30+ Delicious Mexican Smoker Recipes for Every Occasion

Mexican cuisine is renowned for its bold flavors, vibrant colors, and diverse ingredients. When you bring the art of smoking into the mix, the result is a culinary experience that elevates traditional dishes to a whole new level.

Smoking not only enhances the natural flavors of meats, vegetables, and even cheeses, but it also adds a unique depth and richness that is simply irresistible.

In this blog, we’ll explore over 30 mouthwatering Mexican smoker recipes that will delight your taste buds and impress your family and friends.

From smoky meats and hearty vegetarian dishes to zesty salsas and side dishes, you’ll discover a variety of recipes that celebrate the essence of Mexican cooking while incorporating the wonderful techniques of smoking.

Get ready to fire up your smoker and dive into the world of smoky Mexican flavors!

30+ Delicious Mexican Smoker Recipes for Every Occasion

Incorporating the techniques of smoking into Mexican cuisine opens up a world of flavor possibilities that enhance both classic and contemporary dishes.

Whether you’re a seasoned pitmaster or just starting out with your smoker, the recipes we’ve shared in this article are designed to inspire and delight. From smoky barbacoa tacos to charred street corn, each dish brings the rich and vibrant tastes of Mexico right to your backyard.

So, gather your ingredients, invite some friends over, and get ready to embark on a delicious culinary adventure.

With these 30+ Mexican smoker recipes, you’ll have everything you need to create a memorable meal that celebrates the spirit of Mexico—one smoky bite at a time!

Smoked Chipotle Chicken Tacos

These Smoked Chipotle Chicken Tacos are a delicious twist on a classic Mexican favorite. The chicken is marinated in a smoky chipotle sauce, infusing it with a depth of flavor that is both spicy and savory.

Once smoked, the chicken becomes tender and juicy, making it perfect for tacos. Paired with fresh toppings like avocado, cilantro, and lime, these tacos are a crowd-pleaser for any occasion.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 cup chipotle sauce (store-bought or homemade)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Corn or flour tortillas
• Toppings: diced avocado, chopped cilantro, diced onion, lime wedges

Instructions:

1. Marinate the Chicken: In a large bowl, combine the chipotle sauce, garlic powder, onion powder, cumin, salt, and pepper. Add the chicken thighs, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
2. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Use wood chips like hickory or mesquite for a robust flavor.
3. Smoke the Chicken: Remove the chicken from the marinade and place it on the smoker rack. Smoke for 2 to 3 hours or until the internal temperature reaches 165°F (74°C). Baste with any leftover marinade during the last hour for added moisture.
4. Shred the Chicken: Once cooked, remove the chicken from the smoker and let it rest for 10 minutes. Shred the chicken using two forks.
5. Assemble the Tacos: Warm the tortillas on the grill or stovetop. Fill each tortilla with shredded chicken and top with avocado, cilantro, diced onion, and a squeeze of lime.

Smoked Chipotle Chicken Tacos offer a unique and flavorful take on a traditional Mexican dish. The combination of smoky, spicy chicken and fresh toppings creates a delightful balance that is both satisfying and refreshing.

Perfect for a summer barbecue or a casual dinner party, these tacos are sure to impress your guests and elevate your outdoor cooking experience.

Enjoy the rich flavors and the joy of sharing these mouthwatering tacos with friends and family.

Smoked Salsa Verde

This Smoked Salsa Verde is a vibrant and zesty condiment that adds a burst of flavor to any meal.

By smoking the tomatillos, jalapeños, and onions, you enhance their natural flavors, creating a smoky, tangy salsa that pairs perfectly with grilled meats, tacos, and chips.

This versatile recipe can be adjusted for heat and acidity, making it a staple in any Mexican-inspired dish.

