Description
Indulge in the rich and savory flavors of Smoked Quesa-Birria Tacos, a delightful twist on traditional Mexican street tacos. Tender, smoked beef enveloped in melted cheese, all nestled in a crispy tortilla – a true fiesta for your taste buds!
Ingredients
Scale
For the Birria:
- 3 lbs beef chuck roast, cut into large chunks
- 5 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 4 cups beef broth
- 1 medium white onion, quartered
- 5 cloves garlic, peeled
- 1 tablespoon apple cider vinegar
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 2 bay leaves
- Salt and pepper to taste
For the Tacos:
- 2 tablespoons vegetable oil
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- 1/2 cup chopped fresh cilantro
- 1/2 cup finely diced white onion
- Lime wedges for serving
Instructions
- Prepare the Birria: Preheat your smoker to 275°F. Toast the dried chiles and blend with beef broth, onion, garlic, vinegar, oregano, cumin, cloves, salt, and pepper.
- Cook the Beef: Sear seasoned beef chunks in a Dutch oven, pour in the sauce, add bay leaves, cover, and smoke for 4-5 hours.
- Assemble Tacos: Shred the beef, dip tortillas in consommé, fill with beef and cheese, fold, and cook until crispy.
- Serve: Accompany tacos with consommé for dipping, and garnish with cilantro, onion, and lime wedges.
Notes
- You can make these tacos ahead of time for easy reheating.
- Both Oaxaca and mozzarella cheese work well in this recipe.
- Adjust the spice level to your preference.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Smoking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 620
- Sugar: 3g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 130mg
