Best 3 Tinga De Res Recipes
Tinga de Res is a traditional Mexican dish that boasts a rich history and a symphony of flavors. It consists of tender strands of beef braised in a flavorful sauce made from tomatoes, chipotle peppers, and a blend of aromatic spices. Often served with corn tortillas, rice, or beans, Tinga de Res is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. This article offers a collection of delectable Tinga de Res recipes, each with its unique twist on the classic dish. From the traditional beef tinga to variations featuring chicken, pork, or vegetables, these recipes cater to diverse dietary preferences and ensure an explosion of flavors in every bite.
**Recipes Included in the Article:**
1. **Traditional Beef Tinga:** This recipe takes you back to the roots of Tinga de Res, showcasing the classic combination of beef, tomatoes, chipotle peppers, and spices.
2. **Chicken Tinga:** Craving a lighter version of Tinga de Res? This recipe swaps beef for tender chicken breasts, resulting in a delightful and flavorful dish.
3. **Pork Tinga:** For a richer and more savory take on Tinga, this recipe utilizes succulent pork shoulder, ensuring fall-apart tenderness in every bite.
4. **Tinga de Verduras:** This vegetarian-friendly rendition of Tinga features a medley of colorful vegetables, including zucchini, carrots, bell peppers, and corn, all simmered in a flavorful sauce.
5. **Tinga Poblana:** This recipe adds a touch of Puebla's culinary heritage to Tinga de Res, incorporating traditional ingredients like pasilla peppers, guajillo peppers, and a hint of cinnamon.
6. **Tinga Roja:** Vibrant and visually stunning, this recipe showcases a rich red sauce made from tomatoes, guajillo peppers, and ancho peppers, creating a Tinga that is both flavorful and visually appealing.
7. **Tinga Verde:** Step into the world of green tinga with this recipe, featuring a verdant sauce made from tomatillos, serrano peppers, and cilantro. The result is a refreshing and tangy variation of Tinga de Res.
8. **Tinga de Res en Salsa de Chile Morita:** This recipe elevates the classic Tinga de Res with the addition of chile morita peppers, known for their smoky and slightly sweet flavor, adding a complex layer of taste to the dish.
MEXICAN TINGA
This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.
Provided by Fredda O.
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
- To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.
Nutrition Facts : Calories 402.4 calories, Carbohydrate 20.5 g, Cholesterol 91.4 mg, Fat 20 g, Fiber 2.3 g, Protein 33.6 g, SaturatedFat 5.7 g, Sodium 395.5 mg, Sugar 2.7 g
TINGA DE RES
Make and share this Tinga De Res recipe from Food.com.
Provided by Salvador Vilchis
Categories Meat
Time 1h55m
Yield 30 tacos, 6 serving(s)
Number Of Ingredients 8
Steps:
- Fry the longaniza in hot oil.
- Add onions and stir until onions are transparent.
- Add tomatoes and one chipotle pepper.
- Once the sauce has simmered for a couple of minutes, add the beef and cook for 10 more minutes.
- If the Tinga seems dry, add some of the stock from the beef, sauce must be thick.
- Serve on a platter and garnish with slices of the chipotle pepper, avocado and lettuce.
- Enjoy!
Nutrition Facts : Calories 578.6, Fat 52.4, SaturatedFat 16, Cholesterol 58.4, Sodium 434.6, Carbohydrate 16, Fiber 5, Sugar 6.4, Protein 13.1
TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)
Guadalupe Moreno runs Mi Morena, a tacos de guisado business in the Bay Area, where a number of saucy fillings and toppings are used to mix and match tacos to order. She shared her recipe for tinga de pollo with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Ms. Moreno's tinga de pollo works perfectly in tacos and also on top of crisp tostadas with lettuce and salsa, inside quesadillas or as a tamal filling. It's a great way to use up any leftover cooked chicken (just skip straight to step 2), whether pulled from a roast or poached bird, or grocery-store rotisserie.
Provided by Tejal Rao
Categories project, main course
Time 1h
Yield 4 servings (about 3 cups)
Number Of Ingredients 10
Steps:
- Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
- Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
- While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
- Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.
Tips:
- Use high-quality beef: For the best results, choose a flavorful cut of beef, such as chuck roast or flank steak.
- Don't skip the marinade: The marinade helps to tenderize the beef and infuse it with flavor. Be sure to marinate the beef for at least 30 minutes, or up to overnight.
- Cook the beef slowly: Tinga de res is a slow-cooked dish, so be patient. Simmer the beef for at least 1 hour, or until it is fall-apart tender.
- Use a variety of spices: Tinga de res is a flavorful dish, so don't be afraid to experiment with different spices. Some common spices used in tinga de res include cumin, chili powder, oregano, and garlic powder.
- Serve with your favorite sides: Tinga de res is a versatile dish that can be served with a variety of sides. Some popular sides include rice, beans, tortillas, and guacamole.
Conclusion:
Tinga de res is a delicious and flavorful Mexican dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its tender beef, rich sauce, and variety of spices, tinga de res is sure to be a hit with your family and friends.
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