Slow Cooker Beef Tinga
This Slow Cooker Beef Tinga takes no time to prepare and is perfect for your next family dinner or meal prep for the week. Add it to tacos, your next burrito bowl, or even as a filling for enchiladas. So much flavor and so delicious!
Servings: 6 servings
Ingredients
- 2 Tbsp. olive oil
- 2-2 1/2 lbs. chuck roast, cut into a few large chunks and seasoned generously on all side with salt and pepper
- 1 1/2 cups yellow onion, sliced and then roughly chopped
- 4 cloves garlic, finely minced
- 2 cups crushed tomatoes in puree
- 2-3 canned chipotle peppers in adobo sauce, chopped
- 1 Tbsp. light brown sugar, packed
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. coarse kosher salt
- 1/2 tsp. black pepper
- crumbled Cotija cheese, for serving
- tortillas, for serving
Instructions
- Add your olive oil, yellow onion and pieces of your seasoned chuck roast to your slow cooker if your slow cooker has a brown/sauté feature. If not, you can brown everything in a deep heavy skillet and then add to your slow cooker.
- Top the browned meat and onions with your crushed tomatoes, chipotle peppers in adobo sauce, light brown sugar, spices and minced garlic. You'll gently stir everything together and then cover with th lid and cook on low for 6 hours or until fork tender.
- Remove the meat from the slow cooker, skim off any of the fat on top of the sauce and then shred the meat. I like to shred mine into medium-sized pieces, but you do what you'd prefer, then add the meat back into the slow cooker to keep warm.
Notes
I used two chipotle peppers in adobo sauce for this recipe. I did not seed them. I wanted some extra spice. If you enjoy things mild, seed your peppers and then chop.
You can purchase the chipotle peppers in adobo sauce in a can in the international aisle at your supermarket. The brand I use is Goya.