Smoked Birria Tacos Meat Church – What rub should I use?

Meat Church rubs like “Holy Cow” or “The Gospel” work great. Use them before the smoke, not in the consommé. They build a deep bark and complement the chile flavors beautifully.

Smoked birria tacos pellet grill – What temp should I use?

Set your pellet grill to 225°F for the smoke phase, then finish the braise at 300°F. Keep it low and steady to infuse flavor without drying out the meat.

Traeger smoked birria tacos – What’s the best wood?

Traeger works best with oak, mesquite, or cherry. I like oak for the base flavor, and cherry for a subtle sweet edge. Avoid hickory—it can overpower the consommé.

Smoked birria tacos pit boss – Can I finish it all in the smoker?

Absolutely. After the initial smoke, place the meat and consommé in a pan, cover tightly, and finish in your Pit Boss at 300°F. You’ll get melt-in-your-mouth texture with all the smoke depth.

Smoked Birria Tacos Recipe | 5-Step Bold Flavor Guide

Description

Smoked birria tacos made with beef chuck, rich chili consommé, and finished with crispy cheese-seared tortillas. A smoky twist on a Mexican favorite.

Ingredients

Scale

3 lbs beef chuck roast

2 short ribs (optional for richness)

3 dried guajillo chiles

2 dried ancho chiles

1 dried pasilla chile

5 garlic cloves

1 onion

2 tsp cumin

1 tsp Mexican oregano

1 cinnamon stick

3 whole cloves

1 tbsp apple cider vinegar

4 cups beef broth

Salt to taste

Corn tortillas

2 cups Oaxaca or mozzarella cheese

Optional: Meat Church Holy Cow Rub

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Instructions

1. Soak dried chiles in hot water for 20 mins.

2. Blend chiles with garlic, onion, spices, vinegar, and 1 cup beef broth.

3. Season beef, smoke at 225°F for 3 hours.

4. Transfer beef to pan with chile mixture + broth, cover and braise at 300°F for 2 hours.

5. Shred beef, keep warm in consommé.

6. Dip tortillas in consommé, fill with cheese and beef, then sear in skillet until crispy.

7. Serve hot with consommé on the side.

Notes

Use Pit Boss or Traeger for best results.

Store leftover birria in consommé for 4 days.

Reheat on grill or skillet to preserve crispiness.

Prep Time: 30 mins
Cook Time: 5 hours
Category: Main Dish
Method: Smoked & Braised
Cuisine: Mexican-American

Nutrition

Serving Size: 2 tacos
Calories: 425
Sugar: 2g
Sodium: 720mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 28g
Cholesterol: 90mg