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Smoked Birria Tacos

9 hours Cook
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Smoked Birria Tacos

The combination of Mexican cuisine and BBQ flavors creates the perfect harmony in these smoked birria tacos. This delightful dish features tender beef that is slow-cooked in a flavorful braising liquid. Once the beef is beautifully shredded, it is lovingly nestled inside a corn tortilla along with cheese and a selection of fresh toppings.

What are Birria Tacos?

Birria, a Mexican culinary delight, offers a burst of flavor and tenderness. Traditionally prepared with slow-cooked meat, typically goat, immersed in a rich braise of chilies and spices. Birria can be savored as a hearty consommé-style stew or as the star of shredded meat tacos.

Birria tacos elevate the taste experience by taking this incredibly delicious meat and encasing it in a tortilla along with cheese and a medley of toppings. These tacos are renowned for surpassing the flavor profile of almost any other taco you have ever tasted.

The meat is meticulously cooked at a low temperature for an extended period, allowing it to tenderize while absorbing the extraordinary flavors. While beef commonly substitutes for goat, other meat variations can also be utilized to create the tantalizing birria tacos.

Smoked Birria Tacos

Smoked Birria Tacos

Smoked Birria Tacos

The popularity of beef birria tacos at local taquerias inspired me to create my own version cooked on the smoker. These tacos feature a delectable filling of shredded chuck roast, slow-cooked to perfection with a rich and smoky flavor. To enhance the experience, they are served with a velvety and slightly spicy consommé (broth) for dipping, adding an extra layer of texture and taste.

These tacos are an absolute delight, bursting with flavor and goodness. They are so irresistible that your guests will keep coming back for more and insist on knowing the recipe. In fact, I found myself making them three times in just one week – they are that addictive!

Tips for Smoking Birria Tacos

Here are some tips for smoking these delicious birria tacos.

Prepare in advance to ensure a smooth taco cooking process. Have your tortillas, cheese, and shredded beef ready to go. Prepping all the ingredients beforehand will allow you to serve the tacos fresh and hot from the griddle.

Don’t limit your smoked beef birria to just tacos! Get creative and explore other delicious possibilities. For example, a local favorite is incorporating the birria into ramen, with the noodles cooked in the flavorful consomme. Top it off with some cheese, and you have the ultimate comforting dish.

When it comes to the chiles used in the recipe, you may need to put in a little effort to track them down. While most grocery stores carry these chiles, you might have to consider ordering online or visiting a Mexican market if you’re having trouble finding them. It’s worth the extra effort to ensure you have all the authentic flavors for your birria creation.

Smoked Birria Tacos

Smoked Birria Tacos

Nutritions of Smoked Birria Tacos

  • Calories: 763kcal
  • Carbohydrates: 32g
  • Protein: 66g
  • Fat: 43g
  • Saturated Fat: 21g
  • Polyunsaturated Fat: 3g
  • Monounsaturated Fat: 14g
  • Trans Fat: 2g
  • Cholesterol: 220mg
  • Sodium: 962mg
  • Potassium: 1291mg
  • Fiber: 5g
  • Sugar: 4g
  • Vitamin A: 821IU
  • Vitamin C: 10mg
  • Calcium: 538mg
  • Iron: 6mg
Smoked Birria Tacos

Smoked Birria Tacos

Smoked Birria Tacos

Smoked Birria Tacos

Combining the incredible flavors of BBQ with the essence of a Mexican meal, these smoked birria tacos are a culinary masterpiece. The beef is tenderly cooked in a mouthwatering braise, allowing it to develop rich flavors. Once shredded, it is carefully enveloped in a corn tortilla along with cheese and a variety of fresh toppings, creating a symphony of taste sensations.
prep time
20 min
cooking time
9 hours
total time
9 hours 20 min


  • Knife

  • Chopping board

  • Pan

  • Smoker

  • Spices


  • 4 pounds chuck roast

  • 2 Tablespoons Fiesta Rub


  • 6 cups beef stock (divided use)

  • 2 ancho chili peppers

  • 2 guajllo chili peppers

  • 2-3 chiles de arbol (optional, adds heat)

  • 2 chipotle peppers in adobo sauce

  • 8 cloves garlic (smashed)

  • 1 medium yellow onion (quartered)

  • 1 cup cilantro


  • 16 corn tortilla shells

  • 2 cups quesadilla cheese (shredded)

  • 2 limes (cut into wedges)

  • 1 medium onion (diced)

  • 1 cup cilantro (chopped)




Preheat your smoker to 275 degrees Fahrenheit.


Season the chuck roast on all sides with Fiesta Rub.

Make the braising liquid

Prepare the braising liquid by combining 4 cups of beef stock, peppers, garlic cloves, onion, and cilantro in a 12-inch cast iron skillet or aluminum pan.


Place the pan of braising liquid on the lowest grates of your smoker. Set the seasoned chuck roast on a rack above the pan to catch any drippings and maintain moisture in the smoker. Close the lid and smoke the roast for 4-5 hours, or until the internal temperature reaches 165-175 degrees Fahrenheit.


Move the roast down into the pan of braising liquid, close the lid, and continue cooking for an additional 2-3 hours. Cook until the roast reaches an internal temperature of 210 degrees Fahrenheit and can be easily shredded with a fork.


Remove the roast from the smoker and shred it into small pieces. Strain the peppers and onions from the braising liquid, which should have reduced significantly during cooking. Whisk in the remaining 2 cups of hot beef stock to reconstitute the consomme. Keep it warm.

Make the tacos

Prepare your workstation for making the birria tacos. Preheat a cast iron skillet or flat top over medium-high heat and lightly oil it. Dip a tortilla in the consomme liquid and place it directly on the oiled pan. Cook for 1-2 minutes before flipping. Add cheese and shredded birria onto the tortilla. Fold it over and cook, flipping occasionally, until the cheese melts and the tortilla is browned and crisp. Repeat with the remaining tortillas, cheese, and birria.


Serve the tacos with fresh lime, cilantro, and diced onion. Provide a bowl of hot consomme topped with additional cilantro and onion. Dip each taco into the consomme before taking a bite and enjoy!
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About author
As the founder and chief editor of Scills Grill, I'm a self-proclaimed BBQ nut. I love cooking outdoors over live fire and smoke, no matter the weather. I use various grills, smokers, and wood-fired ovens to produce epic food. Peter Cobbetts is the president and founder of Scills Grill, with over 15 years' experience in barbecue. He's an exceptional pitmaster and grill expert who specializes in smoking briskets, pork shoulders - using charcoal, wood or propane grills/smokers - as well as reviewing kitchen appliances such as grills, smokers etc., having tried out almost every model available on the market.
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