MEXICAN SHREDDED BEEF
The flavors of the braising sauce are smoky and rich and totally taco worthy.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Dinner
Time 6h10m
Number Of Ingredients 23
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.
Nutrition Facts : ServingSize 1 serving (1/8 of recipe), Calories 379 kcal, Sugar 3 g, Sodium 383 mg, Fat 23 g, SaturatedFat 9 g, Carbohydrate 8 g, Fiber 2 g, Protein 35 g, Cholesterol 117 mg
SLOW COOKER BEEF TINGA
I love this spin-off on Mexican chili. Serve with warm flour tortillas, or eat in a bowl like chili, topped with fresh slices of jalapenos. Or spoon it over a warm corn tostada and garnish like a taco.
Provided by BMannnn
Categories World Cuisine Recipes Latin American Mexican
Time 5h30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 470.2 calories, Carbohydrate 20.6 g, Cholesterol 89.5 mg, Fat 30.4 g, Fiber 5.3 g, Protein 28.4 g, SaturatedFat 10.9 g, Sodium 1092.9 mg, Sugar 7.8 g
SLOW COOKER CHICKEN TINGA
A spicy chicken and chile dish. A good friend of mine from Guadalajara who works hard to make this on the stove inspired me to make my own version in the slow cooker. Serve on tostada shells and garnish with chopped cilantro and onions.
Provided by angelosmommy
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 3h
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 3.9 g, Cholesterol 30.2 mg, Fat 8.1 g, Fiber 1 g, Protein 10.2 g, SaturatedFat 2.9 g, Sodium 418.4 mg, Sugar 1.5 g
SLOW COOKER BEEF TINGA
These Slow Cooker Beef Tinga is easy to make and simmered in a slow cooker with chipotle chiles and fire roasted tomatoes. Perfect for an easy, weeknight meal!
Provided by Isabel Eats
Categories Main Course
Time 6h10m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 serving, Calories 152 kcal, Carbohydrate 7 g, Protein 19 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 54 mg, Sodium 601 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g
SLOW-COOKER CHICKEN TINGA TACOS
Tinga is a Pueblan dish of braised chicken or pork in a chipotle, tomato and onion sauce, traditionally served on crisp tostadas and finished with toppings like crema, avocado and shredded lettuce. Some versions braise the meat directly in the sauce, while others call for chicken or pork that's already been cooked to be warmed in the sauce. (Some variations include chorizo, too.) The dish is widely popular because it's affordable and versatile, and tastes complex even though it is easy to make. For this slow-cooker adaptation, the bulk of the cook time is hands-off braising. Fresh corn is not traditional in tinga, but it's delicious, adding pops of sweetness and a flavor that echoes the corn tortillas or tostadas. Add one chipotle for a mild spice level or three for a more intense result.
Provided by Sarah DiGregorio
Time 6h20m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
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