08/31/2026
🔥 SMOKED BIRRIA BEEF BITES 🔥
Classic birria meets wood-fired BBQ. We took chunks of chuck roast, seasoned them up, and smoked them over a Dutch oven full of chiles, tomatoes, garlic, onion and beef broth on the Lone Star Grillz El Fuego Trio.
As the beef smokes, all those drippings fall right into the consommé. Then everything gets blended together and braised until the beef is fall-apart tender.
Perfect over rice and beans—or turn it into birria tacos, quesabirria, burritos or tostadas.
🎥 Watch the full cook here:
Smoked Birria Beef Bites – Full Video
RECIPE
Ingredients:
• 3–4 lb chuck roast
• Lone Star Grillz Texas Fusion & South of the Border seasonings, or your favorite beef rub
• Olive oil
• 5 dried guajillo chiles, stems & seeds removed
• 2 dried ancho chiles, stems & seeds removed
• 3 Roma tomatoes, quartered
• 1 large white onion, quartered
• 6 garlic cloves, peeled
• 1 chipotle pepper in adobo sauce
• 4 cups beef broth
• 2 tsp Mexican oregano
• 1½ tsp ground cumin
• ¼ tsp ground cinnamon
• Kosher salt & black pepper to taste
• Tortillas, onion, lime, rice and beans for serving
Directions: Cut chuck roast into roughly 1½–2” pieces. Lightly coat with olive oil and season generously. Add the chiles, tomatoes, onion, garlic, chipotle, beef broth, oregano, cumin, cinnamon, salt and pepper to a Dutch oven.
Place a rack over the Dutch oven and arrange the beef above it so those drippings fall into the birria mixture. Smoke at 250°F for 2–2½ hours until the beef has developed a good bark and the vegetables and chiles have softened.
Blend the softened vegetables and chiles with about 1 cup of the hot broth until smooth. Add the smoked beef to the Dutch oven, pour the blended mixture over it, cover and cook for approximately 2 more hours, until the beef is tender and probes easily.
Rest about 30 minutes and dig in. 🔥
