Carlsbad-Inspired Chili Verde Beef Tacos with Pickled Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Tender chili verde braised beef served in corn tortillas topped with tangy pickled red onions and fresh cilantro. This mexican-inspired beef ready in about 170 minutes pairs cut into 2-inch cubes beef chuck roast, olive oil, large, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 2-inch cubes beef chuck roast
• 2 tbsp olive oil
• 1 large, chopped yellow onion
• 4 minced garlic cloves
• 1 lb, drained and chopped canned tomatillos
• 4 oz diced canned green chiles
• 2 cups chicken broth
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 12 small corn tortillas
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup chopped fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs cubed beef chuck roast and brown on all sides, about 8 minutes. Remove beef and set aside.
2. Step 2: Add 1 large chopped yellow onion and 4 minced garlic cloves to the pot; sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Add 1 lb chopped canned tomatillos, 4 oz diced canned green chiles, 2 tsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir well.
4. Step 4: Return browned beef to the pot and pour in 2 cups chicken broth. Bring to a simmer, then cover and cook over low heat for 2 to 2.5 hours until beef is tender and shreddable.
5. Step 5: While beef cooks, combine 1 medium thinly sliced red onion, 1/2 cup white vinegar, and 1 tbsp sugar in a bowl. Let sit at room temperature for at least 30 minutes to pickle.
6. Step 6: Once beef is tender, shred it with two forks in the cooking liquid to coat in chili verde sauce.
7. Step 7: Warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds per side.
8. Step 8: Assemble tacos by filling each tortilla with chili verde beef, topping with pickled red onions and 1/2 cup chopped fresh cilantro. Serve with lime wedges.