Wood-Fired Chipotle Barbacoa Tacos

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

Tender slow-cooked beef barbacoa with smoky chipotle peppers served on warm corn tortillas, topped with fresh cilantro and onions. This Mexican-inspired taco and burrito recipe, ready in about 225 minutes, pairs beef chuck roast, chipotle peppers in adobo sauce, white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
• 2 peppers, chopped chipotle peppers in adobo sauce
• 1 medium, diced white onion
• 4, minced garlic cloves
• 1 tsp cumin
• 1 tsp dried oregano
• 1 cup beef broth
• 2 tbsp apple cider vinegar
• 1 1/2 tsp salt
• 1 tsp black pepper
• 12 small corn tortillas
• 1/4 cup, chopped fresh cilantro
• 1/4 cup, finely diced for garnish white onion
• for serving lime wedges

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Instructions

1. Step 1: Preheat oven to 300°F. Rub 2 lbs beef chuck roast with 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp cumin, and 1 tsp dried oregano. Place in a Dutch oven or deep oven-safe pot.
2. Step 2: Add 2 chopped chipotle peppers, 4 minced garlic cloves, 1 medium diced white onion, 1 cup beef broth, and 2 tbsp apple cider vinegar to the pot around the beef. Cover tightly with a lid.
3. Step 3: Slow roast the beef in the oven for 3 to 3.5 hours until it is very tender and shreds easily with a fork.
4. Step 4: Remove beef and shred with two forks, discarding excess fat. Return shredded meat to the pot and mix with the cooking juices.
5. Step 5: Warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable and slightly toasted.
6. Step 6: Assemble tacos by spooning generous portions of the shredded barbacoa onto each tortilla, then topping with 1/4 cup chopped fresh cilantro and 1/4 cup finely diced white onion.
7. Step 7: Serve immediately with lime wedges for squeezing over each taco.