Tinga de res is the kind of filling that turns a stack of tostadas into a meal everyone gathers around. Shredded beef catches a smoky tomato-chipotle sauce, soft ribbons of onion add sweetness, and each bite is ready for a little crema or avocado. Set everything out at the table and let everyone build a tostada just the way they like it.
What is tinga de res?
Tinga is a Mexican guisado of shredded meat in a tomato, onion, and chipotle sauce. This beef version starts with chuck simmered until tender enough to pull apart. The meat then spends a little time in the sauce so the smoky chile and sweet tomatoes flavor every strand. Oregano, a pinch of cumin, and lime bring an aromatic finish.
Tips for tender beef and a rich sauce
Keep the beef at a gentle simmer and allow enough time for it to become fork-tender; a tougher piece may need longer. Reserve some cooking liquid before shredding. It helps loosen the tomato-chipotle sauce without washing out the beef flavor.
Chipotles in adobo vary in heat. Start with one if you like a milder sauce, then add more to taste. Cook the sliced onion until soft before adding the blended tomatoes, and simmer the shredded beef until the sauce clings to it while staying moist.
How to serve tinga de res
Spoon the beef onto tostadas with lettuce, crema, and avocado, or tuck it into warm flour tortillas. Serve with frijoles refritos and Mexican red rice for a generous family meal.
Frequently asked questions
Can I make tinga ahead?
Yes. Refrigerate promptly in a covered container for up to 3 to 4 days. Reheat until hot throughout, adding a splash of water or broth if needed.
Can I freeze it?
Cool and freeze the beef and sauce in a sealed container for up to 3 months. Thaw in the refrigerator and reheat thoroughly before serving.
Tinga de Res (Shredded Beef in Chipotle Tomato Sauce)
Ingredients
- 2 pounds beef chuck roast
- 1 medium white onion divided
- 3 cloves garlic divided
- 1 bay leaf
- 1 teaspoon fine salt divided, or to taste
- 4 cups water or enough to cover beef
- 4 medium Roma tomatoes chopped
- 2 chipotle chiles in adobo or to taste
- 1 tablespoon neutral oil
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon ground cumin
- 1 tablespoon fresh lime juice
Instructions
- Place beef in a pot with half the onion, 2 garlic cloves, bay leaf, half the salt, and enough water to cover. Bring to a boil, skim, then cover and simmer gently until fork-tender, about 2 to 2 ½ hours. Add water if needed to keep the meat covered.
- Transfer beef to a plate and shred with two forks. Reserve 1 cup of the cooking liquid and discard the bay leaf.
- Blend tomatoes, chipotles, remaining garlic, oregano, cumin, and ½ cup reserved cooking liquid until smooth.
- Thinly slice the remaining onion. Heat oil in a large skillet over medium heat and cook onion until soft, about 5 minutes. Add the blended sauce and simmer for 5 minutes.
- Add shredded beef and remaining salt. Simmer 10 to 15 minutes, adding reserved cooking liquid as needed for a moist sauce. Stir in lime juice, taste, and serve on tostadas or in warm tortillas.
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