How to Make Chuck Roast Tacos with Chilorio Sauce with Johnny Stewart

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Season the chuck roast with a garlic rub, salt, and black pepper.

Prepare the barbecue pit and set it to a temperature between 250 to 275 degrees Fahrenheit.

Place the chuck roast on the top rack of the barbecue pit for about 1.5 to 2 hours.

Toast the dried chili peppers in a pan until aromatic, then remove the seeds and place them in a bowl.

Add enough water to cover the toasted peppers and let them rehydrate.

Blend the rehydrated peppers with cumin, oregano, 12 cloves of garlic, white vinegar, and some of the chili water until smooth.

Pass the blended mixture through a fine mesh strainer to create a smooth sauce.

Wrap the chuck roast in foil with beef broth and return it to the barbecue pit until it reaches an internal temperature of 200 to 205 degrees Fahrenheit.

Prepare the slaw by zesting and juicing a lime, then mixing it with purple cabbage, green onions, diced jalapeno, olive oil, minced garlic, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level: