Birria Tacos

INGREDIENTS

• 5 lb chuck roast

DRY RUB

• 3 Tbsp black pepper

• 3 Tbsp kosher salt

• 1 ½ Tbsp garlic granules

• 1 tsp ground cumin

• 1 tsp dried thyme
  

FOR THE CONSOMMÉ

• 3 Tbsp canola oil oil

• 1 large can (28 oz) whole peeled tomatoes, juice from the can separated and set aside

• 4 Tbsp chipotles with adobo sauce

• 16 peppercorns

• 16 allspice berries

• 3 Tbsp tomato paste

• 1 bulb of garlic, 8-10 cloves, peeled

• 3” stick Mexican cinnamon (canela) (Mexican cinnamon is less hard and tough than “regular” cinnamon sticks and is much better for this recipe)

• 4 guajillo chilies, stems and seeds removed

• 3 ancho chilies, stems and seeds removed

• 1 white or yellow onion

• 1 tsp dried thyme

• 1 tsp dried oregano

• ½ tsp ground ginger

• 1 ½ Tbsp salt

• ¼ C cider vinegar

• 2 C water
  

For the tacos themselves

• 10–16 oz grated Mexican melting cheese (or low-moisture mozzarella)

• Corn tortillas

• Diced white onion

• Cilantro

• Salsa (your favorite)

INSTRUCTIONS

First, get the meat smoking

Preheat your smoker to 275°F

Cut the chuck into pieces that are about 3″ cubes. Toss them with the dry rub.

Place the meat chunks in the smoker and probe them with a leave-in probe. Set the high-temp alarm for 160°F . Smoke the meat.

In the meantime, make the consommé

Heat the oil in a medium saucepan over medium-high heat.

Cook the tomatoes in the oil for about 3 minutes.

Add the chipotles, garlic, pepper, and allspice. Crush the canela stick and add it.

Add the the remaining consommé ingredients, including the reserved juice from the canned tomatoes.

Stir them together and bring to a boil. Reduce heat to a simmer, cover, and cook for 1 hour, stirring occasionally.

Carefully move all the hot contents of the pot to a blender jar and puree. Remember to start on low speed whenever blending hot ingredients!

Add more water if the result seems too pasty. You want a semi-viscous but easily pourable mixture.

Smoke-braise the meat

When the high-temp alarm sounds, move the meat chunks to a pan that is deep enough to hold them.

Fill the pan with the hot consommé. Cover with foil.

Put the pan of meat in the smoker and insert a probe through the foil into a large meat chunk. Set the high-temp alarm for 203°F.

Increase your smoker’s temperature to 300°F (149°C).

Smoke-braise the meat.

When the high-temp alarm sounds, verify both the temperature and the tenderness with an instant read thermometer. If it is either not hot enough or not yet probe-tender, continue to cook.

Remove the meat from heat.

Make the tacos!

Remove the meat from the braising liquid and shred it.

Heat a cast-iron pan or a griddle to 350–375°F .

Dip a tortilla through the liquid fat on top of the consommé into the soup underneath, then pull it out and place it on the griddle. Cook it for about 15–20 seconds on one side, then flip it over with a spatula.

Place a small heap (1–2 Tbsp) of shredded cheese on one side of the tortilla, then a small pile of meat. Don’t overfill them!

Fold one half of the tortilla over the fillings and cook the taco for about 30 seconds before flipping it over and cooking on the other side for about 30–45 seconds.

Remove the taco to a platter and continue to cook the remaining tacos. Cook as many at one time as you can fit on your griddle.

Serve with cilantro, limes, onion, and salsa! You can also pass the remaining consommé at the table for dipping.

Quesabirria (birria tacos) recipe based on the one from SmokedBBQsource.com.

Urban Cowgill June 2021