Beef Tinga

Shredded beef tinga in a spicy chipotle sauce. Slice up lettuce, tomato, onion, jalapenos, and avocados for topping. Prepare tostadas with beef, toppings, sour cream, and queso fresco (fresh Mexican cheese).

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 204 Calories

Ingredients

• water to cover
• 2 tablespoons olive oil
• 1 onion, quartered
• 1 onion, sliced
• 3 tablespoons salt
• 4 tomatoes
• 3 tablespoons chicken bouillon granules
• 5 pounds beef chuck roast, cut into large chunks
• 1 (12 fluid ounce) can chipotle peppers in adobo sauce

Recipe Instructions

Step 1

Place beef and quartered onion in a large pot; pour in enough water to cover. Bring to a boil. Stir in salt. Cook for about 2 1/2 hours.

Step 2

Add tomatoes to the boiling beef; cook until tender, about 10 minutes. Remove from heat.

Step 3

Transfer tomatoes to a blender using a slotted spoon. Add chipotle peppers and 1 1/2 cups cooking liquid from the pot. Blend well and set aside.

Step 4

Remove beef chunks from the pot, reserving remaining cooking liquid. Shred beef with 2 forks; discard any excess fat.

Step 5

Heat olive oil over medium heat in a medium pot. Saute sliced onion until softened, about 5 minutes. Add shredded beef and saute for about 5 minutes. Pour in blended chipotle sauce. Add more of the reserved cooking liquid, if needed, to reach the desired consistency. Bring to a boil. Stir in chicken bouillon and simmer for about 5 minutes more.