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!
1 chuck roast (3-5 lb)
2-3 medium sweet onions, peeled, halved, and thinly sliced
salt & pepper
1 can tomato sauce
1 can chipotles in adobo sauce
2 cups beef broth, divided
20 tostada shells
1/2 pint sour cream
1 c Cotija cheese, crumbled
2 limes cut into small wedges
Thinly slice onions and place in crock pot.
Season roast with salt and pepper, place on top of onions.
Pour 1 cup of beef broth over roast and cook in crockpot until tender and easily shreds.
As roast nears the end of cooking time, prepare tinga sauce by blending the tomato sauce, chipotles, and broth.
Strain the tinga sauce into a bowl, then return the puree that's left over in the strainer to the blender. Add additional broth, tomato sauce, liquid from crockpot, or water and blend. Press through strainer again. Continue this process until you have the desired amount of sauce. Set aside. (May add some of the remaining puree for spicier tinga.)
Shred roast and drain any remaining liquid from crockpot. Add tinga sauce to shredded meat and onion mixture. Mix to incorporate and let warm in crockpot while you prepare tostadas.
Slather tostadas with sour cream, using tongs top with tinga, then sprinkle with Cotija cheese, squeeze lime over the top and enjoy!
Note: Tinga is versatile. Works great in tacos or burritos as well as spread on tortilla chips for nachos. Additional toppings that pair well include red cabbage, avocado, cilantro, jalapeños.
Makes approximately 20 tostadas