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.
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 tinga de res enchiladas were born! It was just much easier to share enchiladas than to share individual tostadas with all of the toppings. 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 aquire a taste for that heat, it’s so hard to truly enjoy food on the mild side. #foodieforlife #spicyfoodlover #tinga
Tinga de Res
- 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
- 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.
Slow Braised Brisket
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 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 more red color.
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!
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.
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.
On this day I prepared tinga de res with a 2 1/2 pound chuck roast. It was moist and so flavorful!
The longer it cooked the darker and more rich the meat became.
Tinga de res on homemade corn tortillas instead of tostadas. Delicious!