Place beef roast on a large cutting board; pat dry with paper towels. If necessary, trim outer fat. Cut roast into 5 or 6 large pieces. Combine barbecue rub, seasoned salt and smoked paprika in a small bowl. Rub mixture on beef pieces to coat. Let stand at room temperature for 30 minutes to 1 hour.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Low and slow with a bit of spice is the name of the game to make these cantina-inspired tacos on your grill at home.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (2½- to 3-lb.) Hy-Vee Choice Reserve boneless beef chuck roast | ||
| 2 tbsp. Morton & Bassett chipotle barbeque rub | ||
| 1 tbsp. Lawry’s 25% less sodium seasoned salt | ||
| 1 tbsp. smoked paprika | ||
| 1 large white onion, halved; divided | ||
| 1 c. Hy-Vee reduced sodium beef broth | ||
| ¼ c. Hy-Vee white distilled vinegar | ||
| 6 large cloves garlic, smashed | ||
| 3 medium jalapeño peppers, thinly sliced and seeded; divided | ||
| 3 tbsp. Hy-Vee vegetable oil | ||
| 2 (10-oz.) pkg. Hy-Vee soft taco-size flour tortillas (6 in.) | ||
| 1 ½ (7.06-oz.) pkg. shredded Chihuahua cheese | ||
| Mild guacamole salsa, for serving | ||
| Cilantro, for garnish | ||
| Lime wedges, for serving |
Things To Grab
- Large cutting board
- Paper towels
- Sharp knife
- Small bowl
- Spoon
- 13x9x2-in. disposable foil pan
- Charcoal or gas grill
- Tongs
- Plastic wrap
- Foil
- 2 forks
- 12-in. cast iron skillet
- Metal spatula
Directions
Cut an onion half into wedges; chop remaining onion half and set aside. Place onion wedges, broth, vinegar, garlic and 1 jalapeño in a 13×9×2-in disposable foil pan; set aside.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Preheat a charcoal or gas grill with two grilling zones: direct cooking over medium heat (325 degrees to 350 degrees) and indirect cooking over low heat (250 degrees to 300 degrees). Grill beef over direct heat for 10 to 12 minutes or until beef begins to char, turning halfway through.
Place roast in disposable pan with onion and broth mixture. Tightly cover pan with plastic wrap, then foil. Place pan on grill rack over indirect heat.
Grill beef in pan for 3 to 4 hours or until beef is fork-tender and easy to shred. Remove pan from grill. Shred meat in cooking liquid using 2 forks. Return pan to grill rack; grill shredded meat, uncovered, over indirect heat for 20 to 30 minutes or until some of the cooking liquid is reduced.
Heat 1 Tbsp. oil in a 12-in. cast iron skillet set on grill rack over direct medium heat. Add 2 tortillas; cook for 1 to 3 minutes or until slightly charred and bubbly, turning halfway through. Layer each with 2 Tbsp. cheese, 3 to 4 Tbsp. shredded meat, 1 Tbsp. chopped onion and 2 to 3 remaining jalapeño slices; fold and press in half and remove from skillet. Repeat heating and filling remaining tortillas, using remaining 2 Tbsp. oil as needed. Loosely cover filled tortillas with foil to keep warm.
To serve, top with salsa; garnish with cilantro, if desired. Serve with lime wedges.
Nutrition facts
Servings
670 Calories per serving
2 each
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 165mg
- Sodium: 1,060mg
- Total Carbohydrates: 35g
- Protein: 45g
Daily Values
0%
Iron 35%
0%
Calcium 25%
0%
Vitamin D 0%
0%
Potassium 8%