Tinga de Res
Serves 4
30 mins prep
40 mins cook
70 mins total
This Tinga de res is made with chuck roast, olive oil, red onion, garlic, jalapenos, chipotle peppers, diced tomatoes and pressure cooked.
0 servings
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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). When the meat is done, 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.
