Smoked Braised Birria Tacos
Have you ever had birria? If you haven’t you need to. That smokiness on that birria is next level, I used a pre-made birria sauce from ja-listo, I am not sponsored by them, they are a small family business and I wanted to try it. I highly recommend it. This is birria made easy.
Length of time from start to finish: 5 Hours
- 2.5 lb chuck roast
- 6 large yellow corn tortillas
- 1.5 cups chihuahua melting cheese
- 8 oz ja-listo birria sauce
- Lime juice
- 16 small tomatillos
- 4 garlic cloves
- 3 serranos
- 1/4 sweet onion
- 2 tbsp cilantro
- 1/4 cup water
- Salt and pepper to taste
Here is a link to my seasonings https://www.spanglishasadero.com/ use code Fire10
-Preheat your smoker to 275 degrees.
Now let’s season up the chuck roast! Once seasoned, place in smoker and smoke until 175 internal temperature. Then place it in a foil pan along with 8oz ja-listo birria sauce and 1 cup of water. Cover and place back on the grill for an additional 2 hours. Remove and let it rest for 10 min before shredding.
-Once you remove it, drain the liquid and place it in a bowl. Now while the chuck roast is resting, make the green salsa in a skillet. Add some oil and the ingredients for the salsa. Remove and place in a blender once they are nicely charred and tender along with the cilantro and water. Blend until smooth and add salt and pepper to taste.
-Now shred the birria and it’s time to make the tacos. In a skillet, add some of the birria sauce, just enough but not a lot of it.
-You want to start to crisp up the tortillas. Lay a tortilla down and add the meat, followed by the cheese, then fold it and make a taco.
-Crisp up the taco on low heat, give it about 4 min per side. After all the tacos are crispy, garnish with cilantro, onions, lime juice and add that green salsa.
Leave a Reply