Ingredients
Scale
For the Beef:
- 3 lb chuck roast
- 1 cup BBQ sauce
- 1 cup cherry cola
- Hot sauce
- 3 tbsp BBQ rub
- Yellow corn tortillas or flour tortillas
- Oaxaca cheese
Mexican Street Corn Salad:
- 1 cup grilled corn kernels
- 1 diced red bell pepper
- 1/4 cup diced jalapeño
- 1/4 cup diced red onion
- 1 bunch fresh cilantro
- Juice from one lime
- 1 tsp lime zest
- 2 tablespoons mayo
- 1 teaspoon chili powder
Homemade Ranch:
- 3/4 cup sour cream
- 1/2 cup mayo
- 1/4 cup beef broth
- 2 tbsp hot sauce
- 1 tbsp dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Cube up a well marble chuck roast into 6 large cubes.
- Use Hot Sauce as a binder, then seasoning it up with a salt, pepper, garlic blend, and your favorite bbq rub.
- Place them on a wire rack then place it on the smoker at 275 for 3 hours.
- Once the bark is set, remove them and place them in a foil pan with 4 tablespoons of butter, 1 cup cherry cola and BBQ Sauce
- Cover and foil then place back on the smoker for another couple hours
- Assemble the homemade ranch by combining all of the ingredients in a bowl and mixing thoroughly.
- Assemble Corn Salad in a medium size bowl. Mix thoroughly then refrigerate until it’s time to serve.
- Once the beef reaches an internal temperature of 205° F and is fall apart tender. Remove it from the smoker then shred it up.
- Assemble the tacos on a toasted corn tortilla with melted Oaxaca cheese, bbq beef, corn salad then top with ranch
- Prep Time: 20 minutes
- Cook Time: 6 hours
