Make Beef Tinga in the Slow Cooker (or Instant Pot)

Beef tinga
September 11, 2025

This beef tinga achieves all the bold flavor and melt-in-your-mouth texture of traditional tinga, but in the most hands-off of methods: the slow cooker. Tinga is commonly made with shredded chicken simmered in a smoky chipotle-tomato sauce—but here, beef chuck roast takes the spotlight. Start with a quick, no-cook blender sauce, then sear the beef and pop it all in the slow cooker or Instant Pot for a low-effort, high-reward recipe that feels a little like magic—and one big batch sets you up with flavorful, ready-to-go meals all week long. The result is tender, juicy meat that soaks up every bit of that rich, spicy-sweet sauce before being piled high onto warm tortillas with your favorite toppings. 

Organic Corn Tortillas

Slow Cooker Beef Tinga

Slow Cooker Beef Tinga

Masienda Team

Servings

6-8

Category

Tacos

Ingredients

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    • 4 medium Roma tomatoes, sliced in half

    • 1/2 medium white onion, roughly chopped

    • 3 garlic cloves, peeled

    • 1 tbsp chicken bouillon

    • 1 tsp Mexican oregano, crushed

    • 2 chipotle peppers in adobo sauce, plus 1 tbsp adobo sauce (add more for more spice)

    • 1/2 cup low-sodium chicken or beef broth (or water)

    • Salt, to taste

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    • 2 lbs beef chuck roast, cut into large 4-inch chunks

    • 1 tsp kosher salt, plus more as needed

    • 1 tsp freshly ground black pepper

    • 2 tbsp olive oil

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    • Corn tortillas

    • Queso fresco (optional)

    • Diced white onion

    • Chopped cilantro

    Directions

    1. Blend the tomatoes, onion, garlic, chicken bouillon, orgegano, chipotle pepper and adobo sauce, and broth or water in a large blender until smooth. Taste, adding salt if needed. Reserve.

    2. Generously season the beef with 1 teaspoon of salt and black pepper on all sides.

    3. Heat the olive oil in a large skillet over medium-high heat. Working in batches, sear the beef chunks on all sides until browned. Transfer the seared beef to a slow cooker.

    4. Pour the tinga sauce into the slow cooker and gently stir to coat the beef. Cover and cook on high for 5 hours or on low for 7-8 hours.

    5. Transfer the beef to a bowl, shred it with two forks, then add it back into the slow cooker. Stir to combine and taste, adjusting salt level if needed.

    6. Serve with warm corn tortillas or flour tortillas, queso fresco, diced onion, and chopped cilantro.

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