Description
This Authentic Beef Tinga (Tinga de Res) is made with chuck roast, olive oil, red onion, garlic, jalapeños, chipotle peppers, and diced tomatoes.
Ingredients
Scale
- 3 pounds chuck roast, cubed
- 1 tablespoon olive oil
- 1 red onion, diced
- 2 garlic cloves, minced
- 2 jalapenos, deseeded and diced
- 1 chipotle pepper from can in adobo
- 1 12 oz can diced tomato, with juices
- ½ cup water
- ¼ cup chopped cilantro
Instructions
- Heavy Pot/Dutch Oven: In a large dutch oven, heat olive oil. On medium high heat, add the meat and sear the meat on both sides, about 3-8 minutes depending on the thickness of the steak. After meat is brown, remove and set aside on a plate. Add the red onion, garlic, jalapenos, and cook until the onion is soft, about 5 minutes. Pour in the diced tomato, water, and chipotle pepper. Bring to a boil and add the meat. Reduce heat to low, cover, and cook for 1.5 hours. Continue to step 3.
- Cook in Slow Cooker/Pressure Cooker: Place chopped onion, minced garlic, chuck roast, jalapenos, chipotle pepper, diced tomatoes and water. For Slow Cooker: Cook on high for 4-5 hours or low for 7-8 hours. For Pressure Cooker: Pressure cook on high for 60 minutes. Quick release after. Continue to step 3.
- Preheat oven to broil (optional for crispiness). When the meat is done, use tongs to take the meat out and place on a baking dish. Using two forks, shred the meat. Reserve ½ cup of the juice.
- Put the shredded meat in the oven to broil for 5 minutes. This will crisp the ends of the meat and provide a delicious texture! Serve.
- Take the meat out of the oven and garnish with chopped cilantro.
Notes
- Choose the right cut of beef: Beef Tinga is typically made with a tougher cut of beef, such as chuck roast or brisket, that benefits from long, slow cooking to become tender and flavorful. Choose a well-marbled cut with good connective tissue that will break down during cooking to create a rich and flavorful dish.
- Use the Instant Pot for faster cooking: While traditional Beef Tinga is simmered on the stovetop for hours, you can use the Instant Pot to significantly shorten the cooking time. The pressure cooking function of the Instant Pot helps to tenderize the meat quickly and infuse the flavors into the dish.
- Add smoky flavors: Authentic Beef Tinga often has a smoky flavor from chipotle peppers in adobo sauce. You can adjust the amount of chipotle peppers to your preference for spiciness and smokiness. You can also add other smoky ingredients, such as smoked paprika or smoked salt, to enhance the flavor profile of your Beef Tinga.
- Add fresh garnishes for freshness: Beef Tinga is often served with fresh garnishes, such as chopped cilantro, diced onions, crumbled queso fresco, or sliced avocado, to add a burst of freshness and balance out the rich flavors of the dish. Consider adding these fresh toppings when serving your Beef Tinga for added texture and flavor.
- Adjust seasoning to taste: Taste your Beef Tinga as it cooks and adjust the seasoning as needed. You can add more salt, pepper, or other seasonings to suit your personal preference. Remember that flavors can intensify as the dish cooks, so it's best to start with less seasoning and add more gradually as needed.
- Make ahead for better flavor: Like many stews and braised dishes, Beef Tinga often tastes even better the next day as the flavors have a chance to meld and develop. Consider making it ahead of time and allowing it to sit in the refrigerator overnight to deepen the flavors and enhance the overall taste of the dish.
- Serve with traditional accompaniments: Beef Tinga is typically served with traditional Mexican accompaniments, such as corn tortillas, rice, beans, or roasted vegetables. Consider serving your Beef Tinga with these side dishes to complete the meal and create an authentic dining experience.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 167.4
- Sugar: 0.1 g
- Sodium: 189.1 mg
- Fat: 6.8 g
- Saturated Fat: 4.3 g
- Carbohydrates: 2.4 g
- Fiber: 0.2 g
- Protein: 21.9 g
- Cholesterol: 54.8 mg
