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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.
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
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
12 flour tortillas, for serving
1 avocado, sliced, for serving
4 Tablespoon queso fresco, for serving
Cilantro, for garnish
: 225 ˚F
1 (3-4 lb) chuck roast
1/4 Cup Traeger Beef Rub
: 225 ˚F
3 cloves garlic
1 Small yellow onion, chopped
Juice of 1 orange
Juice of 2 limes
2 Cup beef stock
: 225 ˚F
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
12 flour tortillas, for serving
1 avocado, sliced, for serving
4 Tablespoon queso fresco, for serving
Cilantro, for garnish