Smoked Birria Tacos | Oklahoma Joe's®️

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These Birria Tacos by @brigi_e_que take all the rich, brothy flavors we love and smokes them into a tortilla. Crisp them in the skillet as long as you like.

INGREDIENTS
3 Ibs of chuck roast
2 anchos chiles dried
3 Bay leaves
Fresh Garlic (as much as you want)
3 guajillo chiles dried
1 medium yellow or sweet onion
2 Roma tomatoes
1.5 Mexican cinnamon stick
2 cups of beef broth
Spiceology salt pepper garlic blend
cilantro
limes
flour tortillas (or corn)
Monterey Jack cheese
Worcestershire sauce

STEP BY STEP
1. Soak your dried chiles for at least 30 mins (you can also soak overnight).
2. Preheat your smoker to 250 degrees with fuel of choice and mesquite wood for REAL authentic Tex-Mex smoke flavor
3. Blend your soaked chiles, tomatoes, onions, and garlic then strain into a disposable pan.
4. Add beef broth, Mexican oregano, and bay leaves set to the side.
5. Prep your chuck roast by pat drying, adding Worcestershire sauce as a binder, then season with SPICEOLOGY'S SPG blend.
6. Add to smoker (along with Birria sauce) and smoke for 4 hours undisturbed.
7. After 4 hour moisten bark as needed and add to birria sauce.
Cover with foil and cook for an additional 2 hour or until probe tender.
8. Once tender let your Birria rest (for at least an hour) before shredding.
9. Heat your comal for searing the tortillas.
10. Dip tortilla of your choice in Birria sauce and add to comal.
11. Stuff tortilla with Monterey Jack cheese, your smoked beef, and crisp to your preference.
12. Garnish with cilantro and onions,
13. Sprinkle with lime, dip in Birria sauce and enjoy!