How to recognise the result
The beef pulls apart effortlessly, the consommé is rich and the tortilla fries crisp without breaking.
Quesabirria with smoked beef, melted cheese and warm consommé for dipping.
Authentic Birria Tacos with an Apeldoorn twist. By smoking the meat first on the BBQ, we add a deep BBQ dimension to this Mexican feast.
133 reviews
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Nutritional Values
1150Calories
75gProtein
40gFat
110gCarbs
* Estimated values per person
Background & tips
Why this recipe works
Chuck and veal shank are smoked first and then slowly braised in seasoned stock. Long cooking converts connective tissue into gelatin, producing shreddable beef and a rich consommé for dipping the tortillas.
Heat setup
Low & Slow cooking at 110C / 150C / 200C controls browning and doneness.
Control point
The beef pulls apart effortlessly, the consommé is rich and the tortilla fries crisp without breaking.
Avoid this
Do not braise too hot or overload the tortilla with red fat, otherwise the taco becomes greasy.
The BBQ Twist
Traditionally, Birria is steamed for hours in a hole in the ground. We replace this with smoke. The oak wood provides a subtle, smoky underlayer that pairs perfectly with the deep spices like cinnamon (bestel hier) and cloves (bestel hier).
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How will you prepare it?
Light the BBQ for indirect grilling at 110C.
Sprinkle the chuck roast and veal shank with salt and pepper.
Add 2 chunks of oak wood and smoke the meat for 1.5 hours on the grate for that authentic BBQ flavor.
While the meat is smoking, make the Adobo sauce. Put the peppers (Tatli Biber, Pul Biber, and Chipotles) together with the garlic (2 cloves) in the blender and blend until smooth paste.
Remove the meat from the grill. Increase the BBQ temperature to 150C (indirect).
Also add the cinnamon stick, cloves, remaining garlic (4 cloves), and the half onion.
Place the pot in the BBQ (lid on) and let simmer for 4 to 5 hours until the meat is butter tender.
Remove the meat from the pot and pull it apart with two forks (shredding). Strain the remaining liquid; this is your Consomm.
Skim the red fat floating on top and save it in a separate bowl. This is essential for the finish!
Remove the heat deflectors and place the cast iron griddle directly above the fire (200C).
Dip a tortilla in the red fat. Place on the griddle, sprinkle with grated mozzarella and a pile of meat.
Fold in half when the cheese melts and the tortilla turns crispy golden brown.
Serve the tacos with a cup of warm consomm for dipping, some fresh cilantro, chopped onion, and lime.
133 reviews
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Grillmaster notes
Tested in practice
Grillmaster notes for Birria Tacos (BBQ Twist)
Common mistake
Do not braise too hot or overload the tortilla with red fat, otherwise the taco becomes greasy.
Serving suggestions
Serve immediately with warm consommé, coriander, chopped onion and lime.
Prepare ahead
Prepare beef and consommé a day ahead and chill separately; reserve the set fat for frying.
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Further reading
Understand the technique
Knowledge behind this recipe
How to light a kamado and control its temperature
Light a kamado calmly, approach the target temperature and keep it stable without overshooting.
Read guideBirria, quesabirria and consommé explainedUnderstand birria versus quesabirria, the best cuts of beef and how to make rich consommé and crisp tacos.
Read guideHow to cook Iberico rib fingersLearn what rib fingers are and how low-and-slow cooking plus a hot finish makes them tender and sticky.
Read guidePractical answers
Frequently asked questions about Birria Tacos (BBQ Twist)
Why does this recipe work?
Chuck and veal shank are smoked first and then slowly braised in seasoned stock. Long cooking converts connective tissue into gelatin, producing shreddable beef and a rich consommé for dipping the tortillas.
Can I make Birria Tacos (BBQ Twist) without a BBQ?
Yes. Alongside the BBQ method, the recipe includes clear variations for stovetop, oven. Follow the temperature and steps listed for each method.
How long and at what temperature do you cook Birria Tacos (BBQ Twist)?
Allow about 345 minutes in total. The listed BBQ temperature is 110C / 150C / 200C and the cooking method is Low & Slow. Always use the recipe steps to confirm doneness.
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