Ultimate Flat Top Griddle Barbacoa Street Tacos with Street Corn
Bring authentic flavors to your backyard flat top. Learn our technique for slow-braised, crispy Griddle Barbacoa Street Tacos served with grilled street corn.
Prep Time:
20 Minutes
Cook Time:
4 to 5 Hours
Serves:
6-8
Difficulty:
Medium
There is nothing quite like the sizzle of rich, slow-braised beef hitting a hot flat top. If you want to elevate your outdoor cooking game this weekend, these Griddle Barbacoa Street Tacos paired with charred elote are exactly what you need. Most folks relegate barbacoa to a slow cooker in the kitchen, but we are taking it outside where it belongs. By starting with a kiss of clean blue smoke on the pellet grill and finishing with a hard, crispy sear on the griddle using the beef’s own rendered fat, you create those incredible caramelized, burnt-end style edges that completely transform the taco. Grab your tortillas and fire up the flat top—we’re bringing the taqueria straight to the backyard.
Tools Needed for the Job
Here is the gear to make this setup run smoothly on the flat top:
-
Heavy-Duty Griddle Insert (304 Stainless or Cast Iron): Essential for converting your standard grates into a searing surface.
Shop Griddle Inserts on Amazon -
Commercial Grade Griddle Spatula & Scraper Set: You need a stiff blade to press the meat and a scraper to keep the flat top clean.
Shop Griddle Tool Sets on Amazon -
Instant Read Digital Meat Thermometer: Crucial for verifying that the chuck roast has hit that perfect 203°F shreddable temp for pulling.
Thermapen One Instant Read Thermometer -
Cast Iron Dutch Oven: The best vessel for holding steady braising temperatures on the grill while the meat renders.
Shop Cast Iron Dutch Ovens on Amazon
For the Barbacoa
- 3-4 lb - Beef Chuck Roast, trimmed and cut into large chunks
- 3-4 tbsp - Original Grillers Cattleman's Cure (or your favorite heavy-duty beef rub)
- 1 cup - beef broth
- 3 - chipotle peppers in adobo sauce (chopped) + 2 tbsp adobo sauce
- 4 cloves - garlic, minced
- 1/4 cup - apple cider vinegar
- 1 tbsp - ground cumin
- 1 tbsp - dried Mexican oregano
- 2 - bay leaves
For the Grilled Corn on the Cob (Elote)
- 4 - 6 ears - fresh sweet corn, husks removed
- 1/4 cup - mayonnaise
- 2 tbsp - melted butter
- 1/2 cup - Cotija cheese, crumbled
- 1 tbsp - Original Grillers The Foundation All-Purpose Rub (or a salt/pepper/garlic/chili blend)
- 1/4 cup - fresh cilantro, finely chopped
For the Street Tacos
- 20-24 - mini white or yellow corn tortillas
- 1 - large white onion, finely diced
- 1 bunch - bunch fresh cilantro, chopped
Smoke & Braise the Barbacoa:
Step 1
Generously season the chuck roast chunks on all sides with the Original Grillers Cattlemans Cure Beef Rub to build a solid bark.Step 2
Optional but recommended: Hit the beef with some clean blue smoke on your pellet smoker at 250°F for about 1.5 to 2 hours until a nice mahogany crust forms.Step 3
Transfer the beef chunks into a cast-iron Dutch oven or a heavy-duty foil pan.Step 4
In a bowl, whisk together the beef broth, chipotles, adobo sauce, garlic, apple cider vinegar, lime juice, cumin, and oregano. Pour this mixture over the beef. Toss in the bay leaves.Step 5
Cover tightly with a lid or heavy-duty foil. Braise on the grill (or in the oven) at 275°F for 3 to 4 hours.Step 6
Pull the beef when your Thermapen One Instant Read Thermometer probes like warm butter (around 203°F internal temperature).Step 7
Remove the beef from the liquid, shred it with meat claws or forks, and skim the excess fat from the braising liquid. Pour a little of the defatted liquid back over the shredded beef to keep it moist. Save the skimmed beef fat.
Grill the Corn on the Cob:
Step 8
Heat your main grill grates to medium-high heat (around 400°F).Step 9
Place the husked corn directly on the grates. Grill for 10-12 minutes, turning every 2-3 minutes, until beautifully charred and tender.Step 10
Remove from the grill. Mix the melted butter and mayonnaise together, then brush evenly over the hot corn.Step 11
Dust generously with The Original Grillers The Foundation All Purpose Rub, roll in Cotija cheese, and garnish with chopped cilantro. (You can serve these whole on the side, or slice the kernels off the cob right on the cutting board to use as a taco topping!)
The Flat Top Griddle Sear:
Step 12
Fire up your flat top griddle insert to medium-high heat.Step 13
Spoon a little of that reserved, rendered beef fat directly onto the griddle surface.Step 14
Toss your shredded barbacoa onto the hot griddle. Press it down slightly with a heavy-duty spatula to get those crispy, caramelized, burnt-end style edges. Sizzle for about 2-3 minutes.Step 15
Move the meat to a cooler zone. Dip your corn tortillas lightly into the braising juices, then throw them onto the hot griddle. Cook for 30-45 seconds per side until warm, pliable, and slightly crisped on the edges.
Assembly:
Step 16
Double up the tortillas (street taco style), load them with a generous pinch of the crispy griddled barbacoa, and top simply with diced white onion and fresh cilantro. Serve with the grilled street corn and a fresh squeeze of lime juice.
