Mexican·non-vegetarian·medium

Beef Tinga Tacos with Smoky Chipotle Crema

Name: Beef Tinga Tacos with Smoky Chipotle Crema
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 kg beef chuck, cut into chunks; 1 large white onion, quartered; 4 garlic cloves; 2 dried bay leaves; 1 tsp black peppercorns; 2 tsp salt; 1.5 L water; 500 g ripe Roma tomatoes; 3 peppers + 2 tbsp sauce chipotle peppers in adobo sauce; 2 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp dried Mexican oregano; 1/4 tsp ground cinnamon; 18 small corn tortillas; 2 cups finely shredded green cabbage; 150 g queso fresco, crumbled; 1/2 cup sour cream or Mexican crema; 3 fresh lime wedges; 1/2 cup fresh cilantro, chopped

Imagine tender shreds of beef simmered in a deeply savory tomato-chipotle sauce, the kind that fills your kitchen with the scent of toasted cumin and smoky chilies. This is tinga, but with beef instead of the classic chicken—a rich, hearty twist that feels like a warm embrace from an abuela in Puebla. You’ll shred the meat until it melts into the sauce, then pile it onto warm corn tortillas with a drizzle of crema that hums with smoky heat, crunchy cabbage, and crumbled queso fresco. Every bite is a symphony: the tang of tomatoes, the whisper of cinnamon, the creamy coolness against the spicy bite. It’s street food made soulful, and it’s meant to be shared with laughter and extra napkins.

140 min(prep 20 + cook 120)

6 servings

480 kcal

Ingredients

beef chuck, cut into chunks1 kg
white onion, quartered1 large
garlic cloves4
dried bay leaves2
black peppercorns1 tsp
salt2 tsp
water1.5 L
ripe Roma tomatoes500 g
chipotle peppers in adobo sauce3 peppers + 2 tbsp sauce
vegetable oil2 tbsp
ground cumin1 tsp
dried Mexican oregano1 tsp
ground cinnamon1/4 tsp
small corn tortillas18
finely shredded green cabbage2 cups
queso fresco, crumbled150 g
sour cream or Mexican crema1/2 cup
fresh lime wedges3
fresh cilantro, chopped1/2 cup

Nutrition

480 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a large pot, combine beef, half the onion, garlic, bay leaves, peppercorns, 1 tsp salt, and water. Bring to a boil, then reduce heat and simmer uncovered for 1.5 hours until beef is fork-tender. Strain broth (reserve 1 cup) and shred beef with two forks.
2
While beef cooks, roast tomatoes on a comal or dry skillet over medium-high heat until skins blacken and blister, about 8 minutes. Transfer to blender along with chipotle peppers and adobo sauce. Blend until smooth.
3
In a large skillet, heat oil over medium. Add remaining half onion (thinly sliced) and cook until softened, 5 minutes. Stir in cumin, oregano, and cinnamon until fragrant, 30 seconds.
4
Pour the blended tomato-chipotle mixture into the skillet. Simmer for 10 minutes, stirring often, until thickened and darkened. Add shredded beef and 1/2 cup reserved broth; stir to coat. Cook another 10 minutes, adding more broth if too dry. Season with remaining salt.
5
For the crema, whisk sour cream with 1 tbsp adobo sauce (or to taste). Warm tortillas on a dry skillet until pliable and lightly charred.
6
Assemble tacos: pile tinga on each tortilla, top with cabbage, crema drizzle, queso fresco, cilantro, and a squeeze of lime. Serve immediately with extra crema and salsa.

#tinga #tacos #mexican #smoky #beef

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