Name: Black Smoke Rotterdams BBQ BIRRIA TACO Recipe
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 6 servings
Ingredients: 2 lbs beef chuck roast; 4 pieces dried guajillo chilies; 2 pieces dried ancho chili; 1 tbsp chipotle in adobo; 1 pieces tomato (medium), quartered; 1 pieces white onion, quartered; 6 cloves garlic cloves; 2 cups beef stock; 2 tbsp apple cider vinegar; 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican); 1 tsp ground black pepper; 2 tsp salt; 2 pieces bay leaves; 2 tbsp vegetable oil; 1 cup your favorite thick BBQ sauce; 1 tbsp honey; 1 tbsp lime juice; 12 pieces corn tortillas; 1 cups white onion, finely diced; 0.5 cups fresh cilantro, chopped; 4 pieces lime wedges; 1 cups queso fresco or shredded Oaxaca/Monterrey jack; 2 tsp vegetable oil (for toasting tortillas)

Method

Birria Filling

1
Prep chilies
Remove stems and seeds from guajillo and ancho chilies. Wipe gently with a damp cloth to remove dust.
2
Toast chilies
In a dry skillet over medium heat, toast the chilies 15–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water. Let soak 15 minutes until softened, then drain.
3
Char vegetables
In the same skillet, lightly char the quartered tomato and onion and the garlic (use skin-on for garlic) until blackened in spots (about 6–8 minutes), turning occasionally.
4
Make adobo/braise sauce
In a blender, combine softened chilies, charred tomato, charred onion, peeled garlic, chipotle in adobo, apple cider vinegar, cumin, oregano, black pepper and 1/2 teaspoon of the salt. Add 1/2 cup of the beef stock and blend until very smooth. If too thick, add up to another 1/2 cup stock to reach a pourable puree.
5
Brown the beef
Cut the beef chuck into 3–4 large chunks. Pat dry and season with remaining 1 1/2 teaspoons salt. Heat 2 tablespoons vegetable oil in a heavy Dutch oven or ovenproof pot over medium-high heat. Sear beef on all sides until deeply browned, 3–4 minutes per side. Transfer beef to a plate.
6
Combine and simmer
Reduce heat to medium. Pour the blended chile puree into the pot and cook 2–3 minutes, stirring, to remove raw edge. Return beef to pot and add remaining beef stock plus bay leaves. Bring to a simmer, then cover and braise on low on the stovetop for 2.5–3 hours, or transfer to a 325°F (160°C) oven for 2–3 hours, until meat is fall-apart tender.
7
Shred and reserve consomme
Remove beef from pot and shred with two forks, discarding bay leaves. Skim any excess fat from the surface of the cooking liquid and reserve 1/2 to 3/4 cup of the braising liquid (consommé) to keep the shredded meat moist and for dipping later.

BBQ Glaze & Finish

8
Make glaze
In a small saucepan, combine BBQ sauce, honey, and lime juice. Warm over low heat, stirring, until slightly thickened, about 3–4 minutes. Taste and adjust balance (more honey for sweetness, more lime for brightness).
9
Glaze shredded beef
Place shredded birria in a bowl and toss with 1/3 to 1/2 cup of the BBQ glaze until evenly coated but still moist. Reserve remaining glaze for finishing. If the meat feels dry, add a few tablespoons of reserved consommé.
10
Optional char/finish
For a smoky-grilled finish, briefly sear small piles of the glazed meat in a hot cast-iron pan (1–2 minutes per side) or toss on a hot grill to get a bit of caramelization. This step is optional but gives a BBQ-char note.

Tacos & Assembly

11
Warm tortillas
Heat a large skillet or griddle over medium-high. Lightly brush each corn tortilla with a little vegetable oil (about 1/2 tsp per tortilla) and char 20–30 seconds per side until pliable and slightly toasted. Keep warm wrapped in a clean towel.
12
Assemble tacos
Place 2–3 tablespoons of the glazed shredded birria on each warmed tortilla. Top with a sprinkle of chopped onion, cilantro, and a little cheese if using. Fold and press gently.
13
Serve with consommé and extra glaze
Serve tacos with small bowls of the reserved consommé for dipping and extra BBQ glaze on the side for drizzling. Provide lime wedges to squeeze over tacos.

Bbq Birria Taco Recipe

Ingredients

Birria Filling

BBQ Glaze & Finish

Tacos & Garnishes

Method

Birria Filling

Prep chilies

Toast chilies

Char vegetables

Make adobo/braise sauce

Brown the beef

Combine and simmer

Shred and reserve consomme

BBQ Glaze & Finish

Make glaze

Glaze shredded beef

Optional char/finish

Tacos & Assembly

Warm tortillas

Assemble tacos

Serve with consommé and extra glaze

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