Give these delicious Beef Barbacoa Tacos a try!
Author:Owen Quirk
Ingredients
Chuck Roast
2 Onions, Quartered
4 Limes, Sliced
Tortillas - Flour or Corn based on your preference
Any additional toppings you want on your tacos. (Salsa, Guacamole, Sour Cream, Cheese etc.)
3 Tbsp Paprika
2 Tbsp Chili Powder
1 Tbsp garlic powder
1 Tsp Chipotle Powder
2 Tsp Cumin
Salt and Pepper to taste
2 Tbsp olive oil
4 chipotle chilis and some adobo (Less if you don’t like things spicy)
1 cup beef broth
5 garlic cloves (minced)
2 Tbsp ground cumin
1 Tbsp dried oregano
Salt and Pepper to taste
1/4 cup fresh lime juice
Dry Rub
Braising Liquid
Directions
Apply dry rub to chuck roast generously. Save any excess dry rub to use for another time. Smoke in the Pit Barrel® to about 165 degrees internal temp.
While meat is cooking, add the Braising liquid ingredients to blender or food processor and combine.
Add braising liquid, quartered onions and sliced limes to a Pit Barrel® safe dish or foil pan.
Once the Chuck Roast has been cooked to 165 degrees, remove from the Pit Barrel® and place smoked beef roast in the braising liquid
Cover dish/pan with foil and cook until fork tender and shreds easily (200 degrees or so, check with probe, should slide into meat easily).
Remove and discard onions and lime slices from braising liquid.
Take the meat out of the braising liquid, shred in a separate serving dish or on a cutting board.
Take shredded meat and place back in the braising liquid.
Fry/cook your tortillas to your desired done-ness. You can drizzle some of the braising liquid from the meat and use to add some additional flavor when you fry them up.
Add the meat to your tortilla plus any additional toppings and enjoy!