We smoke a beef chuck roast, braise it in a bold Mexican-inspired mix, then shred the tender meat and pack it into oversized tortillas for an easy and satisfying Smoked Shredded Beef Burritos recipe.
Smoked Beef Burritos Recipe
Chuck roast is a versatile, flavor-forward cut that breaks down beautifully with low-and-slow cooking. It’s my go-to when I want hearty, shreddable beef that soaks up smoky and spicy braising flavors. These smoked beef burritos showcase the juicy, slow-cooked meat wrapped in large tortillas and loaded with classic burrito toppings.
A chuck roast is simple to prepare well and scales easily for small dinners or large gatherings. The technique below focuses on building flavor with a rub, smoking for wood-smoke depth, then braising the roast until it’s fork-tender and easy to shred.
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Recipe Shopping List
Before you start, gather these key ingredients. For exact quantities, see the detailed recipe card below.
- Beef chuck roast
- Salt and pepper
- Mexican-style rub (or a homemade carne asada-style mix)
- Jalapeño salsa
- Rotel or diced tomatoes with chilies
- Green chiles
- Large burrito tortillas
- Refried beans
- Shredded cheese (Mexican blend or Colby Jack)
- Cilantro
- Sour cream
Make any meal complete with chips, salsas, or a side of rice.
How To Make This Recipe
Below is an overview of the process so you know what to expect. Full, precise instructions and ingredient amounts are included in the recipe card farther down.
- Preheat your smoker: Aim for about 220°F (105°C). Maintain a steady temperature for the initial smoke stage.
- Season and smoke: Rub the roast generously, place it in a high-sided, grill-safe roasting pan, and add the braising liquids and aromatics. Smoke for several hours, checking liquid levels and topping with broth, beer, or water as needed.
- Finish braising: Once the roast has absorbed smoke and has begun to tenderize, cover it tightly with foil and increase the temperature (around 325°F or 160°C). Continue cooking until the roast is fork-tender.
- Shred and combine: Remove any excess fat or unappetizing bits, shred the meat, and mix it with the remaining cooking liquid so the shredded beef stays moist and flavorful.
- Assemble burritos: Warm tortillas, spread refried beans if using, layer the shredded beef, add cheese and your favorite toppings, then fold into burritos and serve.
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Serve This With
Crisp chips and a bright salsa are classic accompaniments. Smoked Salsa Verde or a creamy bean dip work exceptionally well. A side of Mexican-style rice (Instant Pot or stovetop) rounds out the meal for a satisfying dinner.
More south-of-the-border inspired recipes are great to pair with these burritos.
More Mexican-Inspired Dinner Ideas
- Smoked shredded beef puffy tacos
- Smoked shredded beef nachos
- Spicy shrimp cocktail
- A collection of favorite Mexican-inspired recipes
Smoked Shredded Beef Burritos
Smoked chuck roast braised in a tangy, spicy liquid until it falls apart. The shredded beef is piled into large tortillas and finished with cheese, beans, salsa, cilantro, and sour cream.
30 minutes
8 hours
8 hours 30 minutes
Ingredients
Shredded Beef
- 3 pounds beef chuck roast
- 4 tablespoons carne asada or Mexican-style rub (or a mix of garlic powder, salt, chipotle powder, pepper, celery salt, and brown sugar)
- 1 bottle Mexican beer (or beef broth)
- 7 ounce can green chiles
- 10 ounce can diced tomatoes with chilies (Rotel)
- 1 7.75 ounce can jalapeño salsa
Burrito fixings
- 12 burrito-sized tortillas
- 6 cups shredded cheese (Mexican blend or Colby Jack)
- 2 cups refried beans
- Shredded lettuce
- Sour cream
- Salsa
- Guacamole
- Cilantro
Instructions
- Preheat your smoker or pellet grill to approximately 220°F. Rub the roast thoroughly and place it in a high-sided, grill-safe roasting pan. Smoke the roast for 1 hour to build smoke flavor.
- Add the beer (or broth), green chiles, diced tomatoes, and jalapeño salsa to the pan around the roast.
- Continue smoking the roast for an additional 3 hours, monitoring liquid levels and adding more liquid if necessary so the pan doesn’t dry out.
- Check for tenderness. If the roast is not yet fork-tender, increase the heat to around 325°F and cover the pan tightly with foil. You can finish this covered braise in the smoker, oven, slow cooker, or Instant Pot—whichever you prefer—until the meat pulls apart easily with a fork.
- Remove the roast, discard excess fat or any unappetizing portions, and shred the meat with forks. Mix the shredded beef with the remaining braising liquid to keep it moist and flavorful.
- Warm tortillas, spread refried beans if desired, fill with shredded beef and cheese, then top with lettuce, cilantro, sour cream, salsa, and guacamole. Fold into burritos and serve immediately.
Notes
If you don’t have a store-bought carne asada rub, substitute a blend of garlic powder, salt, chipotle powder, black pepper, celery salt, and brown sugar, or use any favorite Mexican-style rub.
Recommended Products
- MadeIn Bakeware set
- El Pato Jalapeño Salsa
- Blackstone Pellet Grill
Nutrition Information
Yield: 12
Serving Size: 1 burrito
Amount Per Serving (estimate):
- Calories: 1004
- Total Fat: 54 g
- Saturated Fat: 25 g
- Trans Fat: 2 g
- Unsaturated Fat: 24 g
- Cholesterol: 180 mg
- Sodium: 1830 mg
- Carbohydrates: 69 g
- Fiber: 11 g
- Sugar: 6 g
- Protein: 61 g
Nutrition data provided here is only an estimate.
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