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Chipotle BBQ Beef Tacos

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American, Mexican
Servings 4

Equipment

  • Slow cooker or Dutch oven
  • Large skillet
  • Tongs
  • Cutting board and knife

Ingredients
  

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

Instructions
 

Sear the Beef

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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!