Smoky, cheesy, juicy, and bursting with flavor — these Cheesy Smoked Beef Tacos with Homemade Corn Salad are a next-level taco night upgrade. Featuring tender smoked chuck roast, a creamy elote-style corn salad, and a tangy, slightly spicy taco sauce, every bite delivers a perfect balance of savory, fresh, and cheesy goodness. Made entirely on the Blackstone griddle and smoker, they’re ideal for taco night, game day, or anytime you want to wow your guests.

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Ingredients

For the Smoked Beef

• 2 chuck roasts (~3–4 lbs total)
• Olive oil (for coating)
• BBQ rub (I used Meat Church Holy Voodoo)
• 2–3 large sweet onions, sliced
• 4–5 tbsp beef tallow
• 2–3 cups beef broth

For the Taco Sauce

• ¼ cup Duke’s mayo
• ¼ cup sour cream
• Taco sauce (to taste, for heat & flavor)

For the Corn Salad

• 3–4 cups roasted sweet corn (fresh, canned, or frozen)
• ¼ cup diced red onion
• ¼ cup chopped cilantro
• Blackstone Tequila Lime seasoning (to taste)
• ¼–½ cup Duke’s mayo
• ¼–½ cup sour cream
• ½ block queso fresco, crumbled

For Assembly

• Flour or corn tortillas
• Shredded quesadilla cheese

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Instructions

1. Smoke the Beef
   • Coat chuck roasts with olive oil and BBQ rub. Insert a meat probe and smoke at 250°F until the internal temperature reaches about 165°F.
   • In a foil pan, layer sliced onions, beef tallow, and smoked chuck roast. Add more tallow on top, pour in beef broth, cover with foil, and return to the smoker for ~2 more hours until tender.
   • Let rest for at least 1 hour, then shred in its own au jus with the onions.
2. Make the Taco Sauce
   • In a small bowl, mix Duke’s mayo, sour cream, and taco sauce. Adjust the amount of taco sauce to your desired heat and flavor.
3. Roast the Corn & Make the Corn Salad
   • Roast sweet corn on the Blackstone griddle with a small amount of oil until slightly charred.
   • In a large bowl, combine corn, red onion, cilantro, Tequila Lime seasoning, Duke’s mayo, sour cream, and crumbled queso fresco. Mix well.
4. Prepare the Tortillas
   • Heat the griddle on low, add a little oil, and place tortillas down with shredded quesadilla cheese.
   • Fold into mini quesadillas and toast until golden brown and the cheese is melty.
5. Assemble the Tacos
   • Open each tortilla, add a generous portion of shredded smoked beef with onions, top with the corn salad, and drizzle with the taco sauce.

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Tips & Variations

• Corn tortillas give a more traditional flavor, while flour tortillas are softer and hold more filling.
• Add diced jalapeños or pickled onions for an extra flavor boost.
• The smoked beef can also be used for burritos, nachos, or quesadillas.