Ninja Woodfire Birria Tacos
Transform taco night with Woodfire Birria Tacos! Smoky, tender beef, crispy tortillas, and rich consommé make these tacos unforgettable.
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Servings: 6
Calories: 645kcal
Equipment
- Ninja Woodfire
- Griddle Accessory
- ½ Sheet Pan
- Rack
- Knife
- Cutting Board
- Measuring Cups & Spoons
- Strainer
Ingredients
- 3 lb Chuck Roast
- ½ teaspoon of cinnamon powder
- 1 tablespoon dried oregano
- ½ tablespoon granulated garlic
- ½ teaspoon granulated onion
- 1 teaspoon cumin
- 3 teaspoon Salt
- 5 tablespoon Pink curing salt
- 1 teaspoon Pepper
- 2 Dried guajillo chiles omit if making mild
- 2 Dried ancho chiles omit if making mild
- 3 tablespoon Chipotle Peppers in Adobo Sauce omit if making mild
- 8 Fresh garlic cloves
- 3 bay leaves
- 3 tablespoon Apple Cider Vinegar
- 4 Large tomatoes
- 4 cups of beef stock
- 3 tablespoon avocado oil
- 1 white onion diced
- 1 cup Monterey Jack Cheese Shredded
- Fresh Cilantro Chopped
- 1 Lime Cut Into Wedges
- Corn Tortillas
Instructions
- Setup Woodfire: Load your Woodfire with pellets and set it to the Smoker mode and 145F (63C). Press start and let it preheat.
- Prep: Season the Chuck Roast with the cinnamon, oregano, granulated garlic, granulated onion, cumin, pink curing salt, and pepper. Remove the seeds from the peppers. Add the peppers, garlic, bay leaves, Roma Tomatoes (rough copped) and enough beef stock to cover the bottom of the pan to the sheet pan. Place your rack in the sheet pan and put the chuck roast on it. Insert the Rongtronic Wireless thermometer into the chuck roast.
- Smoke: When the Woodfire say add food place the whole sheet pan into the Woodfire and smoke for 1 hours. After 1 hour turn the heat up to 225F (121C) and cook until the roast reaches 175F (79C). Once the roasts reaches that temp remove the rack and place the chuck roast directly into the pan. Cook until the chuck roast reaches 205F (96C) and is probe tender all over.
- Finish: Remove the roast and then strain the liquid and shred your beef.
- Taco Time: Preheat your Woodfire to Grill HI and get ready to make taco magic. Once it’s hot, drizzle some oil and a spoonful of consommé onto the griddle, then lay down a corn tortilla. Cook until the tortilla starts to bubble, then flip it and let it sizzle for 1-2 minutes. Add a generous helping of shredded birria, 1-2 spoonfuls of consommé, and a sprinkle of shredded cheese to the center. Fold the tortilla in half, pressing gently, and fry until golden and crispy on both sides. For an extra flavor boost, splash a little more consommé onto the griddle before flipping—it’s like adding smoky gold to your tacos.
- Serve: Serve with a bowl of the broth, diced white onion and chopped cilantro, and a wedge of lime.
Video
Nutrition
Calories: 645kcal | Carbohydrates: 20g | Protein: 54g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 173mg | Sodium: 1795mg | Potassium: 1579mg | Fiber: 6g | Sugar: 10g | Vitamin A: 4282IU | Vitamin C: 18mg | Calcium: 240mg | Iron: 7mg
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