A traditional beef taco is served with cilantro and onions. That’s it!
It begins with good ingredients so it does not need a lot. The key to these Smoked Pot Roast Tacos is the smoked pot roast. I love my smoker as you know. I have been making many recipes with my new TRAEGER. The Traeger is so easy to use. I recently bought the TRAEGER TUBE to get more smoke in my recipes. A few recent recipes include this SMOKED TURKEY; SMOKED DUCK; SMOKED SALMON; and BBQ SMOKED BAKED BEANS.
The beauty of using the smoker is how easy your meal is to make. The pot roast is simply spiced and placed on the smoker. No other steps are needed. I guess you need to remember to take the pot roast off the smoker. You better be careful not to forget it is out there. When the pot roast is done cooking, let it cool a little. Then, take two forks, and “pull” the pot roast. Using forks is the traditional way to pull meat. The pieces are shredded and perfect shape and consistency for filling the tacos.
As noted above, these tacos were served very simply. I topped them with fresh cilantro and raw yellow onions. I did add a red sauce. I love a red sauce with my Mexican food. It is so simple to make. It begins with sautéing onions and tomatoes and spices. I use ancho chili powder and some chili powder to add a kick. You can also choose to add some olive oil or some stock to get the desired consistency. When, I have more time, I re-hydrate dried chilies and add some of that liquid as well.
The cast of characters.
Spicing and Smoking the Pot Roast.
The Smoked Pot Roast Tacos Plated.
Smoked Pot Roast Tacos
Working with good ingredients is the base of any good recipe. These Smoked Pot Roast Tacos are easy to put together and full of flavor.
Smoked Pot Roast
- 5 Lbs Pot Roast
- 3 Tbsp Adobo seasoning
- 2 Tbsp Oaxaca Seasoning
- 1 Tbsp Fresh Ground black pepper
- 2 Pints Cherry Tomatoes
- 1 Whole Yellow onion rough chop
- 1 Tbsp Ancho Chili powder
- 1/4 Cup Olive oil divided
- 2 Tsp Salt
- 2 Tsp Black pepper
- 1 Bunch Cilantro
- 1/2 Whole Yellow onion diced
- 12 Whole Corn tortillas
Smoked Pot Roast
Spice the pot roast liberally. Add to the smoker and cook for 3 to 4 hours at 275 degrees. Remove from smoker and let rest for 15 minutes. Take 2 forks and pull the pot roast.
Heat 1 tbsp of the oil on medium high heat. Add the tomatoes and onions to the skillet. Cook for 6 - 8 minutes to soften the onions and blister the tomatoes. Add the spices. Let cook for 10 minutes. Add to a blender and blend until smooth.
Take the corn tortillas and add to a skillet and cook 30 seconds on each side. Add a good amount of the smoked pot roast to the corn tortilla and top with cilantro and onions. Finish by adding the red sauce.
Serve and enjoy!