I perfected a slow cooker Beef Tinga Tacos recipe that leans on an unexpected pantry ingredient and a quick finish to create surprisingly complex, savory layers.

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I love how a slow cooker can turn a big beef chuck roast into threads of intense, messy flavor. Up close it looks almost lacquered, and the heat from chipotle peppers in adobo gives it this sour smoky nudge that makes you pause.

Sometimes I call it my Beef Tinga Tacos fix, sometimes my Beef Tacos Slow Cooker comfort, depends on how hungry I am. It isnt delicate, its bold, a little stubborn and totally worth the wait.

If youre the person who eats with curiosity, this one will make you rethink every taco youve had before.

Ingredients

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beef chuck roast: Rich source of protein and iron, becomes tender and juicy with slow cooking
chipotle peppers in adobo: Smoky, spicy, adds heat and tang, provides vitamin A, smoky flavor
cumin and chili powder: Warm spices add earthy depth, may aid digestion, low calories
onion and garlic: Give savory sweetness and umami, contain fiber and immune boosting compounds
lime juice: Bright acidic punch balances richness, great source of vitamin C
cilantro: fresh herbaceous finish, low calorie, adds vibrant green flavor to tacos
tortillas: Provide carbs and structure, choose corn for more fiber and flavor
avocado: Adds creamy texture, heart healthy fats, potassium and a rich mouthfeel

Ingredient Quantities

3 to 4 lb beef chuck roast, trimmed of excess fat

2 tsp kosher salt

1 tsp ground black pepper

2 tsp ground cumin

2 tsp chili powder

1 tsp dried oregano

1 tsp smoked paprika (optional)

1 large onion, thinly sliced

4 cloves garlic, minced

1 cup beef broth

1 cup tomato sauce or a 14 oz can diced tomatoes with juices

2 canned chipotle peppers in adobo, chopped, plus 1 tbsp adobo sauce

2 tbsp apple cider vinegar

juice of 1 lime (about 2 tbsp)

2 bay leaves

1 to 2 tbsp vegetable oil for searing

1 tbsp brown sugar or honey, optional to balance acidity

12 small corn or flour tortillas, warmed

1/2 cup chopped fresh cilantro

1/2 cup finely diced white or yellow onion

lime wedges for serving

1 avocado, sliced or diced, optional

How to Make this

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1. Trim excess fat from the 3 to 4 lb chuck roast, pat it dry, then mix 2 tsp kosher salt, 1 tsp black pepper, 2 tsp cumin, 2 tsp chili powder, 1 tsp oregano and 1 tsp smoked paprika if using; rub that all over the meat so it’s evenly coated.

2. Heat 1 to 2 tbsp vegetable oil in a heavy skillet over medium high heat until it shimmers, dont overcrowd the pan and sear the roast 2 to 3 minutes per side until browned; transfer the roast to the slow cooker.

3. In the same skillet add the 1 large thinly sliced onion and cook 2 to 3 minutes until it starts to soften, add 4 cloves minced garlic and cook 30 seconds more, then pour in 1 cup beef broth and scrape up the brown bits; dump this onion mixture over the roast in the slow cooker.

4. Add 1 cup tomato sauce or a 14 oz can diced tomatoes with juices, 2 canned chipotle peppers in adobo chopped plus 1 tbsp adobo sauce, 2 tbsp apple cider vinegar, juice of 1 lime, 2 bay leaves and 1 tbsp brown sugar or honey if you want to balance the acidity; give it a gentle stir to combine.

5. Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fall apart tender and shreds easily with two forks.

6. Remove the meat to a cutting board and discard the bay leaves, shred with two forks but dont pulverize it into mush; skim excess fat from the cooking liquid if you want and then return the shredded beef to the cooker so it soaks up the juices.

7. Taste and adjust seasoning with extra kosher salt, lime juice, adobo sauce or a pinch more brown sugar; if you want deeper flavor, cook uncovered on high for 20 to 30 minutes or scoop some cooking liquid into a skillet and reduce it to concentrate the sauce.

8. Warm 12 small corn or flour tortillas by heating them in a dry skillet about 30 to 45 seconds per side or wrap them in a damp towel and microwave 30 to 60 seconds, keep them wrapped so they stay soft.

9. Build tacos with the shredded beef, 1/2 cup chopped fresh cilantro, 1/2 cup finely diced white or yellow onion, sliced or diced avocado if using, and lime wedges for squeezing; add hot sauce if you like extra heat.

10. Store leftovers with some of the cooking liquid in the fridge up to 3 days or freeze for longer; when reheating, warm the beef in its juices so it stays moist and tasting great.

Equipment Needed

1. Sturdy cutting board for trimming and slicing the roast
2. Big sharp chef’s knife (or a couple of knives) for trimming and chopping
3. Measuring spoons and measuring cups for spices, broth and liquids
4. Heavy skillet or cast iron pan for searing and cooking the onion
5. Tongs or a turner to handle and move the roast without tearing it
6. Slow cooker or crockpot to braise the beef low and slow
7. Wooden spoon or silicone spatula to deglaze the pan and stir things together
8. Two forks (or meat claws) to shred the cooled beef
9. Can opener and a small bowl for mixing the chipotles, adobo and lime juice

FAQ

Q: Can I use a different cut of beef? A: Yes. Chuck roast is best for shredding cause it's fatty and gets fork tender. You can also use brisket or short ribs, but cooking times might change and lean cuts like round can turn out dry.

Q: How long does it take to cook, and what methods work? A: For stovetop or oven braise plan 3 to 3 1/2 hours at low simmer or 325°F until fork tender. Slow cooker on low takes about 8 hours. Instant Pot is fastest: 60 to 75 minutes on high pressure plus natural release. Always check that it shreds easily.

Q: How do I tame the heat if it's too spicy? A: Remove the seeds from the chipotle peppers before chopping and add only one pepper at first. You can also stir in a little sugar or honey, more lime juice, or a spoon of sour cream or plain yogurt when serving to cut the heat.

Q: What's the easiest way to shred the beef? A: Let the meat rest 10 minutes in the braising liquid, then use two forks to pull it apart. For a shortcut you can put steaks in a stand mixer with the paddle on low for 30 seconds, but be careful not to over mix or you'll get mush.

Q: How do I make the sauce thicker? A: Remove the meat and simmer the braising liquid until it reduces and coats a spoon. Or whisk 1 tsp cornstarch with cold water and stir into boiling sauce, cook 1 to 2 minutes. If using leftover cold drippings, chill and skim off excess fat first.

Q: How long will leftovers keep and can I freeze it? A: Refrigerate in a sealed container for 3 to 4 days. For longer storage freeze up to 3 months. Thaw overnight in the fridge and reheat slowly in a pan with a splash of beef broth so it stays juicy.

Mexican Shredded Beef (and Tacos) Recipe Substitutions and Variations

Beef chuck roast: swap for beef brisket, pork shoulder or boneless short ribs. Slow cook times similar but fat content and flavor will change a bit
Chipotle peppers in adobo: use 1 to 2 tsp chipotle powder, or 2 dried ancho or guajillo chiles rehydrated and blended, or 1 tsp smoked paprika plus a pinch of cayenne for heat
Beef broth: replace with chicken broth, vegetable broth or 1 cup water plus 1 beef bouillon cube or paste if you need the beefy depth
Tomato sauce or diced tomatoes: swap for crushed tomatoes, or 2 tbsp tomato paste mixed into 1 cup water, or 1 cup salsa or red enchilada sauce for more chile flavor

Pro Tips

– Sear properly and in batches. Pat the meat dry so it browns instead of steaming, use a high smoke point oil, and don’t overcrowd the pan. A good brown crust adds a ton of flavor you can’t get later, so take the extra 5 minutes to do it right.

– Layer and taste as you go. Bloom a pinch of the spice rub in the hot pan with the onions for a minute to deepen flavor, add acidic stuff little by little, and taste after shredding. If it’s too sharp add a touch of brown sugar or a splash of stock, if it needs more kick add a bit more adobo sauce — small changes go a long way.

– Save and concentrate the juices. Scoop out some cooking liquid and reduce it in a skillet if you want a richer sauce, or chill the liquid and skim off the fat for a cleaner taco. Return enough sauce to the shredded beef so it’s moist but not soupy.

