I have been asked to share some simple, at-home recipes using staple foods. Well, for me, the tortilla is a staple food. So is the beef. So is the vegetables. So, here is my recipe for smoked beef tacos with a spicy radish slaw.
- Go get yourself a smoker. I like my Masterbuilt, but I got it for free, so I’m not being picky.
- Pick up a beef chuck roast from your local butcher (preferably locally raised, pastured beef).
- Prior to smoking, rub the roast with sea salt, black pepper, cayenne, and garlic powder.
- Pre-heat your smoker to 220-degrees and add wood pellets (I used the Jack Daniels flavored pellets for this one).
- Put the meat in for 3 1/2 hours.
- Wash your radishes & separate the radish roots from the radish greens.
- Halve the radish roots and cut the halves into thin slices.
- Wash the radish greens a couple more times.
- Separate the leaves from the stems and throw out any funky-looking leaves.
- Thinly-slice your radish greens so they look like confetti.
- Mix the greens in a bowl with your thin-sliced radish roots.
- Slice a couple Thai chilis and throw those in the mix.
- Add a dash of lemon juice for flavor.
- Cook your tortillas on a hot skillet, dry frying pan, open gas burner, grill, griddle, or in the oven. A lot of people don’t realize that store-bought tortillas are a raw product and they actually have to be cooked before they’re yummy to eat. I like mine a little toasty on each side with some browning starting to show up.
- Slice up some of your smoked beef into thin strips and throw those in a frying pan just to get good color & heat (this has already been cooked in the smoker).
- Plate your tacos by starting with the tortilla first, then a mound of beef, followed by a generous spoonful of radish slaw, and then a dab of mashed avocado on the top (I hesitate to call this guacamole because it’s really just… mashed avocado).
- Eat them with family.
- Remember to chew each bite 40 times.
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