Photograph of the finished Tinga de res

Mexico · Bò xé xốt chipotle Tinga de res

Tinga de res

2 hr 20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 2.6 lb
  • Photograph of Chipotle in adobo Chipotle in adobo 4.2 oz
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Dried oregano leaves Dried oregano leaves 0.4 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Tortilla Tortilla 24
  • Photograph of Avocado Avocado 2

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.

Start cooking