BBQ Shreded Beef Tacos
By Traeger Kitchen
Say hello to handheld happiness. Beef roast is slow-smoked then braised in a garlic, orange and lime juice mix till it reaches tender, pull-apart perfection. Pile on homemade pico and finish these tacos off with avocado & queso fresco.
Prep Time
10 Minutes
Cook Time
3 Hours
45 Minutes
Pellets
Apple
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 4 Pound | (4-6 lb) chuck roast |
| 1/4 Cup | Traeger Beef Rub |
| 3 Clove | garlic |
| 1 Small | yellow onion, diced |
| 1 | orange, juiced |
| 3 | lime, juiced |
| 2 Cup | beef stock |
| 1/2 Cup | Cherry tomatoes, sliced |
| 1 Small | red onion, diced |
| 1 | Jalapeno, chopped |
| 4 Tablespoon | cilantro, finely chopped |
| 1 Tablespoon | extra-virgin olive oil |
| As Needed | salt |
| As Needed | black pepper |
| 12 | flour tortillas |
| 1 | Avocado, Sliced |
| 4 Tablespoon | Queso fresco, crumbled |
Step
1
Season chuck roast generously with Traeger Beef Rub.
2
When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.
225 ˚F / 107 ˚C
00:15
3
Place chuck roast directly on the grill grate and cook for 45 minutes.
4
Remove roast from grill and place in a large dutch oven with garlic, onion, orange juice, lime juice and beef stock. Cover and place back on the grill. Cook for 2-3 hours or until fork tender.
5
While roast is braising, combine ingredients for pico de gallo and set aside.
6
Remove roast from grill and remove from the braising liquid. Shred using two forks and pour a little bit of the braising liquid back onto the meat.
7
To build the tacos place a little bit of meat in the tortilla, top with pico, queso fresco, cilantro, and avocado. Enjoy!
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