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Birria-Style Smoked Brisket Tacos

Birria-Style Smoked Brisket Tacos

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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 tacos
Course: Main Course
Cuisine: Tex Mex
Calories: 420
Ingredients Method Notes

Ingredients
  

  • For Smoked Brisket
  • 3 –4 lb beef brisket flat
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Birria Sauce
  • 4 dried guajillo chiles
  • 3 dried ancho chiles
  • 2 dried chile de árbol
  • 4 garlic cloves
  • 1 small onion
  • 2 cups beef broth
  • 1 tbsp apple cider vinegar
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 1 cinnamon stick
  • 2 bay leaves
  • Taco Assembly
  • 12 corn tortillas
  • 1½ cups shredded Oaxaca cheese
  • ½ cup chopped onion
  • ½ cup chopped cilantro
  • Lime wedges

Method
 

  1. Smoke the Brisket
  2. Preheat smoker to 250°F.
  3. Trim brisket and season with salt, pepper, garlic powder, and paprika.
  4. Smoke brisket for 4–5 hours until internal temperature reaches 165°F.
  5. Prepare Birria Sauce
  6. Toast dried chiles in skillet for 20 seconds per side.
  7. Soak chiles in hot water for 10 minutes.
  8. Blend chiles with garlic, onion, broth, vinegar, cumin, and oregano until smooth.
  9. Braise the Brisket
  10. Pour sauce into Dutch oven.
  11. Add cinnamon stick and bay leaves.
  12. Place smoked brisket pieces in sauce.
  13. Cover and cook at 300°F for 2 hours.
  14. Shred the Meat
  15. Remove brisket and shred with forks.
  16. Return shredded meat to consommé and let rest 10 minutes.
  17. Make Tacos
  18. Dip tortillas into birria consommé.
  19. Place tortilla in hot skillet.
  20. Add brisket and cheese.
  21. Fold and cook until crispy.
  22. Serve
  23. Top tacos with onion, cilantro, and lime.
  24. Serve with warm consommé for dipping.

Notes

1. Use real dried Mexican chiles for authentic birria flavor.
2. Smoke brisket with oak or hickory for deeper BBQ flavor.
3. Dip tortillas in consommé before frying for signature red tacos.
4. Let brisket rest in sauce before shredding so it absorbs more flavor.