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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
