23 Mexican Beef Recipes for the Grill
Jump To RecipeLooking to add some Mexican flavor to your beef dishes? There's nothing wrong with adding some taco seasoning to ground beef and calling it a day, but that's just scratching the surface of Mexican cuisine. Check out these marinated, dry-rubbed, and braised Mexican beef recipes to find some delicious meal inspiration.
From traditional dishes like flank steak and beef cheek to brisket nachos, roasted tri-tip, and steak taco salad, we have all the wood-fired Mexican beef recipes you need to put big flavor on the dinner table tonight.
Mexican Beef Recipes for the Grill
Steak Taco Salad
Forget the ground beef and top your taco salad with tender, Traeger-grilled steak. Our homemade avocado dressing really takes this Southwestern-salad over the top.
Southwestern Stuffed Peppers
Stuffed peppers are a one-dish meal that's quick and easy to make on a weeknight. Halve your bell peppers of choice and fill them with spiced meat, onions, and beans.
Mexican Machaca Shredded Beef
This easy and succulent shredded beef can be loaded into tacos, enchiladas, or top off mile-high nachos. Toss with BBQ Sauce for an added kick of flavor.
Grilled Flat Iron Steak Fajitas
Fajitas the Traeger way, is the only way. We marinade flat iron steak with lime, orange juice, and then sear the steak and veggies. The result is fajita perfection.
Smoked and Grilled Flank Steak
If the aroma of this flank steak by Christian Wallin is good enough to get the neighbors peeking over the fence and asking for a slice, imagine how good it must taste!
Brisket Tacos with Smoked Cilantro Cream
Celebrate Cinco de Mayo with these smokin’ tacos. Tender, Traeger brisket is wrapped in a tortilla then topped with queso fresco and smoked cilantro lime cream.
Smoked Chili Con Carne
Chili, Traegerized. We start off by smoking ground beef and chopped onions and peppers for an hour before putting them into a Dutch oven and cooking the chili directly on the grill.
Roasted Santa Maria Tri-Tip
Chef Timothy Hollingsworth's Santa Maria Tri-Tip brings the west coast vibes of California right to your backyard. His 3-day marinade is essential to breaking the meat down, injecting flavor and giving this tri-tip that signature char.
Carne Asada Tacos
Showcase marinated flank-steak at its best when you combine wood-fired grilling with a beautiful piece of well-seasoned meat. It’s damn near miraculous.
Skirt Steak with Corn and Avocado Salsa
Summer weekends are the perfect time to brighten up your steak with some cowboy salsa on top. Thanks to fresh corn & avocado, this grilled steak tastes stupendous.
Grilled Carne Asada with Grilled Peppers and Onions
Sink your teeth into some major flavor with this grilled skirt steak marinated in a beer, garlic, citrus and spice mixture. Grill some peppers and onions on the side and pile it all in a warm tortilla and top with your favorite fixings.
Full Grilled Carne Asada with Grilled Peppers and Onions Recipe
Grilled Carne Asada Skirt Steak
This beef is bursting with flavor. Marinated in a citrus, garlic, and cilantro mix, rubbed with Traeger Prime Rib Rub, then grilled until tender, our carne asada will take your taco game to the next level.
Grilled Skirt Steak Quesadillas
Fold up this cheesy goodness for a quick and easy meal that everyone in the family will love. Start with a 20 minute marinade, then grill, slice, and combine with cheese and tortillas.
Baked Taco Skillet Dip
Scoop up some bold taco flavor with this sizzlin' dip. Seasoned ground beef meets black beans, rice, and veggies before getting baked on the Traeger and topped with melty cheese.
Ultimate Loaded Nachos
This is “nacho” ordinary plate. This heaping pile of nachos is loaded with tri-tip, chicken, and sausage, then topped with melted cheese and all the classic fixins.
Grilled Carne Asada Burrito with Smoked Pico
This southwest spin on a wood-fired classic puts the simple in simply delicious. Flank steak is generously seasoned with Traeger Beef Rub, sliced and loaded into warm tortillas with homemade smoked pico, cilantro and sour cream.
Sizzling Fajitas with Grilled Skirt Steak
Give your steak some wood-fired sizzle. Grilled skirt steak rubbed down with Traeger spices, hot and perfectly cooked dutch oven veggies, served with your choice of flour or corn tortillas and topped with fresh chopped cilantro for a smokin' take on fajitas.
Brisket Burnt End Nachos
Traeger Pro Team Member Matt Pittman knows how to pile on the delicious. Tender, saucy burnt ends are layered on tortilla chips with melty cheddar and Monterey Jack cheese, all finished with your favorite toppings.
Smoked Beef Cheek Tacos
Forget boring tacos and go BOLD. These beef cheek tacos are smoked, then slow braised for an ultra-tender finish. Load up your tortillas and pile on the toppings for the ultimate taco Tuesday feast.
Skirt Steak with Grilled Peach Salsa
Jump-start summer with a sweet & spicy dish. This thin-cut steak gets a quick soak in sherry, a fast sear, & a shot of wood-fired grilling before being topped with grilled peach & jalapeño salsa.
BBQ Shredded Beef Tacos
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.
Smoked Chili Brisket Nachos
We took two of the best things in the world and combined them to make the ultimate dish of smoky, cheesy goodness.
Smoked Beef Cheek Tacos
by Matt Pittman
5 Reviews
Prep Time
20 Min
Cook Time
6 Hr
Serves
8
Pellets
Mesquite
Forget boring tacos and go BOLD. These beef cheek tacos are smoked, then slow braised for an ultra-tender finish. Load up your tortillas and pile on the toppings for the ultimate taco Tuesday feast.
Ingredients
3 Pound | beef cheeks, trimmed |
To Taste | Meat Church Holy Cow BBQ Rub |
1 | head of garlic, halved crosswise |
1 Medium | white onion, quartered |
18 Ounce | beef stock |
20 Small | corn tortillas, 6" |
1 | bunch of fresh cilantro, chopped |
1 Small | white onion, chopped |
Cotija cheese, for serving (optional) | |
Lime wedges, for serving (optional) |
1
Trim the fat off the beef cheeks. Season the trimmed cheeks moderately with Meat Church Holy Cow BBQ Rub. Let sit for least 15 minutes.
2
When ready to cook, set the Traeger temperature to 275°F and preheat wit the lid closed for 15 minutes.
3
Place the beef cheeks directly on the grill grates. Insert the probe into the center of one of the cheeks. Close the lid and smoke until the internal temperature reaches at least 160°F and the cheeks are nicely browned, 2-2 1/2 hours.
4
Transfer the beef cheeks to a half-size steam pan. Add the garlic and onion to the pan, then pour the beef stock over the cheeks; you should have about 1 inch of liquid in the pan. Cover the pan with foil.
5
Place the steam pan to the grill grates, close the lid, and cook, flipping once, until very tender, 4-5 hours. (Pro Tip: If you want to smoke the cheeks overnight, set the Traeger temperature to 200°F and check back the next morning.)
6
Shred the beef cheeks, then serve in corn tortillas with cilantro, onion, and Cotija cheese, if desired, on top and lime wedges alongside. Enjoy!