Smoked Mexican Beef Recipe
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
Simple, delicious, and healthy Mexican beef goes great in tacos, enchiladas, on nachos, or just about anything! Low and slow in your smoker for amazing flavor the whole family will love!
  • 3 pound beef roast (I used chuck)
  • ¼ C Worcestershire sauce
  • ½ tsp salt
  • ½ tsp pepper
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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)
  5. Shred the beef, cover with additional sauce, and enjoy!.
Recipe by Tone and Tighten at