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Chuck Roast Tacos with Chilorio Sauce

Chuck Roast Tacos with Chilorio Sauce, a Ultimate Beef Loving Texan beef recipe, ready in 240 minutes, serves 12.

Chuck Roast Tacos with Chilorio Sauce

Cook Time: 4 hrs

Servings: 12

Ingredients: 24

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Ingredients

BBQ Chuck Roast Ingredients

Chilorio Sauce Ingredients

Purple Cabbage Slaw Ingredients

Preparation

  1. Step 1

    Preheat smoker to 275°F according to manufacturer’s instructions.

  2. Step 2

    Season roast generously on all sides with BBQ rub.

  3. Step 3

    Place Chuck Roast in smoker and cook approximately 3 hours or until internal temperature is 165°-175°F. Remove from pit and wrap with foil, add stock and more rub, if desired. Return foil-wrapped roast to the smoker and cook until fork tender, about 205°F internal temperature.

  4. Step 4

    In the meantime, prepare the chilorio sauce. In a skillet over MEDIUM-HIGH heat, toast dried chile peppers until fragrant, approximately 2-3 minutes. Transfer chiles to a large bowl and cover with 1 qt. hot water. Cover and steep until the chiles are tender. Place chiles into a blender with remaining ingredients and blend with approximately ¾ cup of chile water to make a thick paste. Pass chilorio sauce through a mesh strainer to remove solid particles.

  5. Step 5

    Prepare the purple cabbage slaw starting by whisking together olive oil and lime juice in a small bowl. Stir in garlic and zest. Combine cabbage, red and green onions, cilantro, and jalapeño in a large bowl. Pour in lime juice mixture and toss well to mix. Season with pepper to taste. Allow to cool in refrigerator.

  6. Step 6

    Shred the roast once it has fully rested, about 30 minutes. Heat vegetable oil in a skillet on MEDIUM-HIGH and add shredded roast. As beef sautés, add enough chilorio sauce, about ¼ cup, to coat; Cook until sauce sticks to roast. Place 2-3 oz. roast in a tortilla and cover it with slaw. Add your favorite salsa and more chilorio sauce, if desired.

Nutrition Information

Nutrition information per serving [2 Tacos per serving]: 580 Calories; 270 Calories from fat; 30 g Total Fat (9.9 g Saturated Fat; 12.1 g Monounsaturated Fat); 107.5 mg Cholesterol; 1065.4 mg Sodium; 42.1 g Total Carbohydrate; 5.01 g Dietary Fiber; 34.9 g Protein; 3.5 mg Iron; 500 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 7.5 mg Niacin (NE); 0.6 mg Vitamin B6; 2 mcg Vitamin B12; 6.5 mg Zinc; 25.96 mcg Selenium; 109.4 mg Choline.

This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Riboflavin, Selenium, and Zinc. It is a good source of Iron and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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