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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.

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

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

Find it online: https://thefamilycooking.com/slow-cooker-tinga-de-res/