BBQ SHREDDED BEEF TACOS 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. CategoryBeefDifficultyBeginner Yields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)Prep Time10 minsCook Time3 hrs 34 lbs Chuck Roast ¼ cup Traeger Beef Rub 3 Garlic Cloves ¼ cup Halfed Cherry Tomatoes 1 Red Onion, finely diced 12 Flour Tortillas 1 Avocado, sliced 1 Small Onion, roughly chopped Juice of 1 Orange Juice of 2 Limes 2 cups Beef Stock 1 tbsp Olive Oil 4 tbsp Queso Fresco 1Season chuck roast generously with Traeger Beef Rub. 2When ready to cook, start the Traeger according to grill instructions. Set the temperature to 225 degrees F (set to Super Smoke setting if using a WiFIRE-enabled grill) and preheat, lid closed 10-15 minutes. 3Place chuck roast directly on the grill grate and cook for 45 minutes. 4Remove 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. 5While roast is braising, combine ingredients for pico de gallo and set aside. 6Remove 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. 7To build the tacos place a little bit of meat in the tortilla, top with pico, queso fresco, cilantro, and avocado. Enjoy! Ingredients 34 lbs Chuck Roast ¼ cup Traeger Beef Rub 3 Garlic Cloves ¼ cup Halfed Cherry Tomatoes 1 Red Onion, finely diced 12 Flour Tortillas 1 Avocado, sliced 1 Small Onion, roughly chopped Juice of 1 Orange Juice of 2 Limes 2 cups Beef Stock 1 tbsp Olive Oil 4 tbsp Queso FrescoDirections1Season chuck roast generously with Traeger Beef Rub. 2When ready to cook, start the Traeger according to grill instructions. Set the temperature to 225 degrees F (set to Super Smoke setting if using a WiFIRE-enabled grill) and preheat, lid closed 10-15 minutes. 3Place chuck roast directly on the grill grate and cook for 45 minutes. 4Remove 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. 5While roast is braising, combine ingredients for pico de gallo and set aside. 6Remove 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. 7To build the tacos place a little bit of meat in the tortilla, top with pico, queso fresco, cilantro, and avocado. Enjoy! BBQ SHREDDED BEEF TACOSIngredientsDirections Share This Recipe: Copy to clipboard Copied Other Recipes You May Be Interested In... ROASTED BACON WRAPPED BEEF TENDERLOIN Anything that starts with bacon ends with happiness. These... Read Recipe SMOKED CORNED BEEF BRISKET This St. Patrick's Day dinner will put the smoke in your... Read Recipe GRILLED BACON-WRAPPED HOT DOGS Everything is better with bacon. Take your dogs to to the... Read Recipe
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