The best birria beef tacos you'll ever make. Smoked and braised beef, cheesy tortillas, fresh cilantro and onion and a homemade green sauce.
Smoked Birria Beef Tacos
Rated 5.0 stars by 1 users
Food:
Beef
Cuisine
Mexican
Serves:
6 mini tacos
Prep Time:
15 min
Cook Time:
5 hours
This recipe is a labour of love though, and you have to be patient enough to wait a good 4-5 hours for your beef to be ready. The beef shoulder goes in the smoker for about an hour, hour and a half to get a nice light smoky flavour. Once you pull your beef out of the smoker and get it into your beef broth with roasted onion and tomatoes, let it cook down for hours, leaving you with pull apart, juicy, smoky, delicious meat. You really can’t go wrong with smoked and braised beef shoulder, melty cheese, topped with diced onions, cilantro and a fresh and spicy green sauce.
Enjoy!
By:Chef Matt Basile
Ingredients
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2 lbs Beef shoulder
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Canola oil
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Alchemy Green Rub (stay tuned)
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1 tsp salt
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2 tomatoes
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1 yellow onion
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1L beef broth
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3 Poblano peppers
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5 to 6 tomatillos
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½ cup cilantro, chopped
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1 avocado
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1 jalapeno
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½ cup olive oil
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4 limes
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Salt
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Corn tortillas
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Shredded cheese
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Onions, finely chopped
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Cilantro, finely chopped
For the Sauce:
To build:
Instructions
Set your smoker to 275F.
Drizzle your beef shoulder with canola oil, salt and Alchemy Green Rub. Place in the smoker for about an hour, hour and a half.
Cut your tomatoes and onion in half and place on the plancha to grill. Once nicely charred, place a large pot on your plancha and put your grilled onions and tomatoes in the pot and add in the beef broth. Put the lid on the pot and let cook while your beef smokes.
Once the beef is done smoking, transfer directly to your pot of broth and allow to braise, about 3 to 4 hours.
To make your sauce, cut your poblano peppers and tomatillos in half and place on the grill. Once grilled, add your peppers and tomatillos to the bowl of a blender (make sure your blender can blend hot food), add the cilantro, avocado, jalapeno, olive oil, lime juice and salt. Blend until smooth. Pour into a bowl or container and set aside.
Once your beef is done braising, it should pull apart easily. Shred the meat in the pot and keep it in the broth to stay juicy.
To build, dip your tortillas into the broth and place on the plancha. Allow to crisp up a bit, about 1-2 minutes. Add your shredded cheese onto the tortillas and let the cheese melt. Add your shredded birria beef to the cheesy tortillas. Top with chopped onions, fresh cilantro and drizzle with your green sauce.