Smoked Birria Tacos Recipe | 5-Step Bold Flavor Guide

How I Discovered the Joy of Smoked Birria Tacos

It all started with a craving for warmth and spice during a cool Asheville evening. I’d been running my supper club for a few seasons and was looking to bring something new to the table—something with that signature Southern smoke, but bold enough to stand on its own. Birria was the answer. Traditionally slow-stewed, this dish is already rich with chiles and aromatics. But adding smoke? That’s when the flavors opened up like never before.

My first try wasn’t perfect. I used the wrong wood chips and rushed the meat. But the aroma alone pulled neighbors into my backyard. Over time, I adjusted—using oak and cherry wood on my Pit Boss, letting the beef chuck roast soak up the smoke for hours before finishing it in the consommé. When I dipped that first taco into the smoky red broth, it reminded me of that chili I made as a teenager, the one that first made me fall in love with cooking.

Now it’s a supper club favorite, sitting beside other smoky gems like these smoked shotgun shells or crowd-pleasing corn ribs. There’s no one right way to make smoked birria tacos—but there’s absolutely a wrong way to miss out on making them.

Print

Why Smoked Birria Tacos Deserve a Spot on Your Grill

The magic of smoked birria tacos comes from the collision of bold Mexican flavors and low-and-slow American barbecue. You take an already perfect combination—dried chiles, garlic, vinegar, and spices—and build on it with hours of wood smoke. That transforms the beef into something almost primal. Smoke hugs every shred of meat, adding depth that stovetop birria just can’t match.

And while you can technically make them indoors, a pellet grill like a Traeger or Pit Boss lets you set and forget while infusing layers of flavor. I’ve used both, and each handles the task beautifully. Plus, with Meat Church seasonings like “Holy Cow” or “The Gospel” added during the smoke phase, you bring even more nuance to the party.

Pair it with a bit of cowboy butter for dipping or drizzle over crispy tortillas—these tacos become the main event, not just another taco night. Whether you’re smoking cream cheese as a starter or finishing the meal with smash burger tacos, birria is your new MVP.

Smoking Setup & Meat Selection for Smoked Birria Tacos

Best Cuts of Meat for Smoked Birria Tacos

When it comes to smoked birria tacos, the cut of meat can make or break the dish. Traditional birria calls for goat or lamb, but beef is more accessible and just as rich—especially when you’re working with a smoker. For the best flavor and texture, I always go with a combination of beef chuck roast and beef short ribs. Chuck provides the perfect fat-to-meat ratio, while short ribs bring depth and bone marrow goodness.

Before smoking, I season the meat with kosher salt and a dry rub. If I’m feeling bold, I’ll use Meat Church’s Holy Voodoo or Dia de la Fajita rub, which layers beautifully under the smoked chile marinade later on. The goal here is bark—the crust that forms on the meat during the smoke. That bark, once shredded and dipped in consommé, is what makes these tacos unforgettable.

I’ve made versions of this with leaner cuts like brisket flat or even pork shoulder in a pinch, but nothing beats chuck roast for that pull-apart tenderness after hours of smoke and braise.

Using a Pellet Grill: Pit Boss, Traeger & More

Whether you’ve got a Pit Boss, Traeger, or any pellet smoker, low and slow is your mantra. I typically set the grill to 225°F and use oak or mesquite pellets for a deep, earthy profile. Cherry wood adds a subtle sweetness that works great if you’re pairing the tacos with something sharp, like pickled onions or a squeeze of lime.

Birria Consommé & Crispy Taco Assembly

Building the Consommé for Smoked Birria Tacos

Your consommé isn’t just a sauce—it’s the soul of smoked birria tacos. After hours on the smoker, your meat deserves to bathe in something rich, spicy, and fragrant. Here’s how I make mine:

Start by soaking guajillo, ancho, and pasilla chiles in hot water until soft—about 20 minutes. Then blend them with garlic, onion, apple cider vinegar, Mexican oregano, cumin, cinnamon stick, cloves, and a splash of beef stock. This isn’t just a marinade—it’s a bold, smoky bath that soaks into every fiber of the meat as it finishes in the smoker or oven.

