Slow Cooker Beef Tinga Recipes

MEXICAN SHREDDED BEEF

Steps:

• Heat the olive oil in a large skillet. Generously season the beef with salt and pepper. Add it to the skillet and sear it so it is brown on all sides. Add it to the base of your crock-pot. If the meat is too big for the bottom of the crock, you may choose to cut it into 3-5 pieces before you sear it.
• Into the oil, add the garlic and onion and cook for 2 to 3 minutes until soft. Add that into the crock pot on top of the meat.
• Next, add the vinegar and tomatoes to deglaze the pan. Make sure to scrape the bottom of the pan to get all those flavor bits off the bottom and into the braising liquid. Then add the remaining spices and beef or chicken stock and stir well to combine. Pour this over the top of the beef inside the crock pot.
• Cover and cook on LOW for 6 hours or until the beef is tender enough to shred.
• Remove the beef and shred it with 2 forks. Place the meat onto a serving dish.
• Transfer the broth to a sauce pan (or your crock-pot insert the stovetop - if it's able) and bring to a boil.
• Mix the cornstarch and 1/4 cup of cold water stir until smooth. Pour into the sauce and whisk while boiling until the sauce is thickened. Adjust salt and pepper to taste.
• I toss the beef in the sauce to get it fully covered. You may like to serve the sauce on the side.

SLOW COOKER BEEF TINGA

Steps:

• Heat oil in a large skillet over medium-high heat. Cook and stir beef chuck until browned on all sides, about 5 minutes. Add onion and garlic; cook and stir until softened and fragrant, 3 to 5 minutes. Transfer mixture to a slow cooker.
• Cook and stir chorizo in the same skillet until browned and crumbly, about 5 minutes. Transfer to the slow cooker. Add kidney beans and diced tomatoes to the slow cooker; fill an empty can with water and pour in over the beans. Stir in tomato paste and chipotle chile peppers. Pour in enough tomato juice to fill the slow cooker.
• Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.

SLOW-COOKER CHICKEN TINGA

Steps:

• In a small skillet, fully cook chorizo over medium heat, breaking meat into crumbles, 6-8 minutes; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 9 ingredients; stir to combine. Cook, covered, on low until chicken is tender, 4-5 hours., Remove chicken; cool slightly. Shred with 2 forks. Remove and discard onions; strain cooking juices and skim fat. Return cooking juices and chicken to slow cooker; heat through. Serve chicken in corn tortillas. If desired, top with shredded lettuce and pico de gallo., Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

SLOW COOKER CHICKEN TINGA

Steps:

• Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
• Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
• Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
• Cook on Low for 45 minutes to 1 hour.

SLOW COOKER BEEF TINGA

Steps:

• Add all ingredients into a slow cooker and mix together with a large spoon.
• Cover and cook on high for 6 hours.
• When ready to eat, taste and season the meat if necessary.
• Serve in warm tortillas topped with crumbled cheese, thinly sliced cabbage, radishes and fresh avocado.

SLOW COOKED BEEF TINGA

Steps:

• In the bottom of your slow cooker layer your chopped sweet potatoes, then lay your beef on top.
• In a medium bowl mix the remaining ingredients together and pour on top of beef.
• Cover and turn your slow cooker to high for 6 hours.
• When the meat is done, pour off the liquids into a saucepan and turn on high. Let the liquid boil and cook down into more of a thick sauce. I'd let it go for 15 minutes or so if you can. Add more beef broth if the mixture gets to dry.
• If adding chorizo, fry in a pan until cooked through and browned. Splash a tablespoon or two of beef broth in the pan to scrape up the browned bits and add the chorizo + bits on top of beef.
• When you have cooked down the liquids pour them back on top of your meat and potatoes.
• Separate the beef with two forks into bite size chunks and stir the meats, potatoes and sauce together gently. Don't over mix or mash.
• Serve with toppings listed above.

SLOW-COOKER CHICKEN TINGA TACOS

Steps:

• In a 6- to 8-quart slow cooker, combine the chicken thighs, crushed tomatoes, garlic, chipotle chiles and adobo sauce, tomato paste, vegetable oil, bay leaf, oregano, cumin and half the onion. (Reserve the other half for serving.) Stir to combine and season with 2 teaspoons of salt. Cook on low until the chicken is very tender, about 6 hours.
• About 15 minutes before serving, turn the heat to high and stir in the corn kernels, onion powder and lime juice. Cook until the corn is warmed through, about 10 minutes. Meanwhile, if using tortillas, warm them.
• Remove and discard the bay leaf. Using two forks, coarsely shred the chicken. Taste the tinga and add more salt or lime juice if necessary. Serve the tinga on tortillas or tostadas, topped with the remaining sliced onion, the crema and the avocado.

SLOW-COOKER BEEF TOSTADAS

Steps:

• Place the first 7 ingredients in a 3- or 4-qt. slow cooker. Cut steak in half and sprinkle with salt and pepper; add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours., Remove meat; cool slightly. Shred meat with 2 forks. Return beef to slow cooker and stir in cilantro; heat through. Spritz both sides of tortillas with cooking spray. Place in a single layer on baking sheets; broil 1-2 minutes on each side or until crisp. Spoon beef mixture over tortillas; top with lettuce, tomato, cheese and, if desired, sour cream.