Beef Tinga Recipe: Smoky Chipotle Shredded Beef for Tacos, Nachos & More!
This Beef Tinga recipe features tender shredded beef cooked in a smoky chipotle sauce, perfect for tacos, burrito bowls, nachos, or tostadas. Made easily in a slow cooker or Instant Pot, it’s a flavorful, fuss-free meal for busy weeknights or gatherings.
Ingredients
- Beef chuck roast: The star of the show. It’s tender flavorful, and perfect for slow cooking.
- Chipotle peppers in adobo sauce: These little guys bring the heat and the smoky flavor.
- Fire-roasted tomatoes: Adds a touch of sweetness and depth.
- Onion and garlic: Because what’s a Mexican dish without these two?
- Spices: Oregano salt, and pepper to round out the flavors.
Instructions
- Sear the Beef: Season your beef chunks with salt and pepper, then sear them in a hot skillet until they’re golden brown. This step is non-negotiable—it locks in the flavor and gives the beef a delicious crust.
- Blend the Sauce: Toss your tomatoes, chipotle peppers, onion, garlic, and spices into a blender. Blend until smooth, and you’ve got yourself a smoky, spicy tinga sauce.
- Slow Cook to Perfection: Add the seared beef and sauce to your slow cooker or Instant Pot. Let it cook low and slow until the beef is fall-apart tender.
- Shred and Serve: Once the beef is cooked, shred it with two forks and mix it back into the sauce. Serve it up with warm tortillas, fresh cilantro, and a sprinkle of queso fresco.
Notes
- Beef Tinga freezes well for up to 3 months.
- Adjust spice levels by adding or reducing chipotle peppers.
- Searing the beef before cooking adds depth of flavor.