Slow-Cooker Beef Tinga Tacos
Featuring tender shredded beef, tomatoes and smoky chipotle peppers, Mexican beef tinga served with warm tortillas and all your favorite toppings makes for a satisfying family dinner. For this no-fuss slow cooker version, you simply throw everything together in the slow cooker — there's nothing to sear or cook ahead of time. While testing this recipe, we found that not all canned chipotles are created equally. Make sure that the one you use is a product of Mexico for the best flavor.
Ingredients
- 1/2 white onion, thinly sliced
- 2 pounds beef chuck roast, cut into 4 chunks
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- kosher salt and freshly ground pepper
- 1 10.75-ounce can tomato puree (about 1 1/4 cups)
- 2 to 3 chipotle chiles in adobo, chopped, plus 1 tablespoon sauce from the can
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- warmed corn tortillas, pickled jalapeños, sliced avocado, sliced radishes, fresh cilantro, diced white onion, crumbled queso fresco and lime wedges, for serving
Directions
- Scatter the onion in the bottom of a 6- to 8-quart slow cooker. Toss the beef with the chili powder, cumin, 1 teaspoon salt and a few grinds of pepper; place on top of the onion. Stir together the tomato puree, chipotles and adobo sauce, garlic and tomato paste in a bowl until combined. Pour over and around the beef. Cover and cook on low until the beef is tender, 6 hours.
- Uncover the slow cooker and skim off any excess fat. Remove the beef to a plate and break apart into small chunks (not thin shreds), discarding any large pieces of fat. Return to the slow cooker and season with salt and pepper.
- Divide the beef among tortillas and serve with pickled jalapeños, avocado, radishes, cilantro, onion, queso fresco and lime wedges.
