Crockpot Chuck Roast Tinga Tacos
Serves 6
15 mins prep
180 mins cook
195 mins total
Slow-cooked, smoky, and packed with flavor, these tacos are perfect for Cinco de Mayo or any taco night!
Cilantro cotija Yogurt Sauce
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Oven
1. Preheat the oven to 325°F.
2. Arrange the onions in the bottom of a large, oven-safe Dutch oven.
3. In a bowl, mix the garlic, chipotle powder, oregano, cumin, and season with 1 tablespoon of salt. Rub the roast all over with the spice mix, then place it on top of the onions. Pour over the enchilada sauce, add the chipotle peppers in in adobo, 3/4 cup water, and the butter. Cover and roast for 2 1/2 to 3 hours or until very tender.
4. Crank the heat up on the oven to 425°F. Uncover and cook for 10 minutes until deeply caramelized on top. Remove the meat from the pot and shred it using two forks.
5. To make the Cilantro Lime Yogurt Sauce, combine all ingredients in a blender and pulse until combined. Do not puree or the sauce will be thin. Season with salt.
6. Stuff the beef and onions into the warmed taco shells and top with crema, cilantro, avocado, and cheese. Serve with the braising liquid. Enjoy!
Crockpot
1. Arrange the onions in the bottom of the crockpot bowl.
2. In a bowl, mix the garlic, chipotle powder, oregano, cumin, and season with 1 tablespoon of salt. Place the roast over the onions, then rub all over with the spice mix. Pour over the enchilada sauce, add the chipotle peppers in in adobo and the butter. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.
3. Remove the meat from the crockpot and shred it using two forks.
4. To make the Cilantro Lime Yogurt Sauce, combine all ingredients in a blender and pulse until combined. Do not puree or the sauce will be thin. Season with salt.
5. Stuff the beef and onions into the warmed taco shells and top with crema, cilantro, avocado, and cheese. Serve with the braising liquid. Enjoy!
