These tacos feature slow-braised beef chuck , gently simmered in a rich chipotle-tomato sauce until melt-in-your-mouth tender. Served in warm tortillas and topped with quick-pickled red onions , these tacos strike the perfect balance of smoky, tangy, savory, and bright —perfect for taco night or entertaining.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 3 hrsTotal Time 3 hrs 25 minsFor the Braised Beef
3 lbs beef chuck roast or stew meat, cut into large chunks
Salt and pepper
1 tbsp oil (avocado or canola)
1 yellow onion, chopped
3 cloves garlic, minced
3 chipotle peppers in adobo (more for heat)
1 tbsp adobo sauce from the can
1 ½ tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 can crushed tomatoes
1 cup beef broth (or water)
Juice of ½ lime
Optional: 1 tsp brown sugar for balance
For the Quick Pickled Red Onions
1 large red onion, thinly sliced
½ cup apple cider vinegar
½ cup water
1 tbsp sugar
1 ½ tsp salt
For Serving
12 small corn or flour tortillas, warmed
Fresh cilantro, chopped
Lime wedges
Crumbled Cotija or queso fresco (optional)
Avocado slices or guacamole (optional)
Suggested Sides
Mexican street corn (elote)
Cilantro-lime rice
Refried or black beans
Fresh pineapple or mango salsa
Pickle the Onions
1
In a small saucepan, combine vinegar, water, sugar, and salt. Bring just to a simmer to dissolve.
Place sliced onions in a jar or bowl. Pour hot liquid over onions.
Let cool to room temp, then refrigerate. Ready in 30 minutes (better after an hour or more).
Brown the Beef
2
Pat beef dry and season with salt and pepper.
In a large Dutch oven or oven-safe pot, heat oil over medium-high.
Brown beef on all sides in batches (4–5 minutes per batch), removing to a plate as you go.
Build the Braise
3
Lower heat to medium. Add onions and cook for 4–5 minutes until softened.
Stir in garlic, chipotles, adobo sauce, cumin, paprika, and oregano. Cook 1 minute.
Add crushed tomatoes, beef broth, and lime juice. Stir and bring to a simmer.
Return beef to pot and nestle in the liquid. Cover and braise:
Oven: Bake at 300°F (150°C) for 2½–3 hours
Stovetop: Simmer on low, covered
Pressure cooker: High pressure for 50–60 minutes + natural release
Shred the Beef
4
Remove cooked beef to a board and shred with two forks.
Skim excess fat from the braising liquid if needed. Return beef to the pot and simmer uncovered for 10 more minutes to thicken.
Assemble Tacos
5
Warm tortillas (dry skillet, oven, or microwave).
Add shredded beef, pickled onions, cilantro, and any extras (cheese, avocado).
Finish with a squeeze of lime and enjoy!
Tips for Success
6
Make beef ahead—it reheats beautifully and tastes even better the next day.
Double the pickled onions—they’re great on sandwiches, bowls, or eggs!
Want it smokier? Add a splash of mezcal or smoked salt at the end.
Pairing Suggestions
7
Drink: Try with a cold Mexican lager , margarita , or hibiscus agua fresca
Dessert: Serve with churros , mango sorbet , or Mexican chocolate mousse
Ingredients For the Braised Beef
3 lbs beef chuck roast or stew meat, cut into large chunks
Salt and pepper
1 tbsp oil (avocado or canola)
1 yellow onion, chopped
3 cloves garlic, minced
3 chipotle peppers in adobo (more for heat)
1 tbsp adobo sauce from the can
1 ½ tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 can crushed tomatoes
1 cup beef broth (or water)
Juice of ½ lime
Optional: 1 tsp brown sugar for balance
For the Quick Pickled Red Onions
1 large red onion, thinly sliced
½ cup apple cider vinegar
½ cup water
1 tbsp sugar
1 ½ tsp salt
For Serving
12 small corn or flour tortillas, warmed
Fresh cilantro, chopped
Lime wedges
Crumbled Cotija or queso fresco (optional)
Avocado slices or guacamole (optional)
Suggested Sides
Mexican street corn (elote)
Cilantro-lime rice
Refried or black beans
Fresh pineapple or mango salsa
Directions Pickle the Onions
1
In a small saucepan, combine vinegar, water, sugar, and salt. Bring just to a simmer to dissolve.
Place sliced onions in a jar or bowl. Pour hot liquid over onions.
Let cool to room temp, then refrigerate. Ready in 30 minutes (better after an hour or more).
Brown the Beef
2
Pat beef dry and season with salt and pepper.
In a large Dutch oven or oven-safe pot, heat oil over medium-high.
Brown beef on all sides in batches (4–5 minutes per batch), removing to a plate as you go.
Build the Braise
3
Lower heat to medium. Add onions and cook for 4–5 minutes until softened.
Stir in garlic, chipotles, adobo sauce, cumin, paprika, and oregano. Cook 1 minute.
Add crushed tomatoes, beef broth, and lime juice. Stir and bring to a simmer.
Return beef to pot and nestle in the liquid. Cover and braise:
Oven: Bake at 300°F (150°C) for 2½–3 hours
Stovetop: Simmer on low, covered
Pressure cooker: High pressure for 50–60 minutes + natural release
Shred the Beef
4
Remove cooked beef to a board and shred with two forks.
Skim excess fat from the braising liquid if needed. Return beef to the pot and simmer uncovered for 10 more minutes to thicken.
Assemble Tacos
5
Warm tortillas (dry skillet, oven, or microwave).
Add shredded beef, pickled onions, cilantro, and any extras (cheese, avocado).
Finish with a squeeze of lime and enjoy!
Tips for Success
6
Make beef ahead—it reheats beautifully and tastes even better the next day.
Double the pickled onions—they’re great on sandwiches, bowls, or eggs!
Want it smokier? Add a splash of mezcal or smoked salt at the end.
Pairing Suggestions
7
Drink: Try with a cold Mexican lager , margarita , or hibiscus agua fresca
Dessert: Serve with churros , mango sorbet , or Mexican chocolate mousse
Chipotle Braised Beef Tacos with Pickled Red Onions
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