Smoky Brisket Quesabirria Tacos: The Ultimate Taco Upgrade

These smoky brisket quesabirria tacos are a rich and flavorful fusion of tender smoked brisket, melted cheese, and a bold consomé, delivering the ultimate crispy and juicy taco experience.

Introduction

If you’ve ever had traditional birria tacos, you know how irresistible they can be. But when you swap out the usual stewed beef for smoked brisket, you elevate this dish to a whole new level. These smoky brisket quesabirria tacos take the classic birria and infuse it with a deep, wood-fired richness, creating a dish that’s both indulgent and unforgettable. The combination of crisped tortillas, melty cheese, and a bold consomé for dipping ensures each bite is packed with smoky, cheesy goodness. Let’s dive in and make the ultimate taco experience!

Step 1: Prepping the Brisket

• If using pre-cooked brisket, set aside 4-5 cups for the tacos.
• If you don’t have pre-smoked brisket, slow-cook one a few days ahead to infuse it with a deep, smoky flavor.

Step 2: Building the Consomé

Sautéing the Aromatics

• In a large pot over medium heat, melt 4 tablespoons of beef tallow and 4 tablespoons of butter. If you don’t have beef tallow, use 8 tablespoons of butter.
• Dice one onion and add it to the pot, sautéing until translucent.
• Add four cloves of chopped garlic and stir for about a minute.

Adding the Broth & Seasonings

• Pour in 4 cups of beef stock (or use a concentrated alternative like Better Than Bouillon).
• Stir in 2 tablespoons of white vinegar and 1 tablespoon of paprika.
• Add 4 dried guajillo peppers (seeded and broken open) and 1 can of diced tomatoes. Stir well.
• Simmer for 10 minutes until the peppers soften.

Step 3: Blending the Consomé

• Transfer the mixture to a blender and blend on high until smooth.
• The sauce should be thick and smooth, resembling buffalo sauce rather than a watery broth.

Step 4: Simmering the Brisket

• Return the blended consomé to the pot over medium-low heat.
• Add the shredded smoked brisket and let it simmer for about 20 minutes.
• Once done, use a fork to pull the brisket apart into strands.

Step 5: Assembling & Cooking the Tacos

Heating the Griddle

• Use a Blackstone griddle or a cast-iron pan over medium heat.
• Lightly coat it with beef tallow.

Dipping & Cooking the Tortillas

• Dip each tortilla into the consomé to coat it.
• Place it onto the hot griddle.

Filling the Tacos

• Add a generous portion of the shredded brisket.
• Sprinkle with white cheddar, queso fresco, and chopped cilantro if desired.
• Fold the tortilla over and press gently.

Crisping to Perfection

• Cook until the cheese is fully melted and the tortilla is crispy and slightly charred.
• Flip and crisp the other side.

Step 6: Serving & Dipping

• Drizzle some consomé over the tacos or serve a bowl on the side for dipping.
• Enjoy the smoky, beefy, cheesy crunch in every bite!