If you haven't tried birria tacos yet, you are really missing out! In this recipe, beef chuck roast is smoked on the Pit Boss wood pellet grill, then added to a homemade consommé (broth) that's packed full of flavor from dried chiles, garlic, onions, and spices. Once your beef shreds easily in the broth, it goes straight into corn tortillas, topped with cheese, and served with a side of broth for the best tacos you'll ever have.
Cooking Method: To make this recipe, you'll need a grill or smoker that can cook at 250°F for over 3 hours and a grill-safe cast iron dutch oven to make the birria broth in. Lastly, a griddle insert, cast iron pan, or flat top gas griddle is the best way to assemble crispy, cheesy tacos that are ready for serving!
Season chuck roast with Pit Boss GSP Rub (or garlic, salt, and pepper) then place directly on the upper rack of your grill.
In a cast iron dutch oven, add yellow onion, garlic, tomatoes, chiles, bay leaves, cumin, oregano, thyme, broth, salt, pepper, and lime juice and zest. Place cast iron on the bottom rack of your grill, under the chuck roast.
Allow the roast and consommé (broth) to cook for about 3 hours or until the internal temperature of the roast reaches 165°F.
Remove the consommé from the grill, blend until smooth and strain with a mesh cloth. Return consommé back to dutch oven.
Remove the chuck roast from the grill, cut into large pieces and then add to dutch oven. Cover with lid then return to bottom grate of the grill. Increase the grill's temperature to 350°F and braise for 1 1/2 - 2 hours or until the beef becomes tender and shreds easily.
Remove dutch oven from grill. Shred the meat with meat claws or forks and return to the dutch oven.
Preheat a flat top gas griddle or cast iron griddle to medium high heat.
Coat each tortilla with the beef fat from the dutch oven then place on the hot griddle. Flip after 1-2 minutes, then top with cheese and shredded beef and fold in half. Griddle the tacos until crispy on both sides.
Remove the tacos from the griddle and serve with a side of the broth, and top with cilantro, onions, and limes.
