Ingredients

3 lb chuck roast

1 cup BBQ sauce

1 cup cherry cola

Hot sauce, to taste

3 tbsp BBQ rub

Yellow corn tortillas or flour tortillas

Oaxaca cheese, for topping

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

3/4 cup sour cream

1/2 cup mayo (for ranch)

1/4 cup beef broth

2 tbsp hot sauce (for ranch)

1 tbsp dill

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

Instructions

Step 1: Cube the chuck roast into six large pieces. Use hot sauce as a binder, then season the meat generously with salt, pepper, garlic powder, and your favorite BBQ rub.

Step 2: Place the seasoned beef cubes on a wire rack and put it in the smoker set to 275°F. Smoke for 3 hours to develop a good bark.

Step 3: Remove the beef from the smoker and transfer it to a foil pan. Add 4 tablespoons of butter, 1 cup cherry cola, and 1 cup BBQ sauce. Cover tightly with foil and return to the smoker for 2 more hours until very tender.

Step 4: While the beef cooks, prepare the homemade ranch by mixing together sour cream, mayo, beef broth, hot sauce, dill, garlic powder, onion powder, salt, and pepper in a bowl until smooth.

Step 5: For the corn salad, combine grilled corn kernels, diced red bell pepper, jalapeño, red onion, chopped cilantro, lime juice, lime zest, 2 tablespoons mayo, and chili powder in a medium bowl. Stir well and refrigerate until ready to serve.

Step 6: When the beef reaches an internal temperature of 205°F and is fall-apart tender, remove it from the smoker and shred it thoroughly.

Step 7: Assemble the tacos by toasting the corn tortillas, then layering melted Oaxaca cheese, shredded BBQ beef, corn salad, and a generous drizzle of the homemade ranch on top.

Tips & Variations

For a smoky flavor without a smoker, cook the beef low and slow in a slow cooker and finish under the broiler for crust.

Swap out the jalapeño for a milder pepper if you prefer a less spicy taco.

Use flour tortillas for a softer taco or corn tortillas for a more authentic street style.

Grill fresh ears of corn if possible—the added char really enhances the corn salad.

Storage

Store leftover shredded beef and corn salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef gently in a covered pan with a splash of beef broth or water to keep it moist. Keep tortillas and ranch dressing refrigerated separately and assemble tacos fresh for best texture.

FAQs

Can I make these tacos without a smoker?

Yes, you can cook the chuck roast in a slow cooker or oven at a low temperature until tender. Finish the meat under the broiler or in a hot skillet to get a crust similar to smoked bark.