Smoked Beef Taco Recipe

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.

Smoked Beef

1. Go get yourself a smoker.  I like my Masterbuilt, but I got it for free, so I’m not being picky.
2. Pick up a beef chuck roast from your local butcher (preferably locally raised, pastured beef).
3. Prior to smoking, rub the roast with sea salt, black pepper, cayenne, and garlic powder.
4. Pre-heat your smoker to 220-degrees and add wood pellets (I used the Jack Daniels flavored pellets for this one).
5. Put the meat in for 3 1/2 hours.

Radish Slaw

1. Wash your radishes & separate the radish roots from the radish greens.
2. Halve the radish roots and cut the halves into thin slices.
3. Wash the radish greens a couple more times.
4. Separate the leaves from the stems and throw out any funky-looking leaves.
5. Thinly-slice your radish greens so they look like confetti.
6. Mix the greens in a bowl with your thin-sliced radish roots.
7. Slice a couple Thai chilis and throw those in the mix.
8. Add a dash of lemon juice for flavor.

The Tacos

1. 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.
2. 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).
3. 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).
4. Eat them with family.
5. Remember to chew each bite 40 times.
6. Smile.