Smoked Quesa-Birria Taco Box are a flavorful twist on the traditional birria taco. This recipe features smoky, tender beef slow-cooked and shredded, then combined with melted cheese in crispy tortillas for an irresistible taco experience. Perfect for taco lovers, this dish is packed with rich, spicy flavors and fresh toppings like cilantro, onions, and lime. Ideal for any taco night or special occasion!
Ingredients:
For the Birria:
2 lbs beef chuck roast
4 dried guajillo chiles
2 dried ancho chiles
1 chipotle pepper in adobo sauce
1 medium onion
4 cloves garlic
1 tsp cumin
1 tsp oregano
1/2 tsp ground cloves
1/2 tsp ground cinnamon
2 bay leaves
4 cups beef broth
Salt and pepper to taste
For the Tacos:
8-12 corn tortillas
2 cups Oaxaca cheese or mozzarella, shredded
1/2 cup cilantro, chopped
1/2 cup onions, finely chopped
Lime wedges for serving
Cooking oil
Instructions:
Preparing the Birria:
Toast the Chiles:
Start by toasting the guajillo and ancho chiles in a dry pan until fragrant. Once toasted, soak them in hot water for 10-15 minutes until they are soft.
Make the Chile Paste:
After soaking the chiles, blend them together with the chipotle pepper, garlic, onion, cumin, oregano, ground cloves, cinnamon, and 1 cup of beef broth until smooth.
Sear the Beef:
Season your beef chuck roast with salt and pepper, then sear it in a hot pan until browned on all sides. This will create a caramelized exterior that locks in flavor.
Smoke the Beef:
Transfer the seared beef to a smoker preheated to 250°F (120°C). Smoke the meat for 4-5 hours, or until the beef is tender and can be easily shredded with a fork.
Shred and Simmer:
Once the beef is smoked, shred it into bite-sized pieces. Then, combine the shredded beef with the prepared chile paste and the remaining beef broth. Simmer the mixture for another 30 minutes on low heat, adjusting the seasoning with salt and pepper as needed.
Assembling the Tacos:
Fry the Tortillas:
Heat a small amount of oil in a pan. Dip each corn tortilla into the birria broth and then fry it in the hot oil until it becomes slightly crispy and golden.
Fill and Cook the Tacos:
Place a generous amount of shredded Oaxaca cheese and the smoked birria beef onto the tortillas. Fold the tortillas over and cook them until the cheese is melted and the taco is crispy.
Serve and Enjoy:
Top each taco with freshly chopped onions, cilantro, and a squeeze of lime juice for a burst of freshness. Serve these Smoked Quesa-Birria Tacos immediately and enjoy the incredible combination of smoky beef and melted cheese!
Serving Tips:
Warm the Tortillas: For the best texture and flavor, make sure the tortillas are fresh and warm. You can heat them in a pan or on a griddle before assembling the tacos to enhance their softness and crispiness.
Add Toppings Right Before Serving: Top your tacos with freshly chopped cilantro, onions, and a squeeze of lime just before serving. This keeps the flavors fresh and vibrant, giving your tacos an extra burst of flavor.
Pair with Sides: Smoked Quesa-Birria Tacos are rich and flavorful, so consider serving them with lighter sides to balance the meal. Fresh Mexican rice, beans, or a simple salad are great options. For an added kick, serve them with a side of salsa or a bowl of birria consomé (the flavorful broth from the beef), perfect for dipping.
Use Fresh Lime: A squeeze of lime adds a refreshing, zesty note that cuts through the richness of the beef and cheese. Don’t skip this step — it elevates the flavor profile!
Storage Tips:
Storing Leftover Birria Beef:
Refrigeration: If you have leftover birria beef, store it in an airtight container in the refrigerator. The beef can stay fresh for up to 3-4 days.
Freezing: For longer storage, you can freeze the birria beef for up to 2-3 months. Just let it cool to room temperature before transferring to a freezer-safe container. When you’re ready to eat it, simply thaw it overnight in the fridge and reheat on the stove.
Storing Tacos:
While it’s best to enjoy Smoked Quesa-Birria Tacos fresh, you can store the assembled tacos in the fridge for a short period if needed. Place them in an airtight container, but note that the tortillas may lose their crispiness. To reheat, place them in a pan over medium heat to crisp them up again, and melt the cheese before serving.
Reheating Tips:
Birria Beef: Reheat the birria beef by simmering it on the stove with a little bit of the reserved broth or water to keep it moist.
