The Blaxican Smoked or Stovetop Beef Birria

 The Blaxican Smoked or Stovetop Beef Birria

 Ingredients

The Meat & Rub:

  1 Chuck Roast (approx. 3–4 lbs, heavily marbled)

  The Blaxican Fajita Seasoning (generous coating)

  Salt & Pepper (S+P) to taste (for the initial base layer)

The Consommé Base 

  2 Roma tomatoes

  1 White onion (halved)

  1 bunch Green onions

  1 Cinnamon stick

  3–4 Dried chiles (Guajillo and Ancho work perfectly here)

  1–2 small dried chiles de árbol (for a touch of heat)

  4–5 cups Beef broth (or water)

  4 Garlic cloves (peeled)

  1 tbsp Red Wine vinegar

  2 bay leaves

For Serving & Tacos:

  Corn tortillas

  Diced red onion

  Diced tomatoes

  Fresh chopped cilantro

  Lime wedges

 Cotija cheese

  Optional: Oaxaca or Monterey Jack cheese for Quesabirria style

 Step-by-Step Instructions

 A. Prep and Sear the Beef

 1. Season: Pat the chuck roast dry. Apply a base layer of salt and pepper from your cellar, then coat the entire roast generously with The Blaxican Fajita Seasoning, pressing it into the meat so it sticks.

 2. Sear: Heat a large Dutch oven over medium-high heat with a tablespoon of oil. Sear the chuck roast for 4–5 minutes per side until a deep, dark crust forms. Remove the meat and set it aside.

 B. Build the Consommé Base

 1. Simmer: In your Dutch oven, combine the dried chiles, Roma tomatoes, white onion, green onions, cinnamon stick, and garlic. Cover with beef broth or water.

 2. Soften: Bring to a boil, then reduce the heat and let it simmer for about 15 minutes until the chiles are completely soft and pliable, and the tomatoes are tender.

 3. Blend: Remove the cinnamon stick and discard it. Transfer the remaining softened chiles, tomatoes, onions, garlic, and about 2 cups of the cooking liquid into a blender. Add the apple cider vinegar. Blend on high until completely smooth. Tip: Strain the liquid through a mesh sieve back into the pot if you want an ultra-smooth consommé.

 C. The Slow Braise

 1. Combine: Place the seared chuck roast back into the Dutch oven. Pour the blended chile sauce over the top, ensuring the meat is mostly submerged. If you need more liquid, add a bit more broth or water.

 2. Cook:

    Stovetop/Oven: Cover with the lid, drop the heat to low (or place in a 325°F / 163°C oven), and let it braise for 3 to 3.5 hours.

    Smoker Option: If you're running the pellet grill or Weber Kettle today, you can smoke the seasoned roast at 250°F / 121°C for 2 hours first to get that clean smoke profile, then transfer it into the Dutch oven with the sauce to finish braising until tender.

 D. Shred and Assemble

 1. Shred: Once the beef is fork-tender and pulls apart easily, remove it from the pot. Use two forks to shred the beef into a bowl, discarding any large pieces of excess fat.

 2. Adjust the Sauce: Taste the remaining consommé in the pot. Adjust the seasoning with a little more salt or a pinch of The Blaxican if needed. Ladle a cup of the warm broth directly over the shredded beef to keep it incredibly juicy.

 3. Build the Tacos:

    Dip your corn tortillas directly into the red fat layer floating at the top of the consommé.

    Place the dipped tortillas onto a hot skillet or griddle.

    Add cheese (if using) and a generous pile of the shredded birria beef. Fold over and fry until crispy on both sides.

 4. Garnish: Top your tacos (or serve the meat in a bowl as pictured) with a vibrant mix of diced red onion, fresh tomatoes, chopped cilantro, and a heavy squeeze of fresh lime juice.

Serve with a side bowl of the hot consommé for dipping. Enjoy your Taco Tuesday!