Crockpot Chuck Roast Tinga Tacos

Delicious and effortless chuck roast tacos slow-cooked to perfection, topped with a refreshing cilantro-cotija yogurt sauce and crumbled cheese. A family favorite!

By @halfbakedharvest

Original recipe source

Cook time: 480 minutes

Servings: 6

Ingredients

• 2 pieces yellow onions
• 4 pounds chuck roast quartered
• 2 tsp garlic powder
• 1 tsp chipotle chile powder
• 2 tsp dried oregano
• 2 tsp ground cumin
• 1 tsp salt
• 2 pieces chipotle peppers in adobo chopped
• 1.5 cups red enchilada sauce
• 0.5 cups mayo or plain Greek yogurt
• 1 cup fresh cilantro
• 1 pieces jalapeno seeded if desired
• 0.5 cups crumbled cotija cheese
• 1 clove garlic chopped
• 2 tbsp lime juice
• 2 tsp honey
• 12 pieces taco shells hard or soft
• 0 shredded lettuce for serving
• 0 cabbage for serving
• 0 avocado sliced
• 0 fresh cilantro for garnish
• 0 crumbled cotija cheese for topping

Instructions

1. Slice the onions and place them at the bottom of the crockpot.
2. Add quartered chuck roast over the onions in the crockpot.
3. Season the chuck roast with garlic powder, chipotle chile powder, dried oregano, ground cumin, and salt.
4. Add chopped chipotle peppers in adobo and enchilada sauce over the seasoned roast.
5. Slow cook on low for 8 hours. Once cooked, shred the beef in the crockpot and mix with the braising liquid.
6. Prepare the cilantro-cotija yogurt sauce by blending mayo or Greek yogurt, fresh cilantro, jalapeno, crumbled cotija cheese, garlic, lime juice, and honey in a blender until smooth.
7. Warm hard or soft taco shells. Toast flour tortillas if using.
8. Assemble tacos with shredded lettuce, cabbage, avocado slices, shredded beef, fresh cilantro, and a generous amount of the yogurt sauce. Top with crumbled cotija cheese.