Slow Cooker Tinga de Res

Why You’ll Love This Recipe

• It’s incredibly easy: the slow cooker does all the work while you get tender, juicy beef.
• The smoky chipotle-tomato sauce delivers authentic Mexican flavor with minimal effort.
• It’s versatile—use it in tacos, burritos, nachos, or even over rice.
• Perfect for meal prep and freezer-friendly.
• A delicious, crowd-pleasing dish that tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the beef

• Beef chuck roast or brisket
• Salt and black pepper
• Olive oil (optional, for browning)

For the sauce

• White onion, sliced
• Garlic cloves, minced
• Tomatoes, chopped or canned
• Chipotle peppers in adobo sauce (plus some adobo sauce for heat)
• Bay leaves
• Ground cumin
• Dried oregano
• Smoked paprika (optional)
• Beef broth or water
• Apple cider vinegar or white vinegar
• A pinch of sugar (to balance acidity)

To serve

• Warm corn tortillas or tostadas
• Crumbled queso fresco or cotija cheese
• Fresh cilantro, chopped
• Sliced avocado or guacamole
• Lime wedges

Directions

1. Prepare the beef: Season the beef generously with salt and pepper. Optionally, sear it in a skillet with a little olive oil until browned on all sides—this adds extra depth of flavor.
2. Blend the sauce: In a blender, combine tomatoes, chipotle peppers, adobo sauce, garlic, vinegar, cumin, oregano, smoked paprika, and a splash of broth. Blend until smooth.
3. Assemble in slow cooker: Place sliced onions at the bottom of the slow cooker, then add the beef on top. Pour the blended sauce over the beef. Add bay leaves and remaining broth.
4. Cook: Cover and cook on Low for 8–9 hours, or on High for 4–5 hours, until the beef is tender and shreds easily with a fork.
5. Shred and mix: Remove the beef from the slow cooker, discard bay leaves, and shred the meat using two forks. Return the shredded beef to the sauce, stir, and let it absorb the flavors for 15–20 minutes on Warm.
6. Serve: Spoon the beef onto tortillas or tostadas, and top with cheese, cilantro, avocado, and a squeeze of lime.

Servings and timing

• Yield: Serves 6–8 people.
• Prep time: 15 minutes.
• Cook time: 8–9 hours on Low or 4–5 hours on High.
• Total time: About 8½ to 9½ hours (including shredding and mixing).

Variations

• Use pork shoulder instead of beef for a Tinga de Cerdo variation.
• Add diced carrots or potatoes to the slow cooker for a heartier version.
• Swap chipotle for roasted poblano peppers for a milder, smoky flavor.
• Stir in a spoonful of adobo sauce at the end for extra heat and depth.
• Make it creamy by mixing in a few tablespoons of Mexican crema before serving.
• For a low-carb option, serve over cauliflower rice or lettuce wraps instead of tortillas.

Storage/Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooled tinga in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if the sauce thickens too much.

FAQs

What cut of beef works best for Tinga de Res?

Chuck roast is ideal because it becomes tender and shreds easily after slow cooking. Brisket or short ribs also work well.

Do I need to sear the beef first?

Searing isn’t required but adds a deeper, richer flavor to the dish. If you have time, it’s worth the extra step.

How spicy is Tinga de Res?

The heat level depends on how many chipotle peppers you use. For mild, add one pepper; for medium, use two; for spicy, go for three or more.

Can I use chicken instead of beef?

Yes, shredded chicken works perfectly in this recipe—just reduce the cooking time to 3–4 hours on Low or 2–3 hours on High.

What if I don’t have chipotle peppers in adobo?

You can use smoked paprika and a pinch of cayenne as a substitute, but the authentic flavor comes from the chipotles.

Can I make this on the stovetop or in an Instant Pot?

Yes. On the stovetop, simmer the beef covered on low for 2½–3 hours. In an Instant Pot, cook on High Pressure for 50 minutes, then naturally release pressure for 15 minutes.

Can I thicken the sauce?

If your sauce is too thin after cooking, remove the lid for the last 30 minutes or simmer the shredded beef uncovered until thickened.

What toppings go best with Tinga de Res?

Classic toppings include queso fresco, avocado slices, cilantro, diced onions, crema, and lime juice.

How do I serve Tinga de Res?

Serve in tacos, burritos, tostadas, enchiladas, or over rice and beans for a full meal.

Can I make it ahead of time?

Yes. In fact, the flavors deepen overnight, making it perfect for meal prep or entertaining. Simply reheat before serving.

Conclusion

Slow Cooker Tinga de Res is a smoky, flavorful, and effortless Mexican classic that transforms simple ingredients into a rich, tender shredded beef dish. Perfect for tacos or rice bowls, it’s a satisfying meal that can feed a crowd or make delicious leftovers for days. With minimal prep and big flavor, it’s sure to become a staple in your kitchen.

Slow Cooker Tinga de Res

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A smoky, tender shredded beef dish slow-cooked in a chipotle-tomato sauce, perfect for tacos, tostadas, burritos, or rice bowls.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 8–9 hours (Low) or 4–5 hours (High)
• Total Time: 8.5–9.5 hours
• Yield: 6–8 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 1.5–2 kg beef chuck roast or brisket
• Salt and black pepper
• 2 tbsp olive oil (optional, for browning)
• 1 white onion, sliced
• 4 garlic cloves, minced
• 4 tomatoes, chopped (or 1 can diced tomatoes)
• 2–3 chipotle peppers in adobo plus 1–2 tbsp adobo sauce
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika (optional)
• 1–1.5 cups beef broth or water
• 1 tbsp apple cider vinegar or white vinegar
• 1 tsp sugar (optional, to balance acidity)
• Corn tortillas or tostadas, to serve
• Crumbled queso fresco or cotija
• Fresh cilantro, chopped
• Sliced avocado or guacamole
• Lime wedges

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Instructions

1. Season beef generously with salt and pepper. Optional: sear in a skillet with olive oil until browned on all sides.
2. Add tomatoes, chipotle peppers, adobo sauce, garlic, vinegar, cumin, oregano, smoked paprika, and a splash of broth to a blender. Blend until smooth.
3. Place sliced onions in the slow cooker. Add the beef on top and pour blended sauce over it. Add bay leaves and remaining broth.
4. Cook on Low for 8–9 hours or High for 4–5 hours until beef is fork-tender.
5. Remove beef, discard bay leaves, and shred with two forks. Return shredded beef to the slow cooker and mix into the sauce. Let sit on Warm for 15–20 minutes.
6. Serve on tortillas or tostadas with cheese, cilantro, avocado, and lime.

Notes

• Adjust spice level by increasing or reducing chipotle peppers.
• Beef can be seared for added flavor but it’s optional.
• Let shredded beef rest in the sauce to absorb more flavor.
• A splash of adobo sauce at the end boosts smokiness.

Nutrition

• Serving Size: 1 portion
• Calories: 360
• Sugar: 5 g
• Sodium: 560 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 105 mg