My grandma used to make this for holiday parties, and I would sneak as many as I could when no one was looking. It was always my guilty pleasure! Now I’m so happy to make it again—and yes, it’s just as delicious as I remember. ❤️
Recipe in comments: Slow Cooker Beef Tinga
🌮 Slow Cooker Beef Tinga
📝 Ingredients
- 2 lbs beef chuck roast
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2–3 chipotle peppers in adobo (chopped)
- 2 tbsp adobo sauce
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- Salt & black pepper (to taste)
- 1 cup beef broth
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- Juice of 1 lime
👩🍳 Instructions
- Heat olive oil in a pan and lightly sear the beef on all sides.
- Place sliced onions and garlic in the slow cooker.
- Add the beef on top.
- Pour in diced tomatoes, chipotle peppers, adobo sauce, and beef broth.
- Add cumin, oregano, paprika, salt, and pepper.
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours.
- Remove beef and shred with two forks.
- Return shredded beef to the slow cooker and mix well.
- Stir in vinegar and lime juice.
- Let cook for another 20–30 minutes.
💡 Tips & Serving Ideas
✔ Adjust chipotle peppers for more or less spice
✔ Serve in tacos, burritos, or tostadas
✔ Top with cilantro, onions, and cheese
✔ Great for meal prep—tastes better the next day
✔ Store leftovers in the fridge up to 4 days