Smoked Quesabirria Tacos take the classic birria taco to the next level by adding deep smoky flavors to the tender, slow-cooked beef. These tacos are loaded with juicy, flavorful meat, melty cheese, and crispy tortillas, all served with a rich consommé for dipping. Whether you’re making them for a gathering or just treating yourself, this dish is a true showstopper.
Why You’ll Love This Recipe
- Rich, smoky flavor – The slow-smoked beef takes the flavor to a whole new level.
- Crispy and cheesy – The tortillas crisp up beautifully while the cheese melts inside.
- Perfect for dipping – The consommé is packed with bold, savory flavors.
- Great for meal prep – The smoked beef can be made in advance and reheated.
- Crowd-pleaser – These tacos are a guaranteed hit at parties and gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Smoked Birria Beef:
- Beef chuck roast (or short ribs)
- Dried guajillo peppers
- Dried ancho peppers
- Dried chile de árbol (optional for spice)
- Roma tomatoes
- Onion
- Garlic cloves
- Beef broth
- Apple cider vinegar
- Bay leaves
- Smoked paprika
- Ground cumin
- Dried oregano
- Salt and black pepper
For the Tacos:
- Corn tortillas
- Oaxaca cheese (or Monterey Jack)
- Fresh cilantro, chopped
- Diced onions
- Lime wedges
Directions
Step 1: Smoke the Beef
- Preheat the smoker – Set your smoker to 225°F using wood like mesquite, hickory, or cherry.
- Season the meat – Rub the beef with salt, pepper, smoked paprika, and a little cumin.
- Smoke the beef – Place the beef on the smoker and smoke for about 3 hours until it develops a nice bark.
Step 2: Make the Birria Consommé
- Prepare the chiles – Remove stems and seeds from the dried peppers. Toast them lightly in a dry skillet for extra flavor.
- Blend the sauce – Boil the dried chiles, tomatoes, onion, and garlic in beef broth for 10 minutes. Blend until smooth with apple cider vinegar, oregano, cumin, and salt.
- Simmer the beef – Place the smoked beef in a large pot or Dutch oven. Pour in the blended sauce and add bay leaves. Cover and simmer for 3 hours until fork-tender.
Step 3: Assemble the Tacos
- Shred the beef – Remove the beef from the pot and shred it. Keep the consommé warm for dipping.
- Prepare the tortillas – Dip each tortilla into the consommé, then place it on a hot griddle.
- Add cheese and beef – Sprinkle cheese on one side of the tortilla, add shredded beef, and fold in half.
- Crisp the tacos – Cook for about 2–3 minutes per side until golden and crispy.
Step 4: Serve
- Garnish and serve – Top with fresh cilantro, diced onions, and a squeeze of lime. Serve with a bowl of warm consommé for dipping.
Servings and Timing
- Servings: 6 tacos
- Prep Time: 30 minutes
- Cook Time: 6 hours (including smoking and braising)
- Total Time: 6 hours 30 minutes
Variations
- Spicy Quesabirria Tacos – Add extra chile de árbol for more heat.
- Pork Birria Tacos – Substitute beef with pork shoulder for a different flavor.
- Beer-Braised Birria – Replace some of the broth with a dark Mexican beer for extra depth.
- Cheese-Stuffed – Add an extra layer of cheese for ultra-gooey tacos.
- Griddle Only Version – Skip the smoking and braise the beef entirely on the stovetop.
Storage/Reheating
- Storage: Keep leftover meat and consommé in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat the shredded beef in a skillet with a little broth or microwave in short bursts.
- Freezing: Freeze the shredded beef and consommé in separate containers for up to 3 months. Thaw overnight before reheating.
FAQs
What is birria?
Birria is a traditional Mexican dish made with slow-cooked meat, usually beef or goat, in a rich, spiced broth.
Why smoke the beef first?
Smoking the beef adds a deep, smoky flavor that enhances the traditional birria taste.
Can I make this in a slow cooker?
Yes! After smoking the beef, transfer it to a slow cooker with the sauce and cook on low for 6–8 hours.
