Step 1

Preheat your smoker to 275°F (135°C). Use the air probe from your Smoke X2 to monitor the temp and make sure it stays in the right range.

Step 2

Cut the chuck into pieces that are about 3″ cubes. Toss them with the dry rub.

Step 3

Place the meat chunks in the smoker and probe them with a leave-in probe. Set the high-temp alarm on your Smoke X2 for 160°F (71°C). Smoke the meat.

Step 4

Heat the oil in a medium saucepan over medium-high heat.

Step 5

Cook the tomatoes in the oil for about 3 minutes.

Step 6

Add the chipotles, garlic, pepper, and allspice. Crush the canela stick and add it. In fact, add all the consommé ingredients, including the reserved juice from the canned tomatoes.

Step 7

Stir them together and bring to a boil. Reduce heat to a simmer, cover, and cook for 1 hour, stirring occasionally.

Step 8

After the hour is up, move all the contents of the pot to a blender jar and puree. Remember to start on low speed whenever blending hot ingredients!

Step 9

Add more water if the result seems too pasty. You want a semi-viscous but easily pourable mixture.

Step 10

When the high-temp alarm sounds on your Smoke X2, move the meat chunks to a pan that is deep enough to hold them.

Step 11

Fill the pan with the hot consommé. Cover with foil.

Step 12

Put the pan of meat in the smoker and insert a probe through the foil into a large meat chunk. Set the high-temp alarm on the meat channel for 203°F (95°C).

Step 13

Increase your smoker’s temperature to 300°F (149°C).

Step 14

Smoke-braise the meat.

Step 15

When the high-temp alarm sounds, verify both the temperature and the tenderness with a Thermapen. If it is either not hot enough or not yet probe-tender, continue to cook.

Step 16

Remove the meat from heat.

Step 17

Remove the meat from the braising liquid and shred it.

Step 18

Heat a cast-iron pan or a griddle to 350–375°F (177–191°C). (You can use an infrared thermometer to get it just right.)

Step 19

Dip a tortilla through the liquid fat on top of the consommé into the soup underneath, then pull it out and place it on the griddle. Cook it for about 15–20 seconds on one side, then flip it over with a spatula.

Step 20

Place a small heap (1–2 Tbsp) of shredded cheese on one side of the tortilla, then a small pile of meat. Don’t overfill them!

Step 21

Fold one half of the tortilla over the fillings and cook the taco for about 30 seconds before flipping it over and cooking on the other side for about 30–45 seconds.

Step 22

Remove the taco to a platter and continue to cook the remaining tacos. Cook as many at one time as you can fit on your griddle.

Step 23

Serve with cilantro, limes, onion, and salsa! You can also pass the remaining consommé at the table for dipping.

Step 24

Optional final step: go back to the store and buy more ingredients so you can make them again tomorrow.

Step 25

10–12 medium tomatillos

Step 26

3 chile negro pods (dried pasilla chilies), stems removed

Step 27

15 chili de arbol pods, stems removed

Step 28

1/2 medium onion

Step 29

5–8 cloves garlic, peeled

Step 30

1/4 bunch cilantro

Step 31

salt to taste

Step 32

Bring a medium pot of water to a boil.

Step 33

Add the de-husked tomatillos and the dried chilies to the pot and boil for 8–10 minutes.

Step 34

Remove the tomatillos and chilies from the water and put them in the jar of a blender. Add the onion, garlic, and cilantro.

Step 35

Blend, starting on low speed because the ingredients are hot, working up to high speed until the salsa is well blended and smooth.

Step 36

Add salt to taste.