Ingredients:

• 1 lb tomatillos, husked and rinsed
• 2 jalapeños, halved and seeded (or leave seeds for more heat)
• 1 small onion, quartered
• 2 cloves garlic, unpeeled
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. Prepare the Vegetables: Place the tomatillos, jalapeños, onion, and garlic on a baking sheet.
2. Smoke the Vegetables: Preheat your smoker to 225°F (107°C). Add your choice of wood chips, like applewood or cherry, for a sweet smokiness. Smoke the vegetables for about 1 hour, until they are tender and have a nice smoky flavor.
3. Blend the Salsa: Once smoked, let the vegetables cool slightly. Peel the garlic and combine all ingredients, including cilantro, lime juice, and salt, in a blender. Blend until you reach your desired consistency, adjusting seasoning as needed.
4. Serve: Transfer the salsa verde to a bowl and serve it fresh with tortilla chips, or as a topping for tacos, grilled chicken, or enchiladas.

Smoked Salsa Verde is an exceptional addition to your culinary repertoire. The smoky depth from the grilling process elevates the salsa, making it more than just a dip—it becomes a flavor enhancer for a variety of dishes.

With its bright and bold flavors, this salsa is perfect for parties, family gatherings, or a simple night at home.

Whether you’re looking to spice up your favorite tacos or enjoy it with chips, this salsa verde is sure to be a hit.

Smoked Mexican Street Corn (Elote)

Smoked Mexican Street Corn, or Elote, is a delightful and flavorful dish that takes classic street food to the next level. By smoking the corn on the cob, you infuse it with a rich, smoky flavor that pairs beautifully with the creamy, tangy toppings.

This dish is perfect for barbecues, summer cookouts, or any occasion where you want to impress your guests with an authentic Mexican treat.

Ingredients:

• 4 ears of corn, husked
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• Fresh cilantro, chopped (for garnish)
• Salt to taste

Instructions:

1. Prepare the Corn: Preheat your smoker to 225°F (107°C). Husk the corn and remove any silk.
2. Smoke the Corn: Place the corn directly on the smoker grates and smoke for about 1 hour, turning occasionally, until the kernels are tender and have absorbed the smoky flavor.
3. Make the Topping: While the corn is smoking, mix the mayonnaise, sour cream, lime juice, chili powder, and salt in a bowl. Adjust seasoning to taste.
4. Assemble the Dish: Once the corn is smoked, remove it from the smoker and brush generously with the mayonnaise mixture. Sprinkle crumbled cotija cheese on top, and garnish with fresh cilantro.
5. Serve: Enjoy the elote warm as a delicious side dish or appetizer.

Smoked Mexican Street Corn is not just a dish; it’s an experience that brings the vibrant flavors of Mexico to your table. The combination of smoky corn, creamy toppings, and the zest of lime creates a mouthwatering flavor profile that is irresistible.

Ideal for sharing with friends and family, this recipe is perfect for any outdoor gathering or barbecue. Enjoy the deliciousness of elote as you savor the taste of summer with every bite.

Smoked Beef Brisket Tacos

Smoked Beef Brisket Tacos are a hearty and flavorful way to enjoy one of Mexico’s favorite street foods. The brisket is seasoned with a traditional Mexican spice blend and smoked low and slow until it reaches tender perfection.

Shredded and served in warm tortillas with fresh toppings, these tacos deliver a rich and smoky flavor that will satisfy any taco lover’s cravings.

Ingredients:

• 4 lbs beef brisket
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Salt and pepper to taste
• Corn or flour tortillas
• Toppings: diced onions, chopped cilantro, sliced radishes, lime wedges

Instructions:

1. Prepare the Brisket: In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture generously over the brisket, covering all sides. Let it rest at room temperature for about 30 minutes.
2. Preheat the Smoker: Set your smoker to 225°F (107°C) and add wood chips like oak or hickory for a robust flavor.
3. Smoke the Brisket: Place the brisket in the smoker and smoke for 10 to 12 hours or until the internal temperature reaches 195°F (90°C) to 205°F (96°C) for tender slices. Wrap it in butcher paper for the last few hours to retain moisture.
4. Shred the Brisket: Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes. Shred the brisket with two forks.
5. Assemble the Tacos: Warm the tortillas on the grill or stovetop. Fill each tortilla with shredded brisket and top with diced onions, cilantro, radishes, and a squeeze of lime.

