• Preheat your smoker or grill to 375 F. and set it for indirect heat. If you do not have a smoker, you can use your oven at the same temperature.

Preparation

• You will need to pre-make the smoked beef birria before making the tacos. You can do this ahead of time or the day of.
• Remove 3 cups of the consommé and set it aside in a shallow dish.
• Add 2 cups of shredded beef birria aside in a small bowl.
• Warm your corn tortillas in the microwave for 30 seconds or over a gas stove burner (10 seconds per side). This helps prevent them from cracking and tearing.
• Dice your onion and cilantro. Have your cheese shredded and in a bowl.

Assembly

• To make the taco ring tortillas in a cone shape, trim off about an inch of the tortilla on one side (pictures shown above).
• Dip one tortilla at a time into the consommé broth and fully submerge it.
• Remove it and add 2 tablespoons of shredded queso across the tortilla.
• Next, add 2-3 tbsp of shredded beef across the tortilla and add a little onion and cilantro.
• Slowly roll each tortilla into a cone and place it onto a large cast-iron pizza pan or skillet, seam side down. Build your taco ring in a circle with a small space in the middle to add the consommé for later.
• Add about 1/2 cup of queso cheese over the tops of the tortillas.
• Smoke your quesabirria beef taco ring for 25-30 minutes. You want the tortillas to get crispy and cooked through and the cheese over the top to be melted.

Serving

• Let them rest 5-10 minutes.
• You can garnish with more cilantro and some lime slices.
• Place the remaining consommé into a small bowl and into the middle of the quesabirria taco ring, serve, and enjoy.