This Tinga de res is made with chuck roast, olive oil, red onion, garlic, jalapeños, chipotle peppers, diced tomatoes and pressure cooked.
This is a simple Tinga de res recipe used in a ton of Mexican dishes. With this Tinga de res, you can make tacos, tostadas and gorditas. You can make this in an instant pot or a slow cooker.
What you will need
- Chuck roast: You will need a tough meat for this recipe that can be simmered for a long period of time. You can use other tough meats can be chuck eye, shoulder roast, shoulder steak, or another lean cut beef like top round roast or bottom round roast. All work perfectly fine for this recipe.
- Olive oil: You can use olive oil although vegetable oil works just as well.
- Onion: I used a red onion as most Mexican dishes use red onions. You could use a white or yellow onion as well.
- Jalapeños: I used jalapeños but serrano peppers work just as well.
- Chipotle pepper: This is optional if you like the extra heat. I like the earthy taste chipotle peppers give. Chipotle peppers in a can will be found in the ethnic food section of your local grocery store.
- Tomatoes: You can use fresh diced tomatoes, but to cut down prep time I like using from a can. You can also opt for the diced tomatoes with peppers in them!
How to make Tinga de Res
Cook in Slow Cooker/Pressure Cooker. Place chopped onion, minced garlic, chuck roast, jalapenos, chipotle pepper, diced tomatoes and water. For Slow Cooker: Cook on high for 4-5 hours or low for 7-8 hours. For Pressure Cooker: Pressure cook on high for 60 minutes. Quick release after.
Preheat oven to broil (optional for crispiness). Use tongs to take the meat out and place on a baking dish. Using two forks, shred the meat. Reserve ½ cup of the juice in the crockpot. Put the shredded meat in the oven to broil for 5 minutes. This will crisp the ends of the meat and provide a delicious texture!
Serve. Take the meat out of the oven and garnish with chopped cilantro.