Expect big bold flavors from this tinga de res. Chuck roast is simmered in a flavorful tomato and chipotle pepper sauce, creating a rich smoky and spicy flavor. Serve with queso fresco in tacos or over a bed of rice.Jump to Recipe
When I tell you the flavors of this beef are out of this world I mean it. Only fresh, simple, whole food ingredients are used to make the sauce that the beef is cooked in. There are no canned tomatoes, only fresh roma tomatoes which make up the base of this sauce. It's spicy from the chipotle and jalapeños but not overwhelming. The beef tinga is cooled down when it's served in quesadillas or tacos. There are so many ways to enjoy this savory meal.
What is Tinga De Res?
Tinga de res also known as carne de res or beef tinga is a very popular beef dish that originated in Mexico. It translates to "shredded beef stew". "Tinga" refers to a stew or mixture, and "res" specifically refers to beef. Chuck roast is commonly used in making this dish. It's slow cooked in a flavorful tomato chipotle sauce until the beef is tender is juicy. This recipe is very similar to carne deshebrada which is a stewed meat dish which originates from Spanish and Latin American cuisine. It too is made with chuck roast slow cooked in a savory chile tomato sauce.
Why You'll Love Tinga De Res
Flavorful and Spicy Profile: Tinga de res is known for its bold and complex flavors. The combination of shredded beef with a smoky and spicy tomato-based sauce, will elevate your dinner table.
Versatility: Tinga de res is incredibly versatile and can be used in various ways. Whether served in tacos, tostadas, burritos, or as a topping for rice or salads, it's a perfect base for any way you want to make it.
Comfort Food: The slow-cooked, tender shredded beef in tinga de res is comforting and will have your house smelling delicious. It's the kind of dish that warms the soul and is often associated with home-cooked, comforting meals.
Cultural Connection: Tinga de res is deeply rooted in Mexican cuisine. It's easy to bring the flavors of Mexico into your home with only a few simple ingredients.
Customizable: The recipe for tinga de res is flexible, you can adjust the spice by choosing less spicy jalapenos and using less chipotle peppers. You can also substitute different proteins. More on that later.
Ingredient Notes and Substitutions
Chuck roast (cubed) - This is a cut of beef that comes from the upper shoulder of the cow. It's a tough piece of meat that requires a long cook time until it's tender. Flank steak can also be used.
Onion - You can use white, yellow, or sweet onion in this recipe.
Garlic cloves - Fresh garlic cloves are going to be best for this recipe.
Jalapeños - These are going to bring some fresh heat. The more wrinkly jalapenos are going to have higher heat. Keep this in mind when you're choosing your peppers.
Chipotle peppers in adobo - Chipotle peppers are simply smoked jalapenos. Adobo sauce is made up of dried chilis and various spices. I don't recommend substituting this ingredient. It's a very important part of tinga de res. You'll need 4 chile chipotle peppers for the sauce.
Roma tomatoes - A great choice for the tomato sauce because they're meaty and not too juicy. San marzano and plum tomatoes can be substituted.
Beef broth - Many recipes use water but I found that beef broth enhances the flavor so much. I also found that you don't need to use as much salt. If you're worried about the sodium content you can opt for half water half broth or choose a reduced sodium beef broth.
Salt and pepper - To enhance other ingredients
Cilantro - For freshness and to garnish
How It's Made
Step 1. Place all ingredients in the slow cooker. Cover and cook on high for 5-6 hours or until the chuck roast is fork tender.
Step 2. Once the tinga de res is done cooking, shred the beef and toss well to combine in the sauce. Top with more cilantro and serve immediately.
Stove Top Directions
Step 1. To a large pot, (dutch ovens work great) add a little olive oil, onion, garlic, jalapenos, chipotle chiles, and roma tomatoes. Cook over medium high heat until the tomatoes start to break down and the jalapenos soften. About 4-5 minutes. Add beef broth and stir well to combine.
Step 3. Place the chuck roast in the pot. Bring the beef broth to a boil then reduce heat to simmer. Cook covered for 3 hours or until the chuck roast is fork tender. You may need to add more broth as it cooks. Check occasionally to make sure the beef doesn't dry out.
Step 4. Once done, shred the chuck roast and stir well to coat in the sauce. Taste and adjust with salt and pepper if needed. Top with fresh cilantro. Serve immediately in corn tortillas, tostadas, or over rice.
