Smoked beef shoulder tacos

Updated at: Thu, 17 Aug 2023 07:03:42 GMT

Step 1

Mix salt, pepper, msg, paprika, chili powder, garlic powder into a shaker

Step 2

Evenly coat all sides of meat with seasoning

Step 3

Smoke uncovered at 250F for 3 hours (bake if you don't have a smoker, liquid smoke can be used in step 5)

Step 4

Wrap in foil and pour orange and lime juice over in order to braise meat until pull apart tender

Step 5

Add back into smoker wrapped in foil for 1.5-2.5 hours (the meat is done when you poke it with a skewer and it feels like there is no resistance). If you do not have a smoker (smoke is a key seasoning) you can add liquid smoke along with the orange juice to substitute, but it just won't taste as good.

Step 6

REST FOR ONE HOUR (KEY FOR JUICEY MEAT)

Step 7

Pull apart

Step 8

Knead together masa, water and salt until cohesive dough ~4min

Step 9

Cover and rest for 20 minutes

Step 10

Roll into ping pong size balls

Step 11

Press using tortilla press or cast iron until desired thickness

Step 12

Cook on ripping hot cast iron pan, 10-20 seconds flip, 30 seconds flip again, 10 seconds (or until it puffs up)

Step 13

Store in a bowl lined with a towel in order to steam so tortillas can soften

Step 14

On a ripping hot cast iron, or broiler scorch all the ingredients (except cilantro and salt)

Step 15

Blend all the ingredients together with cilantro

Step 16

salt to taste

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