Irresistible Smoked Quesabirria Tacos Recipe: Cheesy Bliss Awaits!

Tacos with a smoky quesabirria twist promise an explosion of flavor that’ll make your taste buds dance.

Traditional Mexican cuisine meets modern grilling techniques in this mouthwatering creation.

Tender, juicy meat gets an incredible upgrade through careful smoking and melted cheese.

Rich braising liquid adds depth to every single bite you’ll savor.

Crispy tortillas provide the perfect canvas for this delectable meat and cheese combination.

Authentic ingredients blend seamlessly with innovative cooking methods to create something truly spectacular.

You won’t be able to resist these irresistible tacos that bring restaurant-quality experience right to your kitchen.

Why Everyone’s Talking About Smoked Quesabirria Tacos

• Elevate Weekend Cooking: This recipe transforms an ordinary weekend into a culinary adventure, offering a gourmet twist on traditional tacos that will impress family and friends with minimal professional cooking skills required.
• Slow-Cooked Flavor Explosion: The multi-step smoking and braising process develops incredibly rich, deep flavors that make every bite a mouthwatering experience, turning simple chuck roast into a tender, succulent masterpiece.
• Customize Your Comfort: Flexible preparation allows home cooks to adjust spice levels, cheese types, and garnishes, making it perfect for personalized dining that suits different taste preferences and dietary needs.
• Crowd-Pleasing Social Meal: These quesabirria tacos are ideal for gatherings, game days, or family dinners, creating an interactive eating experience where everyone can enjoy assembling and dipping their own tacos.

Key Ingredients In Smoked Quesabirria Tacos

• Chuck Roast: A flavorful cut perfect for long, slow cooking that becomes tender and juicy.
• Beef Broth: Adds rich depth and moisture to the braising liquid.

• Dried Chiles, Garlic, Onion: Create a deep, complex base flavor for the consomme.
• Salt, Pepper, Cumin, Garlic Powder: Classic seasoning blend that enhances the meat's natural taste.
• Oregano, Cinnamon, Smoked Paprika, Bay Leaf: Aromatic spices that add layers of complexity to the dish.

• Tortillas: Corn tortillas work best for authentic birria taco texture and flavor.
• Cheese: Shredded melting cheese like Oaxaca or Chihuahua adds creamy richness.
• Cilantro, Onion, Lime: Fresh garnishes that brighten the rich, smoky flavors.
• Apple Cider Vinegar: Adds a subtle tangy note to balance the deep meat flavors.

Making Smoked Quesabirria Tacos At Home

• Prepare Smoky Beef

Preheat your smoker to 225°F and choose mesquite or hickory wood chips for rich, smoky flavor. Season a chuck roast generously with salt, black pepper, ground cumin, and garlic powder.

Place the roast in the smoker and cook low and slow for 3 hours, or until the internal temperature reaches 165°F.

• Craft Flavorful Consommé

Toast dried chiles in a dry skillet for 30 seconds per side to enhance their flavor. In a pot, combine the toasted chiles with garlic cloves, chopped onion, fresh tomatoes, and beef broth.

Simmer for 15 minutes until everything softens. Blend the mixture with oregano, ground cinnamon, apple cider vinegar, smoked paprika, and a bay leaf until smooth. Strain for a silky texture.

• Braise Tender Beef

Transfer the smoked chuck roast to a Dutch oven. Pour the consommé and some extra beef broth over the meat. Cover and braise at 300°F for 3 hours until fall-apart tender. Shred the beef with two forks and mix some consommé back in to keep it juicy.

• Create Crispy Tacos

Heat a skillet or griddle over medium heat. Dip corn tortillas into the consommé, then place them on the hot surface. Sprinkle with shredded cheese and add a generous scoop of the shredded beef. Fold into a taco shape and cook until crispy and golden on both sides. Repeat with the remaining tortillas.

• Finish and Serve

Top each taco with fresh cilantro, diced white onion, and a squeeze of lime. Serve with a warm bowl of consommé on the side for dipping. Get ready to enjoy every smoky, cheesy bite of this irresistible creation.

