Smoked Pulled Beef Tacos
These smoked pulled beef tacos are loaded with tender beef and your favorite toppings, adding a smoky twist to taco night.
Servings 12 tacos
Calories 336kcal
Ingredients
- 3 cups smoked pulled beef
- ⅓ cup BBQ sauce
- 1 cup cherry tomatoes, diced
- 1 cup corn, cooked
- ½ cup red onion, diced
- 2 cups sharp cheddar cheese, shredded
- 12 flour tortillas
- avocado, lime and cilantro for serving
Instructions
- Prepare the smoked pulled beef in the smoker. Once shredded, take 3 cups and toss in the BBQ sauce. Set aside.
- Add tortilla to small pan and cook for 30 seconds on each side over medium heat. Remove and set aside. Repeat as necessary.
- Add some of the beef to a tortilla before adding tomatoes, corn, onion and cheese. Top with any remaining desired toppings.
Notes
- Use the right wood for smoking. Experiment with various wood chips or chunks to add distinct flavors to your pulled beef. Hickory, mesquite or oak are popular choices.
- This is one of those recipes where you cook to temperature, not time.
- Speaking of temperature, I recommend a good instant read probe thermometer so you can track throughout the smoking process.
- To reheat, place the beef that is in the freezer bag in a pot of simmering water (not boiling) for about 20 minutes. This lets the beef keep its juices.
- To make the flour tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
- Get creative with your toppings! Add fresh ingredients like diced tomatoes, onions, cilantro, corn shredded lettuce, sliced avocado, cheese and a squeeze of lime juice to brighten up the flavors.
Nutrition
Serving: 1taco | Calories: 336kcal | Carbohydrates: 30g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 57mg | Sodium: 204mg | Potassium: 58mg | Fiber: 0g | Sugar: 4g