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Tex-Mex Chuck Roast Tacos with Chipotle Pulled Beef
Tex-Mex pulled beef made from smoked chuck roast with an ancho-chipotle rub, braised in beef broth and lime juice, shredded, and finished with lime zest. Serve the pulled beef in charred tortillas with pickled red onions, cotija, radishes, and fresh lime for easy Tex-Mex street tacos at home.
Servings: 12 tacos
tacos
Ingredients
- 1 batch Tex-Mex Smoked Chuck Roast, link, shredded with pan juices and lime zest
- 12 street-size corn or wheat tortillas, 4-inch
- 1 pickled red onions
- ½ cup crumbled cotija cheese
- 1 bunch fresh cilantro, leaves picked
- 4 radishes, thinly sliced
- 1 avocado, sliced
- 2 limes, cut into wedges
Quick Pickled Onions
- 1 medium red onion, thinly sliced into rings
- ½ cup white wine vinegar or apple cider vinegar
- ½ cup warm water
- 1 teaspoon kosher salt
- 1 teaspoon sugar
Instructions
- Make the pickled red onions. Combine vinegar, warm water, salt, and sugar in a jar and stir until dissolved. Add sliced onion. Press onion down so it is fully submerged. Refrigerate for at least 30 minutes, or up to 2 weeks. The onions are ready when they turn bright pink and have softened slightly.
- Warm the shredded beef. Reheat smoked chuck roast in a covered skillet over medium-low with a splash of beef broth, stirring occasionally, for 5–7 minutes until warmed through. The beef should be moist and glossy from the braising juices.
- Char the corn tortillas. For a gas stove, place tortillas directly on the grate over a medium-low flame for 20–30 seconds per side until lightly charred in spots. For electric or induction, heat a dry cast iron skillet over high and char each tortilla 30 seconds per side. Stack charred tortillas on a plate and cover with a clean kitchen towel to keep them pliable.
- Assemble. Add a generous spoonful of shredded beef — about 2 to 3 ounces per taco. Top with pickled red onions, a pinch of cotija, a few cilantro leaves, two or three radish slices, and a slice of avocado if using.
- Finish. Squeeze fresh lime over each assembled taco immediately before eating. Serve with extra lime wedges on the side.
Nutrition Facts
Tex-Mex Chuck Roast Tacos with Chipotle Pulled Beef
Amount per Serving
Calories
246
% Daily Value*
Fat
13
g
20
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
57
mg
19
%
Sodium
341
mg
15
%
Potassium
419
mg
12
%
Carbohydrates
16
g
5
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
17
g
34
%
Vitamin A
78
IU
2
%
Vitamin C
6
mg
7
%
Calcium
74
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
The lime zest is already built into the shredded beef from the chuck roast recipe. The fresh lime squeeze at serving adds a second, brighter citrus layer on top of the bloomed zest.
Street-size (4-inch) corn tortillas are the correct size here. Standard 6-inch tortillas overpower the filling-to-tortilla ratio.
Cotija does not melt. That is intentional. It crumbles over the beef and adds a salty contrast without coating the other toppings the way melted cheese would.
Pickled red onions can be made up to 2 weeks ahead and stored in the refrigerator. They improve with time.
