The Most Flavorful Way to Make Birria… Ever If you’re looking for a taco night upgrade, smoked birria tacos are the answer.
Slow‑smoked chuck roast, a rich homemade consommé, crispy cheese‑filled tortillas, and fresh toppings come together to create one of the most satisfying meals you’ll ever make. The smoker adds deep flavor, and finishing the tacos on a Blackstone griddle gives them that perfect restaurant‑level crisp — golden, melty, and irresistible. Let’s get into it.
Ingredients Beef & Consommé
- 2 lbs chuck roast steak
- Carne asada seasoning
- Beef rub (or any preferred seasoning)
- 6–7 New Mexico dried chiles, seeds removed
- 2 1/4 cups beef broth (more if needed)
- 1/2 large onion, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) fire‑roasted tomatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp vinegar
- 1 tbsp oregano
- Juice of 1 lime •
- 1/4 tsp paprika
- 1 tsp cumin
- 3 chipotle chiles in adobo (seeds removed)
- White corn tortillas
- Oil for cooking Toppings
- 1 medium white onion, diced
- 1/2 bunch cilantro, chopped
- Juice of 1 lime
- Salt & pepper
- 2 cups shredded Oaxaca or Chihuahua cheese
Make the Fresh Topping Combine diced onion, cilantro, lime juice, salt, and pepper. Mix and refrigerate until serving.
Step 1:
Smoke the Beef Preheat smoker to 250°F. Season chuck roast generously with carne asada seasoning and beef rub. Smoke until internal temp reaches 165°F.
Step 2:
Toast & Soak the Chiles In a saucepan on medium‑high heat, lightly toast the dried chiles until fragrant. Add 2 cups beef broth, bring to a simmer, cover, and turn off the heat. Let chiles soften for 15 minutes.
Step 3:
Build the Stew Base Heat 2 tbsp oil in a Dutch oven over medium‑high. Add onions; sauté until translucent. Add garlic; cook 2 minutes. Add the fire‑roasted tomatoes with their juice. Stir in vinegar, chipotle chiles, oregano, paprika, cumin, salt, pepper, and lime juice. Reduce heat to medium‑low.
Step 4:
Blend the Chiles Blend the softened chiles and broth until smooth (careful — it’s hot). Pour into the pot with your tomato base and stir well.
Step 5:
Braise the Beef When smoked beef reaches 165°F, place it in a deep pan or Dutch oven. Pour consommé over the top. Cover and return to smoker. Cook until internal temp reaches 220°F — tender and shreddable. Shred the beef and add a bit of consommé to keep it juicy. Reserve the remaining consommé for dipping.
Step 6:
Assemble on the Blackstone Here’s where the magic happens. Heat your Blackstone griddle to medium. Pour consommé into a shallow bowl. Dip each tortilla in consommé, then place it directly onto the hot Blackstone. Add cheese to one side, then top with birria. Fold the tortilla over and cook until both sides are crispy and golden. Open and spoon in the fresh onion‑cilantro topping. Serve with warm consommé for dipping. The Blackstone gives the tacos that signature crunchy exterior with melty cheese inside — absolute perfection.
Enjoy the Best Birria Tacos Ever Smoked birria tacos are already delicious, but finishing them on a Blackstone griddle elevates them to a whole new level. They’re smoky, cheesy, crispy, juicy, and packed with flavor!!
