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BBQ Shredded Beef Tacos

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4

Apple

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.

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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

  • Salt

  • Pepper

main

  • 12 flour tortillas, for serving

  • 1 avocado, sliced, for serving

  • 4 Tablespoon queso fresco, for serving

  • Cilantro, for garnish

  • 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

  • 2

    Season chuck roast generously with Traeger Beef Rub.

    • 1 (3-4 lb) chuck roast

    • 1/4 Cup Traeger Beef Rub

  • 3

    Place the chuck roast directly on the grill grates, close the lid and cook for 45 minutes.

    225 ˚F

  • 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.

    • 3 cloves garlic

    • 1 Small yellow onion, chopped

    • Juice of 1 orange

    • Juice of 2 limes

    • 2 Cup beef stock

  • 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

  • 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.

    • 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

  • 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!

    • 12 flour tortillas, for serving

    • 1 avocado, sliced, for serving

    • 4 Tablespoon queso fresco, for serving

    • Cilantro, for garnish

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