– Keep the texture right and plan for leftovers. Let the roast rest a bit before shredding so it holds some structure, don’t pulverize it. Store with some of the sauce to keep it juicy when reheating, and warm tortillas wrapped in a towel or on a hot dry skillet right before serving so they stay soft.

Mexican Shredded Beef (and Tacos) Recipe

Recipe by Bob Jones

0.0 from 0 votes

I perfected a slow cooker Beef Tinga Tacos recipe that leans on an unexpected pantry ingredient and a quick finish to create surprisingly complex, savory layers.

Servings

servings

Calories

500

kcal

Equipment: 1. Sturdy cutting board for trimming and slicing the roast
2. Big sharp chef’s knife (or a couple of knives) for trimming and chopping
3. Measuring spoons and measuring cups for spices, broth and liquids
4. Heavy skillet or cast iron pan for searing and cooking the onion
5. Tongs or a turner to handle and move the roast without tearing it
6. Slow cooker or crockpot to braise the beef low and slow
7. Wooden spoon or silicone spatula to deglaze the pan and stir things together
8. Two forks (or meat claws) to shred the cooled beef
9. Can opener and a small bowl for mixing the chipotles, adobo and lime juice

Ingredients

3 to 4 lb beef chuck roast, trimmed of excess fat
2 tsp kosher salt
1 tsp ground black pepper
2 tsp ground cumin
2 tsp chili powder
1 tsp dried oregano
1 tsp smoked paprika (optional)
1 large onion, thinly sliced
4 cloves garlic, minced
1 cup beef broth
1 cup tomato sauce or a 14 oz can diced tomatoes with juices
2 canned chipotle peppers in adobo, chopped, plus 1 tbsp adobo sauce
2 tbsp apple cider vinegar
juice of 1 lime (about 2 tbsp)
2 bay leaves
1 to 2 tbsp vegetable oil for searing
1 tbsp brown sugar or honey, optional to balance acidity
12 small corn or flour tortillas, warmed
1/2 cup chopped fresh cilantro
1/2 cup finely diced white or yellow onion
lime wedges for serving
1 avocado, sliced or diced, optional

Directions

Trim excess fat from the 3 to 4 lb chuck roast, pat it dry, then mix 2 tsp kosher salt, 1 tsp black pepper, 2 tsp cumin, 2 tsp chili powder, 1 tsp oregano and 1 tsp smoked paprika if using; rub that all over the meat so it's evenly coated.
Heat 1 to 2 tbsp vegetable oil in a heavy skillet over medium high heat until it shimmers, dont overcrowd the pan and sear the roast 2 to 3 minutes per side until browned; transfer the roast to the slow cooker.
In the same skillet add the 1 large thinly sliced onion and cook 2 to 3 minutes until it starts to soften, add 4 cloves minced garlic and cook 30 seconds more, then pour in 1 cup beef broth and scrape up the brown bits; dump this onion mixture over the roast in the slow cooker.
Add 1 cup tomato sauce or a 14 oz can diced tomatoes with juices, 2 canned chipotle peppers in adobo chopped plus 1 tbsp adobo sauce, 2 tbsp apple cider vinegar, juice of 1 lime, 2 bay leaves and 1 tbsp brown sugar or honey if you want to balance the acidity; give it a gentle stir to combine.
Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fall apart tender and shreds easily with two forks.
Remove the meat to a cutting board and discard the bay leaves, shred with two forks but dont pulverize it into mush; skim excess fat from the cooking liquid if you want and then return the shredded beef to the cooker so it soaks up the juices.
Taste and adjust seasoning with extra kosher salt, lime juice, adobo sauce or a pinch more brown sugar; if you want deeper flavor, cook uncovered on high for 20 to 30 minutes or scoop some cooking liquid into a skillet and reduce it to concentrate the sauce.
Warm 12 small corn or flour tortillas by heating them in a dry skillet about 30 to 45 seconds per side or wrap them in a damp towel and microwave 30 to 60 seconds, keep them wrapped so they stay soft.
Build tacos with the shredded beef, 1/2 cup chopped fresh cilantro, 1/2 cup finely diced white or yellow onion, sliced or diced avocado if using, and lime wedges for squeezing; add hot sauce if you like extra heat.
Store leftovers with some of the cooking liquid in the fridge up to 3 days or freeze for longer; when reheating, warm the beef in its juices so it stays moist and tasting great.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.