Tender beef chuck roast slow-cooked with smoky chipotle peppers and enchilada sauce until it’s caramelized and falls apart effortlessly. Shred the meat and pile it into warm taco shells, then top it off with a zesty cilantro-cotija yogurt sauce and a generous sprinkle of crumbled cotija cheese.
Happy Cinco de Mayo! Tacos are always a good idea, but today? They’re extra special. Just add a margarita—or maybe a paloma—and you’ve got the perfect night. I’ve been dying to share this super simple recipe because, honestly, these tacos are a household favorite right now.
For the longest time, I barely cooked with chuck roast. Why? Well, braised pot roast isn’t the easiest thing to photograph, and I let that silly little detail hold me back. But last year, I finally got over it and started shredding the slow-cooked meat for other dishes—and now, tacos are our go-to way to enjoy it!
Funny enough, as summer rolls around, most people tuck their crockpots away until fall. But I think the slow cooker is actually one of the best tools for easy summer meals. It’s completely hands-off, keeps the kitchen cool (no oven needed!), and is perfect for BBQs or relaxed taco nights with the family.
If you’ve never had Tinga before, it’s a Mexican dish usually made with shredded chicken in a tomato-chipotle sauce with onions. It’s simple, packed with flavor, and the smoky chipotle is the star—it’s what gives Tinga its signature kick.
Instead of chicken, I’m using chuck roast here. And to make things even easier (and tastier), I swapped tomato sauce for enchilada sauce. The result? A rich, spicy, and totally satisfying taco that’s perfect for celebrations—or just because it’s Tuesday.
Here’s what you’ll need:
Ingredients – for the tacos
- Yellow onions
- Garlic powder, chipotle powder, Mexican oregano, cumin
- Chuck roast
- Red enchilada sauce
- Canned chipotle chiles in adobo
- Salted butter
- Flour or corn tortillas
- Green onion, avocado, and crumbled cotija cheese
For the sauce:
- Plain Greek yogurt or mayo
- Cilantro
- Jalapeño
- Crumbled cotija cheese
- Garlic
- Lime juice
- 2 teaspoons honey
Special tools:
You’ll need a crockpot—or you can use the oven and a Dutch oven.
Step 1: The seasoning
Mix up the taco seasoning blend: garlic powder, chipotle chili powder, Mexican oregano, cumin, and salt.
Then grab those canned chipotle chiles in adobo—they’re essential.
Step 2: Slow-cook the meat
You can braise the meat in the oven or use the crockpot—both methods work great and taste just as delicious.
Layer plenty of sliced onions at the bottom of the slow cooker. Rub the meat all over with the seasoning mix, then add the enchilada sauce and butter. Let it slow-braise for 2-3 hours in the oven or about 5 hours in the crockpot. As it cooks, the braising liquid turns into a delicious red sauce. Don’t toss it—we’ll use it for dipping later!
Step 3: The yogurt sauce
Toss everything—the yogurt, cilantro, jalapeño, cotija cheese, garlic, honey, and lime juice—into a blender and blend until smooth.
If you’re using mayo, don’t over-blend, or the sauce might break.
Step 4: Shred the meat
Shred the meat right in that flavorful sauce.
Step 5: Assemble
I used soft-shell tortillas from Caramelo Tortillas—good tortillas make all the difference, and theirs are the best (I love duck fat options).
Pile the shredded meat into charred tortillas, then spoon some of that braising liquid over the top. Add a drizzle of the yogurt sauce, then go wild with toppings—avocado, cilantro, and plenty of cotija cheese.
These beef Tinga tacos aren’t just delicious, they’re also way easier to make than you’d think. Oh, and I highly recommend serving them with pineapple or mango salsa—a fruity salsa pairs perfectly.
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