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Slow Cooked Beef Tinga

Some days it is just so easy to turn on the slow cooker in the morning and have an effortless dinner! The traditional spices make this beef tinga shine.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Main Course
Cuisine: Mexican
Keyword: classic beef tinga, slow cooker beef tinga, slow cooker beef tinga recipe
Servings: 8 servings


  • 1 ½-2 lb beef stew meat
  • 2 tablespoon coconut oil
  • Sea salt or pink salt and pepper
  • 1-2 tablespoon unbleached flour +2 tablespoon to whisk in
  • 1 large yellow onion diced
  • 4 garlic cloves
  • ½ teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 cups beef stock
  • 1 can fire-roasted tomatoes
  • 1 teaspoon honey or brown sugar
  • 1-2 tablespoon chipotle sauce in adobo I make my own sauce, but you can chop peppers, or use the sauce from the peppers
  • Corn or Flour tortillas

Options for toppings:

  • Queso Fresco or shredded cheese
  • Lime wedges
  • Diced onion or chopped green onion
  • Fresh or pickled jalapeño peppers
  • Fresh cilantro
  • Salsa or chipotle sauce
  • Sour cream


  • In an iron skillet heat coconut oil over medium-high heat.
  • Season meat with salt and pepper, and dredge with flour.
  • Add meat to your hot pan and brown on both sides.
  • Remove meat and add to your slow cooker.
  • Reduce heat to medium-low and add onion and spices to your skillet
  • Cook until onion is soft and translucent.
  • Add garlic, cook another couple minutes.
  • Add some of the stock to loosen bits from bottom of pan
  • Add onion mix into the crockpot.
  • Add in your tomatoes and the rest of the beef stock.
  • whisk in a couple tablespoon of flour to thicken if needed
  • Cook on in crockpot for 4-6 hours or until meat is tender.
  • I like to serve in a bowl with toppings and corn or flour tortillas on the side, and let each person build their own!