Description
Experience the rich and smoky flavors of this Smoked Quesa-Birria Taco Box recipe. Tender smoked beef chuck roast is slow-cooked with a flavorful chile paste, then assembled into crispy, cheesy corn tortillas for a perfect savory taco treat that’s authentic and indulgent.
Ingredients
Scale
Meat and Broth
- 2 lbs beef chuck roast
- 4 cups beef broth
Chile Paste
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 chipotle pepper in adobo sauce
- 4 cloves garlic
- 1 medium onion
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 2 bay leaves
Assembly
- 8-12 corn tortillas
- 2 cups Oaxaca cheese or mozzarella, shredded
- 1/2 cup cilantro, chopped
- 1/2 cup onions, finely chopped
- Lime wedges for serving
- Cooking oil (for frying)
- Salt and pepper to taste
Instructions
- Toast the Chiles: In a dry pan, toast the guajillo and ancho chiles until fragrant to release their deep smoky aroma. Then soak them in hot water for 10-15 minutes until softened.
- Make the Chile Paste: Blend the soaked chiles along with the chipotle pepper, garlic cloves, chopped onion, cumin, oregano, ground cloves, cinnamon, and 1 cup of beef broth until you get a smooth, rich chile paste.
- Sear the Beef: Season the beef chuck roast generously with salt and pepper. Heat a pan over high heat with a bit of oil and sear the beef on all sides until nicely browned, locking in the juices.
- Smoke the Beef: Transfer the seared beef to a smoker preheated to 250°F (120°C). Smoke the meat for 4-5 hours, or until it is tender and can be easily shredded with a fork.
- Shred and Simmer: Once smoked, shred the beef using forks. Combine the shredded beef with the prepared chile paste, remaining beef broth, and bay leaves. Simmer this mixture on low heat for 30 minutes to meld flavors.
- Assemble the Tacos: Heat cooking oil in a pan. Dip each corn tortilla into the birria broth, then fry it in the hot oil until slightly crisp. Fill the tortilla with shredded cheese and smoked birria beef, folding it over and cooking until the cheese melts beautifully. Serve topped with chopped cilantro, onions, and lime wedges on the side.
Notes
- Use a smoker for authentic smoky flavor, but a slow cooker or oven at low temperatures can be used as an alternative.
- Oaxaca cheese melts well and adds a creamy texture, but mozzarella is a good substitute.
- Adjust the number of tortillas based on preferred taco size and portion.
- Use fresh lime wedges at serving to add brightness and cut the richness.
- Ensure tortillas are warm to prevent cracking when folding tacos.
