Tinga de Res
Easy and traditionl Mexican recipes that you can make part of your everyday meals.
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.