These shredded beef tacos deliver tender, richly seasoned beef paired with a sweet-spicy honey chipotle lime sauce and tangy pickled onions—all tucked into warm tortillas. The flavors balance beautifully, making these tacos feel restaurant-quality while remaining simple to prepare at home.
Why You’ll Love This Recipe
These tacos offer deep, bold flavor without complicated steps. The shredded beef cooks until fall-apart tender and absorbs a vibrant blend of spices, citrus, and broth. The honey chipotle lime sauce adds creamy heat and sweetness, while the pickled onions bring the perfect tang. Everything can be made ahead, making this dish ideal for entertaining or busy nights. The beef is also incredibly versatile—great for tacos, bowls, salads, or wraps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shredded Beef
3 lbs chuck roast
2 onions, thinly sliced
1 tbsp chipotle powder
1 tbsp garlic powder
1 tbsp oregano
1 tbsp ground cumin
1 tbsp paprika
1 tsp salt
1/2 cup orange juice
1 tbsp lime juice
1/2 cup beef stock
For the Chipotle Honey Lime Sauce
1 tbsp honey
1 tbsp chipotle in adobo
1/2 cup mayonnaise
1 tsp lime juice
For the Pickled Onions
1/3 cup apple cider vinegar
2 tbsp water
2 tsp honey
1 medium red onion, very thinly sliced
For Assembling the Tacos
1 head romaine lettuce, finely shredded
6–8 small flour tortillas
1/3 cup crumbled cotija cheese (or feta)
Directions
Preheat the oven to 350°F (175°C).
In a small bowl, combine the chipotle powder, paprika, oregano, cumin, garlic powder, and salt.
Rub the spice mixture all over the chuck roast until fully coated.
In a large pot or Dutch oven, spread the sliced onions across the bottom. Add the orange juice, lime juice, and beef stock. Place the seasoned roast on top. Cover with a lid and transfer to the oven.
Cook for 3–3 1/2 hours, or until the beef is fall-apart tender.
While the beef cooks, make the pickled onions. Whisk together the vinegar, honey, and water in a bowl. Add the thinly sliced red onion and press them down so they are submerged. Refrigerate for 2–3 hours.
Prepare the sauce by blending the mayonnaise, honey, lime juice, and chipotle in adobo until smooth. Set aside.
Once the beef is tender, shred it with two forks and return it to the pot. Stir so the meat absorbs the juices and onions.
Turn the oven to broil and broil the shredded beef for 2–3 minutes until browned on top.
Warm the tortillas over a gas flame or in a hot pan for 15–20 seconds per side.
Assemble the tacos with shredded lettuce, beef, pickled onions, a drizzle of the chipotle honey lime sauce, and crumbled cotija cheese.
Servings and timing
This recipe makes approximately 6–8 tacos and serves 4–6 people.
Prep time: about 25 minutes
Cook time: 3–3 1/2 hours
Total time: around 3 hours 30 minutes
Variations
Swap tortillas for lettuce cups for a lighter or grain-free version.
Use feta in place of cotija cheese.
For a spicier sauce, add more chipotle in adobo or a pinch of chipotle powder.
Serve the shredded beef over rice, in burrito bowls, or inside quesadillas.
Add extra toppings such as diced tomatoes, pico de gallo, avocado slices, or cilantro.
Storage/Reheating
Store leftover shredded beef in an airtight container for up to 4 days in the refrigerator or freeze for up to 6 months. Reheat in a skillet over medium-high heat for 3–5 minutes or warm briefly in the microwave. Pickled onions keep well in their liquid for up to 5 days. The sauce can be refrigerated for 3–4 days.
FAQs
How do I know when the beef is done?
It should shred easily with two forks and have a tender, almost buttery texture.
Can I use another cut of beef?
Chuck roast is ideal, but brisket or shoulder roast also work well.
Can this be made in an Instant Pot?
Yes. Sear the beef first, add the liquids and onions, then cook on high pressure for 50 minutes with a 10-minute natural release.
Can I cook the beef in a slow cooker?
Yes. Cook on high for 4 hours or low for 8 hours. Broil briefly afterward for crispy edges.
Are these tacos spicy?
They have mild to moderate heat depending on how much chipotle you use. Adjust to taste.
Can I make the sauce ahead of time?
Absolutely. Store it in the refrigerator for up to 4 days.
Can I use Greek yogurt instead of mayonnaise in the sauce?
Yes, Greek yogurt or sour cream both work well.
What can I serve with these tacos?
Mexican rice, black beans, grilled corn, or a simple salad pair nicely.
Can I use corn tortillas instead of flour?
Yes, corn tortillas work great and add extra flavor.
How do I keep tortillas warm for serving?
Wrap them in a clean towel after heating or keep them in a tortilla warmer.
Conclusion
These shredded beef tacos combine tender, richly seasoned beef with a creamy honey chipotle sauce and bright, tangy pickled onions for a balanced and satisfying meal. Easy enough for weeknights and impressive enough for guests, this recipe delivers vibrant flavor in every bite.
Tender shredded beef tacos paired with a creamy honey chipotle lime sauce and tangy pickled onions, all wrapped in warm tortillas. This dish brings bold, balanced flavor with simple prep steps, perfect for entertaining or family dinners.
Ingredients
3 lbs chuck roast
2 onions, thinly sliced
1 tbsp chipotle powder
1 tbsp garlic powder
1 tbsp oregano
1 tbsp ground cumin
1 tbsp paprika
1 tsp salt
1/2 cup orange juice
1 tbsp lime juice
1/2 cup beef stock
1 tbsp honey
1 tbsp chipotle in adobo
1/2 cup mayonnaise
1 tsp lime juice
1/3 cup apple cider vinegar
2 tbsp water
2 tsp honey
1 medium red onion, very thinly sliced
1 head romaine lettuce, finely shredded
6–8 small flour tortillas
1/3 cup crumbled cotija cheese (or feta)
Instructions
Preheat the oven to 350°F (175°C).
In a small bowl, mix chipotle powder, paprika, oregano, cumin, garlic powder, and salt.
Rub the spice mix over the chuck roast until fully coated.
Place sliced onions in the bottom of a large pot or Dutch oven. Add orange juice, lime juice, and beef stock. Place the roast on top.
Cover and cook in the oven for 3–3.5 hours until beef is fall-apart tender.
Meanwhile, whisk vinegar, honey, and water in a bowl. Add red onion slices and submerge. Refrigerate for 2–3 hours.
Blend mayonnaise, chipotle in adobo, honey, and lime juice until smooth to make the sauce. Set aside.
Once beef is tender, shred it with two forks and mix back into the juices and onions.
Set oven to broil and broil beef for 2–3 minutes until browned on top.
Warm tortillas over an open flame or in a pan for 15–20 seconds per side.
Assemble tacos with shredded lettuce, beef, pickled onions, a drizzle of chipotle honey lime sauce, and cotija cheese.
Notes
Swap tortillas for lettuce cups for a low-carb version.
Use Greek yogurt in the sauce for a lighter option.
The beef is great for bowls, burritos, or salads.
Make components ahead for easy assembly later.
For more spice, add extra chipotle or chili flakes to the sauce.
