Carne asada tacos with @Fire & Smoke Society

Ingredients

• 2 lb Chuck Roast (Trimmed and cut into 1‑inch cubes)
• 2 packet Fire Smoke Society Taco Seasoning Packets (Each packet is about 1 oz)
• 2 Tbsp Vegetable Oil (High‑heat oil such as canola or grapeseed)
• 8 count Corn Tortillas (6‑inch size, warmed before serving)
• 1 cup Waka Cheese (Shredded; can substitute with Mexican blend or cheddar)
• 1/4 cup Fresh Cilantro (Chopped)
• 1/4 cup White Onion (Finely diced)
• 1/2 cup Salsa (Mild or medium, store‑bought or homemade)

Instructions

1. Season the Chuck Roast

   Place the cubed chuck roast in a mixing bowl, add the two Fire Smoke Society taco seasoning packets, and toss until every piece is evenly coated.

   Time: PT5M

2. Prep the Toppings

   While the meat rests, finely dice the white onion and chop the cilantro. Set aside in small bowls.

   Time: PT5M

3. Preheat the Grill

   Heat the grill pan over high heat (about 450°F) and add 2 Tbsp vegetable oil, swirling to coat the surface.

   Time: PT3M

   Temperature: 450°F

4. Grill the Chuck Roast

   Place the seasoned meat cubes on the hot grill in a single layer. Cook, turning once, until browned and cooked through, about 12 minutes total (internal temperature 145°F).

   Time: PT12M

   Temperature: High heat

5. Warm the Tortillas

   Push the cooked meat to one side of the grill. Quickly warm each corn tortilla for 15‑20 seconds per side until pliable.

   Time: PT5M

   Temperature: High heat

6. Assemble the Tacos

   On each tortilla, layer a generous spoonful of grilled meat, sprinkle shredded Waka cheese, then top with diced onion, chopped cilantro, and a drizzle of salsa.

   Time: PT5M

7. Serve

   Arrange the finished tacos on a serving plate and enjoy while hot.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g