The Best Slow Cooker Tinga De Res
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.
Servings: 5 Servings
Ingredients
- 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
- ¼ cup cilantro
Instructions
- 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.
Notes
For 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.