Sizzling Smoked Quesabirria Tacos Recipe: A Tasty Fiesta

Tacos have never tasted as rich and succulent as these smoky quesabirria tacos that blend traditional Mexican flavors with expert grilling techniques.

The incredible quesabirria tacos recipe brings together tender, slow-cooked beef and melted cheese in a way that makes taste buds dance with excitement.

Each bite promises a symphony of spices and smoky undertones that transport you straight to the heart of Mexican street food culture.

Crispy tortillas embrace the juicy, spice-infused meat with a perfection that speaks to generations of culinary craftsmanship.

The deep, complex flavors come from carefully selected spices and a meticulous smoking process that elevates every single ingredient.

Dripping with consommé and oozing with cheese, these tacos are more than just a meal – they’re an experience waiting to be savored.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours 30 minutes

Calories: 335 kcal

Servings: 9

What Goes Into Smoked Quesabirria Tacos

• Chuck Roast: Tender, marbled cut perfect for slow smoking and braising, choose well-marbled meat for maximum flavor and juiciness.
• Beef Broth: Rich liquid foundation for consomme, select low-sodium version to control overall seasoning.

• Salt, Black Pepper: Classic flavor enhancers bringing depth to the meat's natural taste.
• Cumin, Garlic Powder: Warm, aromatic spices that complement beef's robust profile.
• Smoked Paprika: Adds smoky undertone and vibrant color to the dish.
• Cinnamon: Unexpected warmth that elevates the overall flavor complexity.

• Dried Chiles: Provide essential heat and authentic Mexican complexity, select varieties like guajillo or ancho for balanced flavor.
• Garlic, Onion: Foundational aromatics creating deep, layered taste profile.
• Tomatoes: Adds natural sweetness and acidity to balance spices.
• Oregano: Herbaceous note typical in traditional Mexican cooking.
• Apple Cider Vinegar: Brightens and balances rich meat flavors.
• Bay Leaf: Subtle herbal background note.
• Tortillas: Authentic corn tortillas work best for traditional texture.
• Cheese: Melting variety like Oaxaca or Chihuahua recommended for ideal stretch.

• Cilantro: Fresh herb adding bright, green notes.
• Lime: Citrusy acid to cut through rich meat.
• Diced Onion: Crisp, sharp contrast to tender meat.

Must-Have Tools For Smoked Quesabirria Tacos

• Smoker: Essential for infusing rich, smoky flavor into the beef at a precise 225F temperature.
• Dutch oven or foil pan: Crucial for braising the smoked beef in consomme and beef broth.
• Skillet or griddle: Perfect for toasting chiles and assembling crispy quesabirria tacos.
• Blender: Needed to create a smooth, well-combined consomme with herbs and spices.
• Dry skillet: Used for toasting dried chiles to enhance their deep, complex flavor.
• Strainer: Helps remove solids from the blended consomme for a silky texture.
• Pot: Necessary for simmering chiles, garlic, onion, and tomatoes.
• Tongs: Helpful for handling and flipping tacos during cooking.

How To Build Smoked Quesabirria Tacos Right

• Prepare the Smoky Base

Fire up your smoker with mesquite or hickory wood, aiming for a steady 225F. Season the chuck roast generously with bold spices, creating a flavor explosion waiting to happen.

• Craft a Spicy Liquid Gold

Toast dried chiles in a hot skillet, then simmer them with garlic, onion, and tomatoes. Blend this mixture into a vibrant consomme, adding herbs and spices that’ll make your taste buds dance.

• Transform the Meat

Let the beef braise slowly in the rich consomme, coaxing it into tender, mouthwatering shreds. The meat should practically fall apart with a gentle touch.

• Create Crispy Taco Magic

Dunk tortillas into the consomme for extra flavor, then layer with melty cheese and succulent beef. Crisp each taco to golden perfection on a sizzling skillet.

• Finish with Freshness

Sprinkle fresh cilantro and onions over the tacos. Serve with a side of warm consomme for dipping, creating a meal that’ll have everyone asking for seconds.

Flavor Hacks For Smoked Quesabirria Tacos

• Pro Slow Cooking Tip: Allow plenty of time for this recipe, as the smoking and braising process takes around 6-7 hours total, making it perfect for weekend cooking adventures.
• Make-Ahead Magic: Prepare the smoked and braised beef a day in advance, storing it in the refrigerator to enhance flavor depth and save time during final taco assembly.
• Spice Level Control: Adjust the heat by selecting milder or spicier dried chiles like guajillo, ancho, or arbol depending on personal preference and heat tolerance.
• Gluten-Free Adaptation: Use corn tortillas and ensure beef broth is certified gluten-free to make this recipe completely gluten-free without compromising authentic flavor profile.
• Vegetarian Twist: Replace beef with jackfruit or roasted portobello mushrooms, using similar smoking and braising techniques to create a plant-based version of these delicious tacos.

