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.
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).
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.
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
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.
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!
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.
Drink: Try with a cold Mexican lager, margarita, or hibiscus agua fresca
Dessert: Serve with churros, mango sorbet, or Mexican chocolate mousse
6 servings