Smoked Birria Tacos

Directions

Birria

1. Preheat smoker to 250°F. We suggest using Hickory, Mesquite or an Oak Blend for smoking.

2. Season the chuck roast with the SRF BBQ Brisket rub using olive oil as a binder.

3. Place the chuck roast on a wire rack in the smoker at 250­°F and smoke for 2 hours.

4. Increase the temperature of the smoker to 375°F and place a cast iron skillet or grill safe pan underneath the chuck roast.

5. Add the onions, garlic, bay leaf, guajillo and ancho peppers. Drizzle with olive oil and season the BBQ Brisket Rub. Cook for 20 to 25 minutes or until lightly browned in color.

6. Add the sofrito/crushed tomatoes, chipotle peppers in adobo, adobo seasoning, 6 cups beef broth, and stir.

7. Place the chuck roast in the broth and braise at 375° for 1 hour and top with the lager or additional broth. Continue to cook for an additional hour or until the chuck roast reaches 200°F internal temperature.

8. Remove the chuck roast and set aside. Once the braising broth is cool, blend until smooth. Shred the chuck roast and add about 4 cups of the braising liquid back into the shredded chuck roast. Add the remaining 2 cups of broth, ½ cup lime juice, cilantro and onion to the remaining braising liquid along with about 1 cup of shredded chuck roast to make your consume for dipping.

Tacos

1. Preheat a large skillet or griddle to medium high heat and lightly coat the surface with cooking oil or tallow.

2. Add 2 tablespoons of the shredded chuck roast to a tortilla followed by about 2 tablespoons of shredded Oaxaca.

3. Fold the tortilla and place in the skillet. Fry until the cheese has melted and the tortilla is crispy. Top with cilantro, onion and lime.

4. Serve with a side of the birria to dip the taco in.