Shredded Beef Tinga

Name: Shredded Beef Tinga
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2.2 lbs beef flank or brisket (cooked and shredded (reserve 1 cup of cooking broth)); 3 pieces large white onions (thinly sliced into half-moons); 5 pieces ripe plum tomatoes; 2 pieces chipotle peppers in adobo sauce (adjust according to preferred heat level); 2 cloves garlic; 2 tbsp vegetable oil or lard; 1 pinch dried Mexican oregano; 1 piece bay leaf; 1 tsp salt and pepper (to taste)

Tender shredded beef flank simmered with sweet sliced onions in a rich, smoky tomato and chipotle pepper adobo sauce.

65 min Easy Mexicana 6 servings

The story behind

Originating from the beautiful culinary state of Puebla, Beef Tinga has captured hearts across Mexico and beyond. It is the absolute ultimate topping for crispy tostadas and tacos. The magic of a stellar tinga lies in its masterclass balance of flavors: the natural sweetness of caramelized onions cuts through the bright acidity of the tomatoes, all held together by the distinctive, smoky warmth of chipotle chiles in adobo. The real secret is patience—allowing the massive mountain of onions to sweat and sweeten slowly before adding the meat. It's an incredible make-ahead meal because the flavors meld and deepen beautifully in the fridge overnight. Enjoy it street-style on crunchy corn tostadas slathered with cool sour cream, shredded lettuce, and crumbled fresh cheese.

Ingredients

2.2 lbs beef flank or brisket (cooked and shredded (reserve 1 cup of cooking broth))
3 pieces large white onions (thinly sliced into half-moons)
5 pieces ripe plum tomatoes
2 pieces chipotle peppers in adobo sauce (adjust according to preferred heat level)
2 cloves garlic
2 tbsp vegetable oil or lard
1 pinch dried Mexican oregano
1 piece bay leaf
1 tsp salt and pepper (to taste)

Instructions

1

To make the sauce: Boil the tomatoes until the skins start to burst. Blend them until completely smooth along with the garlic cloves, chipotle peppers, and the reserved cup of beef broth. Strain the mixture and set aside.
2

Heat the oil or lard in a large heavy-bottomed pot or skillet over medium heat. Add the abundance of sliced onions and sauté for about 10-12 minutes, stirring often, until they are soft, translucent, and sweet.
3

Pour the strained tomato-chipotle sauce directly over the cooked onions. Stir in the bay leaf and dried oregano. Season with salt to taste and let it simmer on low for 5 minutes to develop character.
4

Fold the shredded beef into the pot, mixing thoroughly so the meat absorbs the reddish sauce and combines evenly with the onions.
5

Cover the pot and let everything simmer gently over low heat for 15-20 minutes, or until the liquid has reduced and the mixture is moist and thick but not watery. Taste and adjust salt, discard the bay leaf, and serve warm.

Share this recipe

Facebook X/Twitter WhatsApp

Rate this recipe

No ratings yet

🍊

Save this recipe to your Zest

Add photos when you cook it, write your story, and share it with a Moment Card.

Create my free account

Shredded Beef Tinga

The story behind

Instructions

Share this recipe

Rate this recipe

You might also like

Orange Bundt Cake Dusted with Powdered Sugar

Chicken Tinga Tostadas

Warm and Homemade Fideo Noodle Soup

Sizzling Chorizo and Crispy Diced Potatoes

Save this recipe to your Zest

Contact Us

Message sent!