Smoked Beef Birria
Birria is a traditional Mexican braised dish known for its deep-red consommé and tender, spiced meat. This version combines the traditional chili adobo with a hot-smoking phase that adds extra depth to the meat. Ideal for birria tacos with the aromatic smoked consommé for dipping.
Ingredients(for 1 kg)
Instructions
Prepare adobo and marinate
24 hoursSoak dried chilis in hot water for 20 minutes. Blend with vinegar, cumin, oregano, cinnamon and salt into a smooth paste. Rub the meat thoroughly, cover and marinate in the refrigerator for 24 hours.
Smoking
4-5 hoursPat the meat dry and smoke at 125-140 °C until an internal temperature of 75 °C is reached. Mesquite provides an intense smoky flavor while cherry rounds it with sweetness. Add wood chips every 45 minutes.
Braising in consommé
2-3 hoursPlace smoked meat in a braising pot with beef broth and remaining adobo paste. Braise at 160 °C in the oven or over low heat until an internal temperature of 90-95 °C is reached and the meat falls apart tenderly.
Shredding and serving
20 minutesRemove meat from consommé, shred and fill into corn tortillas with onions and cilantro. Taste the consommé and serve as a dip.
Pro Tip
Boil the remaining adobo marinade with beef broth and serve as consommé. Fried birria tacos are briefly dipped into the consommé, creating the characteristic red coloring.
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