Chuck Roast Tacos with Chilorio Sauce
Smoky, fork-tender Chuck Roast smoked low and slow, shredded and sautéd in a tangy chilorio sauce, then piled into warm tortillas and topped with a bright purple cabbage slaw. Big Tex–style tacos that take time but pay off in every spicy, vinegary bite.
Cook Time: 4 hrs
Servings: 12
Ingredients: 24
Ingredients
BBQ Chuck Roast Ingredients
Chilorio Sauce Ingredients
Purple Cabbage Slaw Ingredients
Preparation
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Step 1
Preheat smoker to 275°F according to manufacturer’s instructions.
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Step 2
Season roast generously on all sides with BBQ rub.
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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.
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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.
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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.
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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
580 Calories
9.9g SAT FAT
35g PROTEIN
3.5 mg IRON
6.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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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