Smoked Birria Tacos

beef chuck

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

dried guajillo chiles

💰Cheaper: dried pasilla chiles

Dried pasilla chiles are often more affordable and provide a similar flavor profile.

Season the beef cheeks with Grande Greeno seasoning, ensuring to coat all sides.

Preheat the smoker to 250°F using hickory pellets.

Place the seasoned beef cheeks directly on the smoker grate to get color on the outside for about 1 hour and 45 minutes.

In a pot, boil dried guajillo peppers, ancho peppers, onion, and garlic for about 15 minutes to soften them.

Remove the softened vegetables from the boiling water and place them in a blender.

Add crushed tomato and fresh cilantro to the blender, along with some of the hot boiling liquid, and blend until smooth to create a dark red sauce.

Transfer the smoked beef cheeks to a Dutch oven and pour the blended sauce over them, adding beef broth for extra liquid.

Cover the Dutch oven and increase the temperature to 350°F, braising the beef cheeks until tender, checking for doneness by ensuring they fall apart easily when picked up with tongs.

Remove the beef cheeks from the pot and let them cool slightly before shredding them into pieces.

On a griddle, keep the shredded beef warm in a metal pan and ladle some of the braising liquid over it.

Dip flour tortillas into the braising liquid on both sides and place them on the griddle.

Cook the dipped tortillas for about 30 seconds until they start to puff up, then flip them over.

Add shredded beef and Mexican melting cheese to one half of the tortilla, fold it over, and let it cook for another 30 seconds until crispy.

Remove the tacos from the griddle and dress them with white onion, cilantro, and radish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens