Smoked Quesa-Birria Taco Box Recipe

If you are a fan of bold, smoky flavors paired with melty cheese and tender, juicy beef, then you are in for a real treat with this Smoked Quesa-Birria Taco Box Recipe. Picture this: smoky, slow-cooked beef steeped in a rich, aromatic chile broth, layered with gooey Oaxaca cheese all nestled in crispy, golden tortillas. This dish isn’t just a taco; it’s a celebration of textures and tastes that mingle perfectly to create an unforgettable, shareable meal. Whether you’re serving it up for a family gathering or a cozy weekend indulgence, this recipe brings a unique smoky twist to the beloved quesabirria tradition that will have everyone asking for seconds.

Ingredients You’ll Need

The magic behind the Smoked Quesa-Birria Taco Box Recipe lies in its simple yet carefully chosen ingredients. Each element plays a vital role, from the smoky depth of the beef chuck roast to the vibrant, aromatic spices and the stretchy cheese that binds everything together. Gathering these essentials will set you up for a flavorful, texturally pleasing taco experience.

• 2 lbs beef chuck roast: The star of the dish, perfect for slow cooking to achieve tender shredding.
• 4 dried guajillo chiles: Adds fruity, mild heat and rich color to the broth.
• 2 dried ancho chiles: Brings a sweet, smoky undertone that complements the meat beautifully.
• 1 chipotle pepper in adobo sauce: Infuses smoky heat and a touch of tanginess.
• 4 cloves garlic: Provides a pungent depth that enhances the savory profile.
• 1 medium onion: Adds sweetness and body to the chile paste.
• 1 tsp cumin: Earthy warmth that rounds out the chile flavors.
• 1 tsp oregano: Herbal notes that elevate the complexity of the broth.
• 1/2 tsp ground cloves: Just a hint of aromatic spice for intrigue.
• 1/2 tsp ground cinnamon: Adds subtle sweetness and depth.
• 2 bay leaves: Provide a subtle layer of savory fragrance.
• 4 cups beef broth: The flavorful base for cooking and simmering the beef.
• Salt and pepper to taste: Essential for balancing flavors.
• 8-12 corn tortillas: The vessel for all the delicious fillings and crispy edges.
• 2 cups Oaxaca cheese or mozzarella, shredded: For that irresistible melty, cheesy goodness.
• 1/2 cup cilantro, chopped: Adds freshness and color as garnish.
• 1/2 cup onions, finely chopped: Offers crunch and sharpness for contrast.
• Lime wedges for serving: Brings zesty brightness to each bite.
• Cooking oil: Needed to crisp the tortillas perfectly.

How to Make Smoked Quesa-Birria Taco Box Recipe

Step 1: Toast the Chiles

Start by dry-toasting the guajillo and ancho chiles in a hot pan until they release a fragrant aroma. This step awakens the rich depth hidden within these dried chiles and sets the foundation for the broth’s vibrant color and flavor. Once toasted, soak them in hot water for 10 to 15 minutes until they soften and become easier to blend smoothly.

Step 2: Make the Chile Paste

Next, blend the softened guajillo and ancho chiles together with the chipotle pepper in adobo sauce, garlic, onion, cumin, oregano, ground cloves, cinnamon, and 1 cup of beef broth. The result is a deeply flavorful, silky chile paste packed with smoky, warm spices that will infuse every bite of beef later on.

Step 3: Sear the Beef

Season your beef chuck roast generously with salt and pepper before searing it in a hot pan. Browning all sides creates a crust that locks in the meat’s juices and adds a savory caramelized flavor critical to this dish’s layered taste.

Step 4: Smoke the Beef

Transfer the seared beef to a smoker set at 250°F (120°C). Smoking the beef slowly for 4 to 5 hours is the secret to achieving that signature melt-in-your-mouth tenderness, while infusing it with rich smoky notes that differentiate this version from the classic birria.

Step 5: Shred and Simmer

Once the beef is fork-tender, shred it finely and combine it with your chile paste and the remaining beef broth. Simmer this mixture gently for 30 minutes on low heat, allowing the shredded beef to soak up all the smoky, spicy goodness and become perfectly juicy.

Step 6: Assemble the Tacos

Finally, prepare to build your tacos. Fry the corn tortillas in hot oil after dipping them briefly in the birria broth—this tricks ensures both crunch and flavor. Fill each tortilla with shredded cheese and the mouthwatering smoked birria beef, fold carefully, and cook until the cheese is gloriously melted. Top with fresh cilantro, chopped onions, and a squeeze of lime to brighten each delicious bite.

How to Serve Smoked Quesa-Birria Taco Box Recipe

Garnishes

Fresh garnishes really make these tacos pop. The chopped cilantro adds a burst of herbaceous brightness while the finely diced onions provide a crisp texture contrast. A few lime wedges on the side encourage everyone to add a splash of zesty acidity, balancing the smoky richness of the meat and cheese perfectly.

Side Dishes

While the tacos stand tall on their own, serving them alongside pickled vegetables or a fresh Mexican street corn salad complements the smoky richness beautifully. For a simple touch, a light bean salad or a refreshing cucumber salad adds welcome crunch and a palette cleanser between bites.

Creative Ways to Present

If you want to impress guests or elevate your dinner party, consider serving the Smoked Quesa-Birria Taco Box Recipe as a build-your-own taco bar. Include bowls of garnishes, extra broth for dipping, and a variety of salsas to suit every spice lover’s preference. Wrapping tacos in parchment paper or presenting them in rustic wooden boxes adds a charming and practical touch that keeps everyone eager to dig in.

Make Ahead and Storage

Storing Leftovers

You can keep leftover smoked birria beef in an airtight container in the refrigerator for up to three days. Store the broth separately if possible to maintain the meat’s texture and to give you flexibility on reheating portions.

Freezing

Freeze any remaining shredded beef mixed with the chile broth in freezer-safe containers or bags for up to three months. This means you can enjoy the deliciousness of the Smoked Quesa-Birria Taco Box Recipe anytime with minimal effort.

Reheating

To reheat, gently warm the birria beef and broth on the stove over low heat, stirring occasionally until heated through. For the tortillas, reheat separately in a hot skillet or oven to regain their crispiness before assembling your tacos fresh.

FAQs

Can I make this recipe without a smoker?

Absolutely! If you don’t have a smoker, you can slow-cook the beef chuck roast in an oven at 275°F (135°C) for about 4-5 hours, covered tightly with foil. While you’ll miss some smoky notes, you’ll still achieve tender, flavorful meat.

What cheese can I use if I can’t find Oaxaca cheese?

Mozzarella is a great substitute because it melts beautifully and offers a mild flavor that complements the spicy birria. You can also try Monterey Jack for a slightly sharper taste.

How spicy is the Smoked Quesa-Birria Taco Box Recipe?

The spiciness is moderate and balanced, thanks to the guajillo and ancho chiles which are mild to medium heat, combined with just a touch of smoky heat from the chipotle pepper. Adjust the amount of chipotle if you prefer it milder or hotter.

Can I prepare parts of this recipe in advance?

Yes! You can make the chile paste and sear the beef a day ahead. Also, shredding the smoked beef and simmering it in the broth can be done the day before to save time on the day you want to serve.

What’s the best way to enjoy the dipping broth?

The rich birria broth, or consomé, is perfect for dipping each taco, enhancing every bite. You can also enjoy it as a flavorful soup by itself, or drizzle it over rice or beans for added depth at your meal.

Final Thoughts

There’s something truly special about gathering around a box of the Smoked Quesa-Birria Taco Box Recipe, sharing the joy of smoky, cheesy tacos packed with rich flavors. It’s a dish that invites both celebration and comfort in every bite. Give it a try—you might just discover your new favorite way to enjoy birria tacos with an irresistible smoky twist.

Smoked Quesa-Birria Taco Box Recipe

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4.1 from 29 reviews

• Author: admin
• Total Time: 5 hours 15 minutes
• Yield: 8 servings 1x

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Description

Experience the rich and smoky flavors of traditional Mexican cuisine with this Smoked Quesa-Birria Taco Box recipe. Tender, slow-smoked beef chuck roast infused with a vibrant, homemade chile paste creates a mouthwatering filling for crispy corn tortillas loaded with melted Oaxaca cheese. Garnished with fresh cilantro, onions, and lime wedges, these quesabirria tacos bring a perfect balance of smoky, savory, and tangy notes that make for an unforgettable taco night.

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Ingredients

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Meat and Broth

• 2 lbs beef chuck roast
• 4 cups beef broth
• Salt and pepper to taste

Chiles and Seasonings

• 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

Tacos and Garnishes

• 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 (for frying)

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Instructions

1. Toast the Chiles: In a dry pan, toast the guajillo and ancho chiles over medium heat until fragrant, about 1-2 minutes per side. Be careful not to burn them as this will cause bitterness. Once toasted, soak them in hot water for 10-15 minutes until softened.
2. Make the Chile Paste: Drain the soaked chiles and add them to a blender along with the chipotle pepper in adobo sauce, garlic cloves, chopped onion, cumin, oregano, ground cloves, ground cinnamon, and 1 cup of beef broth. Blend until you get a smooth, thick paste.
3. Sear the Beef: Season the beef chuck roast generously with salt and pepper. Heat a skillet or pan over medium-high heat with a bit of oil, and sear the beef on all sides until browned and caramelized, about 3-4 minutes per side.
4. Smoke the Beef: Preheat your smoker to 250°F (120°C). Place the seared beef onto the smoker rack and let it smoke for 4-5 hours, or until the meat is tender enough to be easily shredded with a fork.
5. Shred and Simmer: Once smoked, remove the beef and shred it finely. In a large pot, combine the shredded beef, chile paste, remaining 3 cups of beef broth, and bay leaves. Simmer on low heat for 30 minutes, allowing the flavors to meld together.
6. Assemble the Tacos: Heat cooking oil in a pan over medium heat. Dip each corn tortilla briefly into the birria broth to coat, then place in the pan. Add a layer of shredded cheese and smoked birria beef on one half of the tortilla, fold it over, and cook until the cheese melts and the tortilla is crispy and golden, about 2-3 minutes per side.
7. Serve: Garnish the quesabirria tacos with chopped cilantro and finely chopped onions. Serve with lime wedges on the side for squeezing over the top.

Notes

• For best results, use fresh, quality beef chuck roast to ensure tenderness and flavor.
• Adjust the amount of chipotle pepper based on your preferred spice level.
• Smoking adds a distinctive flavor but if unavailable, slow-cook the beef in the oven at 275°F for approximately 5-6 hours until tender.
• Oaxaca cheese can be substituted with mozzarella if unavailable, though Oaxaca provides a more authentic taste and melt quality.
• Serve with the birria broth on the side as a dip for extra flavor.

• Prep Time: 45 minutes
• Cook Time: 4 hours 30 minutes
• Category: Main Dish
• Method: Smoking
• Cuisine: Mexican