Receta Smoked Pot Roast Tacos
Smoked Pot Roast Tacos
December 4, 2019 by Peter Block Leave a Comment
A traditional beef taco is served with cilantro and onions. That’s it!
Smoked Pot Roast Tacos from Feed Your Soul Too
It begins with good ingredients so it does not need a lot. The key to these Smoked Pot Roast Tacos is the smoked pot roast. I love my smoker as you know. I have been making many recipes with my new TRAEGER. The Traeger is so easy to use. I recently bought the TRAEGER TUBE to get more smoke in my recipes. A few recent recipes include this SMOKED TURKEY; SMOKED DUCK; SMOKED SALMON; and BBQ SMOKED BAKED BEANS.
Smoked Pot Roast Tacos
The beauty of using the smoker is how easy your meal is to make. The pot roast is simply spiced and placed on the smoker. No other steps are needed. I guess you need to remember to take the pot roast off the smoker. You better be careful not to forget it is out there. When the pot roast is done cooking, let it cool a little. Then, take two forks, and “pull” the pot roast. Using forks is the traditional way to pull meat. The pieces are shredded and perfect shape and consistency for filling the tacos.
As noted above, these tacos were served very simply. I topped them with fresh cilantro and raw yellow onions. I did add a red sauce. I love a red sauce with my Mexican food. It is so simple to make. It begins with sautéing onions and tomatoes and spices. I use ancho chili powder and some chili powder to add a kick. You can also choose to add some olive oil or some stock to get the desired consistency. When, I have more time, I re-hydrate dried chilies and add some of that liquid as well.
The cast of characters.
Ingredients
Spicing and Smoking the Pot Roast.
Spicing and Smoking the Pot Roast
The Smoked Pot Roast Tacos Plated.
Smoked Pot Roast Tacos Plated
Smoked Pot Roast Tacos
Working with good ingredients is the base of any good recipe. These Smoked Pot Roast Tacos are easy to put together and full of flavor.
Total Time 4 hours 20 minutes
Author Feed Your Soul Too
Ingredients
Smoked Pot Roast
5
Lbs
Pot Roast
3
Tbsp
Adobo seasoning
2
Tbsp
Oaxaca Seasoning
1
Tbsp
Fresh Ground black pepper
Red Sauce
2
Pints
Cherry Tomatoes
1
Whole
Yellow onion
rough chop
1
- Tbsp
- Ancho Chili powder
- 1/4
- Cup
- Olive oil
- divided
- 2
- Tsp
- Salt
- 2
- Tsp
- Black pepper
Accoutrements
1
Bunch
Cilantro
1/2
Whole
Yellow onion
diced
12
Whole
Corn tortillas
Instructions
Smoked Pot Roast
Spice the pot roast liberally. Add to the smoker and cook for 3 to 4 hours at 275 degrees. Remove from smoker and let rest for 15 minutes. Take 2 forks and pull the pot roast.
Red Sauce
Heat 1 tbsp of the oil on medium high heat. Add the tomatoes and onions to the skillet. Cook for 6 - 8 minutes to soften the onions and blister the tomatoes. Add the spices. Let cook for 10 minutes. Add to a blender and blend until smooth.
Completing Dish
Take the corn tortillas and add to a skillet and cook 30 seconds on each side. Add a good amount of the smoked pot roast to the corn tortilla and top with cilantro and onions. Finish by adding the red sauce.
Serve and enjoy!