillet to maintain crispiness.
  • Serve with lime wedges for a burst of freshness.

Nutrition

  • Serving Size: 1 taco
  • Calories: 330
  • Sugar: 1g
  • Sodium: 480mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 24g
  • Cholesterol: 70mg

Find it online: https://recipe.ukfinda.com/smoked-quesabirria-tacos.htm