Our Traeger Beef Birria Tacos recipe delivers tender, smoky beef slow-braised in a rich homemade chili consomé. The roast is shredded, soaked in the flavorful braising liquid, stuffed into corn tortillas, then crisped on a flat-top griddle until golden. These tacos offer a perfect balance of smoky, savory, and slightly spicy flavors that make them a show-stopping meal for family and guests.
Traeger Beef Birria Tacos Recipe
Birria tacos have surged in popularity because they combine slow-braised, melt-in-your-mouth meat with a deeply flavored dipping consomé. This version uses a smoked chuck roast that is finished by braising in a guajillo-based consomé for authentic depth and color.
Originally published in 2020 and refined since, this recipe incorporates dried guajillo chiles to create a more traditional consomé. The chuck roast is an ideal choice here because it provides rich marbling and becomes wonderfully tender when smoked and braised.
Recipe Shopping List
Before you shop, check your pantry for basics like salt, pepper, garlic powder, and beef bouillon. The main ingredients below will make the consomé, braise the beef, and assemble the tacos.
- 4 lb beef chuck roast
- Salt and pepper
- Mexican-style seasoning or BBQ rub (optional)
- Onions
- Garlic cloves
- Dried guajillo chiles (about 10–12)
- Cayenne or habanero powder (optional)
- 1 can whole plum or Roma tomatoes
- Fresh thyme
- Mexican oregano
- Ground cumin
- Bay leaves
- Corn tortillas
- Cilantro
- Shredded Mexican-blend cheese
How to Make This Recipe
This overview walks through the major stages: smoking, preparing the consomé, braising, and griddling the tacos. For best results, follow the detailed instructions in the recipe section below.
- Preheat your pellet grill or smoker to about 220°F for smoking the roast.
- Season and smoke the roast with salt, pepper, and a Mexican-style rub. Smoke for 2–3 hours to build flavor and a light smoke crust.
- Make the consomé by removing stems and seeds from dried guajillo chiles, simmering them with tomatoes, onion, garlic, herbs, and spices, then blending until smooth.
- Braise the smoked roast in the strained consomé in a slow cooker, Dutch oven, or Instant Pot until fork tender. Keep the meat in the braising liquid so it absorbs flavor.
- Assemble and griddle—briefly dip corn tortillas in the consomé, top with shredded cheese and meat, fold, and fry on a flat-top or non-stick pan until crisp and browned. Serve with a small bowl of consomé for dipping.
Recipe Tips
When the meat is done, set your flat-top griddle or skillet to medium or medium-low heat. You want the tortillas to crisp without burning. A Blackstone or similar griddle is ideal for cooking many tacos quickly, but a non-stick pan on the stove works well for smaller batches.
Organize an assembly line: tortillas dipped in consomé, cheese on the whole tortilla, then the meat and any fresh toppings (onion, cilantro). Fold and press lightly with a spatula to melt the cheese and crisp the shell evenly.
Keep finished tacos warm in a foil pan on a cooler section of the griddle, covered lightly with foil. Serve with warm consomé for dipping—this is a key part of the birria experience.
Recipe FAQ
Several cuts work well for birria; the important factor is enough marbling so the meat stays moist and flavorful when shredded. Chuck roast is an excellent choice because it becomes fork-tender and richly flavored after smoking and braising, but other roasts like rump or brisket can also work.
Serve This With
These birria tacos pair beautifully with simple sides like Mexican rice, a warm bean dip, roasted salsa verde, or your favorite hot sauce. Fresh lime wedges, diced onions, and chopped cilantro are classic accompaniments that add brightness and balance to the rich meat.
More Taco Recipes
- Smoked Tenderloin Tacos
- Grilled Al Pastor Tacos with Pork Tenderloin
- Smoked Shredded Rump Roast Tacos
- Smoked Chicken Tacos
- Traeger Chicken Tacos
- Braised Beef Shank Tacos
Traeger Beef Birria Tacos
We smoke a chuck roast, blend a guajillo-based consomé, then braise the roast in that sauce until fork-tender. Tortillas are dipped in the consomé, filled with shredded beef and cheese, then fried until crisp for an authentic birria taco experience.
15 minutes
5 hours
5 hours 15 minutes
Ingredients
Meat
- 4 pounds beef chuck shoulder roast
- 4 tablespoons Mexican seasoning blend
- 1 teaspoon salt
- 1 teaspoon black pepper
Consomé / Braising Liquid
- 12 dried guajillo peppers, stems and seeds removed
- 1 teaspoon salt
- ¼ teaspoon ground cloves
- 1 teaspoon thyme
- ½ teaspoon ground cumin
- 1 teaspoon whole peppercorns
- 1 teaspoon cayenne or habanero powder (optional)
- 1 tablespoon Mexican oregano
- 5 garlic cloves
- 1 large onion, halved
- 1 15-ounce can whole plum or Roma tomatoes
- 6 cups water
- 2 cups beef broth (optional, to thin if needed)
Tacos
- 24 corn tortillas
- 6 cups shredded Mexican-blend cheese
- Diced onion
- Chopped cilantro
Instructions
Brown & Smoke the Meat
- Set your pellet grill or smoker to 220°F and select the smoke setting.
- Rub the beef with the Mexican seasoning, salt, and pepper. Place the roast on the smoker and smoke for 2–3 hours to develop a smoky crust and flavor.
Make the Consomé
- Remove stems and seeds from the dried guajillo chiles. Place them in a pot with the onion, garlic, tomatoes, thyme, oregano, cumin, cloves, peppercorns, salt, and 6 cups of water.
- Bring to a gentle simmer and cook 10–15 minutes to rehydrate the chiles and meld flavors. Remove from heat and let cool 15–20 minutes.
- Blend the mixture until very smooth, then strain through a fine-mesh sieve to remove solids. Reserve the strained consomé for braising and dipping.
Braise the Meat
- Place the smoked roast into a slow cooker, Dutch oven, or Instant Pot. Pour the strained consomé over the roast so it is fully covered; add beef broth if more liquid is needed.
- Braise on low heat for 2–3 hours or until the meat is fork-tender and easily shreds.
- Shred the beef in the braising liquid, discarding any large pieces of fat or connective tissue. Keep the shredded meat moist in the consomé until ready to assemble tacos.
Griddle the Tacos
- Preheat a flat-top griddle or non-stick skillet over medium-low heat.
- Briefly dip each corn tortilla into the warm consomé, then place on the griddle. Sprinkle the entire tortilla with cheese, then add shredded beef to one half, plus onion and cilantro if desired.
- Fold the tortilla over and press lightly with a spatula. Cook 2–4 minutes per side until the tortilla is crisp and cheese is melted. Flip carefully and finish cooking until golden on both sides.
- Repeat until all tacos are cooked. Keep finished tacos warm in a foil pan on the cooler side of the griddle covered loosely with foil.
Serve
- Serve the tacos hot with a small bowl of consomé for dipping, plus lime wedges, extra cilantro, diced onion, and your preferred hot sauce.
Nutrition Information
Yield: 12
Amount Per Serving (estimate)
Calories: 647 • Total Fat: 30g • Saturated Fat: 14g • Cholesterol: 168mg • Sodium: 2332mg • Carbohydrates: 38g • Fiber: 6g • Sugar: 9g • Protein: 58g
Nutrition data provided here is an estimate.