By Protein
Smoked Beef Tacos with Barbacoa Sauce Recipe
Ingredients
- 1 EA. Boneless Chuck Roast (about 4 LB.)
- 2 TSP. Kosher Salt
- 1 TSP. Smoked Paprika
- 1 TSP. Freshly Ground Black Pepper
- 1/2 TSP. Garlic Powder
- 1 CUP Water
- 2 CUPS Yellow Onions - Sliced
- 24 or more Mexican Originals® White Corn Tortillas
- 2 TBSP. Fat From Sauce
- 2 CUP Monterey Jack Cheese - Shredded
- 1 CUP Cilantro Sprigs - Chopped
- 1 EA. Sweet Onion - Shaved
Take your taco menu up a notch with this smoked barbacoa recipe. Smoke your chuck roast for a few hours, and then use the drippings to make a spicy, zesty barbacoa sauce. Stack your beef and sauce on corn tortillas with cilantro and onions for a standout taco menu item.
Directions
- In a small mixing bowl, combine salt, paprika, black pepper and garlic powder; rub chuck roast with blended seasoning mix. Set aside.
- Prepare smoker and once coals are hot, add pecan, fruit or oak wood.
- Place chuck directly on grate with an aluminum pan underneath to catch fat drippings. Add 1 cup of water to the pan.
- Cook at 225°F-250°F for 2 to 3 hours until a crust has formed and temperature reaches 165°F.
- Remove roast and drip pan from smoker. Place a layer of onions in the pan and top with the roast. Cover the pan tightly with foil and return to smoker until temperature reaches 190°F.
- Remove from smoker and keep warm. Save the juices, fat and onions to add to the barbacoa sauce.
- Rest meat for 20 minutes, then pull into chunks and set aside.
- Heat skillet on medium heat.
- Steo 9: Brush corn tortillas with reserved fat and sear. Stack on plate and cover to keep warm and pliable.
- Serve the pulled meat with sauce, shredded cheese, cilantro and shaved onion.
Barbacoa Sauce
Yield: 12 Servings
Ingredients
- 4 EA. Dried Guajillo Chilies - Chopped - Soaked - Drained -Stemmed & Seeded
- 3 EA. Dried Ancho Chilies - Chopped - Soaked - Drained -Stemmed & Seeded
- 1 TBSP. Raisins
- 1 EA. Yellow Onion - Chopped
- 6 EA. Garlic Cloves
- 4 OZ. Orange Juice
- 2 OZ. Lime Juice
- 1 TSP. Salt
- 1/2 TSP. Black Pepper
- 2 TSP. Fresh Oregano
- 1 TSP. Cumin Seed
- 1/4 TSP. Ground Cloves
- 1/2 TSP. Ground Cinnamon
- 1 EA. Pilsner Beer
- 2 EA. Chipotle Peppers in Adobo or to Taste
- 2 TBSP. Apple Cider Vinegar
- 2 CUPS Chicken Broth
- 3 EA. Bay Leaves
Directions
- Put all ingredients, except bay leaves, into blender and blend until smooth adding the tomatoes and chicken stock gradually.
- In a 3-quart saucepan, toast bay leaves on medium-low heat. Pour the fat and juices from the roast into the saucepan and simmer for 20 to 30 minutes.
- Place in a container in refrigerator or freezer for an hour and remove fat. Set aside. Remaining sauce can be put back into saucepan and kept warm.
- Tip: If the roast is flatter, tie it in each direction two times to hold together and provide more even thickness.
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