Imagine tender, fall-apart beef chuck roast, slow-cooked to perfection in a smoky blend of chipotle peppers and rich enchilada sauce, braised low and slow until it’s caramelized and so melt-in-your-mouth tender that it practically shreds itself. Picture piling that flavorful beef into warm, soft taco shells, then drizzling it with a bright, zesty cilantro-cotija yogurt sauce and finishing it all off with a generous sprinkle of crumbled cotija cheese for that perfect salty tang. These are the kind of tacos that make you close your eyes after the first bite—because you need a second to process just how good they are.

Happy Cinco de Mayo! Let’s be real: tacos are always a good idea, but today? They’re absolutely non-negotiable. All you need to complete the fiesta is a frosty margarita—or maybe a refreshing paloma if you’re feeling adventurous—and suddenly, you’ve got the makings of the most perfect night. I’ve been practically bursting to share this super simple recipe with you, because these tacos? They’ve become our household’s current obsession, the kind of meal we crave on repeat.

Now, here’s a confession: for the longest time, I hardly ever cooked with chuck roast. If we’re being totally honest, I sort of steered clear of it, not because of the flavor (which is incredible), but because braised pot roast isn’t always the most beautiful thing to look at on camera. Yeah, I know—that’s a ridiculous reason to avoid such a delicious cut of meat. But last year, I finally overcame that silly hang-up and started experimenting with shredding the slow-braised meat for other meals beyond the traditional pot roast. And now? Tacos have officially become our favorite way to enjoy chuck roast—especially these smoky, spicy tinga-style tacos.

Here’s something amusing: as summer rolls around, most people pack away their crockpots until autumn, thinking they’re just for hearty winter stews. But I’m here to tell you that the slow cooker might just be one of the greatest tools for effortless summer meals. Think about it—it’s completely hands-free, keeps your kitchen cool (no oven blasting heat for hours!), and is ideal for those lazy BBQ days or relaxed taco nights with the family. No fuss, no sweating over a hot stove—just delicious, tender meat ready when you are.

If you’ve never had Tinga before, let me introduce you. Traditionally, it’s a Mexican dish made with shredded chicken simmered in a vibrant tomato-chipotle sauce with onions. It’s simple, packed with layers of flavor, and the smoky chipotle is the undeniable star—that’s what gives it its signature kick. But for this recipe, I decided to switch things up. Instead of chicken, I went with hearty chuck roast. And to make it even easier (and, let’s be honest, even more delicious), I swapped the usual tomato sauce for rich, spiced red enchilada sauce. The outcome? A taco filling that’s deep, savory, spicy, and seriously satisfying—perfect for celebrating Cinco de Mayo or just spicing up your next taco night at home.

Here’s the Breakdown

Let’s get into the nitty-gritty. Here’s everything you’ll need to make these unforgettable tacos:

Ingredients – for the tacos

• Yellow onions – These form the sweet, caramelized base for braising the meat.
• Garlic powder, chipotle powder, Mexican oregano, cumin – The dream team of spices that’ll make your kitchen smell incredible.
• Chuck roast – The star of the show, this cut becomes fork-tender after slow cooking.
• Red enchilada sauce – Adds depth and a touch of smokiness.
• Canned chipotle chiles in adobo – For that irreplaceable smoky heat.
• Salted butter – Because everything’s better with butter.
• Flour or corn tortillas – Your vessel for all that deliciousness.
• Green onion, avocado, and crumbled cotija cheese – The fresh, creamy, and salty toppings that tie it all together.

Ingredients – for the sauce

• Plain Greek yogurt or mayo – The creamy base for the sauce.
• Cilantro – Fresh and herbaceous.
• Jalapeño – For a little extra kick.
• Crumbled cotija cheese – Because more cheese is always better.
• Garlic – Because flavor.
• Lime juice – For brightness.
• 2 teaspoons honey – To balance the heat.

Special Tools
You’ll need a trusty crockpot for this recipe—or, if you prefer, you can use the oven and a Dutch oven instead. Both methods work like a charm.

Step 1: The Seasoning

First things first: the taco seasoning mix. This is where the magic starts. Combine garlic powder, chipotle chili powder, Mexican oregano, cumin, and salt in a small bowl. This blend is smoky, earthy, and just spicy enough to make things interesting. Then, we’ll bring in the canned chipotle chiles in adobo—those little flavor bombs add a deep, smoky heat that’s absolutely essential.

Step 2: Slow-Cook the Meat

Here’s where patience pays off. You can braise the meat in the oven or let the crockpot do the work—both methods deliver equally delicious results.

Start by layering lots of thinly sliced onions at the bottom of the slow cooker. They’ll caramelize as they cook, adding sweetness to balance the spice. Next, rub the chuck roast all over with that irresistible seasoning mix, then nestle it into the onions. Pour in the red enchilada sauce and add a pat of salted butter (trust me on this). Now, let time work its magic: slow-braise the meat for 2-3 hours in the oven or about 5 hours in the crockpot. As it cooks, the braising liquid transforms into a rich, flavorful red sauce that’s downright irresistible. Don’t toss it! Reserve this sauce—we’ll use it for dipping or drizzling later.

Step 3: The Yogurt Sauce

While the meat cooks, whip up the zesty cilantro-cotija yogurt sauce. Toss everything—the yogurt (or mayo, if you prefer), fresh cilantro, jalapeño, crumbled cotija cheese, garlic, honey, and a squeeze of lime juice—into a blender. Blend until smooth and creamy.

Heads up: If you’re using mayo instead of yogurt, don’t over-blend, or the emulsion can break, leaving you with a greasy texture. A quick pulse is all you need.

Step 4: Shred the Meat

Once the beef is so tender it falls apart at the touch of a fork, shred it right in that luscious braising sauce. The meat will soak up all those smoky, spicy flavors, making every bite unforgettable.

Step 5: Assemble

Here’s where it all comes together. I used soft-shell tortillas from Caramelo Tortillas—because let’s be honest, the right tortillas truly make all the difference for soft-shell tacos. Theirs are next-level, especially the pork and duck fat variations (yes, really).

Char the tortillas lightly for that authentic touch, then pile them high with the shredded beef. Spoon over some of that reserved braising liquid for extra juiciness, drizzle generously with the yogurt sauce, and finish with your favorite toppings: creamy avocado, fresh cilantro, and plenty of crumbled cotija cheese.

Not only are these beef tinga tacos ridiculously tasty, but they’re also way easier to prepare than you’d think. And here’s a pro tip: I always serve them with a side of pineapple or mango salsa—the sweetness plays off the smoky spice perfectly.

Finally, if you make these Crockpot Chuck Roast Tinga Tacos, do me a favor and leave a comment or rate the recipe! I love hearing from you and always do my best to respond to every single note. And of course, if you share your creations on Instagram, don’t forget to tag me—seeing your photos is my absolute favorite part of the day!