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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Beef~Res » Tinga de Res-Shredded Beef In a Chipotle Salsa

Tinga de Res-Shredded Beef In a Chipotle Salsa

July 9, 20176 Comments

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This recipe for tinga de res could not get any easier! It does require some prep ahead for the shredded beef. But after that, the recipe comes together so quickly.

Tinga de Res

Where do you find inspiration?

 This recipe was adapted form Chef Yuri de Gortari. When I am looking for a true source of authentic Mexican recipes, he is one of the first people I turn to. Most often tinga is served on tostadas. It comes garnished with lettuce, crema, queso and avocado. On this day, I found myself with this delicious tinga de res and I needed a dish to pass at the local community lunch. I knew I had these tasty red corn tortillas that had to be used up and enchiladas were born! It was just much easier to share enchiladas than to share individual tostadas with all of the toppings.

Tinga de Res

Use your favorite protein

More popular than beef tinga is the chicken version. If you are a spicy food lover like me, I typically add more chipotle peppers and some of the adobo sauce as well. That is the wonderful thing about cooking is that you can adjust the heat and seasonings to any of your favorite Mexican dishes. Not all mexican food is spicy. I have to admit that I do tend to cook using more chile peppers than most. Once you acquire a taste for that heat, it’s so hard to truly enjoy food on the mild side. #foodieforlife #spicyfoodlover #tinga

Slow Braised Brisket

Slow Braised Brisket

Slow Braised Brisket~ One Brisket, Four Different Meals

Tips~ If the oven method doesn’t work for you, you can always cook the brisket in the crockpot overnight (8 hours on low) using the same recipe on the link.

Tinga de Res

Tinga is typically cooked until the sauce reduces and becomes thicker. It makes for a more enjoyable tostada without it getting soggy.

In this version of Tinga de Res, I used flank steak that was cooked in the pressure cooker. The pressure cooker yields a beef that can be finely shredded. It has extra added chipotles in adobo and blended roasted red tomatoes for a redder color.

Tinga de Res Enchiladas

The red corn tortillas are from Texas. While I was visiting my family, I purchased some to use for tacos and enchiladas. I loved them so much that I asked my sister-in-law to ship me some to N.Y. They certainly get people’s attention when you present your plate!

Tinga de Res Enchiladas

To prepare Enchiladas de Tinga: In a skillet, preheat 1 cup of grapeseed or canola oil to medium heat for 5 minutes. Fry 2 tortillas at one time, turning after 30 seconds. Transfer to a plate lined with paper towels. Let tortillas cool slightly. Fill, roll and transfer to an oven proof dish. Bake in preheated 350-degree F oven for 20-25 minutes or just until warmed through.  Garnish with crumbled queso fresco and quick pickled onions.

DSCF6795

This recipe for tinga yields 14-16 enchiladas. For quick pickled onion: Add 1 large thin sliced onion to a bowl. Pour in 1/3 cup white vinegar and 1/3 cup cold water. Add a pinch of Mexican oregano. Season with salt and pepper to taste. Cover and let sit for 1 hour. toss to mix before serving.

Tinga de res on homemade corn tortillas instead of tostadas. Delicious!

Tinga de Res

Tinga de Res

Easy and traditionl Mexican recipes that you can make part of your everyday meals. 
5 from 2 votes
Print Pin Rate
Course: Beef, Main Course
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings: 6 Servings

Ingredients

Ingredients

  • 3 TBS Oil grapeseed or olive oil
  • 1 medium white onion sliced into strips
  • 3-5 cloves garlic minced
  • 5 large tomatillos diced
  • salt and pepper to taste
  • 5 roma tomatoes diced
  • 2 pounds shredded beef previously cooked(chuck roast or brisket)
  • 1 1/2 cups beef broth
  • 4 chipotle in adobo roughly chopped

Instructions

Directions

  • Add oil to large pot and heat to medium. Add the onions and saute for 5-6 minutes. Add garlic and tomatillo. Season lightly with salt. Cook for 5-6 minutes or until tomatillos begin to break down.
  • Add tomatoes. Again season with a pinch of salt and pepper. Cook for a few minutes. Add the beef, chipotles and beef broth. Bring to a boil. Reduce heat to a simmer and continue cooking until broth reduces and becomes thick. This could take 45 minutes or more.
  • Serve on tostadas. Garnish with lettuce, crema, queso and avocado.

Notes

Depending on your spice level, you can add more chipotle in adobo. This will yield a more red color and spicier version. Some people opt to use canned diced tomatoes. And some keep it very simple with diced fresh tomatoes and tomatillos.
 
You can use a lesser cut of beef like chuck roast. Season the 2 1/2 pound roast with salt , pepper and chile ancho powder on all sides. Let it sit at room temperature for 25 minutes. Sear the roast in preheated oil for 5 minutes per side. Transfer roast to crockpot and add 4 cups of beef broth. Cover and cook on high for 5-6 hours or until beef shreds easily. Add to recipe as instructed above. 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Beef~Res, Traditional Mexican Recipes Tagged With: Carne Deshebrada, Shredded Beef, Tinga, Tinga de Res, Traditional Mexican Recipes

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Reader Interactions

Comments

  1. Stephanie

    September 16, 2019 at 2:16 pm

    Can you make this in a slow cooker ?!

    Reply
    • Sonia

      September 22, 2019 at 3:40 am

      Stephanie, I have to confess that I rarely use my slow cooker. But, absolutely it can be prepared in there. You would still have to prepare the sauce separately, saute onions before combining everything.

      Reply
  2. dena melton

    October 28, 2020 at 7:01 pm

    looking for tinga sauce that has quarilla and adobe pepper

    Reply
    • Sonia

      October 28, 2020 at 7:41 pm

      What is quarilla? and adobe pepper? I know what Mexican adobo sauce is.

      Reply
  3. tika

    December 27, 2020 at 9:26 pm

    I cannot believe I am the first to rate this recipe! I found this in my search for what to do with our family’s leftover standing rib roast. I doubled this recipe and it was a crowd pleaser from our little kids, bigger kids, grown ups and grandma. The recipe comes together very easily. It took me over an hour to get enough of the stew to evaporate and thicken. I melted some cheese on corn tostadas in the toaster oven, spooned some tinga over the top, topped with lime, cilantro, and raw onion. Magnificent.

    Reply
    • Sonia

      December 28, 2020 at 9:33 am

      Tika, thank you for taking the time to give me some feedback on the beef tinga recipe. I personally love the simplicity of this recipe and really wanted to share how delicious Mexican food can be without being complicated. Thanks again!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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