Chipotle Beef Tacos with Pickled Red Onions Recipe

Prep Time 20 mins
Cook Time 30 mins
Rest Time 30 mins
Total Time 1 hr 20 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

These Chipotle Beef Tacos with Pickled Red Onions are smoky, tangy, and full of flavor—perfect for a weeknight dinner or a casual gathering. Tender beef simmered in chipotle-spiced sauce is served in warm tortillas, topped with quick-pickled red onions, fresh cilantro, and a squeeze of lime. This authentic Mexican-inspired taco recipe brings bold flavors to your table in under an hour.

Ingredients
    For the Beef Filling:
  • 500 g beef (flank steak or sirloin, thinly sliced)
  • 2 tbsp olive oil
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 2 chipotle peppers in adobo sauce (chopped)
  • 2 tbsp adobo sauce (from the can)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0 tsp 0.5 black pepper (freshly ground)
  • 1 tsp salt (adjust to taste)
  • 120 ml beef stock (low-sodium)
  • 1 tbsp fresh lime juice
    • For the Pickled Red Onions:
  • 1 large red onion (thinly sliced)
  • 120 ml apple cider vinegar
  • 120 ml warm water
  • 1 tbsp sugar
  • 1 tsp salt
    • For the Tacos:
  • 8 small corn tortillas (warmed)
  • 60 g fresh cilantro leaves
  • 1 medium avocado (sliced)
  • 1 fresh lime (cut into wedges)
Instructions
    Prepare the Pickled Red Onions
  1. 1
    Thinly slice the red onion and place it in a glass jar. In a small bowl, whisk together apple cider vinegar, warm water, sugar, and salt until dissolved. Pour the mixture over the onions, pressing them down so they’re fully submerged. Cover and let rest for at least 30 minutes at room temperature (or refrigerate overnight for deeper flavor).
    2. Cook the Aromatics
  2. 2
    Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 more minute until fragrant.
    3. Add the Spices & Chipotle
  3. 3
    Stir in chipotle peppers, adobo sauce, smoked paprika, cumin, chili powder, salt, and pepper. Let the spices toast for 1–2 minutes to release their oils.
    4. Cook the Beef
  4. 4
    Increase the heat to medium-high and add the sliced beef. Cook for 5–6 minutes, stirring occasionally, until browned on all sides.
    5. Simmer with Stock
  5. 5
    Pour in the beef stock and reduce heat to medium-low. Simmer uncovered for 10–12 minutes, stirring occasionally, until the liquid reduces into a thick, flavorful sauce. Finish with fresh lime juice.
    6. Warm the Tortillas
  6. 6
    Heat a dry skillet or griddle over medium heat. Warm each tortilla for 30–40 seconds per side until soft and slightly charred. Keep them covered in a clean kitchen towel to stay warm.
    7. Assemble the Tacos
  7. 7
    Spoon chipotle beef into each tortilla, then top with pickled red onions, avocado slices, and fresh cilantro. Serve with lime wedges on the side.
Note

Storage: Leftover beef can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop. Pickled onions last up to 2 weeks in the fridge.

Variations:

  • Use ground beef instead of sliced steak for a quicker version.
  • Swap corn tortillas with flour tortillas if preferred.
  • Add toppings like shredded cheese, sour cream, or salsa for extra flavor.

Spice Level: Adjust chipotle peppers depending on heat tolerance.

Keywords: chipotle beef tacos, Mexican tacos recipe, pickled red onions, quick dinner
Read it online: https://petitepanini.com/recipe/chipotle-beef-tacos-with-pickled-red-onions-recipe/