MEAT RECIPE

Carne Asado Tacos

INGREDIENTS

1.5 kg chuck steak, fat trimmed
1/3 cup Traeger Meat Rub
1 garlic bulb, cut in half horizontally
1 white onion, quartered
2 litres beef stock
10 corn tortillas, warmed
1 bunch of coriander, leaves picked
crumbled Cotija, to serve (optional)
lime wedges, to serve

For the pickled red onion
1/2 cup granulated sugar
1 cup vinegar of your choice
1 red onion, finely sliced

Equipment:
Traeger Grill

- Makes 10 tacos -

HOW TO MAKE IT

1. To make the pickled onion, combine the sugar and vinegar in a small saucepan over medium heat and cook, stirring, until the sugar is dissolved. Place the onion in a heatproof non-reactive bowl and pour the vinegar mixture over the top. Set aside for the onion to pickle.

2. Preheat your Traeger grill on Super Smoke mode to 135°C for 15 minutes.

3. Place the chuck steak directly on the grill and insert a meat probe into the thickest part of the meat. Close the lid and smoke the steak for 2–21/2 hours, until the internal temperature reaches at least 71°C and the meat is nicely browned.

4. Transfer the steak to a small roasting tin, add the garlic and onion and pour the beef stock over the steak. Cover the pan with foil, then place on the grill, close the lid and cook, flipping the steak halfway through cooking, for 4–5 hours, until the meat is very tender. Allow the steak to rest, covered, for 15 minutes. 

5. Shred the steak using two forks, then pile into tortillas, top with the coriander, pickled onion and cheese (if using) and serve with lime wedges on the side.

In partnership with Traeger Grills