BEEF TINGA

Beef Tinga image

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

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

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