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Chipotle Barbacoa Tacos

Chipotle Barbacoa Tacos

with Quick-Pickled Onions and Salad

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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.

Tags:QuickQuick PrepEasy Clean-upOptional 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 difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Shredded Beef


6 unit

Flour Tortillas


160 g

Sweet Bell Pepper

1 tbsp

Mexican Seasoning

2 tbsp

Red Wine Vinegar


1 tsp

Chipotle Powder

56 g

Onion, sliced

56 g

Spring Mix

6 tbsp

Sour Cream


7 g


Not included in your delivery

2 tsp


2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories840 kcal
Fat47 g
Saturated Fat17 g
Carbohydrate60 g
Sugar13 g
Dietary Fiber5 g
Protein44 g
Cholesterol95 mg
Sodium1440 mg
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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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, 1/2 tsp for spicy and 1 tsp for extra 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. Place in the fridge to cool.


While onions cool, 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.


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 with a spoon, until fragrant and heated through, 4-5 min.**


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!)


Whisk together 1 tbsp pickling liquid (from onions in fridge) 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.


Drain pickled onions and discard 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.