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\ud83c\udf1f Smoky, Spicy, and Tender<\/p>\n
\nFor the Beef:<\/strong><\/p>\n 2 lbs chuck roast, cut into 1.5-inch cubes<\/p>\n 2 tbsp olive oil<\/p>\n 1 tbsp smoked paprika<\/p>\n 1 tbsp ground cumin<\/p>\n 1 tsp garlic powder<\/p>\n 1 tsp onion powder<\/p>\n 1 tsp dried oregano<\/p>\n Salt & black pepper, to taste<\/p>\n For the Mexican BBQ Sauce:<\/strong><\/p>\n 1\/2 cup tomato sauce<\/p>\n 1\/4 cup beef broth<\/p>\n 2 tbsp adobo sauce (from canned chipotle peppers)<\/p>\n 1 chipotle pepper in adobo, minced<\/p>\n 2 tbsp honey<\/p>\n 1 tbsp lime juice<\/p>\n 1 tsp smoked paprika<\/p>\n 1 tsp ground cumin<\/p>\n Salt, to taste<\/p>\n For Garnish:<\/strong><\/p>\n Fresh cilantro, chopped<\/p>\n Lime wedges<\/p>\n <\/p>\n<\/div>\n \nSeason the Beef:<\/strong><\/p>\n Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper until evenly coated.<\/p>\n Make the Mexican BBQ Sauce:<\/strong><\/p>\n In a bowl, whisk together tomato sauce, beef broth, adobo sauce, minced chipotle pepper, honey, lime juice, smoked paprika, cumin, and salt. Set aside.<\/p>\n \ud83d\udd25 Cook the Burnt Ends:<\/strong><\/p>\n Preheat your oven to 275\u00b0F (135\u00b0C) or set up a smoker for indirect heat at the same temperature.<\/p>\n Place the seasoned beef cubes in a foil pan or oven-safe dish. Pour half of the Mexican BBQ sauce over the beef, tossing to coat.<\/p>\n Cover the pan with foil and cook in the oven or smoker for 2.5\u20133 hours, until the beef is tender but not falling apart.<\/p>\n Remove the foil, increase the oven temperature to 400\u00b0F (200\u00b0C) or move the beef to a hotter part of the smoker. Add the remaining BBQ sauce and cook uncovered for another 20\u201330 minutes, stirring occasionally, until the beef develops a caramelized, crispy exterior.<\/p>\n \ud83c\udf74 Serve It Like This:<\/strong><\/p>\n Pile the burnt ends on a serving platter or in a dish.<\/p>\n Sprinkle with fresh chopped cilantro and serve with lime wedges for squeezing over the top.<\/p>\n Pair with warm tortillas, Mexican street corn, or a simple slaw \ud83c\udf3d\ud83c\udf2e<\/p>\n \ud83d\udd25 Pro Tips:<\/strong><\/p>\n For extra smokiness, add a teaspoon of liquid smoke to the BBQ sauce if you\u2019re using an oven.<\/p>\n Let the beef rest for 5 minutes before serving to lock in the juices.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" \ud83c\udf1f Smoky, Spicy, and Tender \ud83d\uded2 Ingredients (Serves 4) For the Beef: 2 lbs chuck roast, cut into 1.5-inch cubes 2 tbsp olive oil 1 tbsp smoked paprika 1 tbsp ground cumin 1 tsp garlic powder 1 tsp onion powder 1 tsp dried oregano Salt & black pepper, to taste For the Mexican BBQ Sauce: […]<\/p>\n","protected":false},"author":1,"featured_media":6319,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6316","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\n\ud83d\udd2a Prep the Ingredients<\/strong><\/h1>\n