Description
These Quick & Flavorful Honey Chipotle Shredded Beef Tacos are the ultimate combination of smoky, sweet, and spicy. Tender, slow-cooked beef infused with honey and chipotle peppers is paired with tangy pickled onions and creamy avocado lime sauce for a taco night experience you’ll crave again and again. Whether it’s a busy weeknight or a weekend gathering, these tacos come together with minimal effort and maximum flavor!
Ingredients
For the Beef:
- 3 pounds boneless chuck roast
- 2 tablespoons vegetable oil
- ½ cup honey
- 2 chipotle peppers in adobo, minced (use 1 for less spice)
- 4 tablespoons adobo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 2 ½ teaspoons kosher salt (adjust to taste based on roast size)
- 1 teaspoon freshly ground black pepper
- 1 cup low-sodium beef broth
For the Quick Pickled Red Onions:
- 1 small red onion, thinly sliced
- 1 cup apple cider vinegar
- 3 tablespoons sugar
- Pinch of kosher salt
- Pinch of red pepper flakes (optional)
For the Avocado Lime Sauce:
- 2 medium ripe avocados
- ½ cup water
- ½ cup olive oil
- 1 cup fresh cilantro
- 2 limes, juiced
- 1 clove garlic
- ¾ teaspoon kosher salt
For Serving:
- Tortillas (flour or corn)
- Fresh limes for squeezing
- Optional toppings: queso fresco, shredded lettuce, diced tomatoes
Instructions
Step 1: Prepare the Beef
- Heat vegetable oil in a large skillet over medium-high heat.
- Season the chuck roast with salt and pepper, then sear it on all sides until golden brown (about 2–3 minutes per side). This locks in flavor.
- Transfer the roast to your slow cooker.
Step 2: Make the Sauce
- In a small bowl, mix honey, minced chipotle peppers, adobo sauce, garlic powder, onion powder, cumin, and beef broth.
- Pour the sauce over the roast in the slow cooker.
- Cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and shreds easily with a fork.
Step 3: Quick Pickled Red Onions
- In a bowl, whisk together apple cider vinegar, sugar, salt, and red pepper flakes until the sugar dissolves.
- Add the sliced red onion and ensure it’s fully submerged.
- Let the onions sit for at least 30 minutes while the beef cooks, or refrigerate for up to a week.
Step 4: Avocado Lime Sauce
- In a blender, combine avocados, water, olive oil, cilantro, lime juice, garlic, and salt.
- Blend until smooth, adding more water if needed to reach your desired consistency.
Step 5: Shred the Beef
- Once the beef is cooked, remove it from the slow cooker and shred it with two forks.
- Return the shredded beef to the slow cooker and toss it in the sauce to coat.
Step 6: Assemble the Tacos
- Warm the tortillas in a dry skillet or in the microwave.
- Fill each tortilla with shredded beef, pickled onions, and a drizzle of avocado lime sauce.
- Add optional toppings like queso fresco, lettuce, or diced tomatoes.
Notes
- Adjusting Spice Level: Use fewer chipotle peppers or omit the adobo sauce for a milder flavor.
- Storage Tips: Store leftover beef in an airtight container in the fridge for up to 4 days. The beef can also be frozen for up to 3 months.
- Make-Ahead Sauce: The avocado lime sauce can be prepared a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 7–8 hours (low) or 4–5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican