Ingredients

2 pounds of beef cheeks

2 pounds of beef short ribs

1/2 large white onion

5 cloves of garlic

3 ancho chiles

3 guajillo chiles

2 chipotle peppers in adobo sauce

2 roma tomatoes

4 cups of water

4 cups of beef broth

3 cinnamon sticks

2 bay leaves

1 cup shredded Oaxaca cheese

1/4 cup cilantro

1/4 cup diced onion

8 yellow corn tortillas

Instructions

Step 1: Trim the excess fat and silver skin off the beef cheeks and short ribs, then season them generously with salt, pepper, and garlic powder.

Step 2: Smoke the meat at 250°F for 2 hours until it develops a rich smoky flavor.

Step 3: In a dutch oven, combine the half onion, garlic cloves, roma tomatoes, ancho chiles, guajillo chiles, and chipotle peppers with 3 cups of water. Bring to a boil, then turn off the heat and let soak for 15 minutes.

Step 4: Remove the vegetables and peppers from the liquid, then blend them with 1 cup of the braising liquid until smooth.

Step 5: Place the smoked meat into the dutch oven again, pour in the blended sauce, and add the beef broth along with cinnamon sticks and bay leaves.

Step 6: Simmer gently on low heat for 2 to 3 hours, until the meat is tender enough to fall apart easily.

Step 7: Remove the meat from the dutch oven, shred it finely, and mix it with some of the rich consommé to keep it moist.

Step 8: Dip each yellow corn tortilla into the consommé, then place it on a hot skillet. Add shredded Oaxaca cheese, smoked shredded beef, cilantro, and diced onion onto the tortilla. Fold it over and cook for 1-2 minutes on each side until the cheese melts and the tortilla crisps slightly.

Step 9: Serve the tacos hot with bowls of consommé on the side for dipping and enjoy the authentic flavors.

Tips & Variations

For extra spice, add more chipotle peppers or a pinch of cayenne to the sauce.

Use brisket or chuck roast if beef cheeks are unavailable.

Serve with fresh lime wedges to brighten the flavors.

Try adding pickled red onions or radishes for crunch and acidity.

Make a vegetarian version by substituting smoked mushrooms and vegetable broth.

Storage

Store leftover shredded beef and consommé separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth if needed to keep the meat moist. Tortillas are best enjoyed fresh but can be wrapped in foil and warmed briefly before serving.

FAQs

Can I prepare the birria without a smoker?

Yes, you can substitute smoking by searing the meat in a hot pan until browned before braising. While it won’t have the same smoky flavor, it will still be delicious and tender.

What is the best way to warm the tortillas?

Warm tortillas on a dry skillet over medium heat for about 30 seconds per side until soft and pliable, or briefly heat them in a microwave wrapped in a damp paper towel.

Dinner

Smoked Beef Birria Tacos Recipe

Introduction