Slow-Cooked Beef Barbacoa Tacos with Charred Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

Tender, slow-cooked beef barbacoa seasoned with chipotle and spices, served in warm corn tortillas topped with a smoky charred tomato salsa. This mexican-inspired tacos & burritos ready in about 195 minutes blends beef chuck roast, peppers chipotle peppers in adobo sauce, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 beef chuck roast
• 3 peppers chipotle peppers in adobo sauce
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp apple cider vinegar
• 1 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 12 corn tortillas
• 4, halved roma tomatoes
• 1 small, quartered white onion
• 1, stemmed jalapeño pepper
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Preheat oven to 300°F. In a blender, combine 3 chipotle peppers in adobo, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 2 tbsp apple cider vinegar, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper; blend until smooth.
2. Step 2: Place 2 lbs beef chuck roast in a Dutch oven and pour the blended sauce over it, coating thoroughly. Cover with a lid and cook in oven for 3 hours until beef is fork-tender.
3. Step 3: While beef cooks, char 4 halved roma tomatoes, 1 small quartered white onion, and 1 stemmed jalapeño pepper directly over a gas burner or in a hot cast iron pan for 6-8 minutes until blackened and softened; transfer to a bowl and chop finely.
4. Step 4: Shred the cooked beef with two forks, mixing it with the cooking juices. Warm 12 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
5. Step 5: Assemble tacos by placing shredded beef on tortillas, topping with 1/4 cup chopped fresh cilantro and spoonfuls of charred salsa. Serve immediately with lime wedges.