Honey Chipotle Shredded Beef Tacos offer an unforgettable blend of savory and sweet flavors. Slow-cooked beef melds with a honey chipotle glaze balanced by tangy pickled onions and a velvety avocado sauce. This dish creates a vibrant experience that brings friends and family together. Enjoy the moment.

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I recently tried my hand at these Honey Chipotle Shredded Beef Tacos and man, was I impressed with the flavor explosion. I used a hearty 3 lbs beef chuck roast slow cooked with 2 chipotle peppers in adobo sauce, 2 tbsp more adobo sauce, 1/4 cup honey, and a cup of beef broth.

The aroma of sliced yellow onion, 4 minced garlic cloves, and even a seeded jalapeno pepper really filled my kitchen, making my heart race with excitement. I tossed in juiced limes, ground cumin, and bay leaves to bring everything together.

The pickled red onions, made simply with apple cider vinegar, water, sugar and salt, add a tangy bite that contrasts so well with the creamy avocado sauce blended with ripe avocados, sour cream, garlic and lime juice. I love how this dish brings a twist to winter taco nights.

It is just like those scrumptious Crockpot Beef Taco recipes that have become a staple in my dinner rotation.

Why I Like this Recipe

I really love how the beef comes out so tender after slow cooking. Shredding it all and letting it soak up that sweet and spicy sauce makes every bite amazing.

I like the combo of honey and chipotle peppers. It gives the meat an awesome mix of sweet and heat that really wakes up my tastebuds.

The pickled onions are my fav too. They add a tangy crunch that contrasts perfectly with the rich beef, and it makes each taco extra flavorful.

And then there’s the avocado sauce – it’s smooth, creamy and adds a fresh kick that ties everything together.

Ingredients

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Beef Chuck Roast: A protein powerhouse with rich flavors, iron, and healthy fats that keep you satisfied.
Chipotle Peppers: They add a smokey, spicy kick and create a vibrant, bold flavor.
Honey: Gives a natural sweet balance to the heat, boosting energy with simple carbs.
Lime Juice: Provides a tangy, citrus burst that livens up the dish with vitamin C.
Onion and Garlic: They bring aromatic depth, a bit of fiber, and extra flavor complexity.
Avocado Sauce: Creamy texture with healthy fats, making the taco extra rich and smooth.

Ingredient Quantities

3 lbs beef chuck roast

2 chipotle peppers in adobo sauce, minced

2 tbsp adobo sauce from the chipotle can

1/4 cup honey

1 cup beef broth

1 large yellow onion, sliced

4 garlic cloves, minced

1 ripe jalapeno pepper, seeded and chopped (optional for extra heat)

Juice of 2 limes

1 tsp ground cumin

2 bay leaves

Salt and pepper to taste

For pickled onions: 1 medium red onion, thinly sliced

For pickled onions: 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, 1 tsp salt

For avocado sauce: 2 ripe avocados

For avocado sauce: 1/4 cup sour cream, 1 small garlic clove minced, juice of 1 lime, salt and pepper as needed

Taco shells or tortillas for serving

Fresh cilantro, chopped (for garnish)

How to Make this

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1. Season the beef chuck roast with salt and pepper. Place it in a large slow cooker or pot along with the sliced yellow onion, minced garlic, and chopped jalapeno if using.

2. In a bowl, whisk together the minced chipotle peppers, 2 tbsp of adobo sauce, 1/4 cup honey, beef broth, lime juice from 2 limes, ground cumin, and add in the 2 bay leaves.

3. Pour the sauce over the beef and vegetables so everything is nicely coated.

4. Cover and cook on low for about 8 hours or on high for 4-5 hours until the beef is super tender.

5. While the beef is cooking, make the pickled onions. Place the thinly sliced red onion in a bowl and mix with 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, and 1 tsp salt. Set aside to pickle for at least 30 minutes.

6. Once the beef is done, remove it from the pot and shred it well using two forks then return it to the juices in the pot.

7. For the avocado sauce, scoop out the flesh from the 2 avocados and blend it with 1/4 cup sour cream, 1 small minced garlic clove, juice of 1 lime, salt and pepper to taste. Blend until the sauce is creamy but still a bit chunky.

8. Warm up your taco shells or tortillas on a skillet or in the oven.

9. Assemble your tacos by filling the shells with a generous amount of shredded beef, a spoonful of pickled onions and a drizzle of that creamy avocado sauce.

10. Finish by sprinkling some fresh chopped cilantro on top and serve immediately enjoyin the mix of sweet, spicy and tangy flavors.

Equipment Needed

1. A large slow cooker or a big pot with a lid
2. A mixing bowl to whisk all the sauce ingredients together
3. A whisk for the sauce
4. A cutting board and a sharp knife for chopping all the veggies and meat
5. Two forks to shred the beef
6. A small bowl for the pickled onions
7. A blender to mix up the avocado sauce
8. A skillet or an oven for warming the taco shells or tortillas
9. Some serving plates and utensils for eating the tacos

FAQ

Q: Can I substitute beef chuck roast with another cut?

