Crockpot Chuck Roast Tinga Tacos.
Ingredients
- 2 yellow onions sliced
- 2 teaspoons garlic powder
- 1 teaspoon chipotle chile powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 4 pound chuck roast, quartered
- 1 1/2 cups red enchilada sauce
- 2-3 chipotle peppers in adobo, chopped
- 2 tablespoons salted butter
- 12 hard or soft taco shells, warmed
- cilantro, green onion, avocado, and crumbled cotija cheese, for serving
- 1/2 cup mayo or plain Greek yogurt
- 1 cup fresh cilantro
- 1 jalapeno, seeded if desired
- 1/2 cup crumbled cotija cheese
- 1 clove garlic, chopped
- 2 tablespoons lime juice
- 2 teaspoons honey
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Instructions
- 1. Preheat the oven to 325°F.
- 2. Arrange the onions in the bottom of a large, oven-safe Dutch oven.
- 3. In a bowl, mix the garlic, chipotle powder, oregano, cumin, and season with salt. Rub the roast all over with the spice mix, then place it on top of the onions. Pour over the enchilada sauce, add the chipotle peppers in in adobo, 3/4 cup water, and the butter. Cover and roast for 2 1/2 to 3 hours or until very tender.
- 4. Crank the heat up on the oven to 425°F. Uncover and cook for 10 minutes until deeply caramelized on top. Remove the meat from the pot and shred it using two forks.
- 5. To make the Cilantro Lime Yogurt Sauce, combine all ingredients in a blender and pulse until combined. Do not puree or the sauce will be thin. Season with salt.
- 6. Stuff the beef and onions into the warmed taco shells and top with crema, cilantro, avocado, and cheese. Serve with the braising liquid. Enjoy!
- 1. Arrange the onions in the bottom of the crockpot bowl.
- 2. In a bowl, mix the garlic, chipotle powder, oregano, cumin, and season with salt. Place the roast over the onions, then rub all over with the spice mix. Pour over the enchilada sauce, add the chipotle peppers in in adobo and the butter. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.
- 3. Remove the meat from the crockpot and shred it using two forks.
- 4. To make the Cilantro Lime Yogurt Sauce, combine all ingredients in a blender and pulse until combined. Do not puree or the sauce will be thin. Season with salt.
- 5. Stuff the beef and onions into the warmed taco shells and top with crema, cilantro, avocado, and cheese. Serve with the braising liquid. Enjoy!
Source
Original recipe: View Original
