I thawed a chuck roast out the other day in anticipation for shredded beef tacos today. This is a very straightforward smoke because I'm not worried about time or temperature because the meat will finish in a braise in the oven.
The night prior, I rubbed the chuck roast with SPOG, ancho/pasilla powder, cumin and smoked paprika and then smoked with Mesquite wood today. Smoked for a total of 7 hours until I got the color I liked. IT of the chuck roast was 175-180F before going into the oven. The frozen cubes at the bottom are homemade chili puree.
Panned with red enchilada sauce and chili puree. Covered in foil and into a 300 degree oven until probe tender. This took about 2 hours.
While the chuck roast was in the oven, I went ahead and prepared fresh pico.
Next, I got the corn masa ready for tortillas. Mixed in the water and kneaded. Portioned out for 12 tortillas.
Chuck roast is tender. Shredded and placed back into a 170 degree oven to keep warm while I make the tortillas.
Tortillas are done. These were cooked on an ungreased cast iron pan on the stove. I don't have a press, so I used a clear pie dish to press out the tortillas between a freezer zip loc bag. It works well if you don't have a press.
Once the tortillas are done, it's time to assemble the tacos. Shredded mesquite smoked chuck roast, topped with fresh pico and cotija cheese. I realized when making tacos, all you ever see is the top of the taco and the last ingredients. I figured I'd show each taco with escalating steps.
My plate, each taco is finished. These were delicious. Ended up eating 2 more after I housed these 3.
I also made some room for dessert. Macerated strawberries (fresh strawberries and sugar) with angel food cake and whipped cream. Basically strawberry shortcake without the shortcake. This is a top 3 dessert for me, the other two are Key Lime Pie and Tiramisu.
Simple but effective, especially for such a nice warm day we had today.
Thanks for looking,
Joe
The night prior, I rubbed the chuck roast with SPOG, ancho/pasilla powder, cumin and smoked paprika and then smoked with Mesquite wood today. Smoked for a total of 7 hours until I got the color I liked. IT of the chuck roast was 175-180F before going into the oven. The frozen cubes at the bottom are homemade chili puree.
Panned with red enchilada sauce and chili puree. Covered in foil and into a 300 degree oven until probe tender. This took about 2 hours.
While the chuck roast was in the oven, I went ahead and prepared fresh pico.
Next, I got the corn masa ready for tortillas. Mixed in the water and kneaded. Portioned out for 12 tortillas.
Chuck roast is tender. Shredded and placed back into a 170 degree oven to keep warm while I make the tortillas.
Tortillas are done. These were cooked on an ungreased cast iron pan on the stove. I don't have a press, so I used a clear pie dish to press out the tortillas between a freezer zip loc bag. It works well if you don't have a press.
Once the tortillas are done, it's time to assemble the tacos. Shredded mesquite smoked chuck roast, topped with fresh pico and cotija cheese. I realized when making tacos, all you ever see is the top of the taco and the last ingredients. I figured I'd show each taco with escalating steps.
My plate, each taco is finished. These were delicious. Ended up eating 2 more after I housed these 3.
I also made some room for dessert. Macerated strawberries (fresh strawberries and sugar) with angel food cake and whipped cream. Basically strawberry shortcake without the shortcake. This is a top 3 dessert for me, the other two are Key Lime Pie and Tiramisu.
Simple but effective, especially for such a nice warm day we had today.
Thanks for looking,
Joe
