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These burnt end tacos are made with beef brisket point and a birria-style sauce. If you’re looking for new burnt ends recipes to make and you love Mexican flavors, then you’ve got to try these burnt ends street tacos!
If you’ve been looking for a way to transform an average brisket into something absolutely legendary, you’ve found it. These birria-style brisket burnt ends take everything we love about traditional burnt ends and give them a Mexican-inspired twist that’ll have you making tacos, nachos, and enchiladas for days.
The beauty of this recipe? You’re not trying to create competition-level whole brisket here. Instead, you’re focusing on the point, cutting it into chunks, and braising it in a smoky, rich birria-style sauce until it’s fall-apart tender. It’s finger food, it’s customizable, and it’s a total crowd-pleaser.
If you’re already a fan of beef burnt ends, you’ll want to check out our classic smoked brisket burnt ends and our budget-friendly poor man’s burnt ends recipes too.
Table of Contents
- What Makes These Different from Regular Burnt Ends?
- Recipe Notes
- Video
- How to Make Burnt End Tacos with Beef Brisket
- Making Ahead Tips for Birria-Style Burnt Ends
- Our Favorite Topping for Burnt End Tacos
- What to Do with Leftover Mexican Burnt Ends
- Frequently Asked Questions
- Birria-Style Burnt End Tacos (with Mexican Beef Brisket Burnt Ends) Recipe
What Makes These Different from Regular Burnt Ends?
Traditional brisket burnt ends get glazed with barbecue sauce or a sweet glaze that caramelizes into that signature sticky coating.
These birria-style burnt ends follow the same concept, but instead of BBQ sauce, we’re using a Mexican-inspired sauce loaded with rehydrated chile peppers, tomatoes, and spices. The sauce reduces and gets tacky on the smoker, creating incredibly flavorful, pull-apart chunks of beef that are perfect for tacos, enchiladas, burritos, and more.
Recipe Notes
- Brisket Grade – This recipe works great with less-than-perfect briskets. Since you’re cutting it into chunks and braising it in sauce, you don’t need a heavily marbled, prime-grade brisket. This is actually a great way to rescue a lean brisket that might struggle as a traditional cook.
- Brisket Point vs Whole Brisket – I chose to smoke only the point for these birria-style brisket burnt ends, rather than starting with a whole smoked brisket as is traditional. If you have a whole packer brisket, then you can cut off the point and save the flat to grind for burgers, chili, or other recipes.
- Chipotles in Adobo – Canned chipotles in adobo add just the right amount of heat without going overboard. For a less spicy version, cut back on the amount of chipotles that you use.
- Pepper Variety – I used pasilla negro and guajillo chilies, but for a more mild version, you can substitute ancho chilies (dried poblanos) which are lower on the Scoville heat scale.
- Using Dried Chile Peppers – Don’t skip the toasting step – it extracts oils and adds depth. But go light on the toasting rather than dark. You’re looking to wake up the peppers, not char them.
- Make-Ahead Tip – Like all good chili-based dishes, this tastes even better the next day. Let the burnt ends cool, refrigerate overnight, then reheat in a sous vide bag at 145-160°F or gently on the stovetop.
Video
How to Make Burnt End Tacos with Beef Brisket
Step 1: Prep and Season the Brisket
Start with your brisket straight from the package. You’ll do very minimal trimming on this one – just remove the obvious chunks of hard fat and any silver skin. *I chose to start with a brisket point, but you can smoke a whole packer brisket to use for these burnt end tacos as well.
Season generously with coarse black pepper, kosher salt, and your favorite all-purpose Mexican seasoning (like Fiesta That). Make sure to cover all sides.
Step 2: Smoke the Brisket (First Phase)
Place the brisket fat-side up on the indirect heat side of the smoker. Smoke at 225°F for the first hour, then bump it up to 250°F for the remainder of the cooking time. Smoke the brisket point until the internal temperature hits about 160-165°F.
*NOTE – These birria-style brisket burnt ends take a bit less time to cook than a whole packer brisket if you start with just the point. Taking the point off the smoker at 160°F allows plenty of time for the brisket chunks to braise and get tender in the birria sauce.
Step 3: Toast and Rehydrate the Peppers
While the brisket smokes, remove the seeds from your pasilla negro and guajillo peppers. Heat a dry pan over medium heat and lightly toast the peppers for about 1-2 minutes per side, flipping a few times so they don’t burn.
