Traeger BBQ Double Decker Taco
By Traeger Kitchen
We're bringing you a Traeger take on this beloved taco. It wouldn't be wood-fired if we didn't stuff these shells with pulled pork, brisket and wrap it all up with refried beans and a flour tortilla topped with cheese. Better make extra.
Prep Time
25 Min
Cook Time
10 Min
Pellets
Cherry
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Cup | sour cream |
| 16 Ounce | Refried Beans |
| 2 Cup | leftover beef brisket |
| 2 Cup | leftover pulled pork |
| 10 | flour tortillas |
| 10 | Taco Shell, Crisp |
| 3 | Guacamole, for serving |
| 2 Cup | Salsa, tomato |
| 1 Cup | red onion, diced |
| 1/2 Cup | cilantro, finely chopped |
| 1 1/2 Cup | cheddar cheese |
Steps
1
When ready to cook, set the grill temperature to 325 Degrees F and preheat, lid closed for 15 minutes.
2
Mix 1/2 cup of the sour cream with the refried beans. Place in an oven safe dish and put in preheated grill.
3
Wrap the left over brisket and pork in a double layer of aluminum foil and place in grill. Heat beans and meats for 25 minutes or until warm.
325 ˚F / 163 ˚C
00:25
4
To assemble double decker tacos, spread a thin layer of the heated beans on a soft taco shell and wrap that on the outside of a crisp taco shell.
5
Fill the crisp taco shell with the brisket and pork, guacamole, salsa, onion, sour cream, onion, cilantro, and cheese to taste. Enjoy!
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