BBQ Shredded 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
15 Min
Cook Time
4 Hr
Pellets
Apple
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Beef Roast
| 1 | (3-4 lb) chuck roast |
| 1/4 Cup | Traeger Beef Rub |
| 3 | cloves garlic |
| 1 Small | yellow onion, chopped |
| Juice of 1 orange | |
| Juice of 2 limes | |
| 2 Cup | beef stock |
Pico De Gallo
| 1/2 Cup | cherry tomatoes, halved |
| 1 | red onion, finely diced |
| 1 | jalapeño, chopped |
| 4 Tablespoon | chopped cilantro |
| Juice of 1 lime | |
| 1 Tablespoon | Olive oil |
| To Taste | Salt |
| To Taste | Pepper |
main
| 12 | flour tortillas, for serving |
| 1 | avocado, sliced, for serving |
| 4 Tablespoon | queso fresco, for serving |
| Cilantro, for garnish |
Steps
1
When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
225 ˚F / 107 ˚C
Super Smoke
2
Season chuck roast generously with Traeger Beef Rub.
3
Place the chuck roast directly on the grill grates, close the lid and cook for 45 minutes.
225 ˚F / 107 ˚C
00:45
Super Smoke
4
In a large Dutch oven add the garlic, onion, orange juice, lime juice, and beef stock. Remove the roast from the grill and place it in the braising liquid in the Dutch oven.
5
Cover the Dutch oven, place it directly on the grill grates and close the lid. Cook for 2-3 hours or until fork-tender.
225 ˚F / 107 ˚C
02:00
Super Smoke
6
Make the pico de Gallo. In a small bowl, add the tomatoes, onion, jalapeño, cilantro, lime juice, and olive oil. Stir to combine, and season with salt and pepper, to taste. Set aside.
7
Remove the Dutch oven from the grill and remove the roast from the braising liquid. Shred using two forks and pour a little bit of the braising liquid back onto the meat.
8
Build the tacos. In the tortillas, add the shredded beef, top with pico de gallo, queso fresco, avocado, and garnish with cilantro, as desired. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.