Birria Street Corn Tacos Recipe

By Nick Nesgoda

Spice Up Your Taco Game

Discover the ultimate taco experience with these mouthwatering Birria tacos, expertly crafted by Nick Nesgoda. Pairing tender chuck roast with a medley of spices and slow-smoking it over cherry wood imparts a sweet, smoky flavor that sets these tacos apart. Elevate the indulgence by serving them alongside street corn and creamy ranch, creating a symphony of flavors that will tantalize your taste buds.

"Indulge in the rich flavors of Birria tacos, elevated to perfection with street corn and zesty ranch."

Tacos Perfected on the Classic Joe® II

Experience the ultimate fusion of tradition and innovation with Birria Tacos crafted to perfection on the Classic Joe II. Harnessing the exceptional heat control and versatility of the Classic Joe II, Nick brings out the rich flavors of the meat and spices, delivering a taco experience like no other. Whether you're grilling, smoking, or roasting, the Classic Joe II ensures consistent results, allowing you to savor every bite of these delectable tacos.

What to Serve with Birria Tacos

Enhance your Birria taco experience with a variety of delicious side dishes. Try pairing them with pineapple salsa, cheese dip, guacamole, or refried beans for a satisfying meal. Other options like Mexican street corn, pico de gallo, and churros add a flavorful twist to your taco spread. Keep it simple with classics like Mexican rice, black bean salad, or chicken quesadillas for a well-rounded dining experience.

By Nick Nesgoda

Birria Street Corn Tacos Recipe

Serves: 14 people
Cook Time: 5 - 6 hours


  • Main

  • Consomé

  • Street Corn

  • Homemade Birria Ranch

Birria tacos are some of my favorite tacos to make. Pairing them with the street corn and ranch just takes them to the next level!

Nick Nesgoda


  1. 01

    Make street corn by grilling corn over open fire then cutting it from the cob. Assembling everything together in a bowl then refrigerate until serving.



    • 4 ears Grilled corn
    • 1 Diced red bell pepper
    • 1 Diced jalapeno
    • 3 cloves Minced garlic
    • 1/4 Diced red onion
    • 1 bunch Cilantro
    • 1/2 cup Cotija cheese
    • 3 tablespoons Mayo
    • 1 teaspoon Chili powder
    • 1 teaspoon Smoked paprika
    • 1 teaspoon Salt
    • Juice from 1 lime
  3. 02

    Season the chuck roast with salt, pepper and garlic powder blend on all sides.



    • 3 pounds Chuck Roast
    • 3 tablespoons Salt, pepper, garlic powder (SPG) blend
  5. 03

    Smoke the chuck roast at 275°F for 2 hours using cherry wood for sweet smoke flavor.

  6. 04

    Place the onion, garlic, tomatoes, and peppers in a dutch oven with 3 cups of water. Bring to a boil, then shut the heat off and let them sit for 15 minutes.



    • 1/2 Large white onion
    • 5 cloves Garlic
    • 3 Ancho chiles
    • 3 Guajillo chiles
    • 2 Chipotle peppers in adobo sauce
    • 2 Roma tomatoes
    • 4 cups Water
  8. 05

    Remove vegetables and place in a blender with 1 cup of braising liquid and blend.

  9. 06

    Place the smoked meat in a dutch oven and pour in the blended vegetables and add in beef broth.



    • 4 cups Beef broth
  11. 07

    Simmer on low heat for 2-3 hours until the meat is fall apart tender.

  12. 08

    Assemble ranch by combining all of the ingredients in a large bowl then mix.



    • 3/4 cup Mayo
    • 1/2 cup Sour cream
    • 1/2 cup Birria Consomé (add more for a thinner ranch)
    • 1 teaspoon Apple cider vinegar
    • 1 teaspoon Dill
    • 1 teaspoon Garlic powder
    • 1 teaspoon Onion powder
    • 1/2 teaspoon Salt
  14. 09

    Assemble tacos by toasting the corn tortillas, then add Oaxaca cheese and meat and warm up in skillet.

  15. 10

    Add street corn and ranch to the taco.