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BBQ Shredded Beef Tacos
By Traeger Kitchen
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.
Prep Time
15 Minutes
Cook Time
4 Hours
Pellets
Apple
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
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 |
| To Taste | Salt |
| To Taste | Pepper |
main
| 12 | flour tortillas, for serving |
| 1 | avocado, sliced, for serving |
| 4 Tablespoon | queso fresco, for serving |
| Cilantro, for garnish |
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.
225 ˚F / 107 ˚C
Super Smoke
2
Season chuck roast generously with Traeger Beef Rub.
Ingredients
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 / 107 ˚C
Super Smoke
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.
Ingredients
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 / 107 ˚C
Super Smoke
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.
Ingredients
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!
Ingredients
12 flour tortillas, for serving
1 avocado, sliced, for serving
4 Tablespoon queso fresco, for serving
Cilantro, for garnish