This recipe puts a Tex-Mex spin on the classic Mississippi pot roast to create pulled beef that's amazing for tacos, quesadillas, nachos, stuffed kolaches, and more.
To make it, season a 3-pound chuck roast (with lots of marbling) with 3 tablespoons of beef fajita seasoning. Smoke the chuck roast on a Traeger grill or pellet smoker for 2 hours at 200ºF with brisket-friendly pellets.
After 2 hours, increase the grill temperature to 275ºF add a sliced white onion to the bottom of a Dutch oven, followed by the smoked chuck roast, 2 tablespoons of ranch seasoning, 1-2 tablespoons of beef tallow or butter, and 1/4 cup of pickled jalapeño peppers. Cover and place back on the grill for 4-5 hours until the beef is fall apart tender.
For quesatacos, add queso Oaxaca or Monterey Jack cheese to tortillas on a sheet pan and place them on the grill to melt the cheese. Fill with the pulled beef and garnish with diced onion, cilantro, and lime juice.
Get the printable recipe and more recipe notes at withthewoodruffs.com/traeger-smoked-pulled-beef-tacos
14 авг 2022
