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:
1/2 cup tomato sauce
1/4 cup beef broth
2 tbsp adobo sauce (from canned chipotle peppers)
1 chipotle pepper in adobo, minced
2 tbsp honey
1 tbsp lime juice
1 tsp smoked paprika
1 tsp ground cumin
Salt, to taste
For Garnish:
Fresh cilantro, chopped
Lime wedges
Prep the Ingredients
Season the Beef:
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.
Make the Mexican BBQ Sauce:
In a bowl, whisk together tomato sauce, beef broth, adobo sauce, minced chipotle pepper, honey, lime juice, smoked paprika, cumin, and salt. Set aside.
Cook the Burnt Ends:
Preheat your oven to 275°F (135°C) or set up a smoker for indirect heat at the same temperature.
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.
Cover the pan with foil and cook in the oven or smoker for 2.5–3 hours, until the beef is tender but not falling apart.
Remove the foil, increase the oven temperature to 400°F (200°C) or move the beef to a hotter part of the smoker. Add the remaining BBQ sauce and cook uncovered for another 20–30 minutes, stirring occasionally, until the beef develops a caramelized, crispy exterior.
Serve It Like This:
Pile the burnt ends on a serving platter or in a dish.
Sprinkle with fresh chopped cilantro and serve with lime wedges for squeezing over the top.
Pair with warm tortillas, Mexican street corn, or a simple slaw 🌽🌮
Pro Tips:
For extra smokiness, add a teaspoon of liquid smoke to the BBQ sauce if you’re using an oven.
Let the beef rest for 5 minutes before serving to lock in the juices.