Mexican Beef Tinga | Spicy and Juicy Street Food
(0)
70 min
Under an hour
Sezamo
O rețetă legendară de street food din Puebla, Mexic: fâșii fragede de vită gătite într-un sos bogat de roșii, ceapă dulce și mirodenii afumate, servite în tortillas calde cu avocado și telemea.
Preparation method
Boiling and shredding the meat
Place the beef into a spacious pot with 1 liter of cold water, half a yellow onion, and a teaspoon of fine table salt. Simmer over low heat for 45-50 minutes, until the meat becomes very tender.
Remove the meat onto a plate and let it cool down slightly. Using two forks, shred it into thin strips. Reserve 150 ml of the beef broth for the sauce.
Preparing the Tinga sauce
In a deep pan, heat the olive oil over medium heat. Slice the remaining yellow onion into thin slices and sauté for 4-5 minutes, until translucent and lightly golden.
Chef's tip
For an authentic and spicier Mexican touch, you can also add half a finely chopped chili pepper or a few drops of hot sauce to the tomato sauce.
Beef tinga is excellent not only in soft tortillas, but also served on crispy tostadas or as a filling for quesadillas and burritos.
15 min
Under an hour
