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Savory Smoked Queso Birria Tacos Recipe with Rich Consommé

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These savory smoked queso birria tacos feature tender slow-cooked beef, smoky melted cheese, and a rich, spicy consommé perfect for dipping. A comforting and flavorful twist on traditional birria tacos.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 chipotle pepper in adobo sauce
  • 4 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 cinnamon stick
  • 2 bay leaves
  • Salt and black pepper to taste
  • 4 cups beef broth (low sodium preferred)
  • 2 cups Oaxaca cheese or mozzarella, shredded
  • 1 cup smoked cheddar or smoked Jack cheese, shredded
  • Butter or oil for frying tortillas
  • 12 corn tortillas
  • Fresh cilantro, chopped (for garnish)
  • Diced white onion (optional garnish)
  • Lime wedges (to squeeze over the top)
  • Optional: chopped fresh chilies for extra heat
  • Optional: extra garlic or smoked paprika for flavor boost

Instructions

  1. Prepare the Chili Marinade (15 minutes): Soak the dried guajillo and ancho chilies in hot water for about 15 minutes until softened. Drain and transfer to a blender with chipotle pepper, garlic, quartered onion, cumin, oregano, cinnamon stick, salt, and 1 cup of beef broth. Blend until smooth and set aside.
  2. Season and Brown the Meat (20 minutes): Pat the beef chuck roast chunks dry and season generously with salt and pepper. Heat a little oil in a Dutch oven over medium-high heat and brown the meat on all sides.
  3. Combine Meat and Marinade (5 minutes): Pour the chili marinade over the browned meat. Add remaining beef broth and bay leaves. Bring to a gentle simmer, cover, and reduce heat to low.
  4. Simmer Low and Slow (1.5 to 2 hours): Let the birria cook until the meat is fall-apart tender. Check occasionally, skimming any foam from the surface.
  5. Smoke the Cheese (30 minutes): While the birria simmers, prepare your smoker or stovetop setup. Spread shredded Oaxaca and smoked cheddar evenly on a tray or foil. Smoke over low heat until the cheese has a light smoky flavor but is still melty (about 20-30 minutes).
  6. Shred the Meat and Strain Consommé (10 minutes): Remove the meat from the pot and shred with forks. Strain the consommé through a fine mesh to remove solids, keeping it warm for dipping.
  7. Assemble and Crisp Tacos (15 minutes): Heat a skillet over medium. Dip each tortilla briefly in the consommé, then place in the skillet. Sprinkle a generous amount of smoked cheese over half the tortilla. Add shredded birria meat on top of the cheese, fold, and cook until the cheese melts and tortilla crisps (2-3 minutes per side). Repeat for all tacos.
  8. Garnish and Serve: Plate the tacos with chopped cilantro, diced onions, and lime wedges. Ladle warm consommé on the side for dipping.

Notes

If you don’t have a smoker, use a stovetop smoking method with a covered pan and wood chips or add smoked paprika to the cheese. For gluten-free, verify broth and use corn tortillas. The consommé tastes better after resting overnight. Reheat meat gently in consommé to keep moist. Tortillas are best fresh or refrigerated for a day or two; avoid freezing.

Nutrition

Keywords: birria tacos, smoked queso, consommé, beef tacos, Mexican recipe, slow-cooked beef, smoky cheese, comfort food

Find it online: https://lucastable.com/savory-smoked-queso-birria-tacos-recipe-with-rich-consomm-e-easy-guide/