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Honey Chipotle Shredded Beef Tacos Recipe

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3.9 from 44 reviews

These Honey Chipotle Shredded Beef Tacos are a flavorful and tender slow-cooked beef recipe with a sweet and smoky chipotle honey sauce. Served with quick-pickled red onions and a creamy avocado lime sauce, these tacos bring a perfect balance of spicy, tangy, and fresh flavors, making them an irresistible meal for any taco lover.

  • Total Time: 8 hours 50 minutes
  • Yield: 8 servings

Ingredients

Shredded Beef

  • 3 pound boneless chuck roast
  • 2 tablespoons vegetable oil
  • 1/2 cup honey
  • 2 chipotle peppers in adobo, minced (use 1 pepper for less spice)
  • 4 tablespoons chipotle in adobo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 2 1/2 teaspoons kosher salt (adjust salt depending on size of roast)
  • 1 teaspoon freshly ground black pepper
  • 1 cup low sodium beef broth
  • Tortillas (flour or corn)
  • Limes for squeezing

Quick Pickled Red Onions

  • 1 small red onion
  • 1 cup apple cider vinegar
  • 3 tablespoons sugar
  • Pinch of kosher salt
  • Pinch of red pepper flakes

Avocado Lime Sauce

  • 2 medium ripe avocados
  • 1/2 cup water
  • 1/2 cup olive oil
  • 1 cup fresh cilantro
  • Juice of 2 limes
  • 1 clove garlic
  • 3/4 teaspoon kosher salt

Instructions

  1. Sear the Chuck Roast: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Pat the chuck roast dry and sear it on both sides until browned to lock in flavor.
  2. Prepare Slow Cooker Mixture: In the slow cooker, combine honey, minced chipotle peppers, chipotle in adobo sauce, garlic powder, onion powder, cumin, kosher salt, and freshly ground black pepper. Stir to mix thoroughly.
  3. Slow Cook the Beef: Place the seared chuck roast into the slow cooker, turning to coat it in the honey chipotle mixture. Pour in the low sodium beef broth. Cover and cook on low for 8-9 hours or until the beef is tender enough to shred easily.
  4. Shred the Beef: Once tender, shred the beef with forks and mix it with the cooking juices to keep it moist. Squeeze fresh lime juice over the shredded meat and sprinkle with fresh cilantro for brightness.
  5. Make Quick Pickled Red Onions: Thinly slice the red onion and place it in a pint-sized mason jar. In a small pan, bring apple cider vinegar to a boil. Add sugar, kosher salt, and red pepper flakes, stirring until dissolved. Pour the hot vinegar mixture over the onions. Serve immediately or cool, cover, and refrigerate.
  6. Prepare Avocado Lime Sauce: In a blender or food processor, combine the avocados, water, olive oil, cilantro, lime juice, garlic, and kosher salt. Blend until smooth. Taste and adjust seasoning as needed.
  7. Assemble the Tacos: Warm flour tortillas or fry corn tortillas. Fill each with shredded beef, then top with quick pickled red onions, creamy avocado lime sauce, and queso fresco if desired. Serve with additional lime wedges on the side.

Notes

  • Adjust the kosher salt amount based on the size of the chuck roast. The recipe uses about 1 teaspoon of kosher salt per pound as a guideline.
  • If using table salt instead of kosher salt, reduce the amount by half due to the difference in crystal size.
  • The beef broth is low sodium to prevent the dish from becoming too salty.
  • Pickled onions can be made ahead and stored in the fridge for enhanced flavor.
  • For less spice, reduce the amount of chipotle peppers in adobo.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 8 hours 30 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://flavorhug.com/honey-chipotle-shredded-beef-tacos-recipe/