*Pro Tip: Err on the side of light toasting versus darkening the peppers. You’re just extracting oils, not charring them.
Once toasted, add enough water to the pan to cover the peppers. Let them rehydrate for about 15 minutes off the heat while you prepare the rest of the sauce ingredients.
Step 4: Make the Birria Sauce
When the peppers are rehydrated, add them to a large blender cup. Then add these ingredients to the blender:
- Can of fire-roasted tomatoes
- Beef consommé
- Chipotle peppers in adobo
- Garlic cloves
- Chopped onion
- Jalapeño (with seeds removed)
- Lime juice
- Cilantro (stems included)
- Roma tomatoes
- White vinegar
Blend until completely smooth. The sauce should be thicker than traditional birria – you want it tacky so it coats the burnt ends like a glaze.
Taste it. You should get tomato up front with a nice heat on the back end. If it’s too spicy, add more tomatoes.
Step 5: Cut the Brisket into Chunks
Once your brisket hits 160-165°F, pull it off the smoker and let it rest for about 15 minutes.
Then cut the point into roughly 1-2 inch cubes. Don’t stress about making them perfect – they’re going into sauce and will break down further as they cook.
Step 6: Braise in the Sauce
Grab a disposable aluminum pan (go shallow, not deep—you want a single layer). Arrange your brisket chunks in the pan, making sure to catch any juices from your cutting board and add them too.
Pour the birria sauce over the meat. Everything should be covered.
Place the pan back on the smoker UNCOVERED at 250-275°F. You want that sauce to reduce, get tacky, and absorb smoke flavor. Cook until the chunks reach an internal temperature of about 203-205°F and are fall-apart tender – this usually takes 2-3 hours.
Step 7: Shred the Mexican-Style Burnt Ends
Allow the Mexican burnt ends to cool about 15-20 minutes. Then shred and break apart into smaller pieces for your tacos.
Step 8: Build Your Tacos
Warm your corn tortillas on a griddle or directly on your grill grates.
Add a generous scoop of the birria burnt ends. Top with diced raw onion, chopped cilantro, and crumbled queso fresco or Cotija cheese.
Making Ahead Tips for Birria-Style Burnt Ends
If you want to make these ahead of time for a tailgating party or Taco Tuesday, then prepare the smoked brisket and birria sauce according to recipe instructions. Then let the burnt ends cool to room temperature, place in an airtight container, and refrigerate overnight. Just like chili or spaghetti sauce, these taste even better the next day after the flavors marry.
When ready to serve, reheat gently. A sous vide bath at 145-160°F works perfectly, or you can reheat in a covered pan on low heat.
Our Favorite Topping for Burnt End Tacos
Our favorite street tacos are simply dressed with some diced raw onion, fresh cilantro, and a squeeze of lime juice – so we served our burnt end tacos with a similar concoction that I highly recommend.
To make your own taco topping, finely dice a red or white onion and a fresh jalapeno. You can also use pickled red onions for a nice vinegary tang that compliments the fatty burnt ends.
Then add chopped cilantro, lime juice, and a pinch of salt. Mix together well and you have a delicious and convenient topping that’s perfect for a buffet line – everything is already mixed together so you just have to scoop once instead of spooning on three different toppings.
What to Do with Leftover Mexican Burnt Ends
These birria-style brisket burnt ends are incredibly versatile. You can use them in your favorite Mexican dishes like:
- Enchiladas – Roll them in tortillas, cover with enchilada sauce and cheese, then bake
- Nachos – Pile them on chips with cheese, jalapeños, and all your favorite toppings
- Quesadillas – Stuff them in tortillas with cheese and grill until crispy
- Burrito bowls – Serve over rice with beans, salsa, and guacamole
- Tortas – Make Mexican sandwiches on crusty rolls
Frequently Asked Questions
Absolutely. Chuck roast works great for this recipe and is actually more budget-friendly than brisket – similar to making poor man’s burnt ends. You can also use beef cheeks or short ribs.
Definitely. The sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. It also freezes well for up to 3 months.
They should be fall-apart tender when you poke them with a fork, and the sauce should be thick and tacky, not watery. If you can lift a chunk and it holds together but pulls apart easily, you’re there.
