About this recipe:Tinga is a traditional dish from the centre of Mexico. Flank steak and onion slices are simmered in a spicy tomato sauce with chipotle chillies until the beef is tender enough tot shred with a fork. It is usually served over corn tostadas covered with a thin layer of refried beans and topped with avocado slices.
1kg beef flank or rump steak
2 bay leaves
salt and pepper to taste
1kg plum tomatoes, quartered
5 chipotle chillies in adobo, or to taste (see note)
3 tablepsoons vegetable oil
4 white onions, sliced
4 garlic cloves, minced
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Place the beef in a pot and cover with water. Add the bay leaves and salt to taste. Boil over high heat, uncovered, for 5 minutes. Cover and cook over medium-low heat until the meat is very tender, about 2 hours. Remove the meat from the pot, let cool slightly and shred with 2 forks.
Place the tomatoes and chipotle chillies in a blender. Blend until smooth; strain through sieve.
Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook until onion has softened, about 10 minutes. Pour in the tomato-chipotle sauce and bring to the boil. Reduce heat to low and cook until sauce has thickened.
Stir in shredded meat and season with salt and pepper to taste; cook over low heat, uncovered, until most of the liquid has evaporated.
Chipotle chillies in adobo
Chipotle chillies in adobo are sold in tins so you can buy them in bulk. They are dried chipotle chillies in a sauce. They add heat and a smoked flavour to your Mexican dishes. They are available online and in Mexican grocers.