Best Shredded Beef Ale Chilli Mexican Tinga Recipes

MEXICAN SHREDDED BEEF

Steps:

• Heat the olive oil in a large skillet. Generously season the beef with salt and pepper. Add it to the skillet and sear it so it is brown on all sides. Add it to the base of your crock-pot. If the meat is too big for the bottom of the crock, you may choose to cut it into 3-5 pieces before you sear it.
• Into the oil, add the garlic and onion and cook for 2 to 3 minutes until soft. Add that into the crock pot on top of the meat.
• Next, add the vinegar and tomatoes to deglaze the pan. Make sure to scrape the bottom of the pan to get all those flavor bits off the bottom and into the braising liquid. Then add the remaining spices and beef or chicken stock and stir well to combine. Pour this over the top of the beef inside the crock pot.
• Cover and cook on LOW for 6 hours or until the beef is tender enough to shred.
• Remove the beef and shred it with 2 forks. Place the meat onto a serving dish.
• Transfer the broth to a sauce pan (or your crock-pot insert the stovetop - if it's able) and bring to a boil.
• Mix the cornstarch and 1/4 cup of cold water stir until smooth. Pour into the sauce and whisk while boiling until the sauce is thickened. Adjust salt and pepper to taste.
• I toss the beef in the sauce to get it fully covered. You may like to serve the sauce on the side.

SLOW COOKER BEEF TINGA

Steps:

• Add all ingredients into a slow cooker and mix together with a large spoon.
• Cover and cook on high for 6 hours.
• When ready to eat, taste and season the meat if necessary.
• Serve in warm tortillas topped with crumbled cheese, thinly sliced cabbage, radishes and fresh avocado.

SHREDDED BEEF CHILLI TACO BOWLS

Steps:

• Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, garlic, passata and chilli paste (or tomato purée, if using) into a large flameproof casserole dish and season. Place on a medium heat, bring to a simmer, then add the beef and coat in the sauce. Cover and braise in the oven for 5-6 hrs, or until the beef is really tender. Remove from the oven and leave to rest for around 30 mins.
• Using two forks, shred the beef into the sauce. Until this point, the dish can be prepared up to three days ahead - the flavours will improve over time. To reheat, stir in the beans and place on a low heat, then squeeze in the lime juice and keep warm on a low heat or in a low oven. Stir through the coriander just before serving.
• To make the taco bowls, heat oven to 190C/170C fan/ gas 5. Brush each tortilla with a little oil, then tuck into a small ovenproof bowl or pudding basin and hold in place with a ball of foil. Cook for 8-12 mins until crisp. This can be done in batches if needed. If cooking ahead, leave to cool and keep in a large airtight container overnight. To serve, half-fill the tacos with the red cabbage & pickled chilli slaw, top with the chilli and sprinkle with your choice of toppings.