BBQ Shreded Beef Tacos

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.

  Grill: 225 ˚F

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• 2

  Season chuck roast generously with Traeger Beef Rub.

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  Ingredients

  • 4 Pound (4-6 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.

  Grill: 225 ˚F

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• 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.

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  Ingredients

  • 3 Clove garlic

  • 1 Small yellow onion, chopped

  • 1 Whole orange, juiced

  • 2 Whole lime, juiced

  • 2 Cup beef stock

• 5

  Cover the Dutch oven and place it directly on the grill grates, close the lid. Cook for 2-3 hours or until fork-tender.

  Grill: 225 ˚F

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• 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.

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  Ingredients

  • 1/2 Cup cherry tomatoes, halved

  • 1 Small red onion, diced

  • 1 Whole jalapeño, chopped

  • 4 Tablespoon cilantro, finely chopped

  • 1 Whole lime, juiced

  • 1 Tablespoon extra-virgin 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.

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• 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!

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  Ingredients

  • 12 flour tortillas

  • 1 avocado, sliced

  • 4 Tablespoon crumbled queso fresco, for serving

  • As Needed cilantro