We think that the birria sauce is pretty spicy already, but if you want to add extra heat then add more chipotles in adobo to your blender, or include some árbol chilies when toasting your peppers. You can also leave the seeds in the jalapeño.
You can substitute with other dried Mexican peppers like ancho or New Mexico chiles. Each will give slightly different flavor, but the concept remains the same.
Birria-Style Burnt End Tacos (with Mexican Beef Brisket Burnt Ends)
Ingredients
- 6-8 pound brisket point
- 2 tablespoons coarse black pepper
- 1 tablespoon Diamond Crystal kosher salt
- 2 tablespoons Mexican seasoning blend, like Fiesta That All-Purpose Mexican Seasoning
For the Birria Sauce:
- 3-4 dried pasilla negro peppers, seeds removed
- 3-4 dried guajillo peppers, seeds removed
- 14.5 oz can fire-roasted tomatoes
- 10.5 oz can beef consommé
- 1 chipotle pepper in adobo sauce, with some sauce from the can
- 4 cloves garlic, peeled
- 1 medium white onion, peeled and quartered
- 1 jalapeño, seeds removed, roughly chopped
- Juice of 1 lime
- ½ bunch fresh cilantro, about ½ cup chopped
- 2 roma tomatoes, quartered
- 2 tablespoons white vinegar
For Serving:
- corn tortillas
- 8 oz queso fresco or cotija cheese, crumbled
- diced onion, fresh cilantro, lime juice, Crema, pickled jalapeno, or your favorite toppings
Instructions
- Preheat pellet grill or smoker to 225°F with your choice of wood or pellets.
- Prep the brisket point – Pat the brisket point dry with paper towels and lightly trim, removing only obvious hard fat chunks and silver skin. Season all sides generously with black pepper, then kosher salt, then Mexican seasoning blend.
- Smoke the brisket – Place the brisket fat-side up on the smoker or pellet grill. Smoke at 225℉ for 1 hour, then increase the grill temperature to 250℉. Continue smoking until internal temperature reaches 160-165°F (approximately 5 hours total). Remove from the smoker and let rest for 15-20 minutes.
- Make the Birria sauce – While brisket smokes, heat a dry skillet over medium heat. Toast the dried peppers for about 2 minutes per side, flipping regularly until fragrant (do not char). Remove the pan from the heat, add enough water to cover the peppers, and soak for about 15 minutes.
- Add the rehydrated peppers to a blender along with fire-roasted tomatoes, beef consommé, chipotle peppers in adobo, garlic, onions, jalapeño, lime juice, cilantro, Roma tomatoes, and white vinegar.
- Blend on high until completely smooth, about 1-2 minutes. Taste and adjust seasoning if needed. *If sauce is too spicy, add more tomato. Or for a spicier sauce, add more chipotles in adobo.
- Cut and braise the brisket burnt ends – Once the brisket has rested, cut into 1-2 inch cubes. Add the brisket chunks to a large aluminum foil pan in a single layer, along with any juices from the cutting board. Pour the birria sauce over the meat, ensuring all pieces are covered.
- Place uncovered pan back on the smoker at 250-275°F. Smoke until burnt ends reach an internal temp of about 203-205℉ and meat is fall-apart tender.
- Remove pan from smoker and let cool about 15-20 minutes. Then shred or break apart the birria-style burnt ends for tacos.
- Assemble the burnt end tacos – Warm corn tortillas on a griddle or directly on grill grates. Add a generous scoop of burnt ends to each tortilla. Top with diced onion, cilantro, Crema, or your favorite toppings. Sprinkle with crumbled Cotija cheese. Serve immediately.
Video
Notes
- Brisket Selection: This recipe works great with less-than-perfect briskets since you’re cutting them into chunks and braising. Don’t waste your money on prime grade for this application.
- Pepper Toasting: Toast peppers lightly, not dark. You’re extracting oils, not charring. About 1-2 minutes per side over medium heat is perfect.
- Leftover Uses: These burnt ends are perfect for enchiladas, nachos, quesadillas, burrito bowls, or tortas. They freeze well for up to 3 months.
- Substitutions: Can’t find pasilla negro or guajillo peppers? Use ancho or New Mexico chiles. For the meat, chuck roast, beef cheeks, or short ribs also work great.
- Cooking Times: The cooking times in this recipe are provided as a guide only. You should always cook your smoked meats to the proper temperature, not to a specific time.
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