Tinga De Res
Savor the bold and smoky flavors of Tinga de Res, a classic Mexican shredded beef dish that’s both comforting and versatile. Made with tender, slow-simmered beef chuck roast and infused with the rich, spicy essence of chipotle peppers in adobo sauce, this recipe delivers a robust depth of flavor. Blended roma tomatoes, aromatic spices like cumin and oregano, and sautéed onions create a savory sauce that perfectly coats the shredded beef. Whether served atop crispy tostadas, as a taco filling, or spooned over fluffy white rice, Tinga de Res is the ultimate crowd-pleaser. Garnish with creamy avocado, crumbled queso fresco, or a fresh squeeze of lime to elevate every bite. Perfect for family dinners or festive gatherings, this dish is an irresistible celebration of authentic Mexican cuisine.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 8 cups water
- 1 large onion
- 4 whole garlic cloves
- 2 whole bay leaves
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 4 large roma tomatoes
- 2 peppers chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 1 medium (thinly sliced) white onion
Instructions
Place the beef chuck roast, water, large onion (cut into quarters), garlic cloves, bay leaves, and 1 teaspoon of salt in a large pot.
Bring the pot to a boil, then reduce to a simmer. Cook for 1.5 to 2 hours, or until the beef is tender and easily shreddable.
Once the beef is cooked, remove it from the pot and shred it using two forks. Set it aside. Strain and reserve 2 cups of the cooking broth.
In a blender, combine the roma tomatoes, chipotle peppers, adobo sauce, oregano, ground cumin, black pepper, and 1 teaspoon of salt. Add 1 cup of the reserved cooking broth and blend until smooth.
Heat the vegetable oil in a large skillet or pan over medium heat. Add the thinly sliced white onion and sauté until softened and translucent, about 5 to 7 minutes.
Pour the blended tomato-chipotle mixture into the skillet with the onions. Cook and stir for 5 minutes, allowing the sauce to thicken slightly.
Stir in the shredded beef and the remaining 1 cup of reserved cooking broth. Mix well to coat the beef with the sauce.
Allow the mixture to simmer for an additional 10 minutes, stirring occasionally, until the flavors are fully combined and the sauce has thickened to your desired consistency.
Serve the Tinga de Res hot on tostadas, as taco filling, or over rice. Garnish as desired with avocado, crumbled queso fresco, or a squeeze of lime.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.5 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
