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Shredded beef tinga in smoky tomato and chipotle sauce

Tinga de Res (Shredded Beef in Chipotle Tomato Sauce)

Anahi
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 6

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.