What cheese works best for quesabirria tacos?
Oaxaca cheese is the best option, but Monterey Jack or mozzarella also work well.
Can I use flour tortillas instead of corn?
Yes, but corn tortillas hold up better when dipped in consommé.
How do I make the tacos extra crispy?
Let the tortillas crisp on the griddle longer and use a little oil for extra crunch.
Can I make this without a smoker?
Yes! You can braise the beef directly in the consommé on the stovetop or in the oven.
What wood pellets should I use for smoking?
Mesquite, hickory, or cherry wood add great depth to the flavor.
How do I prevent my tacos from getting soggy?
Crisp them well on the griddle and serve immediately after cooking.
Can I make birria ahead of time?
Yes! The meat tastes even better the next day after soaking up the flavors.
Conclusion
Smoked Quesabirria Tacos are a smoky, cheesy, and crispy twist on the beloved Mexican classic. With tender, slow-smoked beef, gooey cheese, and a rich consommé for dipping, these tacos are truly irresistible. Perfect for taco nights, game days, or weekend feasts, they’ll quickly become a favorite in your kitchen!
PrintSmoked Quesabirria Tacos
Smoked Quesabirria Tacos are the ultimate fusion of barbecue and Mexican cuisine. Juicy, smoky beef is braised in a rich, chili-infused consommé, then stuffed into cheesy, crispy tortillas. Dip them into the flavorful broth for a next-level taco experience! Perfect for taco nights, game days, or when you’re craving something bold and delicious.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 12 tacos 1x
- Category: Main Course
- Method: Smoking & Braising
- Cuisine: Mexican Fusion
Ingredients
For the Smoked Beef:
- 3 lbs beef chuck roast
- 2 tbsp kosher salt
- 1 tbsp coarse black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tbsp neutral oil (for searing)
- 2 cups beef broth
For the Chili Consommé:
- 4 dried guajillo chiles (stems and seeds removed)
- 2 dried ancho chiles (stems and seeds removed)
- 2 chiles de árbol (for heat, optional)
- 4 cloves garlic
- 1 medium onion, quartered
- 2 roma tomatoes, halved
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 2 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 bay leaf
- 2 additional cups beef broth
For the Tacos:
- 12 corn tortillas
- 2 cups shredded Oaxaca or Monterey Jack cheese
- Fresh cilantro, chopped
- Diced white onion
- Lime wedges (for serving)
Instructions
1. Smoke the Beef:
- Preheat your smoker to 225°F using mesquite or hickory wood.
- Season the chuck roast with salt, pepper, cumin, and garlic powder.
- Place the roast in the smoker and smoke for 3 hours, or until it reaches an internal temp of about 165°F.
2. Make the Consommé:
- While the beef is smoking, heat a dry skillet over medium heat and toast the dried chiles for about 30 seconds per side.
- Add the chiles, garlic, onion, and tomatoes to a pot with 2 cups beef broth. Simmer for 15 minutes until softened.
- Blend the mixture with oregano, cinnamon, apple cider vinegar, smoked paprika, and bay leaf until smooth. Strain to remove any solids.
3. Braise the Beef:
- Place the smoked beef in a Dutch oven or foil pan. Pour the consommé over it along with 2 more cups of beef broth.
- Cover and braise at 300°F for another 3 hours, or until the meat is fork-tender.
- Shred the beef and mix it with some of the consommé.
4. Assemble the Tacos:
- Heat a skillet or griddle over medium heat.
- Dip a tortilla into the consommé to coat it, then place it in the skillet.
- Add shredded cheese and a generous portion of the smoked beef. Fold the tortilla in half and cook until crispy, about 2-3 minutes per side.
- Repeat with remaining tortillas.
5. Serve & Enjoy:
- Garnish with cilantro, diced onion, and a squeeze of lime.
- Serve with a cup of warm consommé for dipping.
Notes
- Want it spicier? Add more chiles de árbol.
- No smoker? You can sear the beef and braise it in the oven at 300°F for about 4 hours.
- Make it ahead: The beef can be smoked and braised a day in advance—flavors get even better overnight!