Mexican cuisine · Meat & Kebab

Tinga de Res

Beef simmered until tender, shredded by hand and braised through in a chipotle-tomato-onion sauce.

Ingredients · for 4 servings

• 800 g beef chuck
• 3 onions
• 5 cloves garlic
• 2 bay leaves
• 600 g tomatoes
• 3 chipotles in adobo
• 1 tsp dried oregano
• 3 tbsp oil
• 8 corn tortillas
• Salt, pepper

Instructions

1. Cut the beef into large chunks and combine with a halved onion, two cloves of garlic, the bay leaves and 2 tsp salt in 1.5 l water.
2. Simmer covered over low heat for 70–80 min. until the meat falls apart when pressed, then remove and strain the broth through a sieve.
3. Shred the cooled meat into fine strands with two forks and cut the remaining onions into thin half-rings.
4. Puree the tomatoes with the remaining garlic and the chipotles into a smooth sauce.
5. Heat oil in a wide pan, fry the onion rings for 6–8 min. until golden brown, add the tomato puree and the oregano and reduce, uncovered, for 8 min. until the sauce is noticeably darker.
6. Fold in the shredded meat, let it simmer through with 150 ml of the cooking broth over low heat for 10 min., season with salt and pepper and serve on warm corn tortillas.