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Why You’ll Love These Beef Tinga Tacos
manandev
Tacos are always a crowd-pleaser, but these Beef Tinga Tacos bring something extra special to the table. Slow-cooked chuck roast becomes melt-in-your-mouth tender, infused with smoky chipotle, tangy enchilada sauce, and sweet caramelized onion flavor. The meat is rich and comforting, with just enough heat to keep things exciting.
What takes these tacos to the next level is the homemade protein cilantro yogurt sauce. It’s creamy, tangy, and refreshing, balancing out the spice of the beef while adding a high-protein punch. Pile everything into a soft tortilla—regular or low-carb—spread with avocado, topped with lettuce and green onion, and you’ve got the perfect bite: smoky, creamy, fresh, and satisfying.
Whether you’re meal-prepping, feeding your family, or making dinner for friends, this recipe is easy, hands-off, and guaranteed to impress.
Equipment
Crockpot (slow cooker)
Cutting board & sharp knife
Measuring cups & spoons
Blender or food processor (for sauce)
Mixing bowl
Forks for shredding beef
Ingredients
For the Beef Tinga:
3–4 lb beef chuck roast
1 (10 oz) can red enchilada sauce
1 (7 oz) can chipotle peppers in adobo sauce
2 yellow onions, chopped
1 tsp salt
½ tsp black pepper
1 tsp ground cumin (optional)
For the Protein Cilantro Yogurt Sauce:
1 cup plain Greek yogurt (2% or nonfat)
½ cup fresh cilantro leaves, packed
1 garlic clove
Juice of 1 lime
1 Tbsp olive oil (optional, for creaminess)
½ tsp salt
ÂĽ tsp black pepper
For the Tacos:
Flour or low-carb tortillas
1–2 cups shredded lettuce
2–3 green onions, thinly sliced
1–2 avocados, mashed into a spread or simple guacamole
Cooked beef tinga
Cilantro yogurt sauce
Instructions
1
Prep the beef
Place the chuck roast into your crockpot. Scatter chopped onions on top, then pour in the enchilada sauce and the full can of chipotle peppers in adobo. Sprinkle in salt, pepper, and cumin.
2
Slow cook
Cover and cook on low for 8 hours, or until the beef is fork-tender and falling apart.
3
Shred the beef
Using two forks, shred the beef directly in the pot. Mix everything together so the meat soaks up the smoky, spicy sauce. Keep warm until serving.
4
Make the cilantro yogurt sauce
In a blender or food processor, combine Greek yogurt, cilantro, garlic, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed. Chill until ready to use.
5
Build the tacos
Warm tortillas, then spread a thin layer of avocado or guacamole. Top with shredded lettuce, a generous scoop of beef tinga, a drizzle of cilantro yogurt sauce, and a sprinkle of green onion. Fold and enjoy!
Notes
- 🌶️ Spice Level – For less heat, use half a can of chipotle peppers or just the sauce. For more, add extra chipotles or a pinch of cayenne.
- 🥑 Avocado Spread – Keep it simple with mashed avocado + lime + salt, or make full guacamole with onion, cilantro, and tomato.
- 🥒 Fresh Add-Ins – Add sliced radishes, pickled onions, or diced cucumber for crunch.
- 🧀 Cheesy Upgrade – Sprinkle cotija, feta, or shredded cheddar over the top.
- 🥗 Low-Carb Option – Use low-carb tortillas or skip them entirely and serve over lettuce for a taco bowl.
Serving Ideas
- Classic Tacos: Serve with a side of Mexican rice or cauliflower rice.
- Taco Bowls: Layer lettuce, beef tinga, avocado, sauce, and toppings in a bowl.
- Nachos: Spoon beef tinga over baked low-carb chips and drizzle with cilantro yogurt sauce.
- Meal Prep: Store beef and sauce separately, then build fresh tacos throughout the week.
Make-Ahead & Storage Tips
- Make Ahead: The beef can be prepped the night before in the crockpot insert, stored in the fridge, and cooked in the morning.
- Refrigerate: Store shredded beef in an airtight container for up to 4 days. Sauce will last 3–4 days.
- Freeze: Beef tinga freezes beautifully. Cool completely, portion into freezer bags, and store up to 2 months. Thaw overnight and reheat gently.
- Reheat: Warm beef in a skillet or crockpot on low, adding a splash of broth if needed.
Nutrition Breakdown (per taco – approximate, using low-carb tortilla & avocado spread)
- Calories: 320
- Protein: 29g
- Fat: 16g
- Carbohydrates: 15g
- Fiber: 6g
- Net Carbs: 9g
Note: Values will vary depending on tortilla type and avocado portion.
Frequently Asked Questions
Can I use a different cut of beef?
Yes! Brisket or beef short ribs also work beautifully, though chuck roast is the most affordable and shreds the best.
Can I make this with chicken?
Absolutely. Swap the chuck roast for boneless chicken thighs or breasts. Reduce cooking time to 4–6 hours on low.
Is this freezer-friendly?
Yes! Beef tinga holds up great in the freezer. Store in portioned bags or containers for quick taco nights later.
What if I don’t have a blender for the sauce?
Finely chop the cilantro and garlic, then whisk into the yogurt with lime juice and seasonings. It won’t be as smooth, but it’ll still taste great.
How spicy is beef tinga?
Medium spicy. Using fewer chipotle peppers or removing the seeds will mellow the heat.
Can I meal prep these tacos?
Yes! Cook the beef and make the sauce ahead of time. Assemble tacos fresh so tortillas don’t get soggy.
Are these tacos keto-friendly?
Yes, if you use low-carb tortillas or lettuce wraps. The sauce is naturally low-carb and high-protein.
Final Thoughts
These Beef Tinga Tacos are the ultimate comfort food with a healthy twist. The slow-cooked beef is smoky, tender, and bursting with flavor, while the cilantro yogurt sauce keeps things fresh and protein-packed. Best of all, the crockpot does most of the work—you just shred, blend, and assemble.
Perfect for weeknight dinners, meal prep, or casual entertaining, this recipe is as versatile as it is delicious. Try it once, and it’ll earn a permanent spot in your taco rotation.
👉 Next time, try swapping the beef for chicken, adding pickled red onions on top, or serving the tinga over roasted sweet potatoes for a fun twist.
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Hi! I’m Jenna Ewing.
I’m a busy mom turned super chef, creating delicious recipes that use 10 ingredients or less, one bowl, or 30 minutes or less.
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