Nothing beats a taco night—especially when it's loaded with smoky, sweet, and spicy chipotle BBQ beef. These tacos are all about bold flavors: slow-cooked beef simmered in a rich chipotle barbecue sauce, nestled in warm tortillas, and topped with fresh, crunchy garnishes. Whether you're hosting a gathering or just treating yourself, this dish brings the perfect balance of heat, tang, and savory goodness.
Chipotle BBQ Beef Tacos
Prep Time 15 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
Course Main Course
Cuisine American, Mexican
For the Beef
- 2 lbs beef chuck roast or brisket, cut into large chunks
- 1 tbsp olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 2 chipotle peppers in adobo sauce chopped
- 1/2 cup BBQ sauce honey or smoky-style works best
- 1/2 cup beef broth
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp oregano
- Salt and pepper to taste
For the Tacos
- 8 small corn or flour tortillas
- 1/2 cup chopped cilantro
- 1/2 cup diced red onion
- 1/2 cup crumbled cotija cheese or shredded cheddar
- 1 lime cut into wedges
- Sliced radishes optional, for crunch
Sear the Beef
Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned. Transfer to a slow cooker or Dutch oven.
Build the Flavor
In the same skillet, sauté onion and garlic until fragrant. Add chipotle peppers, smoked paprika, cumin, and oregano. Stir in BBQ sauce, beef broth, and apple cider vinegar. Bring to a simmer, then pour over the beef.
Slow Cook to Perfection
Cover and cook on low for 4 hours (or in a Dutch oven at 325°F for 3 hours), until the beef is tender and easily shredded.
Shred & Crisp
Remove the beef, shred with two forks, and return it to the sauce to soak up all the flavors. For extra texture, crisp up the shredded beef in a skillet over medium heat for 3-4 minutes.
Assemble & Serve
Warm the tortillas in a dry skillet, then load them up with the chipotle BBQ beef. Top with cilantro, red onion, cotija cheese, and a squeeze of lime. Add radishes for extra crunch!
Best Pairings
- Drinks: A cold Mexican lager, smoky mezcal margarita, or agua fresca (like hibiscus or pineapple).
- Sides: Street corn salad (esquites), black beans, or grilled pineapple.
- Extras: A side of guacamole or chipotle crema for dipping!
FAQs
1. What’s the best cut of beef for these tacos?
Chuck roast is the best option for slow-cooking, but brisket or short ribs also work well. If you're in a hurry, flank steak can be grilled instead.
2. Can I make these in an Instant Pot?
Yes! Sear the beef using the sauté function, then pressure cook on high for 60 minutes with a natural release.
3. Are these tacos really spicy?
The chipotle peppers add heat, but you can control it by using just one or substituting with mild smoked paprika.
4. Can I make this ahead of time?
Absolutely! The beef actually tastes better the next day. Store it in an airtight container in the fridge for up to 4 days, or freeze for 2 months.
