DIRECTIONS

1. 1-cube up the chuck roast into 3-4” cubes and remove hard fat

2. 2-season cubed up chuck roast with Cattleman’s Grill Mexicano Seasoning or your favorite taco style seasoning

3. 3-smoke cubed chuck roast at 225° for 2.5 hours

4. 4-make braising sauce by adding the following ingredients to a blender and puree until smooth:

• 24 oz beef broth

• 8 oz hot tomato sauce

• 6 oz chipotles in adobo

• juice of 1 lime

• ¼ red onion

• 4-5 cloves of garlic

• 1 tbsp Cattleman’s Grill Mexicano Seasoning

5. after smoking roast for 2.5 hours, add to a tin pan with the braising sauce

6. cover the pan with foil and add back to the smoker. Raise the smoker temperature to 275° and allow it to braise for 3 hours

7. after braising for 3 hours, pull the roast and shred.

8. place the shredded roast back in the braising sauce to absorb more juice

9. dip corn tortillas in braising sauce and add to flat-top

10. top tortillas with mozzarella, then shredded birria, salsa, and chopped cilantro & diced onions.

11. after cheese has melted and tortillas are warmed, pull from griddle and serve tacos with a bowl of the braising sauce for dipping