We've been making chicken tinga for years, until one day we had what can only be described as a meat epiphany: we made tinga with beef. It was amazing.
Tinga is said to have originated in Pueblo, Mexico and is a chicken hash. We serve it on a tostada with plenty of sour cream and cotija cheese. For our beef version we used a well-marbled Mosida Market chuck roast that we cooked all day in the crockpot. It was a huge success and we just might stick with beef tinga from now on!