Description
These Honey Chipotle Shredded Beef Tacos are packed with sweet, smoky, and spicy flavors. Slow-cooked beef chuck roast is infused with chipotle peppers, honey, and spices, resulting in tender, juicy meat perfect for tacos, burritos, or bowls. With minimal prep and hands-off cooking, this dish is easy, delicious, and great for meal prep!
Ingredients
For the Beef:
- 3 lbs beef chuck roast (or brisket), trimmed and cut into large chunks
- 1 cup beef broth
- 2–3 chipotle peppers in adobo sauce, plus 1 tablespoon sauce
- 3 tablespoons honey
- 4 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 bay leaves
For Serving:
- Corn or flour tortillas
- Toppings: Avocado, cilantro, queso fresco, pickled onions, sour cream, lime wedges
Instructions
- Prepare the Beef – Trim excess fat from the chuck roast and cut it into large chunks.
- Blend the Sauce – In a blender, combine chipotle peppers, honey, garlic, onion, lime juice, apple cider vinegar, and beef broth. Blend until smooth.
- Slow Cook – Place the beef in the slow cooker and pour the blended sauce over it.
- Season – Add cumin, smoked paprika, salt, black pepper, and bay leaves. Stir to coat the beef evenly.
- Cook – Cover and cook on low for 6-8 hours (or high for 4-5 hours) until the beef is fall-apart tender.
- Shred the Beef – Remove the beef, shred it with two forks, then return it to the sauce. Let it soak for 10-15 minutes before serving.
- Assemble the Tacos – Warm tortillas and fill them with shredded beef. Top with avocado, cilantro, queso fresco, pickled onions, and a squeeze of lime.
- Enjoy!
Notes
- Adjusting Spice Level:
- For extra heat, add more chipotle peppers or a pinch of cayenne.
- For a milder version, reduce the chipotle and increase the honey.
- Instant Pot Option: Cook on high pressure for 60 minutes, then natural release for 15 minutes before shredding.
- Oven Method: Bake at 300°F (150°C) in a Dutch oven for 3-4 hours until tender.
- How to Thicken the Sauce: Let the shredded beef sit uncovered on “warm” for 15-20 minutes or simmer the sauce separately.
- Storage & Reheating:
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 3 months, then thaw overnight before reheating.
- Reheat in a skillet over medium heat or in the microwave with a splash of broth.
