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There are two things for certain about me – I love Mexican food and I love cooking outdoors.
It’s hard to beat the flavor of anything grilled, griddled, or smoked; wrap it in a tortilla or serve it with nachos and I’m done for!
Today’s recipe is no exception. We came across a smoked Mexican beef recipe we thought sounded really good, tweaked it a little with a few more veggies and a lot less sodium, and ~viola~ it is AMAZING!
So today, I wanted to share it with you! This “Smoked Mexican Beef” goes amazing in ANYTHING – soft tacos, enchiladas, burritos, and nachos just to name a few.
If you’re looking for a simple recipe that the whole family will love you’ve come to the right place. Let’s take a look at it!
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We have a “Campchef Woodwind Smoker” and LOVE it! It’s a great product for a great price.
They also have an optional “sear box” you can mount to the side of it that makes great “reverse seared” meat!
Here’s a link to the model I have (it is an affiliate; click here for our affiliate policy): https://amzn.to/2Ipxq65
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And now on to the recipe!
Push PLAY on the video below for step-by-step instructions and scroll down for our written ingredient list and directions!
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Step-by-step instructions:
- 3 pound beef roast (I used chuck)
- ¼ C Worcestershire sauce
- ½ tsp salt
- ½ tsp pepper
- SAUCE
- 2 Tbsp Extra Virgin Olive Oil
- 1 onion (diced)
- 1 red bell pepper (diced)
- 1 Anaheim pepper (diced)
- 1 Jalapeno pepper (diced)
- 3 cloves garlic (minced)
- 14.5 oz can beef broth
- 10 oz can Mexican tomatoes and chilis (Ro-Tel)
- 1 lime - juiced
- 1 Tbsp chili powder (more or less depending on heat preference)
- 2 tsp cumin
- 1½ tsp oregano
- Turn your smoker to the "HIGH SMOKE" setting. In a roasting pan, cover your roast evenly with the Worcestershire sauce, salt, and pepper (make sure you cover all sides). Place roast directly on smoker and cook for one hour.
- After 40 minutes, it's time to start the sauce. Heat a large skillet over medium-high heat. Add olive oil, onion, red bell pepper, Anaheim pepper, jalapeno pepper, and garlic. Cook for 5 minutes until vegetables are softer. Add cans of beef broth and Ro-Tel, the juice of one lime, chili powder, cumin, and oregano. Stir to combine. Bring to a boil. Reduce to a simmer for 20 minutes.
- After one hour, pull your roast off your smoker and cut into 6-8 smaller chunks. Place in a roasting pan and cover the roast with your sauce mixture.
- Turn your smoker to 300 degrees. Cover with aluminum foil and smoke for 3 more hours; turning the meat halfway through (turn the chunks at 1.5 hours)
- Shred the beef, cover with additional sauce, and enjoy!.
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Questions or comments about this recipe? I would love to hear from you! Be sure to leave them in a comment below and I’ll get back with you as soon as I can!
This is also a great chance to subscribe to our Tone and Tighten newsletter! Great workouts, healthy recipes, physical therapy advice, and more delivered right to your inbox! Sign up now and I’ll send you our popular “7-DAY WORKOUT AND MENU PLAN” absolutely free! Click here to get yours today!
Make it happen,
Jared