Tips To Nail Smoked Quesabirria Tacos

• Customize Wood Flavor: Experiment with different wood chips like apple or oak to create unique smoky undertones in your beef, adding depth to the traditional mesquite or hickory taste.
• Control Meat Tenderness: Monitor internal temperature closely during smoking and braising to ensure the chuck roast becomes meltingly tender without drying out, aiming for a fork-shred consistency.
• Enhance Consomme Depth: Toast dried chiles briefly to release their complex flavors and aromatics, which will intensify the overall richness of the braising liquid and create a more nuanced taste profile.
• Optimize Tortilla Crispiness: Dip corn tortillas in consomme before grilling to achieve a perfectly crispy exterior while maintaining a moisture-rich interior, creating an authentic birria taco texture.
• Adjust Spice Levels: Modify chile selection and quantities to personalize heat intensity, allowing home cooks to create a milder or spicier version that suits individual taste preferences.

Save Smoked Quesabirria Tacos Like This

• Refrigerate leftover Smoked Quesabirria Tacos in an airtight container for up to 3-4 days.
• Keep the shredded beef and consomme separate from assembled tacos to maintain their crispy texture.
• Store beef and consomme in sealed containers to preserve moisture and prevent flavor loss.
• Reheat tacos in a skillet over medium heat for the best crispy results, avoiding microwave which can make tortillas soggy.
• When freezing, wrap individual tacos in plastic wrap, then place in a freezer-safe bag for maximum freshness.
• Frozen quesabirria tacos can last up to 2 months.
• Thaw overnight in the refrigerator before reheating to ensure optimal taste and texture.
• Always check for any signs of spoilage before consuming stored leftovers.

What Tastes Good With Smoked Quesabirria Tacos

• Pair with Bold Red Wine: Complement the rich, smoky beef with a robust Cabernet Sauvignon or Malbec, enhancing the deep flavors of the quesabirria tacos.
• Boost with Craft Mexican Beer: Grab a crisp Modelo Negra or Dos Equis Amber to cut through the meat's richness and refresh your palate between bites.
• Elevate with Spicy Margarita: Mix a jalapeño margarita to match the taco's intense flavor profile, adding a zesty kick that mirrors the consomme's complexity.
• Cool Down with Horchata: Balance the smoky, spicy elements with a creamy, sweet horchata that provides a soothing counterpoint to the bold taco ingredients.

Fun Ideas To Switch Up Smoked Quesabirria Tacos

• Spicy Southwest Quesabirria: Replace traditional spices with chipotle powder, ancho chili, and smoked jalapeños for a fiercer flavor profile. Add cayenne pepper to the consomme for an extra kick that transforms the taco's heat level.
• Coastal Seafood Quesabirria: Swap beef chuck with slow-cooked white fish like halibut or cod. Use lighter seafood broth and incorporate fresh seafood seasonings such as Old Bay or coriander for a maritime-inspired variation.
• Vegetarian Mountain Style: Substitute beef with roasted portobello mushrooms or jackfruit, marinated in similar spices. Create a rich vegetable consomme using dried porcini mushrooms, vegetable stock, and roasted poblano peppers for depth and complexity.
• Ranch BBQ Fusion Quesabirria: Blend traditional recipe with Kansas City-style BBQ techniques by adding smoked paprika, brown sugar, and tangy barbecue sauce to the meat preparation. Top with crispy onions and ranch drizzle for a crossover culinary experience.

Need-To-Know Answers For Smoked Quesabirria Tacos

• What makes quesabirria tacos different from regular tacos?

These tacos are unique because they’re made with smoked and braised beef, dipped in consomme, and grilled until crispy. The smoking process adds incredible depth of flavor that traditional tacos don’t have.

• Can I use a different type of meat instead of chuck roast?

While chuck roast works best due to its rich marbling, you can substitute with beef brisket or short ribs. Just ensure the cut has enough fat content to remain tender during the long cooking process.

• Do I need a smoker to make these tacos?

If you don’t have a smoker, you can use an oven with wood chips or skip the smoking step entirely. However, smoking adds a distinctive flavor that makes these tacos extra special.

• How spicy are these quesabirria tacos?

The spice level depends on the dried chiles you use. Mexican dried chiles like guajillo or ancho provide more flavor than heat. If you want more spice, add some chipotle peppers or increase the amount of chiles in the consomme.

Smoked Quesabirria Tacos Recipe

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4.6 from 12 reviews

• Total Time: 6 hours 30 minutes
• Yield: 8 1x

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Description

Smoky, cheesy birria tacos redefine Mexican street cuisine with their rich, tender meat and melted cheese. Crisp tortillas cradle succulent beef, inviting you to savor each mouthwatering bite of this irresistible culinary experience.

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Ingredients

Scale 1x2x3x

Meat:

• 3 lbs beef chuck roast

Spices and Seasonings:

• 2 tablespoons kosher salt
• 1 tablespoon coarse black pepper
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon ground cinnamon
• 1 teaspoon smoked paprika

Chili Peppers and Aromatics:

• 4 dried guajillo chiles (stems and seeds removed)
• 2 dried ancho chiles (stems and seeds removed)
• 2 chiles de arbol (for heat, optional)
• 4 cloves garlic
• 1 medium onion, quartered
• 2 roma tomatoes, halved

Additional Ingredients:

• 1 tablespoon neutral oil (for searing)
• 2 cups beef broth
• 2 additional cups beef broth
• 2 tablespoons apple cider vinegar
• 1 bay leaf
• 12 corn tortillas
• 2 cups shredded Oaxaca or Monterey Jack cheese

Garnish:

• Fresh cilantro, chopped
• Diced white onion
• Lime wedges (for serving)

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Instructions

1. Prepare the Beef for Smoking

Initiate the smoking process by heating the smoker to a precise 225F using robust mesquite or hickory wood chips. Thoroughly coat the chuck roast with a blend of salt, black pepper, ground cumin, and garlic powder, ensuring an even distribution of seasonings.

1. Craft the Aromatic Consomme

Toast dried chiles in a dry skillet until they release their complex fragrance, roughly 30 seconds per side. Combine the toasted chiles with garlic, onion, and tomatoes in a pot, allowing them to simmer in beef broth for 15 minutes until ingredients soften completely. Transform the mixture into a silky sauce by blending with oregano, cinnamon, apple cider vinegar, smoked paprika, and bay leaf. Strain the liquid to achieve a smooth, refined consomme.

1. Tenderize the Smoked Meat

Transfer the smoked beef into a Dutch oven, enveloping it with the prepared consomme and additional beef broth. Cover and braise at 300F for approximately 3 hours until the meat becomes incredibly tender and easily pulls apart. Carefully shred the beef and incorporate some of the rich consomme to enhance its moisture and flavor.

1. Create Crispy Quesabirria Tacos

Warm a skillet or griddle over medium heat. Delicately dip each tortilla into the consomme, allowing it to absorb the flavorful liquid. Place the tortilla on the heated surface and layer generously with shredded cheese and tender smoked beef. Fold the tortilla into a half-moon shape and cook until achieving a golden, crispy exterior, approximately 2-3 minutes per side.

1. Elevate the Presentation

Garnish the tacos with fresh chopped cilantro, finely diced onion, and a bright squeeze of lime. Serve alongside a warm cup of consomme for an authentic dipping experience that enhances the overall taste and enjoyment of the dish.

Notes

• Experiment with wood chips like apple or oak for a milder, more nuanced smoky flavor that complements the beef’s richness.
• Adjust chile types to control spice levels, using guajillo for mild heat or adding arbol chiles for extra kick.
• Consider preparing meat a day ahead, as flavors intensify when allowed to rest overnight in the consomme.
• Swap chuck roast with chuck short ribs or brisket for alternative textures and deeper meat complexity.

• Prep Time: 30 minutes
• Cook Time: 6 hours
• Category: Lunch, Dinner, Snacks
• Method: Smoking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 480
• Sugar: 2 g
• Sodium: 950 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 90 mg