Wood-Fired Chipotle Barbacoa Beef Tacos

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Tender slow-cooked barbacoa beef infused with smoky chipotle and fresh spices, served in warm corn tortillas with vibrant toppings. This Mexican-inspired taco and burrito recipe, ready in about 500 minutes, pairs beef chuck roast, dried chipotle peppers, beef broth 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 lbs beef chuck roast
• 3 whole dried chipotle peppers
• 2 cups beef broth
• 1 medium, quartered white onion
• 4, peeled garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp apple cider vinegar
• 1 1/2 tsp salt
• 1 tsp black pepper
• 12 small corn tortillas
• 1/4 cup chopped fresh cilantro
• for serving lime wedges
• 1/2 cup diced white onion
• 1/2 cup sliced radishes

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Instructions

1. Step 1: Toast 3 dried chipotle peppers in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in 1/2 cup hot beef broth for 15 minutes until softened.
2. Step 2: In a blender, combine soaked chipotles with 1 1/2 cups beef broth, 1 medium quartered white onion, 4 peeled garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 2 tbsp apple cider vinegar, 1 1/2 tsp salt, and 1 tsp black pepper; blend until smooth.
3. Step 3: Place 2 lbs beef chuck roast in a slow cooker and pour the chipotle sauce over it, ensuring the beef is fully coated; cook on low for 8 hours or until the beef shreds easily.
4. Step 4: Remove the beef and shred with two forks, then mix back into the cooking liquid to keep it moist and flavorful.
5. Step 5: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred.
6. Step 6: Assemble tacos by filling each tortilla with shredded barbacoa beef, 1/2 cup diced white onion, 1/4 cup chopped fresh cilantro, and 1/2 cup sliced radishes; serve with lime wedges for squeezing over the top.