Crockpot Chuck Roast Tinga Tacos.

Crockpot Chuck Roast Tinga Tacos: Slow-cooked beef chuck roast seasoned with smoky chipotle peppers and enchilada sauce, then braised until caramelized and falling apart. Shred the meat, then stuff it into warm taco shells with a quick cilantro-cotija yogurt sauce and plenty of crumbled cotija cheese.

Happy Cinco de Mayo! Tacos are always fun, but especially today. All you need is a margarita — or maybe a paloma — and it’s the perfect night. I’ve been so excited to share this easy recipe. These are currently some of our favorite tacos!

I used to almost never cook with chuck roast. Honestly, I avoided it because it can be a bit tricky to photograph when it’s braised pot-roast style. Silly, I know. But sometime last year, I got over that and started shredding the slow-braised meat to use in recipes beyond the classic pot roast — and now, tacos are our favorite way to enjoy chuck roast!

And funny enough, as we head into summer, most people tend to retire their crockpots until fall. But I think the crockpot is actually one of the best tools for easy summertime cooking. It’s totally hands-off, keeps the kitchen cool by skipping the oven, and it’s perfect for BBQs or laid-back taco nights with the family.

If you’re not familiar with Tinga, it’s a Mexican dish traditionally made with shredded chicken in a tomato-based chipotle sauce with sliced onions. It’s simple, flavorful, and the smoky chipotle is key — that’s what gives it its signature taste.

Instead of chicken, I’m using chuck roast. And to make things even easier (and more flavorful), I swapped tomato sauce for enchilada sauce. The result? A deeply savory, spicy, and satisfying taco that’s perfect for celebrating — or just for your next taco night.

These are the details

Ingredients – for the tacos

Ingredients – for the sauce

• plain Greek yogurt or mayo
• cilantro
• jalapeno

• crumbled cotija cheese
• garlic
• lime juice
• 2 teaspoons honey

Special Tools

For this recipe, you’ll need a crockpot, or you can use the oven and a Dutch oven.

Step 1: the seasoning

The taco seasoning blend is garlic powder, chipotle chili powder, Mexican oregano, cumin, and salt.

Then canned chipotle chiles in adobo.

Step 2: slow-cook the meat

You can braise the meat in the oven or use the crockpot. Both methods are almost identical and equally delicious.

Arrange lots of sliced onions in the bottom of the slow cooker. Rub the meat all over with the seasonings, add the enchilada sauce and butter. Slow braise the meat for 2-3 hours in the oven or 5 hours in the crockpot. As the meat slowly cooks, the braising liquid turns into a yummy red sauce. Save this sauce, and we’ll make a dipping sauce with it!

Step 3: the yogurt sauce

Blend everything, the yogurt, cilantro, jalapeño, cotija cheese, garlic, honey, and lime juice in a blender.

If you are using mayo, do not blend for long or the sauce will break.

Step 4: shred the meat

Shred the meat in the sauce.

Step 5: assemble

I used soft-shell tortillas from Caramelo Tortillas. Using good tortillas is the key to great soft-shell tacos, and theirs are the best. I like the pork and duck fat options.

Stuff the meat into the charred tortillas. Then take the braising liquid and spoon it over the meat. Add the yogurt sauce. Then, add all of your favorite taco toppings –avocado, cilantro, and lots of cotija cheese.

Not only are these beef tinga tacos delicious, they’re also surprisingly easy to make. Oh, and I always recommend a pineapple salsa or mango salsa. I love a good fruity salsa.

Looking for more simple, Mexican recipes? Here are a few favorites:

Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

Cauliflower Al Pastor Quesadillas with Lime Smashed Avocado

Mushroom Al Pastor Tacos with Garlic Lime Special Sauce

Lastly, if you make these Crockpot Chuck Roast Tinga Tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!