Slow Cooker Beef Tinga Recipes

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 STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

SLOW COOKER ROAST BEEF

Steps:

• Add the carrots and onions to the slow cooker, then add 3 tbsp of cornflour and stir to ensure an even coating. Rub a little oil all over the beef and season well with salt and pepper. Sear the beef all over in a hot pan, and transfer to the slow cooker.
• Add the beef stock, red wine, tomato puree and sugar, ensuring that the beef is mostly covered by the liquid. Cook on low for 5 hours, or high for 3 hours. Once cooked, remove the beef from the slow cooker and cover with foil to keep warm. Rest the beef for up to 30 minutes. If you want to be sure about cooking times, use a meat thermometer - one is linked in the equipment list.
• Reduce the remaining liquid and vegetables in the slow cooker to a gravy consistency, adding 3 tbsp of cornflour to thicken (remove a little liquid, mix in the cornflour to make a paste, and mix it back into the gravy). If you've got a slow cooker with a metal pot (see the equipment list for a recommendation) you can do this by transferring it straight to the hob, if not, you'll need to transfer the contents of the slow cooker to a pan.
• When you're ready to serve, slice the beef with a sharp knife and coat with plenty of red wine gravy!

SLOW COOKER PORK TINGA

Steps:

• Add oil to a large skillet set over medium-high heat. Once oil is hot, carefully add pork. Cook, turning occasionally, until meat is browned (it does not have to be cooked all the way through).
• To a crock pot, add potatoes, onion, garlic, tomatoes (with juice), Worcestershire sauce, and oregano. Stir to combine.
• Drain meat, and add to crock pot. Stir to combine.
• Cover crock pot and cook for 4 1/2 to 5 hours on HIGH, or until meat it tender and potatoes are fork tender.
• Serve warm topped with queso fresco and avocado, if desired, with warm corn or flour tortillas.

SLOW COOKER CHICKEN TINGA

Steps:

• Generously season the chicken with salt and pepper. Place in the Slow Cooker.
• Heat olive oil in a small skillet over medium-high heat, add the sliced onions and saute' until translucent, about 5 minutes
• Transfer onions to the slow cooker. To a blender, add tomatoes, garlic, cumin, oregano, and chilis in adobo sauce. Puree' until blended into a sauce.
• Pour the sauce over the chicken and onions. Cook on high for 2-3 hours or low for 4-6 hours.
• Once the chicken is cooked through, remove the thighs to a cutting board and shred with two forks.
• Return the meat back to the sauce. Let it simmer for 20-30 minutes on low or warm setting.
• Serve over tortillas with red onion, cilantro and cheese.

SLOW COOKER CHICKEN TINGA

Steps:

• Generously season the chicken with salt and pepper. Place in the Slow Cooker and set aside.
• Heat olive oil in a medium skillet over medium-high heat, add the sliced onions and saute' until translucent, about 5 minutes. Transfer onions to the slow cooker, on top of the chicken.
• Add tomatoes, garlic, cumin, oregano, and chilis in adobo sauce to a blender. Puree' until blended into a sauce, about 30 seconds.
• Pour the sauce over the chicken and onions. Cover and cook on high for 2-3 hours or low for 4-6 hours.
• Once the chicken is cooked through, remove the thighs to a cutting board and shred with two forks. See my tip in the notes for shredding chicken with a stand mixer.
• Return the meat back to the sauce. Let it simmer for 20-30 minutes on low or warm setting.
• Serve over tortillas with red onion, cilantro, cheese, and a squeeze of lime.

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:

• 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.

BEEF TINGA

Steps:

• Place beef and quartered onion in a large pot; pour in enough water to cover. Bring to a boil. Stir in salt. Cook for about 2 1/2 hours.
• Add tomatoes to the boiling beef; cook until tender, about 10 minutes. Remove from heat.
• Transfer tomatoes to a blender using a slotted spoon. Add chipotle peppers and 1 1/2 cups cooking liquid from the pot. Blend well and set aside.
• Remove beef chunks from the pot, reserving remaining cooking liquid. Shred beef with 2 forks; discard any excess fat.
• Heat olive oil over medium heat in a medium pot. Saute sliced onion until softened, about 5 minutes. Add shredded beef and saute for about 5 minutes. Pour in blended chipotle sauce. Add more of the reserved cooking liquid, if needed, to reach the desired consistency. Bring to a boil. Stir in chicken bouillon and simmer for about 5 minutes more.

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 PORK TINGA FLAUTAS

Steps:

• In a large skillet, heat the oil. Add the chorizo and stir over moderately low heat, breaking it up, until cooked through, 10 minutes; transfer to slow cooker.
• Add the onion to the skillet and cook over medium heat, stirring, until translucent, 2 minutes. Add the garlic and cook for 1 minute; transfer to slow cooker.
• Season the pork generously with salt and pepper and place the pork on skillet and sear for 5 minutes on each side to form a nice brown crust; transfer to slow cooker.
• In a blender add water, chipotle peppers including adobo sauce, and oregano. Puree until smooth and pour over pork.
• Add diced tomatoes including sauce and bay leaves in slow cooker, and cook on low for 6 hours.
• Remove the pork and discard the bay leaves and shred the meat.
• Warm corn tortillas on a comal (griddle) so they are pliable. Add some shredded pork down the center of the tortillas. Roll the tortillas tightly and then add a toothpick to each to keep them rolled. (Read notes below)
• In a deep pan or deep fryer heat the oil over high heat until it is very hot. Carefully drop the flautas into the hot oil. Fry just long enough for the tortillas to get crispy and a light golden color. Turn over at least once using tongs and then drain upright on paper towels to allow excess oil to drain.
• Garnish flautas with toppings of your choice.