Smoked BBQ Beef Tacos with Roasted Corn Salsa bring bold, smoky flavor to your plate with tender shredded chuck roast, charred buttery tortillas, and a creamy elote-inspired corn topping. Finished with a smoky chipotle crema, these tacos are a perfect fusion of backyard barbecue and street food flair—ideal for grilling season, casual gatherings, or any time you crave a flavor-packed feast.
Why You’ll Love This Recipe
This recipe is a full sensory experience: the slow-smoked beef is juicy and deeply flavorful, complemented by the bright, creamy tang of roasted corn salsa and the spicy finish of chipotle crema. The mix of textures and flavors in a warm, slightly charred flour tortilla makes each bite unforgettable. It’s an ideal dish for weekend cooking, summer parties, or taco night with a gourmet twist.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the smoked beef:
beef chuck roast
smoked paprika
garlic powder
onion powder
cumin
salt and black pepper
olive oil
beef broth
wood chips (hickory or mesquite recommended)
For the roasted corn salsa:
grilled corn kernels (fresh or frozen)
red bell pepper, finely chopped
red onion, finely chopped
fresh cilantro
mayonnaise
lime juice
salt
chili powder
For the chipotle crema:
sour cream
adobo sauce from canned chipotles
lime juice
salt
For assembly:
flour tortillas (lightly grilled or butter-warmed)
Directions
- Prepare the smoked beef: Rub the chuck roast with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
- Preheat your smoker to 225°F (107°C) using hickory or mesquite wood chips.
- Smoke the beef for 3–4 hours, until it reaches an internal temperature of 190°F–200°F (88°C–93°C). Baste occasionally with beef broth for added moisture.
- Remove from the smoker, tent with foil, and let rest for 20–30 minutes. Shred the beef using two forks.
- Make the roasted corn salsa: Combine grilled corn, red bell pepper, red onion, cilantro, mayonnaise, lime juice, salt, and chili powder. Mix well and refrigerate until serving.
- Prepare the chipotle crema: In a small bowl, whisk together sour cream, adobo sauce, lime juice, and a pinch of salt until smooth.
- Assemble the tacos: Warm or lightly grill the flour tortillas with a bit of butter until just charred and pliable.
- Fill each tortilla with a generous portion of shredded beef, a scoop of roasted corn salsa, and a drizzle of chipotle crema.
- Serve hot with lime wedges and extra crema on the side.
Servings and timing
Servings: 6 tacos
Prep Time: 20 minutes
Cooking Time: 4 hours
Total Time: 4 hours 20 minutes
Calories: Approximately 510 kcal per taco
Variations
- Spicy Upgrade: Add sliced jalapeños or pickled red onions for extra heat and acidity.
- Taco Bowl Option: Serve all components over rice or salad greens for a deconstructed taco bowl.
- Pulled Pork Substitute: Use smoked pulled pork instead of beef for a Southern-style variation.
- Corn Tortillas: Swap flour tortillas for corn tortillas for a more traditional bite.
- Cheese Finish: Add crumbled cotija cheese or shredded pepper jack before serving.
storage/reheating
Store leftover shredded beef and toppings separately in airtight containers in the refrigerator for up to 4 days. Reheat beef gently on the stovetop or in the microwave with a splash of broth to maintain moisture. Rewarm tortillas just before serving. The crema and salsa are best served chilled and should be used within 2–3 days.
FAQs
Can I use a slow cooker instead of a smoker?
Yes, cook the seasoned beef on low for 8 hours with the broth, then shred. You won’t get the same smoke flavor, but it will still be tender.
What if I don’t have wood chips?
You can roast the beef in the oven with foil for a similar texture, but consider adding smoked paprika or liquid smoke for flavor.
Can I make the salsa ahead of time?
Yes, prepare it a day in advance. Just stir well before serving to redistribute any moisture.
Is the chipotle crema spicy?
It has a mild to moderate heat, depending on how much adobo sauce you use. Adjust to your taste.
Can I freeze the smoked beef?
Yes, shredded beef freezes well. Cool completely, then store in freezer-safe bags for up to 2 months.
What’s the best way to grill the tortillas?
Brush with a little butter or oil and grill for 15–30 seconds per side until lightly charred and flexible.
Can I use canned corn?
Yes, though grilled fresh or frozen corn offers better flavor and texture. Roast canned corn in a dry skillet for a similar effect.
What cut of beef can I use besides chuck?
Brisket or short ribs also work well, though they may require longer smoking times.
Can I make this recipe dairy-free?
Use vegan mayo and sour cream substitutes for the crema and salsa. Ensure tortillas are dairy-free as well.
How can I serve these tacos at a party?
Set up a taco bar with all components in warmers or chilled bowls and let guests build their own tacos.
Conclusion
Smoked BBQ Beef Tacos with Roasted Corn Salsa are a bold, satisfying dish that blends smoky meat, creamy toppings, and vibrant texture—all wrapped in a warm tortilla. Whether served for a summer cookout, taco Tuesday, or weekend feast, these tacos deliver unforgettable flavor in every bite. A true crowd-pleaser worth the extra time.
PrintSmoked BBQ Beef Tacos with Roasted Corn Salsa
These loaded tacos are packed with tender, smoky shredded beef, topped with a creamy, tangy elote-style corn salsa, and drizzled in chipotle crema—all wrapped in a charred, buttery flour tortilla for a bold, flavor-packed handheld feast.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 tacos 1x
- Category: Main Course
- Method: Smoking
- Cuisine: Mexican-American
- Diet: Halal
Ingredients
- 2.5 lbs beef chuck roast
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1/2 cup beef broth
- Wood chips for smoking (hickory or mesquite recommended)
- 1 1/2 cups grilled corn kernels (fresh or frozen)
- 1/2 red bell pepper, finely chopped
- 1/4 red onion, finely chopped
- 2 tablespoons chopped fresh cilantro
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- Salt and chili powder to taste
- 1/2 cup sour cream
- 1 tablespoon adobo sauce from canned chipotles
- 1 teaspoon lime juice (for crema)
- Salt to taste (for crema)
- 6 flour tortillas, lightly grilled or warmed with butter
Instructions
- Rub the beef chuck roast with olive oil and all the spices (smoked paprika, garlic powder, onion powder, cumin, salt, and pepper).
- Smoke at 225°F (107°C) for 3–4 hours or until internal temperature reaches 190°F–200°F (88°C–93°C) and meat is fork-tender. Let rest, then shred.
- To make the corn salsa, mix together grilled corn, red bell pepper, red onion, cilantro, mayonnaise, lime juice, salt, and chili powder. Chill until ready to serve.
- For the chipotle crema, stir together sour cream, adobo sauce, lime juice, and salt until smooth.
- Warm or grill tortillas and spread with butter if desired.
- Assemble each taco with shredded smoked beef, a generous spoonful of corn salsa, and a drizzle of chipotle crema.
- Serve immediately with lime wedges and extra crema on the side.
Notes
- Use a meat thermometer to ensure the beef is perfectly tender and safe.
- For a shortcut, use leftover smoked beef or a slow cooker for the meat.
- Roast corn directly on the grill for added smoky flavor.
- Tortillas can be replaced with corn tortillas for a gluten-free option.
Nutrition
- Serving Size: 1 taco
- Calories: 510
- Sugar: 5g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg