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

Ingredients

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

Instructions

Preheat the Oven

Preheat your oven to 300°F (150°C). Alternatively, you can use a slow cooker or stovetop method.

Prepare the Meat

Season the chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the chuck roast on all sides until browned (about 3-4 minutes per side). Remove the roast and set aside.

Sauté the Aromatics

Add the diced onion to the pot and cook until softened (about 5 minutes). Add the garlic and cook for another 1-2 minutes until fragrant.

Build the Braising Liquid

Stir in the crushed tomatoes, beef broth, chipotle pepper (if using), chili powder, cumin, smoked paprika, oregano, and cinnamon. Return the chuck roast to the pot, ensuring it’s mostly submerged in the liquid. Add lime juice.

Cook the Roast

Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the meat is fork-tender and easily shreddable. Alternatively, cook on low in a slow cooker for 6-8 hours.

Shred the Meat

Remove the roast from the pot and shred it using two forks. Skim any excess fat from the surface of the braising liquid and return the shredded meat to the pot to soak up the flavors.

Prepare the Fresh Salsa

In a medium bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and a pinch of salt and pepper. Stir well and taste. Adjust lime juice, salt, or jalapeño to your preference.

Assemble the Tacos

Heat the tortillas until warm and pliable (char them directly over a gas flame or on a hot skillet for extra flavor). Fill each tortilla with the shredded meat and top with the fresh salsa. Garnish with crumbled cheese, extra cilantro, and a squeeze of lime.

Serve and Enjoy

Serve with lime wedges on the side for extra zest.

Season the chuck roast generously with salt and pepper.

Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the chuck roast on all sides until browned (about 3-4 minutes per side).

Remove the roast and set aside.

Add the diced onion to the pot and cook until softened (about 5 minutes).

Add the garlic and cook for another 1-2 minutes until fragrant.

Stir in the crushed tomatoes, beef broth, chipotle pepper (if using), chili powder, cumin, smoked paprika, oregano, and cinnamon.

Return the chuck roast to the pot, ensuring it’s mostly submerged in the liquid.

Add lime juice.

Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the meat is fork-tender and easily shreddable. Alternatively, cook on low in a slow cooker for 6-8 hours.

Remove the roast from the pot and shred it using two forks.

Skim any excess fat from the surface of the braising liquid and return the shredded meat to the pot to soak up the flavors.

In a medium bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and a pinch of salt and pepper. Stir well and taste. Adjust lime juice, salt, or jalapeño to your preference.

Heat the tortillas until warm and pliable (char them directly over a gas flame or on a hot skillet for extra flavor).

Fill each tortilla with the shredded meat and top with the fresh salsa. Garnish with crumbled cheese, extra cilantro, and a squeeze of lime.

Pair the tacos with a side of Mexican rice for a complete meal.