Smoked Beef Brisket Tacos are a fantastic way to bring the flavors of Texas-style barbecue and Mexican cuisine together. The smoky brisket, combined with fresh toppings, creates a satisfying meal that’s perfect for gatherings or a family dinner.

With every bite, you’ll experience the rich, smoky, and savory flavors that make these tacos a standout dish. Share these delicious tacos with loved ones, and watch them become an instant favorite.

Smoked Shrimp Fajitas

Smoked Shrimp Fajitas are a deliciously smoky and vibrant twist on traditional fajitas. The shrimp are marinated in a zesty lime and chili marinade, then smoked until they’re tender and infused with a deep smoky flavor.

Served with sautéed bell peppers and onions, these fajitas are not only easy to make but also bursting with flavor, making them an excellent choice for a fun family dinner or a festive gathering.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• Juice of 2 limes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• Flour or corn tortillas
• Toppings: avocado slices, chopped cilantro, lime wedges

Instructions:

1. Marinate the Shrimp: In a bowl, combine the shrimp, olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Let it marinate for 30 minutes.
2. Preheat the Smoker: Preheat your smoker to 225°F (107°C). Use wood chips like cherry or pecan for a sweeter smoke flavor.
3. Smoke the Shrimp: Place the marinated shrimp on a grill pan or skewer and smoke for about 30-40 minutes, or until they turn pink and opaque.
4. Sauté the Vegetables: While the shrimp is smoking, heat a skillet over medium heat and sauté the bell peppers and onion until tender and slightly charred. Season with salt and pepper.
5. Assemble the Fajitas: Serve the smoked shrimp alongside the sautéed vegetables on warm tortillas. Top with avocado slices, cilantro, and lime juice.

Smoked Shrimp Fajitas are a delightful combination of smoky seafood and fresh vegetables that bring the essence of Mexican cuisine to your table.

The zesty marinade enhances the shrimp’s natural sweetness, while the charred veggies add texture and flavor. Perfect for taco night or a summer cookout, these fajitas are quick to prepare and sure to impress.

Enjoy this dish with family and friends, and watch them savor every bite of this vibrant meal.

Smoked Pork Carnitas

Smoked Pork Carnitas are a delicious way to enjoy one of Mexico’s most beloved dishes. The pork is seasoned and smoked until tender, then shredded and crisped up for that perfect combination of flavors and textures.

Served in tacos, burritos, or on its own, these carnitas are packed with smoky flavor and are sure to be a hit at any gathering.

Ingredients:

• 4 lbs pork shoulder (also known as pork butt)
• 2 tablespoons cumin
• 2 tablespoons oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• Salt and pepper to taste
• Juice of 2 oranges
• 1 onion, quartered
• Corn or flour tortillas
• Toppings: diced onions, chopped cilantro, salsa, lime wedges

Instructions:

1. Prepare the Pork: In a small bowl, mix the cumin, oregano, garlic powder, onion powder, paprika, salt, and pepper. Rub this spice mixture over the pork shoulder, ensuring it is evenly coated. Let it rest for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
2. Preheat the Smoker: Set your smoker to 225°F (107°C) and add wood chips like mesquite or applewood for a sweet, smoky flavor.
3. Smoke the Pork: Place the pork shoulder in the smoker along with the quartered onion and pour the orange juice over the top. Smoke for 6 to 8 hours or until the internal temperature reaches 190°F (88°C) and the meat is tender.
4. Shred and Crisp the Pork: Once smoked, let the pork rest for 30 minutes. Shred it using two forks, then place it on a baking sheet. Broil in the oven for 5-10 minutes to crisp up the edges.
5. Serve: Fill tortillas with shredded carnitas and top with diced onions, cilantro, salsa, and a squeeze of lime.

Smoked Pork Carnitas offer a smoky and savory experience that elevates traditional carnitas to a whole new level. The combination of tender, juicy pork and crispy bits creates a satisfying texture and flavor that will have everyone reaching for seconds.

