Birria de Res Tacos
Is it Tuesday Taco Night? Surprise the fam with beef tacos made with freshly grilled meat from the Silverbac, Kong or Grilla.
For truly authentic flavor, ask your butcher for goat shoulder. Otherwise, a standard beef chuck roast will do. Either way, you and everyone else will be reaching for more after one bite of these intense birria de res tacos.
- Dried Guajillo Chile Peppers, seeded (Optional)
- Dried Ancho Chiles, stemmed and seeded (Optional)
- Dried Chile de Arbol Peppers, stemmed and seeded (Optional)
- 4 pounds Beef Chuck Roast (Traditionally made with goat shoulder, if you so choose)
- Salt and freshly ground Black Pepper to taste
- 1 tablespoon Olive oil, or as needed
- Grilla Grills All-Purpose Rub
- Olive oil
Quick Authentic Salsa
- 1 White Onion
- 1 Bunch Cilantro
- Peppers to Taste
WARNING: This meal can be very spicy if you use too many peppers!
Big thanks go out to Jason D. for providing us with this awesome recipe for tacos!
For Taco Meat
- Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
- If using goat shoulder, preheat your smoker to 225 degrees F. If using beef, simply prepare your beef as you would like for tacos.
- Rinse meat and pat dry goat with paper towels. Season with salt and pepper.
- Combine All-Purpose rub and olive oil to create a paste. Liberally apply to the goat shoulder.
- Place shoulder on the smoker for 4-hours.
- Remove shoulder from smoker, and place into a foil boat.
- Pour reserved pepper water over partially cooked shoulder.
- Enclose foil boat to wrap shoulder. Place back in smoker for 4-hours.
- Remove from smoker, allow to cool, slice layers for taco meat.
For quick salsa
- Combine onion, cilantro, olive oil and pepper in small bowl.
- Mix thoroughly, apply to tacos.
Appreciating Chile Heat Levels
One of the most wonderful aspects of this recipe for birria de res tacos is that you can mix and match chiles. However, you may end up with a fiery result if you’re not careful. That’s why it’s helpful to understand that chiles have different heat levels. The spicier and hotter a chile is, the higher its heat unit rating.
For instance, the humble but delicious bell pepper rates a whopping zero on the pepper heat scale. Why? It doesn’t have any capsaicin. (That’s the stuff that causes your mouth, nose and eyes to water.) On the other hand, poblanos clock in at anywhere from 1,000 to 2,000 heat units.
You’ll notice that the chiles we suggest here are the guajillo, ancho and de Arbol. The guajillo measures up to 5,000 heat units, the ancho up to 1,500 heat units and the de Arbol up to 30,000 heat units. Together, they can wreak havoc if you’re not accustomed to their intensity.
Should you take the plunge and create the recipe as is? It all depends on your tolerance for chile heat. Be sure to ask any guests their preferences to help inform your next smoke.
Add-ons for Irresistible Birria Tacos
Are you looking for some other ingredients to serve with your birria tacos? Consider offering different cheeses or sour cream to your hungry fans. Shredded lettuce and finely chopped tomatoes always look beautiful on tacos, too.
Bookmark this easy birria de res tacos recipe and get ready to add a little excitement to your next South of the Border picnic, party or dinner!