Name: Smoky Chipotle Beef Barbacoa Tacos Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Mexican
Ingredients: 4 pounds beef chuck roast, cut into 5-6 large pieces with fat trimmed; 2 teaspoons salt, divided; ½ teaspoon pepper; 3 tablespoons vegetable oil; 2 tablespoons tomato paste; 4 teaspoons minced garlic (about 5 garlic cloves); 1 (7 ounce) can chipotle peppers in adobo sauce, roughly chopped; 1 teaspoon allspice; 1 tablespoon oregano; 2 cups beef broth; 2 tablespoons apple cider vinegar; 2 bay leaves; 16 tortillas (corn or flour); Minced white onion; Chopped cilantro; Crumbled cotija cheese; Sliced lime; Sliced avocado; Diced tomatoes

Jump to Recipe· 4.1 from 83 reviews

If you’ve been craving a dish that brings together deep, smoky flavors with tender, melt-in-your-mouth beef, then you’re going to adore this Smoky Chipotle Beef Barbacoa Tacos Recipe. This recipe transforms simple ingredients into an unforgettable feast where chipotle peppers in adobo sauce infuse the beef with a rich, spicy smokiness, perfectly balanced by the tang of apple cider vinegar and aromatic spices. Each taco bursts with flavor and texture, making it an irresistible choice for gatherings or a satisfying weeknight dinner that feels special every single time.

Ingredients You’ll Need

The image shows ingredients neatly arranged on a white marbled surface. At the center top, a white plate holds several thick, raw beef short ribs with a rich red color and white marbling. Surrounding the plate are small white bowls and spoons holding various ingredients: minced garlic in a spoon at the top left, black pepper in a spoon next to it with a wooden handle, dried bay leaves placed flat to the left side, a white bowl with a dark brown sauce below the bay leaves, another white spoon with thick red chili paste beneath the ribs, a small wooden bowl filled with white salt to the right, and a white cup with black ground pepper beside the salt. To the bottom left sits a large glass measuring cup filled with dark broth, and nearby is a small white bowl with a golden liquid, likely oil or vinegar. A neat stack of yellow corn tortillas is placed slightly to the bottom right. A small white bowl of green dried herbs completes the assortment. All the items are spaced evenly, creating a clean and organized look, photo taken with an iphone --ar 4:5 --v 7

These ingredients may sound straightforward, but each plays a crucial role in building the unforgettable layers of smoky, savory, and tangy flavors in this dish. From the robust chuck roast that shreds beautifully, to the punchy chipotle peppers and aromatic spices, everything works together to create that authentic barbacoa experience.

Beef chuck roast (4 pounds): This cut is perfect for slow cooking until tender and shreddable.
Salt (2 teaspoons, divided): Enhances the natural flavors and seasons every bite just right.
Black pepper (½ teaspoon): Adds a subtle heat and complexity to the beef.
Vegetable oil (3 tablespoons): Needed for searing the meat to lock in juices and add a caramelized crust.
Tomato paste (2 tablespoons): Brings depth and a slightly sweet richness to the sauce.
Minced garlic (4 teaspoons): Infuses the dish with a fragrant punch that complements the smoky chipotle.
Chipotle peppers in adobo (1 7-ounce can): The star ingredient delivering that signature smoky and spicy flavor.
Allspice (1 teaspoon): Adds warm, aromatic spice notes that make the barbacoa irresistibly complex.
Oregano (1 tablespoon): Offers herbal freshness to balance the smoky heat.
Beef broth (2 cups): Provides a savory base to keep the meat juicy while pressure cooking.
Apple cider vinegar (2 tablespoons): Brightens and cuts through the richness with tangy acidity.
Bay leaves (2): Impart a subtle earthiness to the cooking juices.
Tortillas (16, corn or flour): The perfect vehicle for all that tender, flavorful beef and toppings.
Minced white onion, chopped cilantro, cotija cheese, sliced lime, sliced avocado, diced tomatoes: Classic taco toppings to add freshness, creaminess, and zing.

How to Make Smoky Chipotle Beef Barbacoa Tacos Recipe

Step 1: Season and Sear the Beef

Begin by seasoning each piece of beef chuck roast generously with salt and pepper on all sides. When your Instant Pot or large heavy pot is heated, add vegetable oil and sear the meat on all sides until it forms a beautiful browned crust. This step is essential to lock in flavor and add a caramelized richness that will elevate every bite.

Step 2: Flavor the Base

With the meat removed, lower the heat to a gentle sauté and add in tomato paste and minced garlic. Stir constantly until the garlic releases its intoxicating aroma and the tomato paste darkens slightly — this builds a deep, savory foundation for the sauce that ties all the flavors together.