Perfect for tacos, burritos, or just enjoying on their own, these carnitas are a fantastic dish for parties or family gatherings.

Bring a taste of Mexico to your home with these delectable smoked carnitas and enjoy the joy they bring to every meal.

Smoked Jalapeño Poppers

Smoked Jalapeño Poppers are a fantastic appetizer that combines smoky flavors with creamy, cheesy goodness.

Stuffed with a mixture of cream cheese, cheddar, and spices, these poppers are smoked to perfection, resulting in a delightful balance of heat and richness.

They are perfect for gatherings, game days, or as a fun snack to enjoy with friends and family.

Ingredients:

• 12 fresh jalapeños, halved and seeded
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Bacon strips (optional)

Instructions:

1. Prepare the Jalapeños: Preheat your smoker to 225°F (107°C). Halve the jalapeños lengthwise and remove the seeds and membranes for less heat (or leave some in for extra spice).
2. Make the Filling: In a bowl, mix the softened cream cheese, cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.
3. Stuff the Jalapeños: Fill each jalapeño half with the cheese mixture. If desired, wrap each stuffed jalapeño with a half slice of bacon for added flavor and crispiness.
4. Smoke the Poppers: Place the stuffed jalapeños on the smoker grates and smoke for 1 to 1.5 hours, or until the jalapeños are tender and the cheese is bubbly and slightly browned.
5. Serve: Remove the poppers from the smoker and let them cool for a few minutes before serving. Enjoy warm with your favorite dipping sauce.

Smoked Jalapeño Poppers are an irresistible treat that will steal the show at any gathering. The smoky flavor from the smoker pairs beautifully with the creamy cheese filling, creating a delightful combination of tastes and textures.

Whether served as an appetizer or a side dish, these poppers are sure to impress your guests and leave them wanting more.

Perfect for tailgating, parties, or cozy nights at home, these poppers are a crowd favorite that brings the flavors of Mexico to your table.

Smoked Chicken Enchiladas

Smoked Chicken Enchiladas are a delightful twist on a classic Mexican dish, featuring smoky, tender chicken wrapped in soft tortillas and smothered in a flavorful enchilada sauce.

This recipe is perfect for showcasing the rich flavors that smoking can bring to the dish. Topped with cheese and baked until bubbly, these enchiladas are comfort food at its finest.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups enchilada sauce (store-bought or homemade)
• 8 flour or corn tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Fresh cilantro and sour cream for garnish

Instructions:

1. Prepare the Chicken: In a bowl, combine the chili powder, cumin, garlic powder, salt, and pepper. Rub this mixture over the chicken breasts.
2. Smoke the Chicken: Preheat your smoker to 225°F (107°C). Smoke the seasoned chicken breasts for 2 to 3 hours or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 10 minutes before shredding it.
3. Assemble the Enchiladas: Preheat your oven to 350°F (175°C). In a large bowl, mix the shredded chicken with 1 cup of enchilada sauce. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a greased baking dish.
4. Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro and serve with sour cream.

Smoked Chicken Enchiladas offer a flavorful and comforting meal that is perfect for any occasion. The smoky chicken combined with savory enchilada sauce and melted cheese creates a hearty dish that your family and friends will love.

These enchiladas are not only delicious but also versatile; you can customize the fillings and toppings to suit your taste.

Serve them with a side of rice or beans for a complete Mexican feast, and enjoy the satisfaction of sharing this smoky twist on a beloved classic.

Smoked Mexican Chorizo Quesadillas

Smoked Mexican Chorizo Quesadillas are a flavorful and satisfying dish that combines smoky chorizo with melted cheese between crispy tortillas.

This recipe is easy to prepare and perfect for a quick lunch or dinner. With the rich, spicy flavor of chorizo and gooey cheese, these quesadillas are a hit with both kids and adults alike.

