Smoked Birria Tacos

Smoked Birria Tacos

🔥 Get ready for a flavor explosion! These Smoked Birria Tacos are rich, juicy, cheesy, and downright irresistible. Whether you're feeding a crowd or just treating yourself, this recipe brings bold, smoky BBQ flavor together with the comforting, crave-worthy taste of birria-style tacos. Fire up the smoker, grab your griddle, and let’s get cooking!

Ingredients:

• 3 lbs. beef chuck roast
• Whiskey Bent The Brizzy rub
• 1 (14.5 oz) can fire-roasted tomatoes
• 2 bay leaves
• 1 tsp cumin
• 1 ½ tsp oregano
• 1 ½ tsp thyme
• 3 quarts beef broth
• Juice of 1 lime
• 10 corn tortillas
• 14 oz Mexican-style quesadilla cheese, shredded
• 1 red onion
• 1 bunch cilantro

Directions:

1. Season chuck roast liberally with Whiskey Bent The Brizzy rub and place on smoker at 275°F for 3 hours or until internal temperature reaches 165°F.
2. While the roast cooks, place tomatoes, bay leaves, cumin, oregano, thyme, beef broth, and lime juice in a Dutch oven on low for 3 hours. Alternatively, use a pressure cooker with the same ingredients once roast hits 165°F—cut roast into chunks and pressure cook on high for 45 minutes.
3. If using Dutch oven, transfer roast into the mixture and braise for 1.5–2 hours until the meat is fork-tender and shreds easily.
4. Preheat griddle or griddle pan.
5. Shred meat with forks or claws and place in a bowl.
6. Dip each tortilla in the leftover broth and place on griddle. Flip after 1–2 minutes, then top with shredded meat and cheese. Fold tortilla in half and cook both sides until crispy.
7. Top with diced onion and chopped cilantro. Serve with remaining broth as a dipping sauce.

Perfect for your next cookout or weekend indulgence—flavor-packed and crowd-approved!