Carne Asada is a favorite Mexican dish with a touch of smoke flavor. Use hot peppers in place of bell peppers for an extra spicy flavor.
1 - 3 – 4lb. Pot roast (chuck, arm or 2-inch thick round steak)
1/2 cup red wine
1/2 cup beef broth
1 can (4 ounces) taco sauce
2 fresh tomatoes, sliced or 1 cup canned tomatoes, sliced.
1 large bell pepper, cut in strips
1 medium onion, sliced
1 clove garlic, minced
Pierce meat in several places with a fork. Combine remainder of ingredients and pour over meat. Marinate meat in sauce for several hours or overnight. Remove meat from sauce and place on smoker grid. Spoon sauce on top of meat omitting vegetables. Add remainder of sauce and vegetables the last 30 minutes of cooking or heat sauce and serve on meat.
Charcoal: Use 5 – 7lbs. Charcoal, 3 quarts hot water, 2 wood sticks and smoke 2 ½ - 3 ½ hours.
Electric: Use 3 quarts hot water, 2 wood sticks and smoke 2- 3 hours.
Serves 6 – 8