Note for cooking on the stovetop: If you don't want your tinga de res to be that juicy, feel free to uncover the pot around the 2.5 hour mark to let some of the liquid cook off. If you want the beef to be nice and crispy you can place the beef and sauce in an oven safe dish then broil on high until the tips of the beef are nice and crispy before serving.
Ways to Serve Tinga De Res
Tinga Tacos: Warm corn or flour tortillas and fill with tinga de res. Top with your favorite taco toppings such as diced onions, fresh cilantro, lime wedges, and crumbled cheese.
Tostadas: Spread a layer of refried beans on a crispy tostada shell. Top with tinga de res and add garnishes like shredded lettuce, diced tomatoes, avocado slices, and a dollop of sour cream.
Tinga Burritos or Burrito Bowls: Wrap tinga de res in a large flour tortilla to make a burrito. Alternatively, serve it as a burrito bowl by placing the tinga over rice and adding toppings like black beans, salsa, guacamole, and shredded cheese.
Enchiladas: Fill corn tortillas with tinga de res and roll them up. Place the rolled tortillas in a baking dish, cover with enchilada sauce, and bake until heated through. Garnish with cheese and cilantro.
Quesadillas: Spread tinga de res between two tortillas with a layer of cheese, and cook on a griddle or skillet until the cheese is melted and the tortillas are crispy. Serve with salsa, guacamole, or sour cream for dipping.
Nachos: Layer tortilla chips with tinga de res, cheese, black beans, jalapeños, and any other desired toppings. Bake in the oven until the cheese is melted, and then add fresh toppings like diced tomatoes, onions, and cilantro.
Tinga Salad: Create a salad by placing tinga de res over a bed of mixed greens. Add toppings like cherry tomatoes, diced avocado, black beans, and a lime vinaigrette.
Tinga De Res Variations
Tinga de Pollo (Chicken Tinga): Substitute beef for chicken to create tinga de pollo. The cooking process is similar, with shredded chicken replacing the beef in the flavorful sauce. You may need to reduce the cook time since chicken tends to cook quicker. Try using bone in chicken thighs.
Tinga de Cerdo (Pork Tinga): Use pork, such as pork shoulder or pork loin, instead of beef. The pork is cooked until tender, shredded, and then combined with the tinga sauce.
Seafood Tinga: For a lighter option, you can make a seafood tinga using shrimp or a combination of seafood. This will be a lot quicker than tinga de res. Simply cook the sauce separately by simmering until thickened then add the seafood at the very end.
Vegetarian Tinga: Create a vegetarian version by using ingredients like mushrooms, tofu, or a mix of vegetables as the main component. Cook the vegetables until tender and then combine them with the tinga sauce.
Mole Tinga: Add a twist by incorporating mole sauce into the tinga. Mole tinga combines the rich and complex flavors of mole with the shredded beef or other protein.
Chipotle and Pineapple Tinga: Introduce a sweet and spicy element by adding pineapple chunks to the tinga. The sweetness of pineapple complements the smokiness of chipotle peppers.
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The Best Slow Cooker Tinga De Res
- 3 lb chuck roast
- 1 onion chopped
- 4 garlic cloves minced
- 2 jalapeños chopped
- 4 chipotle pepper in adobo chopped
- 2 roma tomatoes diced
- 1 cup beef broth
- salt and pepper to taste
- 1/4 cup cilantro
- Place all ingredients in the slow cooker. Cover and cook on high for 5-6 hours or until the chuck roast is fork tender.
- Once the tinga de res is done cooking, shred the beef and toss well to combine in the sauce. Top with more cilantro and serve immediately.
Stove Top Directions
- To a large pot, (dutch ovens work great) add a little olive oil, onion, garlic, jalapenos, chipotle chiles, and roma tomatoes. Cook over medium high heat until the tomatoes start to break down and the jalapenos soften. About 4-5 minutes. Add beef broth and stir well to combine.
- Place the chuck roast in the pot. Bring the beef broth to a boil then reduce heat to simmer. Cook covered for 3 hours or until the chuck roast is fork tender. You may need to add more broth as it cooks. Check occasionally to make sure the beef doesn't dry out.
- Once done, shred the chuck roast and stir well to coat in the sauce. Taste and adjust with salt and pepper if needed. Top with fresh cilantro. Serve immediately in corn tortillas, tostadas, or over rice.