Step 3: Combine the Star Ingredients

Return the browned beef to the pot and add the chopped chipotle peppers with their smoky adobo sauce. Sprinkle in the allspice, oregano, and remaining salt, layering in complexity. Pour the beef broth and apple cider vinegar over everything, then tuck in the bay leaves to infuse subtle earthy notes.

Step 4: Pressure Cook to Perfection

Seal your pressure cooker and set it for 1 hour and 10 minutes of cooking. This slow, intense heat transforms the chuck roast into a tender, shreddable masterpiece, while the spices and peppers meld into the beef, creating that signature barbacoa smokiness.

Step 5: Shred and Soak Up the Juices

Once the cooking time is up, carefully release the steam and remove the beef. Using two forks, shred the meat until it’s perfectly pulled apart. Don’t toss the cooking juices just yet — return the shredded beef to the pot so it can soak up every last bit of that smoky, spicy liquid goodness.

How to Serve Smoky Chipotle Beef Barbacoa Tacos Recipe

Two soft flour tortillas rest in a silver taco holder on a wooden board over a white marbled surface. Each tortilla is filled with a layer of shredded brown meat, topped with small green jalapeño slices and quartered white radish pieces with red edges. A few slices of jalapeño are scattered on the board around the tacos, adding fresh green highlights. The tortillas show light toasted marks along the edges. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The beauty of these tacos truly shines with fresh toppings that add brightness and texture. Classic minced white onion and chopped cilantro bring a burst of freshness, while crumbled cotija cheese adds a salty, creamy element that complements the smoky beef. A squeeze of lime juice over the top cuts through the richness and ties all the flavors together beautifully.

Side Dishes

Pair your Smoky Chipotle Beef Barbacoa Tacos Recipe with sides that complement the bold flavors without overpowering them. Consider a simple Mexican street corn salad, creamy guacamole, or a crisp cabbage slaw to add crunch and contrast. These sides not only balance the meal but also keep the experience vibrant and exciting.

Creative Ways to Present

Looking to impress or add a little extra flair? Serve the beef barbacoa in warm tortilla bowls sprinkled with cheese, or make a vibrant taco bar where guests can build their own with a variety of toppings and salsas. You can even layer the shredded beef over crispy tostadas for a delightful crunch that contrasts with the tender meat.

Make Ahead and Storage

Storing Leftovers

Leftover barbacoa is just as delicious as freshly made! Store your shredded beef and juices in an airtight container in the refrigerator for up to 4 days. Keeping the liquid with the meat ensures it stays moist and flavorful when reheated.

Freezing

If you want to save some for later, this recipe freezes wonderfully. Portion the barbacoa into freezer-safe containers or bags, removing as much air as possible. Frozen for up to 3 months, it’s a lifesaver for busy days when a tasty, home-cooked meal is just what you need.

Reheating

When you’re ready to enjoy leftovers, reheat the beef gently in a skillet over medium-low heat, adding a splash of beef broth if needed to keep it moist. You can also microwave it covered, stirring occasionally to warm evenly. This helps preserve that tender, juicy texture you love.

FAQs

Can I make this barbacoa without a pressure cooker?

Absolutely! While a pressure cooker speeds up the process, you can slow-cook the beef in a Dutch oven or slow cooker for 6-8 hours until it’s tender. Just make sure to brown the meat first and keep the heat low for perfect shredding.

How spicy is the Smoky Chipotle Beef Barbacoa Tacos Recipe?

The chipotle peppers give this recipe a moderate, smoky heat that’s layered and complex rather than overpowering. If you prefer milder flavors, you can reduce the amount of chipotle or remove some of the seeds before cooking.

What type of tortillas work best? Corn or flour?

Both work beautifully! Corn tortillas bring an authentic earthy flavor and a slight chewiness, while flour tortillas offer softness and pliability. Choose your favorite or even mix it up depending on your mood and guests.

Can I prepare the beef in advance and assemble tacos later?

Yes! The beef can be cooked a day ahead and kept refrigerated. When ready to serve, simply reheat the meat with its juices and assemble your tacos with fresh toppings for a quick and flavorful meal.

What are some good alternatives to cotija cheese?

If cotija isn’t available, try feta cheese or queso fresco as substitutes. Both have a crumbly texture and salty, tangy notes that pair well with the smoky barbacoa flavors.

Final Thoughts

There’s something truly magical about this Smoky Chipotle Beef Barbacoa Tacos Recipe that makes it a standout anytime you crave comfort food with a kick. It’s a dish that invites you to slow down, savor every bite, and share joy around the table. Trust me, once you try it, this recipe will become a beloved go-to for flavorful tacos that always impress!