Description
Discover the rich, smoky flavors of this Smoked Quesa-Birria Taco Box recipe, featuring tender smoked beef chuck roast slow-cooked with a vibrant blend of dried chiles and spices. Served on crispy, cheese-filled corn tortillas and topped with fresh cilantro, onions, and lime wedges, these tacos offer a perfect balance of smoky, savory, and tangy flavors. Perfect for gatherings or a flavorful family meal, this recipe provides a delicious twist on traditional birria tacos with an irresistible smoky depth.
Ingredients
Scale
Meat and Broth
- 2 lbs beef chuck roast
- 4 cups beef broth, divided
- Salt and pepper to taste
Chiles and Spices
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 chipotle pepper in adobo sauce
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 2 bay leaves
Produce
- 4 cloves garlic
- 1 medium onion
- 1/2 cup cilantro, chopped
- 1/2 cup onions, finely chopped
- Lime wedges for serving
Dairy and Tortillas
- 8-12 corn tortillas
- 2 cups Oaxaca cheese or mozzarella, shredded
Others
- Cooking oil for frying tortillas
Instructions
- Toast the Chiles: In a dry pan over medium heat, toast the guajillo and ancho chiles until they become fragrant, about 1-2 minutes. Be careful not to burn them to avoid bitterness.
- Soak the Chiles: Place the toasted chiles in a bowl and cover with hot water. Let them soak for 10-15 minutes to soften.
- Make the Chile Paste: Drain the soaked chiles and place them in a blender along with the chipotle pepper in adobo, garlic cloves, chopped onion, cumin, oregano, ground cloves, cinnamon, and 1 cup of beef broth. Blend until the mixture forms a smooth paste.
- Sear the Beef: Season the beef chuck roast generously with salt and pepper. Heat a pan over medium-high heat with a bit of oil and sear the beef on all sides until a brown crust forms, approximately 3-4 minutes per side.
- Smoke the Beef: Transfer the seared beef to a smoker preheated to 250°F (120°C). Smoke for 4 to 5 hours, or until the meat is tender and easily shredded when pulled apart with forks.
- Shred and Simmer: Remove the beef from the smoker and shred it using two forks. In a pot, combine the shredded beef with the chile paste and the remaining 3 cups of beef broth. Add bay leaves and simmer gently over low heat for 30 minutes to allow flavors to meld.
- Assemble the Tacos: Heat cooking oil in a skillet over medium-high heat. Dip each corn tortilla briefly into the birria broth, then place it on the skillet. Sprinkle shredded cheese on one half, add a generous portion of the smoked birria beef, and fold the tortilla in half. Cook until the cheese melts and the tortilla turns slightly crisp, about 2-3 minutes per side.
- Garnish and Serve: Remove the tacos from the skillet and top with chopped cilantro, finely chopped onions, and serve with lime wedges on the side for squeezing over the tacos.
Notes
- For an authentic smoky flavor, use a wood smoker with hickory or mesquite wood chips.
- If you don’t have a smoker, you can slow-cook the beef in a low oven or slow cooker but smoking adds distinctive flavor.
- Adjust the number of tortillas based on serving size or appetite; typically 1-2 tacos per person.
- Use Oaxaca cheese for the most authentic melty texture, or substitute with mozzarella if unavailable.
- Serve the birria consommé (broth) on the side for dipping tacos, enhancing the eating experience.
- Be cautious when toasting chiles to avoid a burnt, bitter taste that can overpower the dish.