Serve Smoked Quesabirria Tacos Hot And Juicy

• Dip and Dive Delights: Serve these quesabirria tacos with extra consomme for a flavor-packed experience that lets guests dunk and savor every juicy bite.
• Taco Party Platter: Create a vibrant spread with multiple garnishes like fresh radishes, pickled jalapeños, guacamole, and different salsas to let everyone customize their taco adventure.
• Beverage Pairing Perfection: Match these smoky tacos with a crisp Mexican lager, a zesty margarita, or a tangy michelada to complement the rich, complex flavors of the meat and consomme.
• Weekend Fiesta Finale: Transform this recipe into a social gathering by preparing components ahead of time, letting friends assemble their own tacos, and enjoying a communal, interactive meal that celebrates delicious Mexican cuisine.

Keep Smoked Quesabirria Tacos Fresh

• Flavor-Packed Leftover Magic: Refrigerate shredded beef and consomme in airtight containers for up to 4 days. Reheat meat gently in a skillet with a splash of consomme to maintain moisture and original smoky taste.
• Quick Freezer Strategy: Portion cooked beef and consomme into freezer-safe bags, removing excess air. Freeze for maximum 3 months. Thaw overnight in refrigerator before reheating for best texture and flavor retention.
• Taco Prep Shortcut: Assemble uncooked taco components separately. Store tortillas, shredded beef, cheese, and consomme in separate containers. Prepare fresh tacos within 3-4 days for maximum freshness and crispy texture.
• Meal Transformation Trick: Transform leftover beef into enchiladas, quesadillas, or loaded nachos. Adding fresh herbs and a splash of consomme can revive and elevate the original dish's rich flavor profile.

Mouthwatering Smoked Quesabirria Tacos Recipe

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4.6 from 17 reviews

• Total Time: 6 hours 30 minutes
• Yield: 9 1x

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Description

Mouthwatering smoked quesabirria tacos showcase Mexican culinary tradition with tender braised beef and melted cheese. Crispy tortillas deliver bold flavors that transport diners straight to street food paradise.

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Ingredients

Scale 1x2x3x

• 3 lbs (1.36 kg) beef chuck roast
• 2 tbsps kosher salt
• 1 tbsp coarse black pepper
• 4 dried guajillo chiles (stems and seeds removed)
• 2 dried ancho chiles (stems and seeds removed)
• 2 chiles de arbol (for heat, optional)
• 2 cups beef broth
• 2 additional cups beef broth
• 1 medium onion, quartered
• 4 cloves garlic
• 2 roma tomatoes, halved
• 1 tbsp neutral oil (for searing)
• 2 tbsps apple cider vinegar
• 12 corn tortillas
• 2 cups shredded Oaxaca or Monterey Jack cheese
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• 1 tsp smoked paprika
• 1 bay leaf
• Fresh cilantro, chopped
• Diced white onion
• Lime wedges (for serving)

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Instructions

1. Smoke Preparation: Ignite the smoker to 225F using mesquite or hickory wood chips. Generously season the chuck roast with salt, black pepper, ground cumin, and garlic powder, ensuring comprehensive coverage.
2. Chile Consomme Development: Toast dried chiles in a dry skillet until fragrant. Combine toasted chiles, garlic, onion, and tomatoes in beef broth, simmering for 15 minutes. Blend the mixture with oregano, cinnamon, apple cider vinegar, smoked paprika, and bay leaf. Strain to create a smooth, elegant sauce.
3. Meat Braising and Tenderization: Nestle the smoked beef in a Dutch oven, submerging it in prepared consomme and additional beef broth. Braise at 300F for 3 hours until meat becomes extraordinarily tender. Shred the beef and integrate some consomme to amplify moisture and depth of flavor.
4. Quesabirria Taco Assembly: Warm a skillet over medium heat. Dip tortillas in consomme, then layer with cheese and shredded beef. Fold into a half-moon and sear until achieving a crisp, golden exterior, cooking 2-3 minutes per side.
5. Final Presentation: Adorn tacos with freshly chopped cilantro, diced onion, and a vibrant lime squeeze. Serve with a complementary cup of consomme for an authentic, immersive dining experience.

Notes

• Smoke Wood Selection: Choose mesquite or hickory for robust, deep flavor that complements beef’s richness and adds complexity to the meat’s profile.
• Chile Toasting Technique: Toast chiles quickly and carefully to release essential oils without burning, which prevents bitter undertones in the consomme.
• Meat Tenderness Trick: Allow extended braising time to ensure beef becomes fork-tender, breaking down connective tissues for melt-in-your-mouth texture.
• Tortilla Dipping Secret: Briefly dip tortillas in consomme before grilling to infuse extra flavor and create a deeper, more authentic quesabirria experience.

• Prep Time: 30 minutes
• Cook Time: 6 hours
• Category: Lunch, Dinner, Snacks
• Method: Smoking
• Cuisine: Mexican

Nutrition

• Serving Size: 9
• Calories: 335
• Sugar: 1 g
• Sodium: 580 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 70 mg