Description
This Smoked Quesa-Birria Taco Box recipe combines tender, smoky beef chuck roast with a rich, spicy chile paste, creating deliciously flavorful tacos filled with melted Oaxaca cheese. Slow-smoked beef is simmered in a fragrant broth, then served in crispy, cheese-filled tortillas, garnished with fresh cilantro, onions, and lime for a perfect balance of smoky, savory, and fresh flavors.
Ingredients
Scale
Beef & Broth
- 2 lbs beef chuck roast
- 4 cups beef broth
- Salt and pepper to taste
- Cooking oil (for frying)
Chiles & Paste
- 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
Taco Assembly
- 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
Instructions
- Toast the Chiles: In a dry pan over medium heat, toast the guajillo and ancho chiles until fragrant, about 2-3 minutes, taking care not to burn them. This step enhances their deep smoky flavor.
- Soak the Chiles: Place the toasted chiles in hot water and soak for 10-15 minutes until they soften, making them easy to blend.
- Make the Chile Paste: Blend the soaked chiles, chipotle pepper in adobo sauce, garlic cloves, onion, cumin, oregano, ground cloves, ground cinnamon, and 1 cup of beef broth until you achieve a smooth, thick paste.
- Season and Sear the Beef: Season the beef chuck roast generously with salt and pepper. In a hot pan with a little oil, sear the roast on all sides until it develops a rich brown crust, about 3-4 minutes per side.
- Smoke the Beef: Transfer the seared beef to a smoker preheated to 250°F (120°C). Smoke the beef for 4 to 5 hours, or until it is tender and easily shredded with a fork.
- Shred and Simmer: Remove the smoked beef and shred it finely. In a pot, combine the shredded beef with the chile paste, remaining 3 cups of beef broth, and bay leaves. Simmer gently on low heat for 30 minutes to meld flavors.
- Assemble the Tacos: Heat oil in a pan. Lightly dip each corn tortilla into the birria broth to coat, then fry in the hot oil until pliable and slightly crispy. Place shredded cheese on one-half of each tortilla, add a generous amount of shredded birria beef, fold the tortilla over, and cook until the cheese melts and the taco is crisp.
- Garnish and Serve: Top the tacos with chopped cilantro and finely chopped onions. Serve immediately with lime wedges on the side for squeezing over the tacos.
Notes
- For an authentic smoky flavor, use a wood smoker or a smoker box with wood chips when smoking the beef.
- If you don’t have a smoker, slow-cook the beef in an oven at low temperature (around 275°F/135°C) for 5-6 hours until tender.
- Oaxaca cheese is traditional for quesabirria, but mozzarella is a good substitute for melting quality.
- Adjust the number of tortillas based on serving size; 8-12 tortillas typically serve 8 tacos.
- Use fresh lime juice just before serving to add brightness to the tacos.
- Reserve some birria broth for dipping the tacos while eating—this is called “consommé” and is a signature part of the dish.
