Slow-Cooked Chipotle Beef Barbacoa Tacos with Fresh Cilantro

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Tender slow-cooked beef infused with smoky chipotle and warm spices, served in soft corn tortillas with fresh cilantro and lime. This Mexican Cinco de Mayo recipe, ready in about 495 minutes, pairs beef chuck roast, chipotle peppers in adobo sauce, and beef broth for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 pounds beef chuck roast
• 3 chipotle peppers in adobo sauce
• 1 cup beef broth
• 1 medium white onion, diced
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 2 tbsp apple cider vinegar
• 2 tbsp fresh lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 12 small corn tortillas
• 1/2 cup fresh cilantro leaves, chopped
• 1 lime wedges, cut into wedges

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 2 pounds beef chuck roast in a slow cooker. In a blender, combine 3 chipotle peppers in adobo, 1 cup beef broth, 1 medium diced white onion, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 2 tbsp apple cider vinegar, 2 tbsp fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth and pour over the beef.
2. Step 2: Cover and cook on low for 8 hours until the beef is very tender and shreds easily with a fork.
3. Step 3: Remove the beef from the slow cooker and shred it using two forks. Return shredded beef to the slow cooker and stir to coat with the sauce.
4. Step 4: Warm 12 small corn tortillas on a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble tacos by dividing the shredded chipotle beef evenly among tortillas, topping each with a tablespoon of freshly chopped cilantro and a squeeze of lime wedge before serving.