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).

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Recipe Summary

prep:
20 mins
cook:
3 hrs
total:
3 hrs 20 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Use a beef shoulder roast if preferred.

Nutrition Facts

204 calories; protein 13.6g 27% DV; carbohydrates 3.5g 1% DV; fat 14.5g 22% DV; cholesterol 51.7mg 17% DV; sodium 1326.2mg 53% DV. Full Nutrition
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