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Home » Tacos » Smoky Chipotle Shredded Beef Tacos with Pineapple Pico

Published: Jun 21, 2019 by Karly · This post may contain affiliate links

Smoky Chipotle Shredded Beef Tacos with Pineapple Pico

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We aren’t talking about the fast-casual food chain, but true chipotle shredded beef tacos, slow-smoked and braised until fork-tender and falling apart. Simple ingredients and a homemade smoky chipotle rub create the base flavor for this amazing shredded beef taco recipe, but topped with a hearty pineapple pico de gallo, these tacos rise to a level of savory deliciousness that’ll have you breaking out the smoker on a weekly basis! Follow the tips below for the best possible tender shredded beef and get ready to get your Taco Tuesday dinner on!

overhead view of 5 chipotle shredded beef tacos with pineapple pico, avocado, and sea salt

Break Out That Smoker

For years, I never thought I needed a smoker. I broke out my regular ol’ charcoal grill, threw in some mesquite chips, and smoked meats that way.

Sure, most of the time the meat turned out great. But in truth, it never really brought the level of flavor and tenderness that I would find in my favorite meals from my favorite smokehouses.

Once I finally got a pellet grill and learned how to use it (hit up my Instagram Stories Highlights to see it in action), I will never go back to charcoal grill smoking.

For this recipe, I truly implore you to use a smoker, to get that deep smoky flavor, and to infuse the meat with a slow-cooked goodness you’ll never replicate on a standard grill.

overhead view of a small bowl filled with individual spicesoverhead view of chipotle shredded beef in a white dish with metal tongs

How To Make Chipotle Shredded Beef

The majority of ingredients belong to the rub itself, which lends the meat a deep, smoky spice. We start by coating the beef chuck roast with adobo sauce, and then add the spice mixture:

  • ancho chili powder
  • cumin
  • smoked paprika
  • chili powder
  • cinnamon
  • salt
  • pepper

From there, the meat gets smoked at 180 degrees for roughly 3 hours for 2.5 lbs. of chuck roast.

angled view of 3 chipotle shredded beef tacos with pineapple pico, sliced avocado, and lime wedgesMinneapolis food blogger Karly Gomez standing next to a traeger grill with a dutch oven inside of it outside on a cement patio with a green backyard

How To Braise In A Smoker

A common misconception is that the only thing you can do on a grill or smoker is cook food directly on the grates.

Not true!

Since you can braise meat on the stove or in the oven, you can absolutely do it within a smoker. Make sure you are using a Dutch oven with an oven-proof lid, because even in a smoker, it needs to be able to handle the heat.

I used my Le Creuset 5.5qt Dutch oven, which fit the roast and all the remaining ingredients easily:

  • garlic cloves
  • yellow onion
  • chipotle chiles in adobo sauce
  • canned crushed tomatoes

In general, braising involves searing large portions of meat at high heat before placing in a container partially covered in liquid and slow-cooking for several hours. Since we’re looking for a deep smoky flavor, we aren’t searing the meat at all, but letting it develop a dark, rich crust from smoking at a low temperature for several hours first. Then, we turn the heat up to 275 degrees and pop our pot right inside the smoker and treating it like the perfect outdoor oven.

Hallelujah for not heating up the house in summer, right?!

angled view of chipotle shredded beef tacos with pineapple pico and sliced avocadooverhead view of a bowl of pineapple pico being stirred

How To Make Pineapple Pico De Gallo

The number one rule to making a perfect pico of any variety is simple:

  • all things in equal parts

Suuuuuuuper easy.

So for this particular pico, you need equal parts:

  • pineapple
  • tomato
  • white onion
  • cilantro

Once you’ve combined those, you give the whole mix a splash of lime juice and a sprinkle of salt and voila! Perfect pineapple pico!

overhead view of 5 chipotle shredded beef tacos with pineapple pico and sliced avocado

Smoky Chipotle Shredded Beef Tacos with Pineapple Pico

Spicy, smoky, and oh so rich with flavor, these chipotle shredded beef tacos are the perfect addition to any Taco Tuesday repertoire. Topped with a tangy pineapple pico, these tacos are naturally gluten-free, especially if you serve them on corn tortillas instead of flour!

If you like this recipe, please give it a 5-star rating!

You May Also Like…

  • Corn Chimichurri Pork Tacos
  • Chipotle Sheet Pan Chicken Fajita Tacos
  • The Best Basic Beef Tacos

Smoky Chipotle Shredded Beef Tacos with Pineapple Pico

Spicy, smoky, rich with flavor, these chipotle shredded beef tacos are the perfect addition to any Taco Tuesday repertoire. Topped with a tangy pineapple pico and sliced avocado, these tacos are naturally gluten-free, especially if you serve them on corn tortillas instead of flour!

5 from 1 vote
Print Pin Rate
Course: Dairy Free, Dinner, Gluten Free, Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 24 Tacos
Calories: 223kcal
Author: Karly Gomez

Ingredients

  • 2 ½ lbs beef chuck roast
  • 3 tablespoons adobo sauce
  • 3 tablespoons ancho chili powder
  • 2 tablespoons kosher salt
  • 2 tablespoons cumin
  • 2 tablespoons smoked paprika
  • 2 tablespoons chili powder
  • 1 tablespoon fresh cracked pepper
  • ¾ teaspoon cinnamon
  • 4 canned chipotle chiles
  • 4 whole garlic cloves peeled and smashed
  • 2 yellow onions roughly chopped
  • 1 28 oz can crushed tomatoes
  • 24 tortillas
  • 4 large avocado sliced

Pineapple Pico

  • 1 cup fresh pineapple diced
  • 1 cup roma tomatoes diced
  • 1 cup white onion diced
  • 1 cup cilantro roughly chopped
  • 2 tablespoons fresh lime juice
  • 1 ½ teaspoon sea salt
US Customary - Metric

Instructions

  • Preheat smoker to 180 degrees. Pat dry beef chuck roast, then rub down with adobo sauce. Mix together the ancho chili powder, kosher salt, cumin, smoked paprika, chili powder, pepper, and cinnamon. Coat the beef roast with the seasoning in a thick layer, then smoke for 3 hours.
  • Remove roast from smoker and turn the heat up to 275 degrees. Place roast in a large, oven-proof Dutch oven and add the chipotle chiles, garlic, onion, and crushed tomatoes. Cover with the lid and place back into the smoker for 5 hours, or until the meat is fork-tender and falls apart with a light touch. Remove from smoker and let sit for 15 minutes before removing from the Dutch oven and shredding. Ladle a little of the sauce onto the shredded meat if desired for extra heat.
  • While the meat is cooking, prepare the pico by combining all the ingredients in a large bowl and tossing gently to combine. Keep covered in the fridge until ready to serve.
  • To serve, add meat to a tortilla, then top with pineapple pico and slices of avocado. Enjoy!

Nutrition

Calories: 223kcal | Carbohydrates: 20g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 1226mg | Potassium: 470mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1045IU | Vitamin C: 8.9mg | Calcium: 54mg | Iron: 2.4mg
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About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

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author karly gomez of a simple pantry with a background of red bell peppers
Hi, I'm Karly! Welcome to A Simple Pantry, where you’ll find inspiration for any meal and every occasion with tried-and-tested recipes, step-by-step tutorials, and occasional cooking videos that help you prepare easy gourmet dishes the whole family will love.
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i prefer margaritas and sitting in the shade to piña coladas and getting caught in the rain.

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