Smoked Blackstone Birria Tacos

Who doesn't love a good taco? If I had to pick a type of taco to eat for the rest of my life- it would probably be birria tacos, and it happens to be pretty simple to make. This recipe is NOT authentic, but I'm going to show you a way to do it and get similar results that taste just as good. Lets get cookin'!

Ingredients:

4 lbs Chuck roast ( I used wagyu for this recipe)
6 dehydrated chilis (ancho and guajillo)
1 can crushed tomatoes 
seasoning of choice
1 white onion
1 pack corn tortillas
1 large bag of quesadilla/ mozzarella cheese

Steps

1. Season and trim chuck roast and place in smoker. Wrap in butcher paper or foil once bark is set and remove once probe tender. Smoker should be set to 225-250 degrees.
2. While meat is cooking, combine chilis and crushed tomato sauce in a saucepan. make sure chilis are deseeded. Once chilis are rehydrated remove and place in blender/ food processor. Add back into sauce. 
3. When meat is finished and probe tender, shred and add into sauce. 
4. Once meat and sauce are thoroughly mixed, dip tortilla in sauce and place on Blackstone. Add cheese, white onion and meat to taco and fold.
5. Serve with optional consume and garnish with optional cilantro.