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birria tacos on a wooden board
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Beef Birria Tacos with Consomme

Smoked pulled beef chuck served on tacos with consomme, cilantro and lime juice - Mexican street food at its finest.
Course Main Course
Cuisine Mexican
Prep Time 35 minutes
Cook Time 7 hours
Marinate 4 hours
Total Time 11 hours 35 minutes
Servings 10
Calories 459kcal
Author Mat Cotton

Ingredients

  • 5 lbs chuck roast

Meat Marinade (Optional)

  • 1 tbsp garlic crushed
  • 1 tbsp dried oregano
  • 1 tsp cumin
  • salt and pepper
  • 1 can crushed tomatoes
  • 2 tsp tomato paste

Dry rub

  • 3 tbsp black pepper cracked
  • 3 tbsp kosher salt
  • 1 ½ tbsp garlic granules
  • 1 tsp cumin
  • 1 tsp dried thyme

For the Consomme:

  • ½ onion
  • 4 fresh Roma tomatoes chopped
  • 2 tbsp chipotle in adobo sauce
  • 8 peppercorns
  • 3 cloves
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 bulb garlic separated into cloves and peeled
  • 1 ½ tbsp salt
  • 1 can whole peeled tomatoes
  • ¼ cup cider vinegar
  • 2 cups water
  • 3 tbsp tomato paste

For the tacos:

  • mini tortillas
  • finely chopped white onion
  • finely chopped cilantro
  • quartered limes
  • grated cheese - I use a mexican blend

Instructions

  • If you have time to marinate the meat, combine the marinade ingredients to form a paste and rub all over your meat and leave overnight or at least for 4 hours. Once ready rinse and pat dry with a paper kitchen towel.
  • Combine all dry rub ingredients in a medium bowl or shaker and mix thoroughly.
  • Lightly oil your chuck roast then cover liberally with dry rub.
  • Smoke at 250°F - 275°F for 3 hours or until bark is set.
  • Make the consommé by lightly frying the onions and fresh tomatoes for 6-8 minutes in a saucepan or pot large enough to hold your meat, then add your chipotle in adobo sauce, and fry until fragrant, around a minute.
  • Add your peppercorns, cloves, thyme, oregano, ginger, cinnamon, and garlic cloves. Stir for around 1 minute or until fragrant.
  • Add the salt, canned tomatoes, cider vinegar, tomato paste and water.
  • Bring consomme to the boil, then simmer on low for an hour.
  • Once your meat has developed a bark (~3 hours), add to the consomme, cover, and then return to smoker for further 3-4 hours, or until meat is probe tender (around 203°F - 210°F).
  • Assemble your taco ingredients so they are ready to make
  • To make tacos, remove chuck, and shred/pull the meat.
  • Dip flour tortilla into consomme and fry in cast iron skillet.
  • Add pulled beef, chopped onions, cheese, cilantro and fold taco.
  • Flip after 30 seconds.
  • Serve taco with consomme to dip into, along with extra onion, cilantro and lime.
  • Enjoy with an ice cold Mexican beer.

Nutrition

Sodium: 3528mg | Calcium: 108mg | Vitamin C: 13mg | Vitamin A: 650IU | Sugar: 5g | Fiber: 3g | Potassium: 1149mg | Cholesterol: 156mg | Calories: 459kcal | Trans Fat: 2g | Saturated Fat: 12g | Fat: 27g | Protein: 46g | Carbohydrates: 11g | Iron: 7mg