Tinga de res

Method

1. 1 Boil the beef shank with onions and salt for 80 minutes, then let it cool in the broth for 15 minutes.
2. 2 Tear the meat into shreds using two forks and reserve 200 ml of the broth.
3. 3 Roast the tomatoes and garlic in a dry pan for 8 minutes until the skins are charred black, then blend them with the chipotle peppers.
4. 4 Grilling the tomatoes before blending creates a smoky flavor, while blending fresh tomatoes results in a sauce that is both tart and mild.
5. 5 Sauté the sauce in hot oil for 6 minutes until it thickens and darkens in color.
6. 6 Simmer the shredded meat in broth with oregano for 20 minutes, then serve on a tortilla with butter.

With an appliance

• Pressure cooker 1 hr

  Replace step 1: high-pressure boil the beef shank for 35 minutes, then release the pressure naturally and let it cool in the boiling water.