Smoked Beef Short Ribs Birria Tacos Recipe

Get ready to level up your taco game with these smoked beef short rib birria tacos. Using the rich flavours of smoked beef short ribs as the base, this recipe combines a spicy, aromatic consommé with shredded, tender meat. Perfect for the Ninja Flexflame Outdoor Grilling System, this dish is an irresistible blend of smoky, spicy, and cheesy goodness, finished off with a satisfying crunch.

Prep Time 2 hrs

Cook Time 5 hrs

Rest Time 15 mins

Total Time 7 hrs 15 mins

Cooking Method: Ninja FlexFlame

Cuisine: Mexican BBQ

Courses: Dinner

Difficulty: Intermediate

Cooking Temp: 121 C

Servings: 6

Estimated Cost: 25

Calories: Approximately 450 per serving

Best Season: Fall

Ingredients

For the Smoked Ribs:

2 Kg Beef short ribs (Separated, approx. 4.4 lbs)
2 Tbsp Kosher salt
1 Tbsp Coarse black pepper
1 Tbsp Garlic powder
120 Ml Apple cider vinegar (Mixed with 120 ml water for spritzing)

For the Birria Consomé:

1 Onion (Diced)
3 Cloves Garlic (Minced)
2 Dried 2-3 chilies (Guajillo and ancho, rehydrated and blended)
1 Tbsp Tomato paste
2 Bay leaves
1 Tsp Cumin
1 Tsp Smoked paprika
1/2 Tsp Cinnamon
60 Ml Apple cider vinegar
4 Cups Beef broth
Salt and pepper (To taste)

For the Tacos:

6 Corn tortillas
200 Grams Shredded cheese (Optional)
Fresh cilantro (Chopped)
Lime wedges

Instructions

1
Smoking the Short Ribs:
- Season the Ribs: Mix salt, pepper, and garlic powder. Pat ribs dry and coat generously with the rub. Let rest at room temp for 30 minutes.
- Preheat Smoker: Set your Ninja Flexflame to 121°C (250°F). Add wood pellets of choice.
- Smoke Ribs: Place ribs on the grill with space between. Smoke for 4 hours, spritzing every hour with the vinegar-water mix. Aim for an internal temp of 88°C (190°F).
- Rest and Shred: Rest smoked ribs for 15 minutes, then shred meat off the bones.
2
Making the Birria Consommé:
- Prepare Chili Paste: Rehydrate chilies in hot water for 15 minutes, then blend into a paste.
- Sauté Aromatics: In a large pot, sauté onion until soft, add garlic, then the chili paste. Cook until fragrant.
- Build Consommé: Add tomato paste, spices, apple cider vinegar, and broth. Simmer for 30 minutes. Season to taste.
- Combine Beef and Consommé: Stir shredded beef into the consommé. Simmer for 10 minutes
3
Assembling the Tacos:
- Heat the Flexflame Griddle: Preheat the griddle on medium-high heat. Ensure it’s clean and lightly oiled to prevent sticking.
- Dip the Tortillas: Dip each tortilla into the warm birria consomé, ensuring it's well-coated with the rich, flavorful broth.
- Cook and Fill: Place the dipped tortilla directly on the Flexflame griddle. Add a generous portion of shredded beef to one side of the tortilla. Sprinkle shredded cheese on top if desired.
- Fold and Crisp: Fold the tortilla over the filling and press gently with a spatula. Allow it to cook until the outside is golden and crispy, about 2-3 minutes per side. Flip carefully to crisp both sides evenly.
- Serve: Remove the tacos from the griddle and garnish with fresh coriander. Serve immediately with a side of consommé for dipping and lime wedges for that zesty finish.

Note

Extra Kick: Add chipotle powder to the consommé for added heat.

Keywords: smoked beef tacos, birria tacos recipe, BBQ short ribs, Ninja Flexflame, consommé tacos, shredded beef recipe

Read it online: https://www.smokeandsear.world/BBQ-recipes/smoked-beef-short-ribs-birria-tacos-recipe/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.