Tacos: To maintain their crispy texture, heat tacos in a dry skillet or on a griddle. You can also wrap them in foil and warm them in the oven for a few minutes at 350°F (175°C).
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FAQs:
Can I make Smoked Quesa-Birria Tacos without a smoker?
Yes, if you don’t have a smoker, you can still make delicious birria tacos! Instead of smoking the beef, you can slow-cook the beef in a slow cooker or oven. For the slow cooker, cook the beef on low for 6-8 hours until it is tender and easily shredable. Alternatively, you can braise the beef in the oven at 300°F (150°C) for about 3-4 hours until the beef is cooked to perfection.
Can I use a different type of cheese for these tacos?
While Oaxaca cheese is traditional and provides a great melt, you can use other cheeses like mozzarella, Monterey Jack, or even a sharp cheddar. Just make sure the cheese melts well for that gooey, delicious texture inside the taco.
How spicy are Smoked Quesa-Birria Tacos?
The spice level of Smoked Quesa-Birria Tacos is moderate, thanks to the combination of guajillo, ancho, and chipotle peppers. If you prefer a milder version, you can adjust the amount of chipotle or omit it entirely. For those who enjoy more heat, feel free to add extra chipotle peppers or include a few jalapeños in the birria sauce.
How do I reheat leftover Smoked Quesa-Birria Taco Box?
To reheat leftover tacos, the best method is to heat them in a pan or on a griddle over medium heat. This will help restore some of the crispiness. If you only have the birria beef left over, simply simmer it in a little bit of the broth to keep it moist, and then fill fresh tortillas with the beef and cheese.
Conclusion:
Smoked Quesa-Birria Taco Box offer a deliciously smoky and cheesy twist on the classic birria taco, perfect for taco enthusiasts. With tender, flavorful beef, crispy tortillas, and vibrant toppings, these tacos are a crowd-pleaser. Whether for a special occasion or a weeknight dinner, this recipe will elevate your taco game. Enjoy the irresistible combination of smoky, spicy, and cheesy goodness with every bite!
📖 Recipe:
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Smoked Quesa-Birria Taco Box
- Total Time: 5 hours 15 minutes
- Yield: 8-12 tacos
- Diet: Gluten Free
Description
If you’re a taco lover searching for a fresh, flavorful twist on the traditional birria taco, then you have to try these Smoked Quesa-Birria Tacos! With smoky, tender beef, melted cheese, crispy tortillas, and vibrant toppings, this recipe is an irresistible combination that will have your taste buds dancing. Whether you’re hosting a taco night or just craving something bold and delicious, these tacos are the perfect choice.
Ingredients
For the Birria:
2 lbs beef chuck roast
4 dried guajillo chiles
2 dried ancho chiles
1 chipotle pepper in adobo sauce
4 cloves garlic
1 medium onion
1 tsp cumin
1 tsp oregano
1/2 tsp ground cloves
1/2 tsp ground cinnamon
2 bay leaves
4 cups beef broth
Salt and pepper to taste
For the Tacos:
8–12 corn tortillas
2 cups Oaxaca cheese or mozzarella, shredded
1/2 cup cilantro, chopped
1/2 cup onions, finely chopped
Lime wedges for serving
Cooking oil
Instructions
- Toast the Chiles: In a dry pan, toast the guajillo and ancho chiles until fragrant. Soak them in hot water for 10-15 minutes.
- Make the Chile Paste: Blend the soaked chiles, chipotle pepper, garlic, onion, cumin, oregano, ground cloves, cinnamon, and 1 cup beef broth until smooth.
- Sear the Beef: Season beef chuck roast with salt and pepper, then sear in a hot pan until browned on all sides.
- Smoke the Beef: Transfer the seared beef to a smoker set at 250°F (120°C) and smoke for 4-5 hours or until tender and easily shredded.
- Shred and Simmer: Shred the smoked beef and combine with chile paste and remaining beef broth. Simmer for 30 minutes on low heat.
- Assemble the Tacos: Fry corn tortillas in oil, dipping them in the birria broth. Fill with shredded cheese and smoked birria beef, fold, and cook until cheese is melted. Top with cilantro, onions, and lime.
Notes
You can substitute Oaxaca cheese with mozzarella for a different flavor.
If you don’t have a smoker, slow-cook or braise the beef in the oven or slow cooker.
Adjust the spiciness by reducing or increasing the chipotle pepper and other chili peppers.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Dish, Tacos
- Method: Smoking, Searing, Frying
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 8-12 tacos
- Calories: Approximately 350 kcal per taco
