Description
Experience the rich and smoky flavors of traditional Mexican cuisine with this Smoked Quesa-Birria Taco Box. Tender, slow-smoked beef chuck roast is infused with a vibrant chile paste, then combined with melted Oaxaca cheese inside crispy, brothy corn tortillas. Served with fresh cilantro, onions, and lime wedges, these tacos offer an irresistible combination of smoky, spicy, and cheesy goodness.
Ingredients
Scale
Meat and Broth
- 2 lbs beef chuck roast
- 4 cups beef broth
- Salt and pepper to taste
Chiles & Spices
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 chipotle pepper in adobo sauce
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 2 bay leaves
Aromatics & Vegetables
- 4 cloves garlic
- 1 medium onion
- 1/2 cup onions, finely chopped (for garnish)
- 1/2 cup cilantro, chopped (for garnish)
- Lime wedges for serving
Tacos
- 8-12 corn tortillas
- 2 cups Oaxaca cheese or mozzarella, shredded
- Cooking oil (for frying tortillas)
Instructions
- Toast the Chiles: In a dry pan over medium heat, toast the guajillo and ancho chiles until fragrant, about 1-2 minutes, being careful not to burn them. Then place them in hot water and soak for 10-15 minutes until softened.
- Make the Chile Paste: Drain the softened chiles and place them in a blender. Add chipotle pepper in adobo sauce, garlic cloves, chopped onion, cumin, oregano, ground cloves, cinnamon, and 1 cup of beef broth. Blend until smooth to create a flavorful chile paste.
- Sear the Beef: Season the beef chuck roast generously with salt and pepper. Heat a heavy pan over medium-high heat with a little oil, then sear the beef until browned on all sides, about 3-4 minutes per side. This step locks in flavor and creates a delicious crust.
- Smoke the Beef: Transfer the seared beef to a smoker preheated to 250°F (120°C). Smoke the beef for 4-5 hours or until it becomes tender and can be easily shredded with a fork.
- Shred and Simmer: Remove the beef from the smoker and shred it finely. In a large pot, combine the shredded beef with the chile paste, the remaining 3 cups of beef broth, and bay leaves. Simmer gently over low heat for 30 minutes, allowing the flavors to meld.
- Assemble the Tacos: Heat cooking oil in a skillet over medium heat. Dip each corn tortilla briefly into the birria broth before frying it in the oil until crisp and slightly golden. Place some shredded cheese on one half of the tortilla, then add a generous amount of the smoked birria beef. Fold the tortilla over and cook until the cheese has melted, about 1-2 minutes per side.
- Serve: Garnish the quesabirria tacos with chopped cilantro and finely chopped onions. Serve immediately with lime wedges and extra birria broth for dipping, creating an indulgent and flavorful taco experience.
Notes
- For smokier flavor, choose quality hardwood chips like hickory or mesquite for the smoker.
- If you don’t have a smoker, you can use a slow cooker or oven roast the beef and then simmer with the chile paste.
- Oaxaca cheese melts beautifully, but mozzarella is a good substitute if unavailable.
- Don’t over-soak the chiles; just enough to soften them will retain the best flavor.
- Reserve leftover birria broth for dipping or as a base for soups.
