Print

Smoked Quesabirria Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale

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:

  1. Preheat your smoker to 225°F using mesquite or hickory wood.
  2. Season the chuck roast with salt, pepper, cumin, and garlic powder.
  3. 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:

  1. While the beef is smoking, heat a dry skillet over medium heat and toast the dried chiles for about 30 seconds per side.
  2. Add the chiles, garlic, onion, and tomatoes to a pot with 2 cups beef broth. Simmer for 15 minutes until softened.
  3. 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:

  1. Place the smoked beef in a Dutch oven or foil pan. Pour the consommé over it along with 2 more cups of beef broth.
  2. Cover and braise at 300°F for another 3 hours, or until the meat is fork-tender.
  3. Shred the beef and mix it with some of the consommé.

4. Assemble the Tacos:

  1. Heat a skillet or griddle over medium heat.
  2. Dip a tortilla into the consommé to coat it, then place it in the skillet.
  3. 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.
  4. 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!

Find it online: https://ukfinda.com/smoked-quesabirria-tacos/