Beef Birria Tacos

Beef Birria Tacos

  • Prep: 1 hour

  • Cook: 4 hour

  • Servings: 12 people

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1836 Beef Rub

1836 Beef Rub

$5.99+
SPG All-Purpose

SPG All-Purpose

$5.99+

Ingredients

  • 4 Lbs beef chuck roast
  • 24 each corn tortilla
  • 24 oz shredded cheese
  • 6 each chiles guajillo dried
  • 3 each chiles ancho dried
  • 3 each chiles pasillas dried
  • 2 each yellow onion
  • 1 each carrot
  • 2 each jalapeno peppers fresh
  • 1 each serrano peppers fresh
  • 3 each tomatoes medium
  • 6 cloves garlic fresh
  • 2 each 32 oz beef stock or beef broth
  • 4 oz SuckleBusters 1836 Beef Rub
  • 4 tbsp olive oil
  • 1 tbsp salt or to taste
  • 1/4 tsp cinnamon powder
  • 1/4 tsp cumin powder
  • 1 tbsp oregano
  • 1 tbsp SuckleBusters 1836 Beef Rub
  • 3 each whole bay leaves

Equipment

  • 1 Flat Top Griddle Treager Flatrock
  • 1 Smoker or Grill Big Green Egg XL
  • 1 Vita Mix or other blender Viat Mix 310

Instructions

Step 1 – Prepare and Cook Beef

  • Set Smoker to 300 degrees cooking temperature
    Beef Chuck Roast prep
  • Heavily season beef chuck with SB 1836 Beef Rub
  • Place beef on the smoker and cook until 160 degrees internal temperature
  • (While meat is cooking – begin cooking vegetables and chiles)

Step 2(a) – Prepare and Cook Vegetables

  • Set Grill to high heat – approx. 400 – 500 degrees cooking temperature
    Chopped Vegetables
  • Rough chop 1 onion, 1 carrot, 2 jalapenos, 1 serrano chile
  • Place vegetables in cast iron skillet, add 2 – 3 TBSP olive/cooking oil
  • Place on high heat grill to sauté
  • As vegetables begin to caramelize/turn brown, then add tomatoes
  • As tomatoes begin to break down, add 6 cloves crushed garlic
  • After adding garlic, cook for approx 1 – 2 minutes, then deglaze the skillet with 1 cup beef stock
    Grill the Vegetables
  • Remove skillet from heat and reserve

Step 2(b) – Prepare and cook Chiles

  • Deseed 8 guajillo, 3 ancho and 3 pasillo chiles
  • Add all chiles to a 2 quart saucepan and cover with water
  • Cook chiles until tender
  • Remove the saucepan from the heat and reserve

Step 2 (c) – Puree Vegetables and Chiles

  • Add the cooked vegetable to a Vita mix (blender), pour over juices from the skillet
    Add red chilies
  • Remove the chiles from water and add to the blender
  • Add 24 oz beef broth to the blender
  • Blend on low to incorporate, then high setting for 30 – 45 seconds until smooth

Step 3- Add all ingredients to a Dutch oven and finish cooking

  • Add the pureed vegetables and chiles to the Dutch oven
    Beef Stock in a dutch oven
  • Add the cooked beef to the Dutch Oven
  • Add the Spice Blend above to the Dutch oven
  • Cook on low heat (slight boil) until the meat is fall-apart tender, about 2 hours
  • Optional – Add more beef stock as needed to your desired thickness

Assemble Tacos

  • Set the griddle to medium-high heat
    Pulled Beef Chuck
  • Remove the meat from the Dutch oven and chop, reserve
  • Dip corn tortilla in the vegetable and chile stock and place on griddle
  • Add 2 oz shredded cheese
  • Add 2 oz shredded beef
  • Fold over into a taco and cook until cheese melts and tortilla are slightly crisp
    Finish birria tacos on the griddle
  • Remove and reserve

Serve

  • Add cilantro, onions, jalapenos plus a squeeze of lime and serve
  • Enjoy!
    Serve and enjoy

Video

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Beef Birria Tacos

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