Smoked Beef Tacos with Barbacoa Sauce Recipe

Name: Smoked Beef Tacos with Barbacoa Sauce Recipe
Yield: Yield: 12 EACH
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; 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

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.

Yield: 12 EACH
30 ingredients

Print Share

Smoked beef chuck shoulder roast covered in barbacoa sauce on a slightly toasted corn tortilla with onions and cilantro on a black plate

Ingredients

Yield: 12 EACH

Amount	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
Sub-Recipes Ingredients
Barbacoa Sauce
Yield: 12 Servings
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

Products in this recipe

Mexican Originals® White Corn Tortillas

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.
Sub-Recipes Directions
Barbacoa Sauce
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.