Smoked Birria California Burrito with Nick Nesgoda | Bear Mountain BBQ

Smoked Birria California Burritos

https://bearmountainbbq.com/blogs/recipes/smoked-birria-california-burritos

Smoky, saucy, crispy, and absolutely loaded, these Smoked Birria California Burritos from ambassador Nick Nesgoda are next level comfort food. Slow smoked chuck roast gets layered with rich chile flavor, braised until fall apart tender, then wrapped up with fries, guac, onion, and cilantro before getting a final toast. Don’t forget the consommé for dipping.

The flavor profile is rich, savory, smoky, and just a little spicy from the chile blend. What makes this recipe crave worthy is the combo of tender shredded birria, crispy fries, creamy guacamole, fresh onion and cilantro, plus that warm consommé on the side. Bear Mountain Gourmet Blend pellets elevate it with balanced hardwood smoke that builds flavor without overpowering the braise.

Recipe by Bear Mountain ambassador Nick Nesgoda.

Prep: 30 minutes

Cook Time: 4–5 hours

Serves: 6–8 burritos

Ingredients

Bear Mountain Gourmet Blend BBQ Pellets

3–4 lb chuck roast

½ large white onion

2 large tomatoes

5 cloves garlic

5 ancho chiles

3 guajillo chiles

3 chipotle peppers in adobo sauce

6 cups beef broth

3 cinnamon sticks

2 bay leaves

1 tsp Mexican oregano

1 tsp salt

1 tsp black pepper

Garlic powder, to taste

Large flour tortillas

Guacamole

French fries

Diced onion

Chopped cilantro

Steps

1. Preheat your grill or smoker to 250°F using Bear Mountain Gourmet Blend Pellets.
2. Cube the chuck roast and season generously on all sides with salt, pepper, and garlic powder. Smoke until it develops color and smoke flavor, about 2 hours.
3. Boil the ancho chiles, guajillo chiles, tomatoes, onion, and garlic until softened, then blend with about 1 cup of the braising liquid until smooth.
4. Place the smoked chuck roast into a Dutch oven. Pour the blended sauce over the meat and add cinnamon sticks, bay leaves, oregano, and beef broth. Braise covered on low heat for about 2 more hours, or until the beef is fall apart tender. Shred the beef and reserve the consommé for dipping.
5. Layer guacamole, shredded birria beef, fries, diced onion, and cilantro onto a large flour tortilla. Wrap tightly, toast on a hot griddle until golden and crispy, then serve hot and enjoy.

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About Bear Mountain BBQ

The perfect pellet for any grill, Bear Mountain BBQ is your secret weapon for adding rich, smoky flavor to your food. Our flavors are created from choice hardwoods and are free from fillers or binders. Choose our premium all natural wood pellets, chips, and chunks to deliver a perfect, clean smoke. Learn more at https://bearmountainbbq.com/
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