Grilled Barbacoa-Style Beef Tacos with Pickled Onions

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Tender, smoky grilled beef seasoned with Mexican spices, served in warm corn tortillas topped with tangy pickled red onions and fresh cilantro. This Mexican-inspired taco and burrito recipe, ready in about 130 minutes, pairs beef chuck roast, ground cumin, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 pounds beef chuck roast
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp ground cloves
• 1 tbsp chipotle chili powder
• 3 cloves minced garlic
• 1/4 cup apple cider vinegar
• 1 medium, thinly sliced red onion
• 2 tsp kosher salt
• 1 tsp black pepper
• 12 small corn tortillas
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Combine 2 tsp ground cumin, 1 tsp dried oregano, 1/4 tsp ground cloves, 1 tbsp chipotle chili powder, 3 minced garlic cloves, 2 tsp kosher salt, and 1 tsp black pepper in a small bowl. Rub this spice mixture all over 1.5 pounds beef chuck roast.
2. Step 2: Preheat a grill or grill pan to medium-high heat (about 450°F). Grill the beef roast for 4-5 minutes per side to develop a charred crust, then transfer to a covered pan and cook at 325°F in the oven for 1.5 hours until tender.
3. Step 3: While the beef cooks, place 1 medium thinly sliced red onion in a bowl and pour over 1/4 cup apple cider vinegar. Toss to coat and let sit at room temperature for 30 minutes to pickle.
4. Step 4: Remove the beef from the oven, let rest for 10 minutes, then shred it finely with two forks.
5. Step 5: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable and slightly toasted.
6. Step 6: Assemble tacos by filling each tortilla with shredded beef, topping with pickled onions and 1/4 cup chopped fresh cilantro. Serve immediately with lime wedges for squeezing.