Smoked Beef Tacos with Barbacoa Sauce Recipe

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.

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

AMOUNT	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

Step 1: In a small mixing bowl, combine salt, paprika, black pepper and garlic powder; rub chuck roast with blended seasoning mix. Set aside.

Step 2: Prepare smoker and once coals are hot, add pecan, fruit or oak wood.

Step 3: Place chuck directly on grate with an aluminum pan underneath to catch fat drippings. Add 1 cup of water to the pan.

Step 4: Cook at 225°F-250°F for 2 to 3 hours until a crust has formed and temperature reaches 165°F.

Step 5: 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.

Step 6: Remove from smoker and keep warm. Save the juices, fat and onions to add to the barbacoa sauce.

Step 7: Rest meat for 20 minutes, then pull into chunks and set aside.

Step 8: 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.

Step 10: Serve the pulled meat with sauce, shredded cheese, cilantro and shaved onion.

Sub-Recipes Directions

Barbacoa Sauce:

Step 1: Put all ingredients, except bay leaves, into blender and blend until smooth adding the tomatoes and chicken stock gradually.

Step 2: 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.

Step 3: 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.