Smoky Chipotle Braised Beef Tacos with Fresh Salsa

Tender, smoky braised chuck roast infused with bold spices, paired with zesty fresh salsa, and served in warm tortillas for the ultimate taco experience.

These Smoky Chipotle Braised Beef Tacos are a flavor-packed feast that combines tender, slow-cooked chuck roast seasoned with bold spices and a hint of smoky chipotle, with a refreshing fresh salsa of ripe tomatoes, zesty lime, and vibrant cilantro. Nestled in warm, street-style tortillas and topped with crumbled cotija cheese, these tacos strike the perfect balance of savory, smoky, and bright flavors. Garnish with extra cilantro and lime wedges for a taco night everyone will crave!

Servings

4-6

Prep Time

30 minutes

Cook Time

3 hours

Total Time

3 hours 30 minutes

For the Braised Chuck Roast
2 lbs chuck roast, trimmed of excess fat
2 tbsp olive oil
1 large onion, diced
4 garlic cloves, minced
1 cup beef broth
1 cup crushed tomatoes
2 chipotle peppers in adobo sauce, minced
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1/2 tsp ground cinnamon
Salt and pepper, to taste
Juice of 1 lime

For the Fresh Salsa
4 ripe Roma tomatoes, finely diced
1/2 red onion, finely diced
1 fresh jalapeño, finely diced (adjust to taste)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper, to taste

For the Tacos
Small street-style flour or corn tortillas
1/2 cup crumbled cotija or queso fresco cheese
Extra cilantro leaves for garnish
Lime wedges for serving

Preparation

  • Dice the onion and mince the garlic for the roast.
  • Mince the chipotle peppers if using.
  • Dice the tomatoes, red onion, and jalapeño for the salsa, then chop the cilantro.
  • Juice the limes and crumble the cheese.
  • Trim excess fat from the chuck roast and season generously with salt and pepper.

Cooking

  • Preheat the oven to a low braising temperature. Heat olive oil in a large Dutch oven over medium-high heat.
  • Sear the chuck roast on all sides until deeply browned, then remove and set aside.
  • In the same pot, sauté the onion until softened. Add the garlic and cook briefly until fragrant.
  • Stir in the tomato puree, beef broth, chipotle, chili powder, cumin, smoked paprika, oregano, cinnamon, and lime juice.
  • Return the roast to the pot, making sure it’s mostly submerged. Cover and braise until fork-tender and easily shreddable.
  • Remove the roast, shred with two forks, skim excess fat from the sauce, then return the meat to the pot to soak up the flavors.
  • While the meat cooks, combine the tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper to make the fresh salsa.

Serving

  • Warm the tortillas in a skillet or directly over a flame until soft and lightly charred.
  • Fill each tortilla with shredded braised beef.
  • Top with fresh salsa, crumbled cheese, and extra cilantro.
  • Serve with lime wedges on the side.