Smoked Beef Birria Tacos

5.0 (6)

Hey, Griller! Recipes can only be rated &
reviewed in the Pit Boss Grills App.

6 Servings
30 minutes Prep Time
6 hours Cook Time

If you haven't tried birria tacos yet, you are really missing out! In this recipe, beef chuck roast is smoked on the Pit Boss wood pellet grill, then added to a homemade consommé (broth) that's packed full of flavor from dried chiles, garlic, onions, and spices. Once your beef shreds easily in the broth, it goes straight into corn tortillas, topped with cheese, and served with a side of broth for the best tacos you'll ever have.

Cooking Method: To make this recipe, you'll need a grill or smoker that can cook at 250°F for over 3 hours and a grill-safe cast iron dutch oven to make the birria broth in. Lastly, a griddle insert, cast iron pan, or flat top gas griddle is the best way to assemble crispy, cheesy tacos that are ready for serving!

Translation missing: en.general.accessibility.copy_link Share on Facebook Pin on Pinterest Translation missing: en.general.accessibility.print_page

Ingredients

3 lb. beef chuck
Pit Boss GSP Rub
1 large yellow onion, peeled and roughly chopped
5 garlic cloves
1 14.5 oz. can fire-roasted tomatoes, drained
4 dried guajillo chiles, seeded and stemmed
4 dried ancho chiles, seeded and stemmed
2 bay leaves
1 tsp cumin
1 1/2 tbsp dried oregano
1 1/2 tbsp dried thyme
3 qts unseasoned beef broth
Salt and pepper, to taste
Zest & juice of 1 lime
14 corn tortillas
14 oz. shredded mozzarella or oaxaca cheese
1 medium red onion, chopped
1 bunch cilantro, chopped

Directions

Preheat your Pit Boss pellet grill or smoker to 250°F.
Season chuck roast with Pit Boss GSP Rub (or garlic, salt, and pepper) then place directly on the upper rack of your grill.
In a cast iron dutch oven, add yellow onion, garlic, tomatoes, chiles, bay leaves, cumin, oregano, thyme, broth, salt, pepper, and lime juice and zest. Place cast iron on the bottom rack of your grill, under the chuck roast.
Allow the roast and consommé (broth) to cook for about 3 hours or until the internal temperature of the roast reaches 165°F.
Remove the consommé from the grill, blend until smooth and strain with a mesh cloth. Return consommé back to dutch oven.
Remove the chuck roast from the grill, cut into large pieces, and add to the dutch oven. Cover with a lid then, return it to the bottom grate of the grill. Increase the grill's temperature to 350°F and braise for 1 1/2 - 2 hours or until the beef becomes tender and shreds easily.
Remove the Dutch oven from the grill, and shred the meat with meat claws or forks.
Preheat a flat-top gas griddle or cast iron griddle to medium high heat.
Coat each tortilla with the beef fat from the Dutch oven, and place on the hot griddle. Flip after 1-2 minutes, then top with cheese and shredded beef and fold in half. Griddle the tacos until crispy on both sides.
Remove the tacos from the griddle, top with cilantro, onions, and limes, and serve with a side of broth. Enjoy!