Spicy Beef Barbacoa Tacos with Pickled Red Onions

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Tender, slow-cooked shredded beef barbacoa seasoned with chipotle and cloves, served in warm corn tortillas with tangy pickled red onions. This Mexican-inspired Cinco de Mayo recipe, ready in about 520 minutes, pairs beef chuck roast, chipotle peppers in adobo, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 3 lbs, trimmed and cut into large chunks beef chuck roast
• 3 peppers, chopped chipotle peppers in adobo
• 5, minced garlic cloves
• 1/4 tsp ground cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 cup white vinegar
• 1 medium, thinly sliced red onion
• 1 cup water
• 2 tsp kosher salt
• 1 tsp black pepper
• 12 small corn tortillas
• 1/2 cup, chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: In a medium bowl, combine 1/2 cup white vinegar, 1 cup water, and 1 thinly sliced medium red onion. Let sit at room temperature for 30 minutes to quick-pickle.
2. Step 2: In a slow cooker, place 3 lbs beef chuck roast chunks. Add 3 chopped chipotle peppers in adobo, 5 minced garlic cloves, 1/4 tsp ground cloves, 2 tsp ground cumin, 1 tsp dried oregano, 2 tsp kosher salt, and 1 tsp black pepper.
3. Step 3: Cover and cook on low for 8 hours, or until the beef is very tender and shreds easily.
4. Step 4: Remove beef from slow cooker and shred using two forks, then stir back into the cooking juices to stay moist.
5. Step 5: Warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
6. Step 6: Assemble tacos by placing a generous scoop of shredded barbacoa onto each tortilla, topping with pickled red onions and 1/2 cup chopped fresh cilantro.
7. Step 7: Serve immediately with lime wedges for squeezing over the tacos for a bright finish.