Mexican-Style Smoked Beef Tacos with Charred Salsa

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Slow-smoked beef seasoned with traditional Mexican spices, served in warm tortillas with a smoky charred tomato and jalapeño salsa. This Mexican recipe, ready in about 440 minutes, pairs beef chuck roast, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs beef chuck roast
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 cups hickory wood chips
• 12 corn tortillas
• 4 medium roma tomatoes
• 2 jalapeño peppers
• 1 small white onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tsp salt

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Combine 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tbsp kosher salt, and 1 tbsp black pepper in a bowl and rub evenly over a 3 lbs beef chuck roast.
2. Step 2: Preheat your smoker to 225°F and add 2 cups soaked hickory wood chips for smoke flavor.
3. Step 3: Place the seasoned beef roast on the smoker grate and smoke for 6-7 hours until the internal temperature reaches 200°F and the beef is fork-tender.
4. Step 4: While the beef smokes, char 4 roma tomatoes, 2 jalapeño peppers, and 1 small white onion directly over a gas burner or in a hot cast-iron skillet for 8-10 minutes, turning frequently until blackened and softened.
5. Step 5: Chop the charred vegetables and combine with 1/4 cup fresh chopped cilantro, 2 tbsp lime juice, and 1 tsp salt in a bowl to make a smoky salsa.
6. Step 6: Once the beef is done, shred it with two forks and keep warm.
7. Step 7: Warm 12 corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable.
8. Step 8: Assemble tacos by layering shredded smoked beef on each tortilla and topping with the charred salsa. Serve immediately with extra lime wedges if desired.