Ingredients:

• 1 lb fresh Mexican chorizo
• 2 cups shredded cheese (cheddar, Monterey Jack, or Oaxaca)
• 8 flour tortillas
• 1 tablespoon olive oil
• Fresh cilantro, chopped (for garnish)
• Salsa or guacamole (for serving)

Instructions:

1. Prepare the Chorizo: In a skillet over medium heat, cook the chorizo until browned and fully cooked, breaking it up with a spoon as it cooks. Drain any excess fat and set aside.
2. Preheat the Smoker: Preheat your smoker to 225°F (107°C). If desired, you can smoke the cooked chorizo for about 30 minutes to enhance its flavor.
3. Assemble the Quesadillas: On one half of each tortilla, sprinkle a layer of cheese, then top with a spoonful of chorizo and another layer of cheese. Fold the tortillas in half.
4. Cook the Quesadillas: Heat olive oil in a skillet over medium heat. Cook the quesadillas for 3-4 minutes on each side until golden brown and the cheese is melted. Alternatively, you can place the quesadillas in the smoker for an additional 15-20 minutes to impart a smoky flavor.
5. Serve: Cut the quesadillas into wedges and garnish with fresh cilantro. Serve warm with salsa or guacamole.

Smoked Mexican Chorizo Quesadillas are a deliciously smoky and cheesy treat that can be enjoyed any time of the day. The combination of spicy chorizo and melted cheese creates a mouthwatering flavor that will have everyone coming back for more.

They are perfect for a quick meal, entertaining guests, or simply enjoying a flavorful snack. Pair them with your favorite dips, and let the smoky goodness of these quesadillas transport you to a Mexican fiesta!

Smoked Pork Belly Tacos

Smoked Pork Belly Tacos bring a rich and indulgent flavor profile to a classic Mexican dish. The pork belly is seasoned with a vibrant spice mix and smoked until it is tender and crispy on the outside.

When served in warm tortillas with fresh toppings, these tacos are sure to impress anyone who tries them, making them an ideal choice for gatherings or taco nights at home.

Ingredients:

• 2 lbs pork belly, skin removed
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• Corn or flour tortillas
• Toppings: diced onions, chopped cilantro, lime wedges, avocado slices

Instructions:

1. Prepare the Pork Belly: In a bowl, combine the brown sugar, paprika, cumin, garlic powder, cayenne pepper (if using), salt, and pepper. Rub this spice mixture all over the pork belly, ensuring it is well coated. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.
2. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips like hickory or cherry for a rich flavor.
3. Smoke the Pork Belly: Place the pork belly in the smoker and smoke for about 4 to 5 hours, or until the internal temperature reaches 190°F (88°C) and the meat is tender. Optionally, you can wrap it in butcher paper during the last hour to retain moisture.
4. Crisp the Pork Belly: After smoking, let the pork belly rest for 15 minutes, then slice it into bite-sized pieces. For a crispy texture, you can sear the pieces in a hot skillet for a few minutes.
5. Assemble the Tacos: Fill each tortilla with smoked pork belly and top with diced onions, cilantro, avocado, and a squeeze of lime.

Smoked Pork Belly Tacos offer a luxurious twist on traditional tacos, combining rich, smoky flavors with fresh and vibrant toppings. The tender, juicy pork belly melts in your mouth, while the toppings add a refreshing crunch and brightness.

These tacos are perfect for special occasions, gatherings, or whenever you want to elevate your taco game. Enjoy them with friends and family, and savor every delicious bite!

Smoked Fish Tacos with Mango Salsa

Smoked Fish Tacos with Mango Salsa are a delightful and refreshing way to enjoy the flavors of the ocean.

The fish is seasoned and smoked to perfection, then topped with a vibrant mango salsa that adds a burst of sweetness and acidity.

This dish is perfect for warm weather and is sure to impress at any summer gathering or beach party.

