Birria Tacos on the Blackstone Griddle | Easy Smoked Chuck Roast Birria Recipe

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has lower fat content, while pork is often less expensive.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas can be cheaper.

birria spice mix

🥗Healthier: homemade spice blend

💰Cheaper: generic spice mix

Homemade blends can be healthier and tailored to taste, while generic mixes may be more affordable.

Set the Blackstone griddle to preheat at 270°.

Season the chuck roast with basic seasoning.

Insert wireless meat thermometer to monitor internal temperature.

Once the griddle is preheated, place the chuck roast on it and cook for about 3 hours until it reaches an internal temperature of 160°.

Remove the chuck roast and place it in a Dutch oven.

Add 4 cups of water and one viral birria bomb to the Dutch oven.

Seal the Dutch oven and return it to the smoker for another 3 hours.

After 3 hours, remove the Dutch oven; the birria bomb should have dissolved and the chuck roast should be tender enough to shred by hand.

Strain the consomé from the shredded beef into a pot to warm it up.

Dice a fresh sweet onion and chop fresh cilantro for toppings.

Warm flour tortillas on the griddle.

Brush one side of each tortilla with consomé, then flip them over.

Add Oaxaca cheese on top of the tortillas and let it melt.

Add a good amount of shredded beef on top of the melted cheese, then top with diced onion and cilantro.

Seal the taco and cook until heated through, then remove from the griddle and serve with consomé for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens