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.

Optional Spice

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

250 g

Shredded Beef

(Contains Soy)

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

160 g

Sweet Bell Pepper

1 tbsp

Mexican Seasoning

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

½ 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


0.13 tsp


0.13 tsp



Nutrition Values

Calories860 kcal
Fat48 g
Saturated Fat17 g
Carbohydrate61 g
Sugar12 g
Dietary Fiber6 g
Protein43 g
Cholesterol95 mg
Sodium1370 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 the pot from heat. Transfer onions, including pickling liquid, to a medium bowl. Place in the fridge to cool.


Meanwhile, core, then cut pepper into 1/4-inch slices. Roughly chop cilantro. Add sour cream and 1/4 tsp chipotle powder to a small bowl. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine. 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, 1/2 cup water (dbl for 4 ppl) and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, breaking up beef into smaller shreds, 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 pickled onions, discarding remaining pickling liquid. Divide tortillas between plates. Top with beef filling and pickled onions. Spoon chipotle sour cream over top and sprinkle with remaining cilantro. Serve salad on the side.