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Birria on the Grill

How to make Birria on the Grill

Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill and prepares Birria de Res (BEEF!) on the grill, with a killer consommé broth!

Birria de Res





  • 3 bay leaves
  • 1” cinnamon stick
  • 1 tsp cloves
  • 1 tsp allspice berries


For the tacos:

  • Corn tortillas
  • Diced onion
  • Cilantro
  • Lime
  • Cotija or Queso Fresco



Build a hot charcoal fire in the Kamado Joe Classic III Ceramic Charcoal Grill. Wide open airflow - 550ºF. Set up on half of the grill with a Half Moon Cast Iron Skillet, smooth side up. Set up the other half of the grill with the standard grate.


Remove stems/seeds from chiles. Toast chiles in on the griddle, just until aromatic and softened, about 30-60 seconds per side. Remove and set aside.


Season beef with Jacobsen Salt Co. Kosher Sea Salt and fresh cracked Jacobsen Salt Co. Tellicherry Black Peppercorns. Sear in avocado oil on all sides. Work in batches, and don’t overcrowd the dutch oven. When the meat is seared on all sides, remove and set aside.


Add the onion to the dutch oven. Cook until translucent. Add the garlic and ginger. Cook for one minute. Add the tomatoes and seasonings. Stir to incorporate and break up the tomatoes.


Add the toasted dried chiles and beef stock. Bring the liquid to a simmer. Cover with a lid. Close up the grill and stabilize the grill temperature at 350ºF.


Cook until the chilies are tender and rehydrated, about 20 minutes. Remove the chiles from the broth and transfer to the blender pitcher. Add 2 cups of the broth to the blender. Blend until totally smooth. Strain, if needed (not needed in Vitamix).

You might also enjoy: Tacos al Pastor

Add the seared beef and marrow bones to the dutch oven. Return the puréed chiles to the broth. Rinse out the pitcher with one quart of water and add the liquid to the dutch oven. Cover with a lid.


Cook until falling apart tender, about 2 hours, adding additional water as needed to keep the beef submerged.


Remove the beef from the broth. Discard the bones. Chop the beef.


Add water to the broth, to thin to a soup-like consistency. Return to the grill to warm.


To make the birria tacos, prepare two corn tortillas per taco. Dip one in the broth, then toast on the griddle. Toast the second one on the griddle without dipping. When the tortillas are lightly toasted, but still soft, place the broth dipped tortilla on top of the plain tortilla. Fill with the chopped meat. Top with chopped onions, cilantro and crumbled cheese. Ladle some broth over the taco and serve.


To serve the birria as a stew, ladle the broth into a bowl or cup. Add some chopped meat. Garnish with chopped onion, cilantro and crumbled cheese.


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