Rosemary Apricot Bread Loaf
◷ 3 hr 50 min
Main CourseReader rated
Beef Tinga Made in a Slow Cooker
This slow cooker beef tinga is a flavorful and easy way to enjoy tender, shredded beef with smoky chipotle peppers. Perfect for busy days, it lets the slow cooker do all the work while you relax.
◷5 hr 30 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Brown Beef and Saut Aromatics
Start by heating some oil in a large skillet over medium-high heat. Brown the beef chuck, stirring occasionally, until it’s nicely seared on all sides, about 5 minutes. Then add the onion and garlic to the pan and cook everything together until the onion softens and smells amazing, around 3 to 5 minutes. Once that’s done, transfer the beef mixture to your slow cooker.
2
Brown Chorizo and Combine
Next, cook the chorizo in the same skillet, breaking it up with a spoon as it browns and gets crumbly, which should take about 5 minutes. Add the chorizo to the slow cooker along with the kidney beans and diced tomatoes. Use an empty can to measure out some water and pour it in over the beans. Stir in the tomato paste and chipotle peppers, then pour in enough tomato juice to almost fill the slow cooker.
3
Slow Cook Until Tender
Set the slow cooker to low and let everything cook gently for 5 to 7 hours, until the beef is super tender and the sauce has thickened nicely. Give it a good stir before serving, and enjoy!
Why You’ll Love This Recipe
This dish is full of rich, smoky flavors with a perfect balance of heat and tanginess. Using a slow cooker makes the meat incredibly tender and allows the spices to meld beautifully. It’s an easy, hands-off meal that feels both comforting and special.
Serving Suggestions
Serve with warm corn tortillas, fresh cilantro, and a squeeze of lime. It’s great topped with diced onions, avocado slices, or crumbled queso fresco. You can also enjoy it over rice or in a hearty salad for a lighter option.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave to keep the meat tender. This dish also freezes well—just thaw overnight in the fridge before reheating.
