Best Tinga De Res Recipes

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MEXICAN TINGA



Mexican Tinga image

This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.

Provided by Fredda O.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 8

Number Of Ingredients 7

2 tablespoons olive oil
1 large onion, cut into rings
1 (15 ounce) can stewed tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
2 pounds shredded cooked chicken meat
16 tostada shells
½ cup sour cream

Steps:

  • Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
  • To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

Nutrition Facts : Calories 402.4 calories, Carbohydrate 20.5 g, Cholesterol 91.4 mg, Fat 20 g, Fiber 2.3 g, Protein 33.6 g, SaturatedFat 5.7 g, Sodium 395.5 mg, Sugar 2.7 g

SLOW COOKER BEEF TINGA



Slow Cooker Beef Tinga image

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

2 tablespoons vegetable oil
2 ½ pounds beef chuck, cut into 2-inch cubes
1 large onion, diced
5 cloves garlic, pressed
½ pound chorizo sausage
1 (14 ounce) can dark red kidney beans, rinsed
1 (14 ounce) can diced tomatoes
14 fluid ounces water
1 (6 ounce) can tomato paste
6 chipotle chiles in adobo sauce, finely chopped
3 cups tomato juice, or as needed
1 pinch salt and ground black pepper to taste

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

TINGA DE RES



Tinga De Res image

Make and share this Tinga De Res recipe from Food.com.

Provided by Salvador Vilchis

Categories     Meat

Time 1h55m

Yield 30 tacos, 6 serving(s)

Number Of Ingredients 8

200 g chorizo sausages, longaniza
6 tablespoons oil
600 g onions, finely sliced
400 g tomatoes
2 chipotle chiles in adobo
800 g beef, cooked and shredded
1 avocado
5 lettuce leaves

Steps:

  • Fry the longaniza in hot oil.
  • Add onions and stir until onions are transparent.
  • Add tomatoes and one chipotle pepper.
  • Once the sauce has simmered for a couple of minutes, add the beef and cook for 10 more minutes.
  • If the Tinga seems dry, add some of the stock from the beef, sauce must be thick.
  • Serve on a platter and garnish with slices of the chipotle pepper, avocado and lettuce.
  • Enjoy!

Nutrition Facts : Calories 578.6, Fat 52.4, SaturatedFat 16, Cholesterol 58.4, Sodium 434.6, Carbohydrate 16, Fiber 5, Sugar 6.4, Protein 13.1

TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)



Tinga de Pollo (Chicken with Chipotle and Onions) image

Guadalupe Moreno runs Mi Morena, a tacos de guisado business in the Bay Area, where a number of saucy fillings and toppings are used to mix and match tacos to order. She shared her recipe for tinga de pollo with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Ms. Moreno's tinga de pollo works perfectly in tacos and also on top of crisp tostadas with lettuce and salsa, inside quesadillas or as a tamal filling. It's a great way to use up any leftover cooked chicken (just skip straight to step 2), whether pulled from a roast or poached bird, or grocery-store rotisserie.

Provided by Tejal Rao

Categories     project, main course

Time 1h

Yield 4 servings (about 3 cups)

Number Of Ingredients 10

2 pounds bone-in chicken legs, breasts or a combination
1/2 medium white onion
1 celery stalk, cut into 2-inch pieces
2 small carrots, cut into 2-inch pieces
1/4 cup vegetable oil
1 medium white onion, halved and thinly sliced
3/4 cup canned crushed tomatoes
3 chipotles in adobo with sauce (1/3 cup)
2 garlic cloves, peeled
Salt and freshly ground black pepper

Steps:

  • Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
  • Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
  • While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
  • Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.

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