Slow-Cooked Chipotle Beef Barbacoa Tacos with Fresh Cilantro

By AislePrompt Test Kitchen · Reviewed 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-inspired cinco de mayo ready in about 495 minutes turns pounds beef chuck roast, peppers chipotle peppers in adobo sauce, beef broth into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 350 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 pounds beef chuck roast
• 3 peppers chipotle peppers in adobo sauce
• 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
• 1/2 tsp black pepper
• 12 small corn tortillas
• 1/2 cup, chopped fresh cilantro leaves
• 1 lime, cut into wedges lime wedges

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.