Crockpot Beef Tinga Tacos
Crockpot Beef Tinga Tacos are a delectable blend of tender, slow-cooked beef infused with a medley of spices and smoky chiles, all wrapped in warm tortillas. This easy recipe transforms everyday ingredients into a mouthwatering feast that’s perfect for family gatherings or cozy nights in. With minimal prep and maximum flavor, these tacos are sure to impress your guests and tantalize your taste buds.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce (adjust for heat)
- 2 tsp ground cumin
- 1 tsp dried oregano
- Juice of 1 lime
- Salt and pepper to taste
- Tortillas for serving
Instructions
- Sear the beef chuck roast on all sides in a skillet over medium-high heat until browned (about 3-4 minutes per side).
- Place the seared beef in the crockpot and add sliced onions, minced garlic, diced tomatoes, chipotle peppers, cumin, oregano, lime juice, salt, and pepper.
- Cover and cook on low for 8 hours or high for 4 hours until the beef is fork-tender.
- Remove the beef, shred it with two forks while warm, and return it to the crockpot to mix with the juices.
- Serve in warmed tortillas and add desired toppings like cilantro or avocado.
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 460
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg
Keywords: For a milder flavor, reduce the number of chipotle peppers used. You can substitute beef with chicken or jackfruit for a different twist. Leftovers can be stored in an airtight container for up to four days.