Spicy Beef Tinga Tacos with Pickled Red Onion

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Tender shredded beef simmered in a smoky chipotle-tomato sauce, topped with tangy pickled red onions and fresh cilantro, served in warm corn tortillas. This mexican-inspired cinco de mayo ready in about 170 minutes pairs dried chipotle chilies, (14 oz) canned diced tomatoes, large, sliced thinly white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, trimmed and cut into chunks beef chuck roast
• 2 dried chipotle chilies
• 1 can (14 oz) canned diced tomatoes
• 1 large, sliced thinly white onion
• 3, minced garlic cloves
• 1 tsp cumin powder
• 1 tsp dried oregano
• 1 1/2 cups beef broth
• 1/2 cup apple cider vinegar
• 1 medium, thinly sliced red onion
• 1 tbsp sugar
• 12 corn tortillas
• 1/4 cup chopped fresh cilantro
• 2 tbsp vegetable oil
• 1 1/2 tsp salt

Instructions

1. Step 1: Begin by making the pickled red onions: combine 1/2 cup apple cider vinegar, 1 tbsp sugar, 1/2 tsp salt, and 1 medium thinly sliced red onion in a bowl. Let it sit at room temperature for at least 30 minutes to develop tangy flavor.
2. Step 2: Remove stems and seeds from 2 dried chipotle chilies, then soak them in hot water for 15 minutes until softened.
3. Step 3: In a blender, puree the soaked chipotle chilies with 1 can (14 oz) diced tomatoes, 3 minced garlic cloves, 1 tsp cumin powder, and 1 tsp dried oregano until smooth.
4. Step 4: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs beef chuck roast chunks with 1 1/2 tsp salt and brown them in batches for 4-5 minutes per side, then remove and set aside.
5. Step 5: In the same pot, pour in the chipotle-tomato sauce puree and cook for 5 minutes until fragrant and slightly thickened.
6. Step 6: Return the browned beef chunks to the pot, add 1 large sliced white onion and 1 1/2 cups beef broth, bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until beef is tender and shreddable.
7. Step 7: Remove beef from pot and shred with two forks, then return shredded beef to the sauce and stir to combine.
8. Step 8: Warm 12 corn tortillas on a hot skillet for 30 seconds each side until pliable.
9. Step 9: Assemble tacos by spooning beef tinga onto each tortilla, topping with pickled red onions and 1/4 cup chopped fresh cilantro. Serve immediately.