Beef Tinga recipe

All Recipes World Cuisine Recipes Latin American Mexican

Ingredients

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

Nutrition Info

203.5 calories
carbohydrate: 3.5 g
cholesterol: 51.7 mg
fat: 14.5 g
fiber: 1 g
protein: 13.6 g
saturatedFat: 5.3 g
servingSize: -
sodium: 1326.2 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  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.

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

  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.

Recipe Yield

20 servings

Recipe Note

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).

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