Birria Lil’ Smokies with Oaxaca Queso Dip
Ryan Tyler Cooks
•
July 4, 2026
Ingredients (13)
Ingredients (13)
Instructions
Make the Birria Lil’ Smokies, Add the Lil’ Smokies to a crockpot.
Add the birria bomb, beef broth, Rotel, onion, garlic, and tomato paste
Stir lightly to combine
Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours.
Once the birria bomb has fully melted, stir everything together until the sauce is rich and evenly combined.
Finish with fresh lime juice and a sprinkle of chopped cilantro.
Make the Oaxaca Queso. In a small saucepan over low heat, combine the Oaxaca cheese, Monterey Jack, heavy cream, and garlic powder.
Stir continuously until smooth and melted.
For extra birria flavor, whisk in 2–3 tablespoons of the cooking liquid from the Lil’ Smokies.
Keep warm until ready to serve.
Pour the warm Oaxaca queso into a serving bowl and surround it with the Birria Lil’ Smokies, or serve the queso alongside for dipping.
Notes
Notes
Viral Upgrade Ideas
* Top with diced white onion and fresh cilantro.
* Serve with tortilla chips for scooping up the extra birria sauce.
* Spoon everything over fries for Birria Smokies Loaded Fries.
* Stuff into mini tortillas with queso for Birria Smokies Street Tacos.
* Finish with crumbled cotija cheese and a squeeze of fresh lime.
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