Smoked Chuck Birria
Smoked beef chuck braised in a chipotle consomme until it pulls apart, then stuffed into tortillas with mozzarella and served with a bowl of the consomme for dipping. Chuck is best, but any cheaper medium-tough beef like sirloin tip or a roast works.
Nutrition · per serving
≈ estimated- Calories
- 946
- Protein
- 61.3g
- Carbs
- 56.4–56.5g
- Fat
- 52.6–52.7g
Ingredients
- 3 lb beef chuck (or any cheaper medium-tough beef / roast)
- 3 tbsp bbq rub
- 6 cups beef stock
- 2 tomato
- 6 cloves garlic (sauteed)
- 2 onion (sauteed, plus diced for topping)
- 1/4 cup chipotle pepper sauce (or chipotle in adobo)
- 18 tortillas (corn or flour)
- 2 cups mozzarella
- 1/2 cup cilantro
- 2 lime
- 2 tbsp hot sauce (optional)
- 2 tsp salt
- 1 tsp pepper
Method
- 1
Make the consomme: combine beef broth, tomatoes, sauteed garlic and onion, and chipotle peppers. Simmer for about 20 minutes, then blend.
- 2
Season the beef with BBQ rub and smoke at 250 to 275F for 3 to 4 hours, until a bark forms.
- 3
Put the chuck in a tinfoil pan with the consomme, cover with tinfoil, and braise in the smoker another 2 to 3 hours.
- 4
Pull it off when the internal temp hits 205 to 210F.
- 5
Fill the tortillas with beef and some mozzarella. Top with diced onion and cilantro mixed with salt, pepper, and lime juice, and add hot sauce or salsa if you want. Serve with a bowl of consomme for dipping.
- 6
To go further, dip a tortilla in the consomme and pan-fry it on medium, fill with meat and cheese, and fold it. Basically a birria quesadilla you dip in the consomme.
- 7
Slow-cooker option: chunk the beef first, then slow cook it for about 4 hours in the consomme instead of smoking and braising.
