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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