Best 3 Beef Tinga Recipes

**Savor the Authentic Flavors of Mexican Cuisine with Beef Tinga: A Culinary Journey Awaits**

Embark on a culinary adventure as we delve into the world of Mexican gastronomy with Beef Tinga. Originating in the vibrant city of Puebla, this traditional dish tantalizes taste buds with its complex flavors, vibrant colors, and versatility. Beef Tinga is a quintessential Mexican stew, prepared with tender beef simmered in a flavorful sauce made from tomatoes, chipotle chiles, and spices. This savory dish can be enjoyed on its own or as a filling for tacos, burritos, or enchiladas. Our comprehensive guide presents three delectable recipes that showcase the diverse culinary heritage of Mexico:

1. **Classic Beef Tinga:** This recipe captures the essence of traditional Beef Tinga. Slow-cooked beef is enveloped in a rich and aromatic sauce, creating a harmonious blend of flavors. Serve it with warm tortillas, your favorite toppings, and a side of flavorful Mexican rice.

2. **Poblano Beef Tinga:** Experience the culinary magic of Puebla with this unique variation of Beef Tinga. Poblano chiles add a smoky and slightly spicy note to the sauce, enhancing its depth of flavor. Accompany it with fresh corn tortillas, a dollop of sour cream, and a sprinkling of crumbled queso fresco for an authentic Mexican feast.

3. **Chipotle Beef Tinga:** For those who crave a bolder flavor profile, the Chipotle Beef Tinga is an absolute must-try. Chipotle chiles, known for their smoky heat, bring an extra layer of complexity to the sauce. Serve it with soft flour tortillas, guacamole, and a side of tangy pico de gallo for a tantalizing taste experience.

Whether you're a seasoned cook or just starting your culinary journey, these Beef Tinga recipes offer a delectable gateway into the rich and diverse world of Mexican cuisine. Each recipe provides clear instructions, a comprehensive ingredient list, and helpful tips to ensure success in your kitchen. So gather your ingredients, ignite your culinary passion, and prepare to savor the authentic flavors of Mexico with our Beef Tinga recipes. ¡Buen provecho!

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER BEEF TINGA

Slow Cooker Beef Tinga image

I love this spin-off on Mexican chili. Serve with warm flour tortillas, or eat in a bowl like chili, topped with fresh slices of jalapenos. Or spoon it over a warm corn tostada and garnish like a taco.

Provided by BMannnn

Categories World Cuisine Recipes Latin American Mexican

Time 5h30m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
2 ½ pounds beef chuck, cut into 2-inch cubes
1 large onion, diced
5 cloves garlic, pressed
½ pound chorizo sausage
1 (14 ounce) can dark red kidney beans, rinsed
1 (14 ounce) can diced tomatoes
14 fluid ounces water
1 (6 ounce) can tomato paste
6 chipotle chiles in adobo sauce, finely chopped
3 cups tomato juice, or as needed
1 pinch salt and ground black pepper to taste

Steps:

Heat oil in a large skillet over medium-high heat. Cook and stir beef chuck until browned on all sides, about 5 minutes. Add onion and garlic; cook and stir until softened and fragrant, 3 to 5 minutes. Transfer mixture to a slow cooker.
Cook and stir chorizo in the same skillet until browned and crumbly, about 5 minutes. Transfer to the slow cooker. Add kidney beans and diced tomatoes to the slow cooker; fill an empty can with water and pour in over the beans. Stir in tomato paste and chipotle chile peppers. Pour in enough tomato juice to fill the slow cooker.
Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 20.6 g, Cholesterol 89.5 mg, Fat 30.4 g, Fiber 5.3 g, Protein 28.4 g, SaturatedFat 10.9 g, Sodium 1092.9 mg, Sugar 7.8 g

BEEF TINGA

Beef Tinga image

Shredded beef tinga in a spicy chipotle sauce. Slice up lettuce, tomato, onion, jalapenos, and avocados for topping. Prepare tostadas with beef, toppings, sour cream, and queso fresco (fresh Mexican cheese).

