Birria Steak and Cheese | Traeger Pellet Grill

It's time for Birria, Steak and Cheese Style!

We seasoned our chuck roast up with Malcom's Grande Gringo Seasoning and put it on our Traeger Pellet Grill at 275*. While that was cooking we made a consumè out of Guajillo, Arbo, and Ancho Peppers, Roma tomatoes, yellow onion, garlic and beef broth.

After 4 hours on the pit, we placed the chuck roast in an aluminum pan with about half of the consumè and covered it with foil. We put it back on the grill and let it cook until it was 210* internal.

Once it was tender, we let it rest for approx. 1 hour. After resting, we shred the beef and put it back in the pan with the consumè.

We took the meat and placed it in hoagie rolls, covered it with Mexican Melting Cheese and returned to the smoker to let the cheese melt!

Ingredients

1. Chuck Roast
2. Malcom's Grande Gringo (or your favorite Mexican seasoning)
3. 6 Guajillo Chilis (dried)
4. 5 Arbo Chilis (Dried)
5. 3 Ancho Chilis
6. 1/2 yellow onion
7. 3 cloves minced garlic
8. 1 cup beef broth
9. Hoagie Rolls
10. Mexican Melting Cheese

Directions

1. Season chuck roast with Malcom's Grande Gringo
2. Place chuck roast on a 275* pit and cook for approx 4 hours
3. Combine chili's, onion and tomato in a pot and cover with water. Boil for approx 15 min.
4. Once boiled, remove veggies and add to blender. Add in beef broth, garlic and 1 cup of the water and blend until smooth. Reserve for later in the cook.
5. After 4 hours, place chuck roast in aluminum pan and add in half of the consumè
6. Return to pit and cook until tender
7. Once tender, remove and let rest at least an hour
8. After resting, shred meat and let it sit in the cooked consumè
9. Add shredded meat to hoagie rolls and cover in cheese
10. Return to smoker or oven to melt cheese
11. Enjoy!

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