Crispy Beef Tacos – with Smoked Chuck Roast | Divaqbbq
Crispy Beef Tacos – with Smoked Chuck Roast
15 mins prepServes 3
Golden corn tortillas, smoky shredded beef, melty cheese, and a little kick of heat all fried up into the most ridiculously delicious tacos. Crispy edges, gooey cheese, smoky beef — taco perfection. A perfect way to use leftover smoked chuck roast.
1. Warm the tortillas: Stack the corn tortillas on a plate and cover with a damp paper towel. Microwave for 30–45 seconds until warm and pliable. Lay the tortillas out on a sheet pan.
2. Prepare the filling: In a small skillet sauté the red pepper and onion with the Cholula chipotle hot sauce and 1/2 tsp salt for a few minutes until softened and fragrant.
3. Assemble the tacos: On one half of each tortilla layer: 1 tbsp queso fresco, 1 tbsp pepper & onion mixture, 2–3 tbsp smoked shredded chuck roast, shredded mozzarella, and a light sprinkle of Traeger Tex Mex Rub. Fold the tortillas over and gently press them closed.
4. Fry the tacos: Heat 3–4 tbsp vegetable oil in an 8–9 inch skillet to 350–375°F. Fry the tacos in two batches (about 3 at a time). Cook until golden and crispy on one side, flip, and fry until the other side is beautifully crisp.
5. Drain & serve: Remove tacos and place upright so excess oil drains away. Serve hot with pico de gallo, sour cream, and your favorite hot sauce.
