Smoky Chipotle Beef Tinga
Slow-simmered shredded beef draped in a smoky chipotle-tomato sauce that stains everything it touches a gorgeous brick red. The meat practically falls apart on its own, soaking up layers of cumin, oregano, and roasted tomato flavor that make every taco, tostada, or torta sing.
Ingredients
- 2 lbs beef chuck roast, cut into 3-inch chunks
- 1 large white onion, halved and thinly sliced
- 4 Roma tomatoes, cored and quartered
- 3 chipotle peppers in adobo sauce, plus 2 tablespoons adobo sauce
+ 10 more ingredients
Instructions
Season the beef chunks generously with salt, pepper, cumin, and smoked paprika.
Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef on all sides until deeply browned, about 3 minutes per side. Remove and set aside.
In the same pot, add the sliced onion and cook until softened and beginning to caramelize, about 6 minutes.
While the onion cooks, blend the Roma tomatoes, chipotle peppers, adobo sauce, and garlic in a blender until smooth.
Pour the chipotle-tomato sauce into the pot with the onions and cook for 5 minutes, stirring frequently, until the sauce darkens slightly.
Return the beef to the pot. Add the beef broth, bay leaves, and dried oregano. Stir to combine.
Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, stirring occasionally, until the beef shreds easily with a fork.
Remove the beef from the sauce and shred it using two forks. Discard the bay leaves.
Return the shredded beef to the pot and stir it into the sauce. Simmer uncovered for 10 more minutes to let the sauce thicken and coat the meat.
Taste and adjust salt and pepper. Serve on tostadas or in warm tortillas with avocado, queso fresco, and pickled red onion.
Nutrition Estimate
Per serving • Estimated by Blinner AI