Ingredients:

• 1 lb white fish fillets (such as tilapia, cod, or mahi-mahi)
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Corn or flour tortillas
• For the Mango Salsa:
  • 1 ripe mango, diced
  • 1/2 red onion, diced
  • 1 jalapeño, seeded and minced
  • Juice of 2 limes
  • 1/4 cup fresh cilantro, chopped
  • Salt to taste

Instructions:

1. Prepare the Fish: In a small bowl, mix the chili powder, cumin, garlic powder, salt, and pepper. Rub the mixture over the fish fillets, then drizzle with olive oil.
2. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and use a mild wood like apple or cedar for a subtle flavor.
3. Smoke the Fish: Place the seasoned fish in the smoker and smoke for about 1 to 2 hours, or until the fish is flaky and cooked through.
4. Make the Mango Salsa: In a bowl, combine the diced mango, red onion, jalapeño, lime juice, cilantro, and salt. Mix well and set aside to allow the flavors to meld.
5. Assemble the Tacos: Warm the tortillas on the grill or stovetop. Fill each tortilla with smoked fish and top with mango salsa.

Smoked Fish Tacos with Mango Salsa offer a delightful fusion of smoky and sweet flavors, perfect for summer dining or casual gatherings.

The tender, flaky fish combined with the bright and refreshing mango salsa creates a dish that is both satisfying and light.

These tacos are easy to make and sure to be a hit with seafood lovers and taco enthusiasts alike. Serve them at your next outdoor party and watch your guests savor every bite!

Smoked Stuffed Poblano Peppers

Smoked Stuffed Poblano Peppers are a delicious and satisfying dish that combines the smoky flavor of the smoker with the earthy taste of poblano peppers.

These peppers are stuffed with a flavorful mixture of cheese, beans, and spices, then smoked until tender. This dish is perfect as a side or a main course and is a great way to showcase the versatility of smoked ingredients.

Ingredients:

• 4 large poblano peppers
• 1 cup cooked black beans
• 1 cup cooked rice (white or brown)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Olive oil
• Fresh cilantro for garnish
• Sour cream or crema for serving

Instructions:

1. Prepare the Poblano Peppers: Preheat your smoker to 225°F (107°C). Cut the tops off the poblano peppers and remove the seeds.
2. Make the Filling: In a bowl, combine the black beans, cooked rice, cheese, cumin, chili powder, salt, and pepper. Mix well.
3. Stuff the Peppers: Lightly brush the outside of the poblano peppers with olive oil. Stuff each pepper with the bean and rice mixture, pressing down gently to pack them.
4. Smoke the Peppers: Place the stuffed poblano peppers in the smoker and smoke for about 1.5 to 2 hours or until the peppers are tender and the cheese is melted and bubbly.
5. Serve: Garnish the smoked peppers with fresh cilantro and serve with sour cream or crema.

Smoked Stuffed Poblano Peppers are a wonderful dish that combines the richness of smoky flavors with the comforting elements of cheese and beans.

The tender poblano peppers serve as the perfect vessel for a hearty filling, making them an excellent choice for vegetarians or anyone looking for a flavorful meal.

These stuffed peppers can be served as a side dish or as a main course, and they are sure to impress your guests. Enjoy this delightful dish at your next dinner party or family gathering and relish the explosion of flavors in every bite!

Smoked Beef Barbacoa Tacos

Smoked Beef Barbacoa Tacos are a flavorful and tender dish that captures the essence of Mexican cuisine. This recipe involves slow-smoking beef until it is melt-in-your-mouth tender, then shredding it and serving it in warm tortillas.

Topped with fresh onions, cilantro, and a squeeze of lime, these tacos are perfect for gatherings or casual weeknight dinners.

Ingredients:

• 3 lbs beef chuck roast
• 2 tablespoons olive oil
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1 cup beef broth
• Corn or flour tortillas
• Toppings: diced onions, chopped cilantro, lime wedges

Instructions:

1. Prepare the Beef: In a small bowl, mix together the cumin, oregano, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Rub this spice mixture all over the beef chuck roast.
2. Preheat the Smoker: Preheat your smoker to 225°F (107°C). Use a wood like hickory or oak for a robust flavor.
3. Smoke the Beef: Place the seasoned beef in the smoker and smoke for about 6 to 8 hours, or until the internal temperature reaches 190°F (88°C) and the meat is fork-tender. Baste the beef with beef broth every couple of hours to keep it moist.
4. Shred the Beef: Once the beef is done, remove it from the smoker and let it rest for 20 minutes. Shred the meat with two forks, mixing in any juices from the resting pan.
5. Assemble the Tacos: Fill each tortilla with shredded beef and top with diced onions, cilantro, and a squeeze of lime juice.

