MMMMM, birria tacos. If you haven’t had birria tacos before, you really must make them. They are just absolutely full of flavor, redolent with earthy spices, and just a wonderful way to enjoy a Taco Tuesday, or any day for that matter. As usual, I decided to add some nuance and extra flavor to thes tacos, and smoked the meat before braising it in the delicious chili broth. My Smoked Birria Tacos Recipe will definitely make it to your list of amazing things to cook!
What is Birria
Traditionally, Birria is a slow-cooked stew cooked with dried chilis, bay leaves, cumin and other seasonings, and using tougher meat such as goat meat. Stewing all day allows the meats and collagens to break down and become tender and delicious while the chili adobo broth adds earthy, spicy notes of flavor. For my recipe, I used Beef Chuck and it was fantastic.
Birria tacos, where the tortillas are dipped in the rendered oils from the dish, then fried, are becoming amazingly popular. They are simply beautiful, with the amazing red hues from the braising liquid. So, so good.
Smoked Birria Tacos Recipe
While many recipes brown the meat then put in a braising liquid to slowly simmer to perfection, I wanted to bring some different flavors to the party, so I opted to smoke the chuck for 3 hours before braising. I seasoned the chuck with my new Coal Play Beef Rub (coming soon!) My Coal Play rub accentuates beef flavors, and has activated charcoal in it for a big bump in flavor and color. I smoked the chuck on one of my pellet grills at 225 degrees, with a Mojo Brick for added smoke flavor. After 3 hours, I put into the prepared broth, covered, raised the temp to 275, and let the good things happen. after 3 hours, the birria was ready.
Putting Smoked Birria Tacos Together
Ok, here’s where I pulled a few changes. When I make this, I like to get it ready a couple of hours before serving. This lets me separate the grease from the broth in a separator and then concentrate the broth a bit more before serving. Save the oils, you’ll need for cooking your tortillas!Remove the meat from the braising liquid, and cover. I usually set it aside in a warming drawer, but you can heat up later if you would prefer. To serve, dip tortillas in the oil, then cook in a large skillet. Cook for around 45 seconds on one side, flip, add meat, onions, cilantro, and cheese, then fold and continue to cook another 45 seconds or so on each side of the “taco.” The cheese will be ooey-gooey, the taco will be uber-flavorful, and you’ll be in heaven.
As always, I hope you enjoy!Print