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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!

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