Smoked Beef Barbacoa Tacos are a hearty and satisfying dish that brings the rich flavors of Mexican cuisine to your table. The long smoking process transforms the beef into tender shreds that are bursting with flavor.

Whether served at a fiesta or a family dinner, these tacos are sure to impress your guests. Pair them with your favorite salsas and sides for a complete meal that showcases the beauty of smoky, savory goodness.

Smoked Corn Elote (Mexican Street Corn)

Smoked Corn Elote is a delicious twist on the traditional Mexican street corn that features grilled corn on the cob slathered with a creamy mixture of mayo, lime juice, cheese, and spices.

Smoking the corn adds a rich, smoky flavor that complements the sweetness of the corn and the tanginess of the toppings.

This dish is perfect for summer barbecues and gatherings.

Ingredients:

• 4 ears of fresh corn, husked
• 1/2 cup mayonnaise
• 1/2 cup crumbled cotija cheese (or feta cheese)
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat the Smoker: Preheat your smoker to 225°F (107°C).
2. Smoke the Corn: Place the husked corn directly on the smoker grates and smoke for about 1 hour, turning occasionally, until the corn is tender and has a slight char.
3. Prepare the Topping: In a bowl, mix together the mayonnaise, cotija cheese, lime juice, chili powder, garlic powder, and salt until well combined.
4. Assemble the Elote: Once the corn is smoked, remove it from the smoker. Generously brush the creamy mixture over each ear of corn.
5. Serve: Garnish with additional cotija cheese, chili powder, and fresh cilantro. Serve with lime wedges on the side.

Smoked Corn Elote is a vibrant and flavorful dish that brings the street food experience right to your backyard. The smoky flavor of the corn enhances the creamy topping, making each bite a delightful combination of textures and tastes.

Perfect for summer barbecues, this dish is a crowd-pleaser that can be served as an appetizer or side dish.

Enjoy this fresh and zesty take on a Mexican classic at your next outdoor gathering, and watch your guests savor every bite!

Smoked Sweet Potato and Black Bean Enchiladas

Smoked Sweet Potato and Black Bean Enchiladas offer a delicious vegetarian option that is both hearty and flavorful.

The sweet potatoes are smoked to bring out their natural sweetness and then combined with black beans and spices, all wrapped in tortillas and baked with enchilada sauce and cheese.

This dish is not only comforting but also packed with nutrients, making it a great choice for any meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups enchilada sauce (store-bought or homemade)
• 8 flour or corn tortillas
• 2 cups shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro and avocado slices for garnish

Instructions:

1. Smoke the Sweet Potatoes: Preheat your smoker to 225°F (107°C). Toss the cubed sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Place them in a foil pan or directly on the smoker grates and smoke for about 1.5 hours or until tender.
2. Prepare the Filling: In a large bowl, combine the smoked sweet potatoes, black beans, and half of the enchilada sauce. Mix well.
3. Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Fill each tortilla with the sweet potato and black bean mixture, roll them up, and place them seam-side down in a greased baking dish.
4. Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro and serve with avocado slices.

Smoked Sweet Potato and Black Bean Enchiladas are a deliciously satisfying dish that proves vegetarian meals can be both hearty and flavorful. The smoky sweetness of the sweet potatoes pairs perfectly with the savory black beans, creating a comforting and nutritious meal.

These enchiladas are great for meal prep or family dinners and can be enjoyed by everyone, regardless of dietary preferences.

Serve them with a side salad or some Mexican rice for a complete and delicious meal that will leave everyone coming back for seconds!

Note: More recipes are coming soon!