Smoked Beef Barbacoa Tacos
80% authentic · Tex-Mex
A flavorful barbacoa infused with smoky notes from a smoker, then shredded and served in warm corn tortillas for a delicious Tex-Mex twist.
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Ingredients
- Beef brisket or chuck roast3 lbs
- Chipotle peppers in adobo sauce4
- Garlic cloves4
- Lime juice1/4 cup
- Cumin powder1 tsp
- Smoked paprika1 tsp
- Apple cider vinegar1/4 cup
- Beef broth1 cup
- Saltto taste
- Black pepperto taste
- Wood chips for smoking (hickory or mesquite)1 cup
- Corn tortillas12
Steps
- 1
Prepare your smoker for indirect heat at 250°F (120°C). Soak wood chips according to manufacturer's instructions.
- 2
In a blender, combine chipotle peppers, garlic, lime juice, cumin, smoked paprika, and apple cider vinegar. Blend until smooth.
- 3
Season the beef generously with salt and pepper. Rub the chipotle mixture all over the beef.
- 4
Place the seasoned beef directly on the smoker grates. Add soaked wood chips to the fire.
- 5
Smoke the beef for 3-4 hours, or until the internal temperature reaches 165°F (74°C) and a good smoke ring has formed.
- 6
Remove the beef from the smoker and place it in a foil pan or Dutch oven. Pour beef broth over it. Tightly cover with foil.
- 7
Return the covered beef to the smoker (or transfer to a 300°F/150°C oven) and cook for another 1.5-2 hours, or until fork-tender.
- 8
Remove the beef from the pan. Shred the meat using two forks. Mix the shredded beef with some of the cooking liquid.
- 9
Warm corn tortillas on a comal or skillet.
- 10
Serve the smoked barbacoa in warm corn tortillas, garnished with diced white onion and cilantro.