Once your beef has had its three-hour smoke bath (see Part 2), transfer it to a pan or Dutch oven. Cover it with your blended chile mixture and more beef broth until submerged. Braise it for about two more hours at 300°F until it shreds easily.

That broth becomes your dipping sauce. Don’t skip it—it’s what gives smoked birria tacos their signature flavor. You’ll want extra for serving. I always keep a warm bowl on the side, just like with my smoked shotgun shells, where the sauce pulls everything together.

Crisping and Constructing the Ultimate Taco

Once the meat is shredded and soaking in that chile-rich consommé, it’s taco time. Heat a skillet or plancha to medium-high. Take a corn tortilla and dunk it into the surface of the consommé. This adds color, oil, and flavor—don’t skip it.

Lay the tortilla flat on the skillet. Top it with Oaxaca cheese or mozzarella, then a generous scoop of the smoked birria beef. Let it crisp until the cheese melts and the tortilla browns on one side. Then fold it like a taco and press gently.

You’re going for texture—crispy, gooey, juicy. These aren’t soft tacos. They’re golden on the outside and dripping with smoky juice inside. For extra impact, serve them with pickled red onions, fresh cilantro, and lime wedges. Don’t forget a bowl of that consommé for dipping—it’s the showstopper.

These tacos pair beautifully with a side of smash burger tacos or a grilled snack like corn ribs. And if you’re feeling extra Southern, try brushing the tortillas with a bit of cowboy butter before crisping. Trust me—it’s indulgent and worth every bite.

Whether you’re cooking on a pellet grill or using a smoker from Meat Church to Traeger or Pit Boss, this final step brings everything together with big flavor and irresistible crunch.

Serving, Leftovers & Pro Tips for Smoked Birria Tacos

Smoked birria tacos deserve a plate that does them justice. When I serve these at my Asheville supper club, I go for a full-on platter approach. Line up your crispy tacos, garnish with chopped white onion, fresh cilantro, and lime wedges. Add a warm bowl of consommé on the side—people love the dipping ritual. It’s half flavor, half experience.

Don’t forget your sides. I love offering corn ribs with a sprinkle of tajín or a skillet of smoked cream cheese with crackers or warm tortillas. If you’re building a backyard smoker spread, throw in a few grilled picanha steaks or a batch of cowboy butter for dipping—it all plays beautifully with birria’s boldness.

Pro tip: warm your consommé right before serving, and don’t be shy about ladling extra over the tacos for maximum juiciness.

Leftover Ideas That’ll Keep You Coming Back

Smoked birria tacos are excellent for meal prep or leftovers—if you somehow have any. Keep the meat in the consommé to stay juicy, and store it in an airtight container in the fridge for up to 4 days. It actually gets better as it sits.

Here’s how I use leftovers:

• Quesabirria grilled cheese: Sourdough, Oaxaca cheese, birria beef.
• Birria ramen: Add consommé and meat to cooked instant noodles. Game-changer.
• Birria enchiladas: Roll tortillas with birria, cover with sauce and cheese, bake.
• Birria nachos: Tortilla chips, cheese, jalapeños, pickled onions, and shredded birria.

And if you’re using a pellet grill like a Pit Boss or Traeger, reheat the tacos low and slow to keep the bark crispy. Trust me—it makes all the difference.

You’ve already invested time in making the smoked birria tacos; don’t let that flavor go to waste. Reimagining it in different forms is what home cooking is all about.

Whether you’re a weekend grill warrior or running your own supper club like I do, this dish is the kind of thing people remember. It’s smoky, messy, bold, and full of heart—just like good food should be.

Conclusion

Smoked birria tacos bring together the depth of Mexican spice and the soul of American barbecue. With the right cut of meat, your favorite pellet grill—be it Pit Boss or Traeger—and a little patience, you’ll create tacos that are smoky, crispy, juicy, and unforgettable.

Let’s make something delicious, together.

Want more comfort food with a twist? Try our Pinterest

FAQ