Mexican smoked chuck roast?

[RonB]

I'm gonna smoke a chuckie soon and I had planned to dry brine it and just apply taco seasoning as the rub. Then I thought someone here might have a better idea.

I'm planning on tacos or taco salad for part, but open to ideas for somethin' else too.

[barelfly]

Birria tacos, if you can source chile powder to make some adobo sauce. Alex Stupak has an adobo sauce you can find on the webs that comes form his Taco Book I have posted about in the past, if that interests you?

if you have questions, let me know and I’ll help out.

[realdocBBQ]

Birria is the freaking BOMB.

[barelfly]

RonB I had the adobo recipe in my Paprika app, if you need it.

https://www.jamesbeard.org/recipes/adobo

[Jfrosty27]

I’ve never tried this, but a word of caution on the salt. Check the taco seasoning you plan to use for its salt content. If dry brining first, you may end up too salty. Otherwise, sounds tasty.

[RonB]

Thanks. I make my own without salt.

[Rocinante]

I like to shred up the beef for enchiladas. I will usually use some chili/cumin powder and Badia fajita seasoning. Wrap up in a tin with some enchilada sauce and some broth to finish things up for a couple of hours.

[Jim White]

When I've used pulled smoked chuck in Mexican dishes, I've smoked normally with standard beef rub and then added Mexican spices while crisping up the pulled beef in a hot skillet.

[ecowper]

Try my "carnitas rub" .... it's not true carnitas, it's just in the style of. But it works great on both pork shoulder and chuck roast.

https://pitmaster.amazingribs.com/fo...-pork-shoulder

[CaptainMike]

That'll do!

[Mr. Bones]

I will publicly attest to th fact that it DO!!!!

[RonB]

I'm liking the sound of this.

[CaptainMike]

I like to smoke them to an IT of 150, then coat with an adobo sauce (I just use the stuff in a can), lay on 2 -3 halved jalapenos, then double wrap in foil and basically braise in the smoker until IT of 200 or so (probe tender). Let it rest for an hour or so then shred, using some of the liquid to get it to the consistency we prefer.

Oh man, some corn tortillas, diced white onion, a little cilantro, a squeeze of lime, a crumble of cotija, maybe some pickled red onion, and a large pickled jalapeno on the side, we're talking taco heaven!

And don't forget the frijoles refritos!

To the meat cave, Robin.....!!!!

[CaptainMike]

barelfly my mouth was watering as I wrote it! I have already fetched a chuck roast from the freezer.

[PBCDad]

That does sound really good.
However, that last sentence, "To the meat cave" makes me think about calling the FBI

[Mr. Bones]

I sneak in some thinly sliced radishes, as well, Cap'n...

Sometimes? Sour cream, or Crema, an black olives.

<EDIT> Some Guacamole, mebbe even some Mrs Renfro's might jus Magickally appear, as well... </EDIT>

To each, they own.

CaptainMike

[ofelles]

I have made this and it is delicious. I bet smoking the meat for a while would be great.
Machaca

Yield: 4-6 servings

Ingredients:
Marinade

• 3 garlic cloves, minced
• 2 tablespoons chipotle chile (in Adobo), finely chopped
• 2 limes, freshly squeezed
• ¼ cup Worcestershire sauce
• 2 teaspoons ground cumin
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Machaca

• 2-3 lbs boneless beef chuck roast
• 1 large onion, diced
• 4 garlic cloves
• 1 poblano chile pepper, finely chopped
• 1 tablespoons ground cumin
• 1 tablespoons oregano
• 2 tablespoons dry mustard
• 1-15oz can diced tomatoes or 2 large tomatoes, finely chopped
• ½ cup beef broth
• 2 chipotle chile peppers (in Adobo), finely chopped
• 2 teaspoon Adobo sauce (from canned chipotle chiles)
• Freshly ground black pepper, to taste
• Salt, to taste
• Vegetable oil, about ¼ cup

Preparation:

1. Marinade: Combine the ingredients for the marinade. Cut the beef into ¼ pound pieces and place in a Ziploc bag. Pour the marinade over the beef making sure all sides are coated. Refrigerate overnight. Before preparing, drain the meat and allow it to come to room temperature for 30 minutes.Machaca: Add vegetable oil to a large heavy-bottomed pot set over med-high heat. When the oil is hot, sear the pieces of meat on all sides, browning them in batches if necessary. Remove beef and set aside.
2. If necessary, add a little oil to the pot. Add onion, garlic, poblano chile, cumin, oregano, and dry mustard. Cook until the onions and poblano chile are tender, about 3-5 minutes. Add the tomatoes, broth, chipotle chile, adobo sauce, pepper, and salt. Add the browned beef to the liquid and bring to boil. Scrape the bottom of the pot with a spatula to remove the browned bits. Reduce the heat to low, cover, and simmer for about 2 hours, checking occasionally to see if you need to add any additional broth. The meat should be at the point where it will fall apart easily. Remove the meat and shred it.
3. Return the shredded beef to the liquid and simmer until the liquid is reduced and the meat is almost dry. Season with additional salt, pepper and/or adobo sauce as desired.
4. Serve taco style or add some to scrambled eggs and serve with warm corn tortillas and salsa.

http://mexicofoodandmore.com/meat/be...ca-recipe.html

[RonB]

I'll have to look up my Machaca recipe to se how similar it is...

[FireMan]

Thanks! You have given me ideas since I’m down near my favorite Mexican grocery today. Goin shoppin with some zip & zest.

[Mr. Bones]

Brotherman, Keep that Zip an Zest Fired TF up!

[glitchy]

I use this one: https://pitmaster.amazingribs.com/fo...xican-beef-rub

Several of the ideas above sound great too.

[RonB]

I don't know why this didn't come up in my searches...

Thanks.

[bbqLuv]

Use Mezcal for the binder. Save the worm for dessert.

[Troutman]

All very good possibilities but surprised no one mentioned my favorite, barbacoa!!! Chuck works well with this recipe 👍

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/tacos-burritos-quesadillas-nachos-tortilla-recipes/1024428-homage-to-the-taco-chronicles-the-series-tacos-de-barbacoa-de-res