Need ideas for cooking a chuckie for Mexican dishes

colonel00 · Jan 20, 2012

I have a chuck roast that I was thinking about cooking up to use in tacos and such. I was thinking about using more of a chile/taco powder as a rub but figured I would ask here. Do you think there would be a noticeable benefit in the end product? Or, would it be a better plan to just season it as I would with ground beef after the chuck is pulled?

Ron_L · Jan 20, 2012

I coat it with fajita rub and cook as normal, and then hit the pulled beef with a little more fajita rub.

Ryan Chester · Jan 20, 2012

Mix in a little El Plato Jalepeno salsa at the very end and your good to go.

caseydog · Jan 20, 2012

Cantina Laredo has some awesome brisket tacos on their menu. I did a Google search for the recipe, but couldn't find it.

I would go easy on the rub, and use fresh veggies and herbs on the tacos, with some kind of salsa for people to add.

Here is a picture, but it it really doesn't tell you a lot about the meat. I've had them, and they are pretty simple. You add what you want to them.

CD

BobBrisket · Jan 20, 2012

Machaca for breakfast and flautas for dinner. Even just some tacos like CD recommended. I'd season with your favorite rub or even some Montreal. Most times, I just go with S and P cause the chuck has such a good flavor on its own. A GOOD pico de gallo salsa ALWAYS go well with chuckie tacos.
http://www.bbq-brethren.com/forum/showthread.php?t=47761&highlight=flautas

bbqchicken · Jan 20, 2012

Ryan Chester said:
Mix in a little El Plato Jalepeno salsa at the very end and your good to go.

I LOOOVE that stuff

hammerz_nailz · Jan 20, 2012

I've made variations of this on my BGE in a dutch oven.... http://allrecipes.com/recipe/charleys-slow-cooker-mexican-style-meat/
Perfect for tacos and enchiladas and stuff like that.

Moose · Jan 20, 2012

As chuck is so flavorful, I prefer to keep the seasonings simple with tacos, whether they be soft or hard. I add some pico de gallo and salsa roja just before I eat them for flavor.

http://www.bbq-brethren.com/forum/showthread.php?t=119276

Boshizzle · Jan 20, 2012

Great suggestions so far! My suggestion would be to go very easy on the smoke. In my experience, chucky takes in a lot of smoke and a little goes a long way especially when you want to use it for tacos and burritos, etc.

Gore · Jan 20, 2012

I like what Bob said. Love just S&P on a chuck. Also, I'd put in a vote for carne seca.

Zin · Jan 20, 2012

Salt, pepper and a touch of comino(cumin), in the tacos some pico de gallo and guacamole and your good to go.

smokeyokie · Jan 20, 2012

Zin said:
Salt, pepper and a touch of comino(cumin), in the tacos some pico de gallo and guacamole and your good to go.

Now that is a very good direction, cumin gives it that mexican taste, also make sure to garnish with cilantro, fresh pico, guac, a squeeze of lime and you will be on your way!!!!!!!!

campdude · Jan 20, 2012

Just depends on how much you like chili. I've done chuckies with a home-made chili powder rub. After smoking and pulling, I added more seasoning, and made some tacos. Machaca the next morn was also very good.

Need ideas for cooking a chuckie for Mexican dishes

colonel00

Quintessential Chatty Farker

Ron_L

Administrator

Ryan Chester

is Blowin Smoke!

caseydog

somebody shut me the fark up.

Attachments

BobBrisket

Moderator

bbqchicken

is Blowin Smoke!

hammerz_nailz

Guest

Moose

somebody shut me the fark up.

Boshizzle

somebody shut me the fark up.

Gore

Phizzy

Zin

is Blowin Smoke!

smokeyokie

is one Smokin' Farker

campdude

Babbling Farker

Similar threads