Tinga de Res

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.

If you love this recipe, feel free to try my Ropa Vieja and my friend Angela's Beef Stew.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Tinga de Res
• Food safety

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Chuck Roast
• Olive oil
• Red onion
• Garlic
• Jalapenos
• Chipotle pepper
• Diced tomatoe
• Water
• Cilantro

See recipe card for quantities.

Instructions

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. 

Substitutions

• 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!

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers!
• Deluxe - add guacamole or crispy onions.
• Kid friendly - add the tinga in a taco shell!

Check out this CHICKEN TINGA TACOS IN INSTANT POT!

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

The longer you cook, the more tender the meat will be.

Print

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.