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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!
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
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!
- 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
- 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!.
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!
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Make it happen,