Description
Delicious BBQ Beef Street Corn Tacos featuring tender smoked chuck roast, a creamy homemade ranch, and a vibrant grilled corn salad, all wrapped in warm tortillas. This recipe blends smoky, spicy, and tangy flavors perfect for a flavorful taco night.
Ingredients
Scale
Beef and Marinade
- 3 lb chuck roast, cubed into 6 large pieces
- Hot sauce (for binder)
- Salt and pepper (to taste)
- Garlic powder (for seasoning)
- 3 tbsp BBQ rub
- 4 tbsp butter
- 1 cup cherry cola
- 1 cup BBQ sauce
Corn Salad
- 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, chopped
- Juice from one lime
- 1 tsp lime zest
- 2 tbsp mayonnaise
- 1 tsp chili powder
Homemade Ranch Sauce
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup beef broth
- 2 tbsp hot sauce
- 1 tbsp dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
Other
- Yellow corn tortillas or flour tortillas
- Oaxaca cheese, melted on tortillas
Instructions
- Prepare the Chuck Roast: Cube the 3 lb chuck roast into six large pieces to ensure even cooking. Use hot sauce as a binder to help the seasoning adhere, then generously coat with salt, pepper, garlic powder, and 3 tablespoons of your favorite BBQ rub.
- Smoke the Beef: Place the seasoned cubes on a wire rack and set it on your smoker preheated to 275°F. Smoke the meat for 3 hours to develop a flavorful bark and infuse smoky aroma.
- Braise the Meat: Once the bark has formed, remove the beef from the smoker and transfer to a foil pan. Add 4 tablespoons of butter, 1 cup cherry cola, and 1 cup BBQ sauce to the pan. Cover tightly with foil and put back on the smoker for 2 more hours or until the internal temperature reaches 205°F and the meat is fall-apart tender.
- Make the Homemade Ranch: While the meat finishes cooking, combine sour cream, mayonnaise, beef broth, hot sauce, dill, garlic powder, onion powder, salt, and pepper in a bowl. Mix well until smooth and set aside.
- Prepare the Corn Salad: In a medium bowl, combine grilled corn kernels, diced red bell pepper, jalapeño, red onion, chopped cilantro, lime juice, lime zest, mayonnaise, and chili powder. Mix thoroughly and refrigerate until ready to serve.
- Shred the Beef: Remove the cooked beef from the smoker once it reaches 205°F and is tender. Shred the meat using forks or your hands, mixing it with the flavorful braising juices.
- Assemble the Tacos: Toast the corn tortillas lightly. Place melted Oaxaca cheese on each tortilla, followed by a generous portion of shredded BBQ beef. Top with a spoonful of the corn salad and finish with a drizzle of the homemade ranch sauce. Serve immediately for best flavor.
Notes
- Using a smoker and smoking at low temperature creates tender, flavorful beef with a smoky crust.
- Cherry cola in the braising liquid adds sweetness and helps tenderize the meat.
- Oaxaca cheese provides a creamy, melty texture perfect for tacos.
- Adjust the amount of hot sauce in the ranch and marinade to your preferred spice level.
- The corn salad can be prepared ahead and refrigerated to enhance flavors.
- Use fresh lime juice and zest for bright, fresh notes in the salad.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Smoking
- Cuisine: Mexican
Keywords: BBQ beef tacos, street corn tacos, smoked chuck roast tacos, grilled corn salad, homemade ranch tacos
