Ingredients
Shredded Beef
- 3 pound boneless chuck roast
- 2 tablespoons vegetable oil
- 1/2 cup honey
- 2 chipotle peppers in adobo, minced (use 1 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 according to roast size)
- 1 teaspoon freshly ground black pepper
- 1 cup low sodium beef broth
Quick Pickled Red Onions
- 1 small red onion, thinly sliced
- 1 cup apple cider vinegar
- 3 tablespoons sugar
- Pinch kosher salt
- Pinch red pepper flakes
Creamy Avocado Sauce
- 2 medium ripe avocados
- 1/2 cup water
- 1/2 cup olive oil
- 1 cup cilantro
- 2 limes, juiced
- 1 clove garlic
- 3/4 teaspoon kosher salt
To Serve
- Tortillas (flour or corn)
- Limes, for garnish
- Queso fresco, optional
Instructions
- Prepare the shredded beef: 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, about 3-4 minutes per side. This step locks in flavor.
- Slow cook the beef: In a slow cooker, combine honey, minced chipotle peppers, chipotle in adobo sauce, garlic powder, onion powder, cumin, kosher salt, and freshly ground black pepper. Stir well to create the marinade. Place the seared chuck roast into the slow cooker, turning to coat it in the honey chipotle mixture. Pour in the beef broth. Cover and cook on low for 8 to 9 hours until the meat is tender enough to shred easily with a fork.
- Shred the beef: Once tender, shred the beef directly in the slow cooker or transfer it to a bowl. Mix the shredded meat with the cooking juices to keep it moist. Squeeze fresh lime juice over the meat and sprinkle with chopped fresh cilantro for added brightness.
- Make the quick pickled red onions: Thinly slice the red onion and place it in a pint-sized mason jar. In a small saucepan, bring apple cider vinegar to a boil. Add sugar, kosher salt, and red pepper flakes, stirring until dissolved. Remove from heat and carefully pour the hot vinegar mixture over the sliced onions. Let cool to room temperature, then cover and refrigerate. Onions can be served immediately or after chilling for enhanced flavor.
- Prepare the creamy avocado sauce: In a blender or food processor, combine ripe avocado, water, olive oil, cilantro, lime juice, garlic clove, and kosher salt. Blend until smooth, tasting and adjusting seasoning as needed. The sauce should be creamy and flavorful, perfect for topping tacos.
- Assemble the tacos: Warm flour tortillas or lightly fry corn tortillas in a skillet until pliable and slightly crisp. Fill each tortilla generously with the shredded beef, then top with quick pickled red onions, creamy avocado sauce, and queso fresco if desired. Serve immediately with lime wedges on the side for squeezing.
Notes
- Adjust the amount of chipotle pepper based on preferred spice level; using one pepper reduces heat.
- For a more tender roast, ensure slow cooking for the full 8-9 hours on low heat.
- Pickled onions can be stored refrigerated for up to one week.
- Queso fresco is optional but adds a nice creamy, mild saltiness to the tacos.
- If you prefer a thicker avocado sauce, reduce water or add more avocado.
- Use low sodium beef broth to better control saltiness in the final dish.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
