Adobo Beef Tacos with Pickled Red Onions
Prepare to tantalize your taste buds with these smoky and savory Adobo Beef Tacos with Pickled Red Onions—a must-try fusion of bold, slow-cooked flavors and vibrant toppings. Tender beef chuck roast is braised to perfection in a rich sauce infused with chipotle peppers, adobo sauce, garlic, and warm spices like cumin and oregano, creating a melt-in-your-mouth filling. Each taco is then elevated with crisp, tangy pickled red onions for a refreshing contrast, while freshly chopped cilantro and a squeeze of lime add a bright, zesty finish. Served on warm corn tortillas, this crowd-pleasing recipe is perfect for taco night or any festive gathering. With its combination of smoky, spicy, and tangy elements, these tacos strike the perfect balance of comfort food simplicity and gourmet flair. Ideal for entertaining or a cozy dinner, this recipe brings the authentic flavors of adobo-inspired Mexican cuisine straight to your table.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 3 pieces Chipotle peppers in adobo sauce
- 4 tablespoons Adobo sauce (from the can of chipotle peppers)
- 3 pieces Garlic cloves
- 1 medium Onion, diced
- 1 cup Beef stock
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Red onion, thinly sliced
- 1 cup White vinegar
- 1 tablespoon Sugar
- 12 pieces Corn tortillas
- 0.25 cup Cilantro, chopped
- 4 pieces Lime wedges
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast with salt, pepper, and cumin on all sides.
In a Dutch oven or oven-safe pot, heat a bit of oil over medium-high heat. Sear the beef on all sides until browned. Remove from the pot and set aside.
In the same pot, add diced onion and garlic. Sauté for 3-4 minutes until softened.
Add the chipotle peppers, adobo sauce, oregano, and beef stock. Stir to combine.
Return the seared beef to the pot. Spoon some of the sauce over the meat to ensure it’s coated.
Cover the pot with a lid and transfer to the oven. Cook for 3.5-4 hours, or until the beef is tender and easily shreds with a fork.
While the beef is cooking, make the pickled red onions. In a small saucepan, heat white vinegar, sugar, and a pinch of salt until the sugar has dissolved. Remove from the heat and pour over the thinly sliced red onion in a jar or bowl. Let the onions sit for at least 30 minutes to pickle.
When the beef is ready, shred it into bite-sized pieces using two forks and stir it back into the sauce.
Warm the corn tortillas in a dry skillet for 20-30 seconds on each side or wrap them in foil and place them in the oven for 5-10 minutes.
Assemble the tacos by placing shredded adobo beef onto each tortilla. Top with pickled red onions, chopped cilantro, and a squeeze of lime.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.2 g | 259% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4548 mg | 198% | |
| Total Carbohydrate | 307.8 g | 112% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 31.8 g | ||
| Protein | 206.3 g | 413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 4294 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
