Best Beef Tinga Recipes
SHREDDED BEEF & ALE CHILLI "MEXICAN TINGA"
Mexican shredded beef or tinga is a versatile dish, great as a filling for soft tortillas, enchiladas, burritos or crusty rolls. This simple version relies on a few key flavours so even though the cut of beef used is inexpensive, it pays to use the best-quality beef you can.
Provided by Dropbear
Categories Meat
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large, heavy-based saucepan over a medium-low heat. Cut the green stalk ends from 5 chillies (reserve 2 chillies for garnish). Place the whole chillies and garlic in the saucepan and cook gently for 5 minutes.
- Raise the heat to medium-high, add the steak and cook, stirring occasionally for 20 minutes or until all the liquid from the meat is evaporated and the meat is browned. Add the ale and bring to the boil. Lower the heat to a slow simmer, cover and then continue cooking for 11/2 hours, stirring occasionally. Uncover and cook for a extra hour until the meat is tender enough to break up easily with a wooden spoon and you are left with a thick shredded beef mixture (don't allow it to boil dry). Season with salt to taste.
- Cut reserved chillies into fine julienne and scatter with the coriander over the beef. This serves 8 with the frijoles con queso (bean and cheese stew), or 4-6 on its own.
Nutrition Facts : Calories 744.2, Fat 53.5, SaturatedFat 19.2, Cholesterol 143.7, Sodium 243.3, Carbohydrate 14.3, Fiber 1, Sugar 3, Protein 36
SLOW COOKER BEEF TINGA
I love this spin-off on Mexican chili. Serve with warm flour tortillas, or eat in a bowl like chili, topped with fresh slices of jalapenos. Or spoon it over a warm corn tostada and garnish like a taco.
Provided by BMannnn
Categories World Cuisine Recipes Latin American Mexican
Time 5h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat. Cook and stir beef chuck until browned on all sides, about 5 minutes. Add onion and garlic; cook and stir until softened and fragrant, 3 to 5 minutes. Transfer mixture to a slow cooker.
- Cook and stir chorizo in the same skillet until browned and crumbly, about 5 minutes. Transfer to the slow cooker. Add kidney beans and diced tomatoes to the slow cooker; fill an empty can with water and pour in over the beans. Stir in tomato paste and chipotle chile peppers. Pour in enough tomato juice to fill the slow cooker.
- Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.
Nutrition Facts : Calories 470.2 calories, Carbohydrate 20.6 g, Cholesterol 89.5 mg, Fat 30.4 g, Fiber 5.3 g, Protein 28.4 g, SaturatedFat 10.9 g, Sodium 1092.9 mg, Sugar 7.8 g
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).
Provided by mytable_yourtummy
Categories World Cuisine Recipes Latin American Mexican
Time 3h20m
Yield 20
Number Of Ingredients 9
Steps:
- 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.
- Add tomatoes to the boiling beef; cook until tender, about 10 minutes. Remove from heat.
- 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.
- Remove beef chunks from the pot, reserving remaining cooking liquid. Shred beef with 2 forks; discard any excess fat.
- 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.
Nutrition Facts : Calories 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, Sodium 1326.2 mg, Sugar 1.2 g
BEEF TINGA
Steps:
- Preparation Preheat oven to 325°F. Pat meat dry and season with salt and pepper. Dredge pieces in flour. Heat a large Dutch oven over medium-high heat with the oil. Add meat and brown in batches until very brown; remove to a plate, add chorizo and brown. Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes. Add in stock, tomatoes, chipotle purée, honey and reserved meat to the pot. Bring to a boil and transfer to oven. Cook 1 1/2 hours, until very tender. Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside.
BEEF TINGA
Recipe courtesy of Rachael Ray show. Purée the chipotle in adobo to make saving the leftovers easier to store and use. This spicy Mexican beef stew freezes really well so make a double batch, cool and store in large freezer bag.
Provided by Diane C 2
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325°F.
- Pat meat dry and season with salt and pepper. Dredge pieces in flour.
- Heat a large Dutch oven over medium-high heat with the oil. Add meat and brown in batches until very brown; remove to a plate, add chorizo and brown. Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes. Add in stock, tomatoes, chipotle purée, honey and reserved meat to the pot. Bring to a boil and transfer to oven. Cook 1 1/2 hours, until very tender.
- Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside.
Nutrition Facts : Calories 1132.8, Fat 86.1, SaturatedFat 32.3, Cholesterol 256.5, Sodium 2004, Carbohydrate 16.5, Fiber 2.5, Sugar 8.7, Protein 70.3
BEEF TINGA
The beef tinga recipes are mainly associated to the State of Sinaloa in northern Mexico, and this modern and easy method derives from the way they traditionally prepared the meat in this area, in meso-american times. Also, this dish is closely related to Machaca meat. You can order the famous "Falda" cut, known to us as the skirt steak beef cut at the meat department of supermarkets or at any butcher; this cut is much appreciated in Mexico and used in many mexican recipes. The chipotle chiles in adobo have become your best friend by now; you can find at any latin market.
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Making this mexican recipe now:1) Pour 12 cups of water in a pot, put the meat in, split the first onion in four and put it in as well, along with the minced garlic, cilantro and salt to taste. Bake for 40 minutes or until your meat is tender and can be easily shredded.
- Remove meat from broth and shred it as thin as you prefer.
- Pour 4 tablespoons oil a skillet and bring to heat; add the onions previously cut into half rings.
- Mix constantly until the onion becomes soft, add the tomato paste, 4 cups of the broth from which beef had cooked in step 1.
- Season with salt, chopped chipotles and the adobo from the can, in quantities to your taste; if you use the whole chipotle can this will be very hot...
- Heat up until the sauce starts to boil, then mix in the shredded meat and simmer for 3-4 more minutes; typically a tinga should be thick and not liquid. If the tinga feels too dry add a little more broth.
- When serving the tinga, you can accompany it with mexican rice or serve in tacos with sliced avocados.
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