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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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