Description
These BBQ Beef Street Corn Tacos combine tender, smoky chuck roast with a vibrant grilled corn salad and a creamy homemade ranch dressing. Slow-smoked beef seasoned with a BBQ rub and finished with cherry cola and BBQ sauce creates deep layers of flavor. Paired with fresh vegetables, zesty lime, and melted Oaxaca cheese on warm corn tortillas, these tacos offer a perfect balance of smoky, tangy, and creamy elements for a delicious and satisfying meal.
Ingredients
Scale
Beef and Seasoning
- 3 lb chuck roast, well-marbled, cut into 6 large cubes
- Hot sauce (as binder)
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 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 of one lime
- 1 tsp lime zest
Homemade Ranch Dressing
- 3/4 cup sour cream
- 1/2 cup mayo
- 2 tbsp mayo
- 1/4 cup beef broth
- 2 tbsp hot sauce
- 1 tbsp dill (fresh or dried)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp chili powder
Assembly
- Yellow corn tortillas or flour tortillas (preferably corn)
- Oaxaca cheese, shredded or sliced for melting
Instructions
- Prepare the chuck roast: Cube the well-marbled chuck roast into 6 large pieces to ensure even cooking and ease of handling.
- Season the meat: Use hot sauce as a binder on the beef cubes, then season thoroughly with salt, pepper, garlic powder, onion powder, and the BBQ rub, creating a flavorful crust.
- Smoke the meat: Place the seasoned cubes on a wire rack and set it on the smoker, preheated to 275°F. Smoke the beef for 3 hours until a bark forms on the exterior.
- Braise the beef: Remove the smoked meat and place it in a foil pan with 4 tablespoons of butter, 1 cup cherry cola, and 1 cup BBQ sauce. Cover tightly with foil and place back on the smoker for an additional 2 hours to braise and tenderize.
- Make the ranch dressing: In a bowl, combine sour cream, mayo, additional mayo, beef broth, hot sauce, dill, garlic powder, onion powder, salt, pepper, and chili powder. Mix thoroughly until smooth and chill until serving.
- Prepare the corn salad: In a medium bowl, mix together grilled corn kernels, diced red bell pepper, jalapeño, red onion, chopped cilantro, lime juice, and lime zest. Refrigerate to meld the flavors.
- Shred the beef: When the beef reaches an internal temperature of 205°F and is tender enough to fall apart, remove it from the smoker and shred it with forks or tongs.
- Assemble the tacos: Toast the corn tortillas lightly, melt Oaxaca cheese on them, then layer with shredded BBQ beef, corn salad, and a generous drizzle of the homemade ranch dressing. Serve immediately.
Notes
- Smoking is essential for that authentic BBQ flavor; ensure your smoker temperature is steady at 275°F.
- If you don’t have a smoker, you can use a grill set up for indirect cooking or an oven at low temperature, but flavor will differ.
- The cherry cola adds sweetness and helps tenderize the meat during braising but can be substituted with root beer or a similar sweet soda.
- Adjust hot sauce in the recipe according to your heat preference.
- Use fresh lime juice and zest for the best citrus brightness in the corn salad.
- The ranch dressing can be prepared a day in advance and refrigerated to deepen the flavors.
- Oaxaca cheese melts beautifully, but Monterey Jack or mozzarella can be used if unavailable.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Smoking
- Cuisine: Tex-Mex
Keywords: BBQ beef tacos, street corn tacos, smoked chuck roast, grilled corn salad, homemade ranch dressing, Mexican-inspired tacos, slow-smoked BBQ
