Taco Dinner Recipe

Prep the aromatics

Slice the onion and mince the garlic. If using whole chipotle peppers, remove seeds and finely mince one pepper; if using canned minced chipotle, measure out 1 tablespoon.

Sear the meat

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Season the beef or chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Sear the beef 2–3 minutes per side until browned (or brown chicken 3–4 minutes per side) to develop flavor. Transfer meat to a plate.

Build the sauce

Reduce heat to medium and add the sliced onion to the same pot. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and minced chipotle; cook 30 seconds until fragrant. Stir in 3 tablespoons tomato sauce and the 8 oz diced tomatoes (with juices). Add 1 tablespoon apple cider vinegar, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and the bay leaf. Stir to combine.

Braise

Return the seared meat to the pot and pour in 1 cup of broth so the liquid comes about halfway up the meat. Bring to a simmer, then reduce heat to low, cover, and simmer gently until very tender: about 1.5–2 hours for beef or 35–45 minutes for chicken. Alternatively, braise in a 325°F (160°C) oven covered for the same times.

Shred and reduce sauce

When meat is fork-tender, remove it to a cutting board and shred with two forks. Remove and discard the bay leaf. Increase heat to medium-high and simmer the sauce 5–10 minutes to thicken slightly if needed. Return the shredded meat to the pot, stir to coat with sauce, and simmer 2–3 minutes to absorb flavors. Taste and adjust seasoning with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper as needed.

Prep tortillas

For soft tacos: warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 10 minutes. For crispy tacos: heat 2 tablespoons vegetable oil in a nonstick skillet over medium-high heat. Fold each tortilla in half and hold with tongs, fry 1–2 minutes per side until golden and crisp, or fry folded in a taco shell pan until crisp. Drain on paper towels.

Assemble

Spoon about 2–3 ounces (roughly 1/3–1/2 cup) of the shredded tinga per tortilla. Top with diced white onion, chopped cilantro, crumbled queso fresco, and a squeeze of lime. Add shredded lettuce, sour cream, and salsa if desired.

Serve tacos immediately while filling and tortillas are hot. Offer extra lime wedges and salsa on the side. Leftover shredded tinga keeps in an airtight container in the refrigerator for up to 4 days or freezes for up to 3 months.