Wood-Fired Barbacoa Beef Tacos with Pickled Onion

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Tender slow-cooked barbacoa beef wrapped in warm corn tortillas, topped with tangy pickled onions and fresh cilantro for a flavorful Mexican street food experience. This mexican-inspired tacos & burritos ready in about 520 minutes pairs pounds beef chuck roast, dried guajillo chilies, medium, quartered white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 2 pounds beef chuck roast
• 3 pieces dried guajillo chilies
• 2 tablespoons chipotle peppers in adobo sauce
• 1 medium, quartered white onion
• 4, peeled garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 cup apple cider vinegar
• 1 cup beef broth
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 12 small corn tortillas
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tablespoon granulated sugar
• 1/4 cup, chopped fresh cilantro leaves
• for serving lime wedges

Instructions

1. Step 1: Toast 3 dried guajillo chilies in a dry skillet over medium heat for 2 minutes until fragrant, then soak in 1 cup hot water for 20 minutes until softened.
2. Step 2: In a blender, combine soaked chilies with 2 tablespoons chipotle peppers in adobo sauce, 1 medium quartered white onion, 4 peeled garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/4 cup apple cider vinegar, 1 cup beef broth, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper; blend until smooth.
3. Step 3: Cut 2 pounds beef chuck roast into large chunks and place in a slow cooker. Pour the chili sauce over the beef, cover, and cook on low for 8 hours until the beef shreds easily.
4. Step 4: While the beef cooks, prepare pickled onions by whisking together 1/2 cup white vinegar, 1 tablespoon granulated sugar, and 1 teaspoon salt in a bowl. Add 1 medium thinly sliced red onion, toss to coat, and let sit at room temperature for at least 30 minutes.
5. Step 5: When the beef is done, shred it using two forks and stir it to coat with the cooking juices.
6. Step 6: Warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable.
7. Step 7: Assemble tacos by placing generous portions of shredded barbacoa beef on each tortilla, topping with pickled red onions and 1/4 cup chopped fresh cilantro leaves. Serve immediately with lime wedges for squeezing.