Slow Cooker Beef Tinga
This recipe prepares a rich and savory Beef Tinga, slow-cooked to perfection. Tender beef chuck is simmered with smoky chipotles, chorizo, tomatoes, and beans, creating a deeply flavorful and satisfying Mexican-inspired dish ideal for tacos, tostadas, or hearty meals.
Equipment
- 1 Slow Cooker A 6-quart or larger slow cooker is ideal.
- 1 Large Skillet or Dutch Oven For searing beef and sautéing aromatics.
- 1 Chef's knife For cubing beef, dicing onion, and chopping chipotles.
- 1 Cutting Board Essential for safe food preparation.
- 1 Garlic Press For finely processing garlic cloves.
Ingredients
Main
- 2 tablespoons vegetable oil
- 2.5 pounds beef chuck cut into 2-inch cubes
- 1 large onion diced
- 5 cloves garlic pressed
- 0.5 pound chorizo sausage
- 1 14 ounce can dark red kidney beans, rinsed
- 1 14 ounce can diced tomatoes
- 14 fluid ounces water
- 1 6 ounce can tomato paste
- 6 chipotle chiles in adobo sauce finely chopped
- 3 cups tomato juice or as needed
- 1 pinch salt and ground black pepper to taste
Instructions
- Prepare the ingredients: cut beef chuck into 2-inch cubes, dice the onion, finely chop the chipotle chiles in adobo sauce, and press the garlic cloves.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the beef cubes in batches until well browned on all sides; remove and set aside.
- Add chorizo sausage to the same skillet and cook, breaking it up with a spoon, until browned and its fat is rendered. Drain excess fat if desired, leaving a small amount for flavor.
- Add the diced onion to the skillet with the chorizo and cook until softened, about 5-7 minutes. Stir in the pressed garlic and cook for another minute until fragrant.
- Transfer the seared beef, cooked chorizo, onion, and garlic mixture to the slow cooker.
- Stir in the rinsed kidney beans, canned diced tomatoes, water, tomato paste, finely chopped chipotle chiles in adobo, and tomato juice.
- Season generously with salt and ground black pepper to taste, ensuring all ingredients are well combined in the slow cooker.
- Cover the slow cooker and cook on low for 5-6 hours, or on high for 3-4 hours, until the beef is incredibly tender and easily pulls apart with a fork.
- Carefully remove the cooked beef from the slow cooker, place it on a cutting board, and shred it using two forks. Return the shredded beef to the slow cooker and stir it into the rich sauce.
- Taste the Beef Tinga and adjust seasonings as necessary. Serve warm with your preferred accompaniments.
Notes
1. Searing the beef chuck before slow cooking is crucial for developing deep, rich flavors through the Maillard reaction. Don't skip this step. 2. Render the chorizo well to release its flavorful fat, which will infuse the entire dish. 3. The amount of chipotle chiles can be adjusted to personal preference for heat; for a milder flavor, remove some of the seeds. 4. Allow the tinga to rest briefly after shredding and mixing; this helps the flavors meld. Serve traditionally with warm tortillas, tostadas, or over rice, garnished with fresh cilantro and a dollop of crema or sour cream for balance.