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Chuck Roast Tacos with Cilantro Lime Sauce and Pickled Onions Recipe

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3.8 from 21 reviews

These tender and flavorful Chuck Roast Tacos are slow-braised to perfection with a rich blend of spices, chipotles, and beef broth, then shredded and served in warm flour tortillas with creamy cilantro lime sauce, pickled red onions, Cotija cheese, fresh cilantro, and lime wedges. Perfect for a comforting and satisfying meal that feeds a crowd.

  • Total Time: 3 hours 15 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 3 pound boneless chuck roast
  • 3 tablespoons olive oil, divided
  • 1 yellow onion, sliced into wedges
  • 6 cloves garlic, smashed
  • 3 tablespoons taco seasoning
  • 2-3 tablespoons diced chipotles in adobo
  • 1 tablespoon tomato paste
  • 2 cups beef broth
  • 3 bay leaves
  • Juice of 1 lime
  • Kosher salt
  • Fresh cracked black pepper

To Serve

  • Flour tortillas
  • Creamy cilantro lime sauce
  • Pickled red onions
  • Crumbled Cotija cheese
  • Cilantro
  • Lime wedges

Instructions

  1. Heat: Add 2 tablespoons olive oil to a 5 quart braising pan or Dutch oven over medium-high heat and let it heat up for a few minutes. Meanwhile, preheat your oven to 325°F (163°C).
  2. Season: Cut the chuck roast into 4 equal pieces and season each piece liberally with kosher salt and fresh cracked black pepper on all sides.
  3. Sear: Sear the beef pieces in the hot oil for 3-4 minutes per side until deeply browned, working in batches if necessary to avoid crowding. Add more oil if the pan gets dry. Remove the seared beef and set aside on a plate.
  4. Sauté: Without wiping out the pan, add the remaining 1 tablespoon of olive oil and keep the heat on medium-high. Add the sliced onion along with a couple pinches of salt and pepper and cook for about 5 minutes, stirring occasionally until softened. Add smashed garlic, taco seasoning, diced chipotles in adobo, and tomato paste plus a couple more pinches of salt and pepper. Cook, stirring frequently, for about 1 minute until fragrant.
  5. Deglaze: Pour a couple splashes of beef broth into the pan and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan, incorporating those flavors into the sauce.
  6. Braise: Stir in the remaining beef broth and add the bay leaves. Nestle the seared chunks of beef into the liquid so it comes about halfway up the sides of the meat. Cover the pan with a tight-fitting lid and place it in the preheated oven. Braise for 2.5 to 3 hours, or until the beef is so tender it shreds easily with two forks. Flip the beef pieces over halfway through cooking for even braising.
  7. Shred: Remove the pan from the oven and shred the beef directly in the pot to allow it to soak up the flavorful braising juices. Stir in the juice of 1 lime.
  8. Serve: Warm the flour tortillas and assemble the tacos by topping them with the shredded beef, creamy cilantro lime sauce, pickled red onions, crumbled Cotija cheese, fresh cilantro leaves, and lime wedges for squeezing.

Notes

  • For best results, use a heavy Dutch oven or braising pan with a tight-fitting lid to retain moisture during braising.
  • You can make the creamy cilantro lime sauce and pickled onions a day ahead to save time.
  • Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Adjust the amount of chipotles in adobo to your preferred spice level.
  • To keep this dish gluten free, use corn tortillas instead of flour tortillas.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Braising
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/chuck-roast-tacos-with-cilantro-lime-sauce-and-pickled-onions-recipe/