Beef Birria Tacos
Simply the BEST tacos you will ever make!
Servings: 24 Tacos
Equipment
- 1 Flat Top Griddle Treager Flatrock
- 1 Smoker or Grill Big Green Egg XL
- 1 Vita Mix or other blender Viat Mix 310
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
Spice Blend
- 1/4 tsp cinnamon powder
- 1/4 tsp cumin powder
- 1 tbsp oregano
- 1 tbsp SuckleBusters 1836 Beef Rub
- 3 each whole bay leaves
Garnish
- 4 each limes sliced
- 1 bunch cilantro chopped
- 1 each yellow onion fine chopped
- 2 each jalapenos and/or serrano peppers fine chopped
Instructions
Step 1 – Prepare and Cook Beef
- Set Smoker to 300 degrees cooking temperature
- 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
- 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
- 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
- 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
- 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
- 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
- Remove and reserve
Serve
- Add cilantro, onions, jalapenos plus a squeeze of lime and serve
- Enjoy!
