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Traeger Kitchen

BBQ Shreded Beef Tacos

Prep Time

10 Minutes

Cook Time

3 Hours

Effort

Pellets

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.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 4 Pound (4-6 lb) chuck roast

  • 1/4 Cup Traeger Beef Rub

  • 3 Clove garlic

  • 1 Small yellow onion, diced

  • 1 orange, juiced

  • 3 lime, juiced

  • 2 Cup beef stock

  • 1/2 Cup Cherry tomatoes, sliced

  • 1 Small red onion, diced

  • 1 jalapeño, chopped

  • 4 Tablespoon cilantro, finely chopped

  • 1 Tablespoon extra-virgin olive oil

  • salt

  • black pepper

  • 12 flour tortillas

  • 1 avocado, sliced

  • 4 Tablespoon crumbled queso fresco, for serving

  • cilantro, finely chopped

Steps

  • 1

    Season chuck roast generously with Traeger Beef Rub.

    Ingredients

    • 4 Pound (4-6 lb) chuck roast

    • 1/4 Cup Traeger Beef Rub

  • 2

    When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.

    Grill: 225 ˚F

  • 3

    Place chuck roast directly on the grill grate and cook for 45 minutes.

  • 4

    Remove roast from grill and place in a large dutch oven with garlic, onion, orange juice, lime juice and beef stock. Cover and place back on the grill. Cook for 2-3 hours or until fork tender.

    Ingredients

    • 3 Clove garlic

    • 1 Small yellow onion, diced

    • 1 orange, juiced

    • 2 lime, juiced

    • 2 Cup beef stock

  • 5

    While roast is braising, combine ingredients for pico de gallo and set aside.

    Ingredients

    • 1/2 Cup Cherry tomatoes, sliced

    • 1 Small red onion, diced

    • 1 jalapeño, chopped

    • 4 Tablespoon cilantro, finely chopped

    • 1 lime, juiced

    • 1 Tablespoon extra-virgin olive oil

    • As Needed salt

    • As Needed black pepper

  • 6

    Remove roast from grill and remove from the braising liquid. Shred using two forks and pour a little bit of the braising liquid back onto the meat.

  • 7

    To build the tacos place a little bit of meat in the tortilla, top with pico, queso fresco, cilantro, and avocado. Enjoy!

    Ingredients

    • 12 flour tortillas

    • 1 avocado, sliced

    • 4 Tablespoon crumbled queso fresco, for serving

    • As Needed cilantro, finely chopped

Cooking Notes

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