Provided by mytable_yourtummy

Categories World Cuisine Recipes Latin American Mexican

Time 3h20m

Yield 20

Number Of Ingredients 9

Ingredients

5 pounds beef chuck roast, cut into large chunks
1 onion, quartered
water to cover
3 tablespoons salt
4 tomatoes
1 (12 fluid ounce) can chipotle peppers in adobo sauce
2 tablespoons olive oil
1 onion, sliced
3 tablespoons chicken bouillon granules

Steps:

Place beef and quartered onion in a large pot; pour in enough water to cover. Bring to a boil. Stir in salt. Cook for about 2 1/2 hours.
Add tomatoes to the boiling beef; cook until tender, about 10 minutes. Remove from heat.
Transfer tomatoes to a blender using a slotted spoon. Add chipotle peppers and 1 1/2 cups cooking liquid from the pot. Blend well and set aside.
Remove beef chunks from the pot, reserving remaining cooking liquid. Shred beef with 2 forks; discard any excess fat.
Heat olive oil over medium heat in a medium pot. Saute sliced onion until softened, about 5 minutes. Add shredded beef and saute for about 5 minutes. Pour in blended chipotle sauce. Add more of the reserved cooking liquid, if needed, to reach the desired consistency. Bring to a boil. Stir in chicken bouillon and simmer for about 5 minutes more.

Nutrition Facts : Calories 203.5 calories, Carbohydrate 3.5 g, Cholesterol 51.7 mg, Fat 14.5 g, Fiber 1 g, Protein 13.6 g, SaturatedFat 5.3 g, Sodium 1326.2 mg, Sugar 1.2 g

BEEF TINGA

BEEF TINGA image

Categories Beef

Yield 4-6 servings

Number Of Ingredients 20

Ingredients

2 pounds beef chuck, cut into 1 1/2-inch cubes
Salt and pepper
Flour, for dredging
3 tablespoons corn oil
1 pound Mexican chorizo (fresh), about 1 pound, casings removed
1 large onion, chopped
4 cloves garlic, thinly sliced
1/2 tablespoon cumin, half a palmful
1/2 tablespoon Mexican oregano, half a palmful
1/2 tablespoon ground coriander, half a palmful
1 can beef consommé or 1 1/2 cups beef stock
1 28-ounce can diced tomatoes or fire-roasted diced tomatoes
1 to 2 tablespoons puréed chipotle in adobo for a medium to extra-spicy heat level
1 tablespoon honey
For serving:
Flour tortillas, warmed
Wedges of lime
Queso fresco, crumbled
Sliced fresh or pickled jalapeno peppers
Thinly sliced red onions

Steps:

Preparation Preheat oven to 325°F. Pat meat dry and season with salt and pepper. Dredge pieces in flour. Heat a large Dutch oven over medium-high heat with the oil. Add meat and brown in batches until very brown; remove to a plate, add chorizo and brown. Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes. Add in stock, tomatoes, chipotle purée, honey and reserved meat to the pot. Bring to a boil and transfer to oven. Cook 1 1/2 hours, until very tender. Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside.

Tips:

Choose the right cut of beef. Chuck roast, flank steak, or skirt steak are all good options for beef tinga.
Shred the beef against the grain. This will help to make the beef more tender and flavorful.
Use a flavorful salsa. A tomatillo salsa or a salsa roja are both good options.
Don't overcook the beef. Beef tinga is best when it is cooked until it is tender but still slightly pink in the center.
Serve beef tinga with your favorite toppings. Some popular toppings include shredded cabbage, sliced avocado, and crumbled queso fresco.

Conclusion:

Beef tinga is a delicious and versatile Mexican dish that can be served as a taco filling, a burrito filling, or a main course. It is easy to make and can be tailored to your own taste preferences. With its bold flavors and tender beef, beef tinga is sure to be a hit at your next party or gathering.