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–+ servings
Four birria tacos filled with meat, topped with chopped onions and cilantro, are arranged on a slate with a bowl of dark consommé garnished with herbs on the side.

Smoked Quesa Birria Tacos

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Prep Time: 30 minutes
Cook Time: 5 hours
Total Time: 5 hours 30 minutes
Servings: 8

Ingredients

  • Beef shanks or any kind of beef roasts. 3-4 lbs.
  • 4 cup beef stock.
  • West Coast Shake. 2 tbsp.
  • 1 med Onion.
  • 3-4 Tomatoes.
  • 2 bulbs Garlic cut in half.
  • 3 Ancho chilis, stemed and de-seeded.
  • 3 Guajillo chilis, stemed and de-seeded.
  • 1 tsp Cinnamon.
  • 1 tsp Oregano.
  • 1 tbsp salt.
  • Corn tortillas.
  • Shredded Oxacan cheese.
  • Canola oil.
  • Chopped onions and cilantro.

Instructions

  • Season the beef with West Coast Shake.
  • Add the beef to your smoker. I used my Pit Barrel Cooker.
  • Smoke the beef at 275f for 2 hours.
  • Place them the beef in a Dutch oven or a foil pan if you do not have a Dutch oven.
  • Add the chilis, onions, garlic, tomato, and spices, then top with the beef stock.
  • Cover the pot with the lid or the pan with tin foil.
  • Place it back on the smoker for another 2 hours or until the meat is braised tender.
  • Remove the beef from the braising liquid and shred it up.
  • Strain the remaining liquid. This will be your consume for dipping the tacos in.
  • In a cast iron pan, add a couple tbsp of oil.
  • Dip your tortillas in the consume and lightly start to fry them in the oil.
  • Add the cheese and shredded beef to one side of the tortilla.
  • Fold up the other side to make the taco.
  • Fry until the tortilla is golden brown.
  • Serve with the consume with some onions and cilantro.