Chipotle Barbacoa Tacos
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Chipotle Barbacoa Tacos

Chipotle Barbacoa Tacos

with Quick Pickled Onions and Salad

We're bringing the taqueria home tonight! This easy dinner comes together in a cinch, without the time and effort of a slow-cooker. Packed with rich and smoky flavours, this meal will have you dreaming of your next Mexican vacation.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time


serving amount

300 g

Shredded Beef

(Contains Soy)

6 unit

Flour Tortillas

(Contains Gluten)

160 g

Sweet Bell Pepper

1 tbsp

Mexican Seasoning

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tsp

Chipotle Powder

56 g

Onion, sliced

56 g

Spring Mix

6 tbsp

Sour Cream

(Contains Milk)

7 g


Not included in your delivery

2 tsp


2 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Energy (kJ)3682 kJ
Calories880 kcal
Fat50 g
Saturated Fat17 g
Carbohydrate57 g
Sugar12 g
Dietary Fiber3 g
Protein49 g
Cholesterol115 mg
Sodium1520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Medium Bowl
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Measuring Cups
Paper Towel
Large Bowl


Pickle onions

Before starting, wash and dry all produce.

Heat Guide for Steps 2 and 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp for spicy!

Add onions, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove pot from heat. Transfer onions, including liquid, to a medium bowl. Set aside in the fridge to cool


While onions cool, core, then cut pepper into 1/4-inch slices. Roughly chop cilantro. Stir together sour cream with 1/4 tsp Chipotle Powder (Reference Heat Guide) in a small bowl. Season with salt and pepper. Set aside.

Make beef filling

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add beef, Mexican Seasoning, 1/4 tsp Chipotle Powder (Reference Heat Guide) and 1/2 cup water (dbl for 4 ppl). Cook, breaking up beef with a spoon, until fragrant and heated through, 4-5 min.**

Warm tortillas

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas!)

Make salad

Whisk together 1 tbsp pickling liquid and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spring mix and half the cilantro. Season with salt and pepper, then toss to combine.

Finish and serve

Drain the pickled onions and discard liquid. Divide tortillas between plates. Top with beef filling and pickled onions. Spoon over chipotle sour cream and sprinkle remaining cilantro over tacos. Serve salad on the side.