Kamado BBQ

Birria Tacos (Kamado BBQ)

Low-and-slow beef birria for crisp tacos, consommé dipping, and just enough smoke from the BBQ.

Prep
30 mins
Cook
3-5 hours
Serves
6-8
Illustration of birria tacos, lime, and consommé
Cast iron pot of birria sauce and beef set inside a Kamado BBQ
Covered pot set over indirect heat.
Close view of birria sauce and beef cooking in a cast iron pot inside a Kamado BBQ
Birria sauce and beef starting low and slow in the Kamado.
Beef pieces breaking down in simmering birria broth inside a Kamado BBQ
Beef breaking down in the chilli broth.

Ingredients

To Serve

Instructions

  1. Toast dried chillies in a dry pan for 30 seconds each side. Soak in hot water for 10 minutes.
  2. Blend chillies with garlic, half the onion, spices, vinegar, stock, and tomatoes until smooth.
  3. Season beef generously with salt. Optional: sear briefly over direct heat on the BBQ.
  4. Place beef in a lidded cast iron pot. Pour over sauce and add remaining onion.
  5. Set BBQ for indirect cooking at 150°C. Add 1–2 chunks of oak or hickory.
  6. Cook with lid on for 3–5 hours until meat pulls apart easily. Check liquid levels and top up with stock if needed.
  7. Shred beef in the sauce. Skim fat from the top and reserve.
  8. Dip tortillas in the fat, fill with beef and cheese, and grill until crisp.
  9. Serve with consommé for dipping, coriander, and lime.

Notes