Tinga De Res Recipes

SLOW COOKER BEEF TINGA

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.

MEXICAN TINGA

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.

TINGA DE RES

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!