Birria Bao Buns | MEATER

Take your taste buds on a culinary adventure where the bao bun and taco collide! The fluffy bao bun soaks in all the consommé goodness and takes the traditional birria taco experience to the next level. This dish is the perfect choice for a Taco Tuesday with a twist or just a chill night with your friends!


Birria bao buns – the ultimate fusion fiesta! 🔥 #birria #bao #tacos

♬ original sound – OMA


  • MEATER Plus
  • Large bowl
  • Small bowl
  • Blender
  • Cutting board
  • Foil pan


  • Prep : 30 minutes
  • Cook Time : 7-8 hours


  • 205°F or 96°C – tender and shreddable


  • 12 bao buns
  • 5 lbs chuck roast cut into large chunks
  • 4 tablespoons Traeger Rub – Garlic & Chili Pepper
  • 13 dried guajillo peppers
  • 5 arbol chile peppers
  • 3 tablespoons chili powder
  • 1.5 tablespoons cumin
  • 1 teaspoon peppercorns
  • 1 tablespoon Mexican oregano
  • 5 cloves garlic
  • 1 large onion, skin removed & halved
  • 3 whole canned tomatoes
  • 2 tablespoons canned chipotle peppers
  • 6 cups beef broth
  • chopped cilantro
  • 2 sliced limes for garnish


1. First things first, let’s get the smoker going! Preheat your Traeger grill to “smoke” at 250°F (121°C).

2. Now, time to prep the meat! Cut your beef into thick cubes and give it a good rubdown with the garlic & chili seasoning blend, along with some salt and pepper.

3. Up next, MEATER time. Insert your probe and set the internal temperature to 205°F (96°C). Place it in your grill and start smokin’.

4. While your beef is smoking, you should start prepping the sauce for your consommé. Remove the stems and seeds from the peppers and put them into the blender along with the whole tomatoes, chipotle peppers, onion, garlic, bay leaves, chicken bouillon, your spices (dried thyme, cumin, peppercorns, Mexican oregano) and beef broth. Then, blend blend blend until smooth!

5. When MEATER notifies you that your meat is ready, take it out of the smoker and place it in a foil pan. Pour the liquid over the beef and cover it with foil. Place the pan back into the grill and let it smoke until the meat is tender and shreddable.

6. While that’s getting tender, you can prep your toppings. Dice the onions and chop up your cilantro.

7. When the beef is ready you can shred it and reserve the consommé.

8. Assembly time! Steam the bao buns to get them nice and warm. Spread some consommé on the inside, so they start soaking in all the goodness. Load up the juicy beef in the buns and top it off with your cilantro, onions and a squeeze of lime. Most importantly, Enjoy!

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