Back to recipes

The Birria BBQ Tacos Fondue

Difficulty Level: Intermediate
4-6 persons
La Fondue Tacos Birria BBQ
Birria tacos are a traditional Mexican dish that went viral on TikTok in 2021, and they truly have it all! The concept? A generous portion of braised beef and melted cheese is placed in a corn tortilla, which is then dipped in the rich braising mixture!
Inspired by this classic recipe, we bring you a fondue that’s 100% BBQ friendly, in any season! Getting to use a favourite patio accessory and eat a delicious fondue meal simultaneously? Sign us up!
Don’t have a BBQ? Find a simplified version of this recipe in the “A few tips” section below, as well as a gourmet version to prepare with a smoker!
La Fondue Tacos Birria BBQ
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.


    • 3.5 litres of beef stock
    • 1 can (186 ml) chipotle peppers in Adobo sauce (more or less, to taste)
    • 1 can (680 ml) tomato sauce
    • ½ cup apple cider or balsamic vinegar
    • ¼ cup neutral oil
    • 1 Spanish onion, minced
    • 1 head of garlic (cloves peeled)
    • 2 tbsp. of cocoa
    • 12 bay leaves
    • 2 cinnamon sticks
    • 1 tbsp. Bovril beef (optional)
    • 1 tbsp. dried oregano
    • 1 tbsp. ground peppercorns
    • 2 tsp. sweet paprika
    • 1 ½ tsp. ground cumin
    • 1 ½ tsp. dried thyme
    • 1 tsp. dry ground ginger
    • 1 tsp. whole cloves


    • 1 beef chuck, 1 kg or more (2.2 pounds)
    • 1 tbsp. dried oregano
    • 1 ½ tsp. ground cumin
    • 1 ½ tsp. dried thyme
    • 1 tsp. dry ground ginger
    • 1 tbsp. ground peppercorns
    • 1 tsp. salt
    • 1 tsp. sugar
    • ½ tsp. ground cinnamon


    • 1 cup 14% sour cream
    • 2 tsp. BBQ beef spice mix (see Preparation)
    • The juice of 1 freshly squeezed lime
    • ¼ cup reduced hot broth


    Tacos (wheat or corn, soft or crunchy, your pick!), shredded BBQ beef or sliced fondue beef, your choice of Oaxaca, Haloumi or curded cheese, multi-coloured mini peppers, canned kidney beans, fresh corn slices, pickled onions, lime and fresh cilantro to serve

  • Preparation

    • Preheat the gas BBQ to 300 degrees Fahrenheit;
    • Combine all the broth ingredients, except the beef broth, in a 9 ½ x 13 x 3-inch aluminum roasting pan, and place it on a baking tray for easier movement;
    • Combine all the ingredients from the rub for the BBQ Pulled Beef and reserve 2 teaspoons for the Birria Tacos Sour Cream, then coat the entire surface of the beef chuck, pressing well;
    • Place the roasting pan in the middle of the main BBQ grill and turn off the burners directly below, then add the beef broth;
    • Place the beef chuck on the upper cooking rack, just above the roasting pan, so that the juices from the meat drip into it;
    • Cook for 4 to 5 hours, basting every hour with broth, until internal temperature maintains 205 degrees Fahrenheit for at least 30 minutes;
    • Shred the meat;
    • Strain the broth through a pasta strainer, taste and adjust, then use a pitcher to transfer it to the fondue bowl;
    • Take ¼ cup of broth and prepare the Birria Tacos Sour Cream by mixing it with the reserved spices and sour cream.

    A few tips

    • SIMPLIFIED VERSION: You can make this recipe by replacing the BBQ Pulled Beef with sliced fondue beef. Simply combine all the broth ingredients in a large pot, bring to a boil and simmer for 20 minutes, before straining through a colander. Serve with sour cream!
    • GOURMET SMOKER VERSION: Preheat your smoker to 250 degrees Fahrenheit with the wood of your choice and place the broth in a roasting pan on the bottom rack. Smoke the meat for 4 hours, then wrap it in butcher paper and continue to cook for 2 to 3 hours, or until the meat shreds nicely.
    • Want to try a second sauce? Take 1 cup of fondue broth and thicken it with 1 tbsp. cornstarch diluted in 1 tbsp. cold water by bringing the mixture to a boil over high heat.