Great for tacos or tostadas, tinga is an iconic Mexican dish ideal for any occasion. Shredded beef, sliced onions, and chipotle chiles come together in a burst of flavor that will make this easy beef tinga one of your favorite recipes ever!
1/4 cups chipotle chile in adobo sauce, either grounded or whole, for the purée
1 cup beef broth, for the purée
2 tablespoons vegetable oil
1 onion, sliced
some salt and pepper
some red onion, sliced, for garnish
some fresh cilantro, for garnish
some queso fresco, crumbled, for garnish
some corn tortillas, for serving
some sour cream, for garnish
Preparation
25 mins
1h
Easy
For the meat: In a pot over medium heat, heat water with salt. Cook skirt steak, onion, and garlic until soft, for about 30 minutes. Reserve the broth. Remove the meat and shred it.
For the purée: Combine onion, garlic, tomatoes, chipotle chiles, and beef broth to a blender and blend until smooth. Season with salt and pepper.
For the tinga: In a deep skillet, heat oil over medium heat and sweat onion. Once the onions are translucent, add purée and bring to a boil. Cook for about 15 minutes.
Add shredded meat, season, and cook for 10 more minutes.
Serve the tinga with corn tortillas and garnish with red onion, cilantro, and queso fresco.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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