A: Yeah, you can, but the chuck works best because it gets super tender when slow cooked. You may use brisket or short ribs but they might need extra cooking time.

Q: How long do I need to cook the shredded beef?

A: You should slow cook it for about 8 hours on low or 4-5 hours on high. It needs to be fork tender so it shreds easily.

Q: Can I make the pickled onions in advance?

A: For sure. They actually taste better if left in the fridge for at least a few hours. You can keep them for up to a week.

Q: Is there a way to adjust the spiciness of this recipe?

A: Yeah, adjust the jalapeno and chipotle amounts to your taste. If you want milder flavor, leave out the jalapeno and reduce the chipotle peppers.

Q: How do I store and reheat leftovers?

A: Keep your leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the beef.

Honey Chipotle Shredded Beef Tacos Recipe Substitutions and Variations

You can swap beef chuck roast with pork shoulder or even brisket if you want a different flavor.
If you dont have chipotle peppers in adobo sauce, try using smoked paprika with a little hot sauce to achieve a similar smoky heat.
Instead of beef broth, chicken broth or even veggie broth can work fine; you can also use water with a dissolved beef bouillon cube.
If you’re missing honey, maple syrup or agave syrup are perfect substitutes that still give that sweet touch.
For a citrus boost, lemon juice is a great alternative to lime juice if you dont have any on hand.

Pro Tips

1. Sear the beef in a hot pan with a little oil before putting it in the cooker—it really boosts the flavor and helps lock in those juices better than just dumping it in raw.
2. Once you shred the beef, let it chill in the juices for a few minutes more so it soaks up all that awesome seasoning, instead of serving it right away.
3. For the avocado sauce, if you dont like super smooth textures, try mashing the avocados a bit with a fork first then stir in the sour cream so it keeps that chunky, homemade vibe.
4. Be patient with the pickled onions—they taste way better if you give them a bit more time than just 30 minutes to sit, so if you can wait, do it!

Honey Chipotle Shredded Beef Tacos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. A large slow cooker or a big pot with a lid
2. A mixing bowl to whisk all the sauce ingredients together
3. A whisk for the sauce
4. A cutting board and a sharp knife for chopping all the veggies and meat
5. Two forks to shred the beef
6. A small bowl for the pickled onions
7. A blender to mix up the avocado sauce
8. A skillet or an oven for warming the taco shells or tortillas
9. Some serving plates and utensils for eating the tacos

Ingredients

3 lbs beef chuck roast
2 chipotle peppers in adobo sauce, minced
2 tbsp adobo sauce from the chipotle can
1/4 cup honey
1 cup beef broth
1 large yellow onion, sliced
4 garlic cloves, minced
1 ripe jalapeno pepper, seeded and chopped (optional for extra heat)
Juice of 2 limes
1 tsp ground cumin
2 bay leaves
Salt and pepper to taste
For pickled onions: 1 medium red onion, thinly sliced
For pickled onions: 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, 1 tsp salt
For avocado sauce: 2 ripe avocados
For avocado sauce: 1/4 cup sour cream, 1 small garlic clove minced, juice of 1 lime, salt and pepper as needed
Taco shells or tortillas for serving
Fresh cilantro, chopped (for garnish)

Directions

Season the beef chuck roast with salt and pepper. Place it in a large slow cooker or pot along with the sliced yellow onion, minced garlic, and chopped jalapeno if using.
In a bowl, whisk together the minced chipotle peppers, 2 tbsp of adobo sauce, 1/4 cup honey, beef broth, lime juice from 2 limes, ground cumin, and add in the 2 bay leaves.
Pour the sauce over the beef and vegetables so everything is nicely coated.
Cover and cook on low for about 8 hours or on high for 4-5 hours until the beef is super tender.
While the beef is cooking, make the pickled onions. Place the thinly sliced red onion in a bowl and mix with 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, and 1 tsp salt. Set aside to pickle for at least 30 minutes.
Once the beef is done, remove it from the pot and shred it well using two forks then return it to the juices in the pot.
For the avocado sauce, scoop out the flesh from the 2 avocados and blend it with 1/4 cup sour cream, 1 small minced garlic clove, juice of 1 lime, salt and pepper to taste. Blend until the sauce is creamy but still a bit chunky.
Warm up your taco shells or tortillas on a skillet or in the oven.
Assemble your tacos by filling the shells with a generous amount of shredded beef, a spoonful of pickled onions and a drizzle of that creamy avocado sauce.
Finish by sprinkling some fresh chopped cilantro on top and serve immediately enjoyin the mix of sweet, spicy and tangy flavors.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.