Slow-Cooker Beef Tinga Tacos
Delicious, tender slow-cooked beef tinga served in warm tortillas with vibrant toppings for an authentic Mexican experience.
Ingredients
For the Beef
- 2 lbs beef chuck roast Can be substituted with chicken or turkey.
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 each chipotle pepper in adobo sauce, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- to taste Salt and pepper
For Serving
- Corn or flour tortillas Use for serving.
- to taste Fresh cilantro For garnish.
- 1 each avocado Sliced for garnish.
- 1 each lime wedges For serving.
- to taste pickled onions For garnish.
Instructions
Preparation
- Season the beef chuck roast with salt and pepper. In a pan over medium heat, sear the beef on all sides until browned.
Cooking
- In your slow cooker, place the sliced onion and minced garlic. Pour in the diced tomatoes (with juice), chipotle pepper, cumin, and smoked paprika.
- Place the seared beef on top of the tomato mixture. Cover and cook on low for 6-8 hours or high for 4 hours until the beef is tender.
- Once cooked, remove the beef and shred it using two forks. Return the shredded beef to the slow cooker, mixing it well with the sauce.
Serving
- Warm the tortillas in a dry skillet over medium heat until pliable.
- Spoon the beef mixture onto the tortillas and top with cilantro, avocado, lime juice, and pickled onions.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.