Birria tacos hit a whole new level when slow-smoked over charcoal and wood on the Gravity Series 1150. Deeply flavorful beef, rich consommé, and crispy griddled tortillas come together for a taco night that tastes like a backyard smokehouse.
Ingredients:
For the Meat:
3–4 lb beef chuck roast
2 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon smoked paprika
1 tablespoon cumin
For the Birria Consommé:
4 dried guajillo chilies (stems and seeds removed)
2 dried ancho chilies (stems and seeds removed)
1 chipotle pepper in adobo sauce
4 cups beef broth
1 large onion, quartered
6 cloves garlic
2 tablespoons apple cider vinegar
1 teaspoon Mexican oregano
1 teaspoon ground cinnamon
For Serving:
Corn tortillas
Chopped cilantro
Diced white onion
Lime wedges
Instructions:
Preheat the Gravity Series 1150 to 275°F. Use a mix of lump charcoal and a few chunks of mesquite or oak wood for classic smoke flavor.
Prepare the chuck roast. Season all sides evenly with kosher salt, black pepper, smoked paprika, and cumin. Let it sit at room temp while the smoker stabilizes.
Smoke the roast. Place the chuck directly on the middle rack. Smoke until internal temp hits 165°F (roughly 3–4 hours).
Meanwhile, make the consommé. Toast dried chilies in a dry pan until aromatic, then steep them in hot water for 15 minutes. Blend chilies, chipotle, beef broth, onion, garlic, vinegar, oregano, and cinnamon until smooth.
Braize in consommé. Transfer the chuck roast into a large foil pan. Pour the consommé over the roast, cover tightly with foil, and return to the smoker. Continue cooking until the meat hits 203°F and shreds easily (about 2 more hours).
Shred the beef. Remove the roast, shred with forks, and keep the shredded meat moist with consommé.
Build the tacos. Dip tortillas into the consommé, then crisp them on the 1150’s griddle or cast iron pan. Add shredded beef, cilantro, onion, fold, and sear both sides until crispy.
Serve. Plate with consommé for dipping and plenty of lime wedges.
Sheed’s Tip:
Make extra consommé; it freezes beautifully and makes an insane smoky ramen broth later.