Smoked Birria Tacos
Today we are making Birria Tacos. The traditional way to make these is to braise goat, lamb, or beef in liquid for hours until it shreds, and then searing the tacos in the braising liquid. What if I told you, that you can first smoke your meats for that amazing smokey flavor and then braise them in liquid still on your smoker. The result is one of the most addicting Tacos I have made yet. Sound good? Lets get started...
YouTube Instructional: https://youtu.be/XAefJh-U4c4
Ingredients:
~2+ Lb Beef Chuck Roast
Taco Tortillas
Salsa
Mexican cheeses of choice
Braising Liquid:
2 Tsp Kosher Salt
1 Tsp Chili Powder
1 Tsp Cumin
1 Tsp Oregano
3 Bay Leaves
2 Poblano Peppers
1 Head of Garlic
1 Large White Onion
4 Cups Beef Stock (unsalted)
Taco Seasoning - (for each lb of meat)
2 Tsp Paprika
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1/2 Tsp Cumin
1/4 Tsp Chili Powder
1/4 Tsp Oregano
1/2 Tsp Kosher Salt
Step 1: Trim the Chuck Roast
Trim off any excess fat on the exterior of the chuck roast. Ignore the pocket of fat in the middle. We will deal with that when we pull the meat later.
Step 2: Rub the Meat
Mix together your taco seasoning, and apply it completely to the exterior of the chuck roast.
Step 3: Mix together the braising liquid
Cut your peppers in half, cut your onions in half, and cut the tops off of the garlic head. Then mix together all of the seasoning and liquid in a deep pan.
Step 4: Smoke the meat
Smoke at 225 on a shelf
Under your meat, place your braising liquid to catch and drippings!
Smoke for appx 4 hours
Step 5: Bump to 275
Put your meat into the braising liquid, and bump the temp of the smoker to 275.
We are going to simmer the beef in the liquid until it reaches an internal of appx 200-203 (another 4 hours)
Then pull it, wrap it, and let it wait until it comes down to a temp of appx 160
Step 5: Pull the meat
Pull the chuck roast, making sure to discard the big pocket of fat in the middle. Pour some of the braising liquid in to make the mixture moist.
Step 6: Fry the tacos
To actually fry off your tacos, get a frying pan nice and hot.
Take a tortilla and submerge it in the birria liquid for a few seconds.
Take it out, fill with some cheese and a healthy amount of the meat and then fold in half.
Fry it on one side, applying pressure until it has browned, and then flip to do the other side.
Serve with sour cream and salsa/pico.
Enjoy!
