Applewood Smoked Shredded Beef Tacos

 

“Forgive the picture working on getting a better Camera and I was starving to I took the picture in a hurry”

A few days ago I was scrolling through Instagram and came across a friend of mine picture of her holding this huge chunk of meat and as all enquirer minds want to know I asked her what she had and what she was going to do with it.  Graciously Danielle aka DivaQ replied and the rest was history.

Although I did not do exactly what she did I owe the inspiration to her and her InstaHungry I mean Instagram post.  So go follow her and then go buy her cook book she really is a great person and has a heart of gold.

Applewood smoked Shredded Beef Tacos with Tomatillo -Avocado Salsa

Shredded Beef 

Ingredients

1               Chuck Roast

1/4  cup    Beef Stock Reserved

Marinade:

1 Cup      Filtered Water

1/4 cup   Olive Oil

1/4 cup   Brown sugar

2 TBS    Chipotle Peppers in Adobo sauce

2 TBS   Worcestershire Sauce

1 TBS   Minced Onion Flakes

1 TBS   Ancho Chile Powder

2 tsp     Salt

2 tsp    Ground Cumin

2 tsp    Granulated Garlic

2 tsp    Black Pepper

1 tsp    Smoked Paprika

1 tsp    Lime Juice

1         Nice Handful of Cilantro large stems removed

Marinade Directions:


Place all marinade ingredients in blender and process until smooth.  Pour over chuck roast and let marinade 4 hours up to over night (over night is best).

1 hour before your ready to cook set up smoker with applewood chips or chunks and maintaining 250 degrees with clean blue smoke.  When smoker is ready place chuck roast on and smoke until internal temperature reaches 165 degrees.  When 165 degrees is reached take two pieces of heavy duty foil and wrap chuck roast with the reserved 1/4 cup of beef stock and place back on smoker until internal temp reaches 210 degrees.  Let rest 30 minutes and then shred.

Tomatillo-Avocado salsa 


6            Medium Tomatillo Husk removed and quartered

2           Avocado’s scooped from skin

2           Serrano chiles thinly sliced (you can use a jalapeno instead)

1           Clove of Garlic minced

1           Handful of Cilantro Large stems removed

1 TBS  Sugar

2 tsp     Lime Juice

2 tsp    Cumin

2 tsp    Granulated Garlic

Salt and pepper to taste

Directions:


Place all ingredients in blender except Avocado process until smooth then add Avocado and process until smooth and creamy.  Serve with Chips and drizzle over your taco.


Add a little of your favorite Pico and Cheese to make these the talk of the table.  


Have a blessed week y’all!

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