Tinga De Res

Savor the bold and smoky flavors of Tinga de Res, a classic Mexican shredded beef dish that’s both comforting and versatile. Made with tender, slow-simmered beef chuck roast and infused with the rich, spicy essence of chipotle peppers in adobo sauce, this recipe delivers a robust depth of flavor. Blended roma tomatoes, aromatic spices like cumin and oregano, and sautéed onions create a savory sauce that perfectly coats the shredded beef. Whether served atop crispy tostadas, as a taco filling, or spooned over fluffy white rice, Tinga de Res is the ultimate crowd-pleaser. Garnish with creamy avocado, crumbled queso fresco, or a fresh squeeze of lime to elevate every bite. Perfect for family dinners or festive gatherings, this dish is an irresistible celebration of authentic Mexican cuisine.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 8 cups water
• 1 large onion
• 4 whole garlic cloves
• 2 whole bay leaves
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 4 large roma tomatoes
• 2 peppers chipotle peppers in adobo sauce
• 2 tablespoons adobo sauce
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 0.5 teaspoon black pepper
• 1 medium (thinly sliced) white onion

Directions

Step 1

Place the beef chuck roast, water, large onion (cut into quarters), garlic cloves, bay leaves, and 1 teaspoon of salt in a large pot.

Step 2

Bring the pot to a boil, then reduce to a simmer. Cook for 1.5 to 2 hours, or until the beef is tender and easily shreddable.

Step 3

Once the beef is cooked, remove it from the pot and shred it using two forks. Set it aside. Strain and reserve 2 cups of the cooking broth.

Step 4

In a blender, combine the roma tomatoes, chipotle peppers, adobo sauce, oregano, ground cumin, black pepper, and 1 teaspoon of salt. Add 1 cup of the reserved cooking broth and blend until smooth.

Step 5

Heat the vegetable oil in a large skillet or pan over medium heat. Add the thinly sliced white onion and sauté until softened and translucent, about 5 to 7 minutes.

Step 6

Pour the blended tomato-chipotle mixture into the skillet with the onions. Cook and stir for 5 minutes, allowing the sauce to thicken slightly.

Step 7

Stir in the shredded beef and the remaining 1 cup of reserved cooking broth. Mix well to coat the beef with the sauce.

Step 8

Allow the mixture to simmer for an additional 10 minutes, stirring occasionally, until the flavors are fully combined and the sauce has thickened to your desired consistency.

Step 9

Serve the Tinga de Res hot on tostadas, as taco filling, or over rice. Garnish as desired with avocado, crumbled queso fresco, or a squeeze of lime.

Nutrition Facts

Serving size	3748.8 grams (3748.8g)

Amount per serving	% Daily Value*
Calories	2794

Total Fat 210.90g	270%
Saturated Fat 76.80g	384%
Polyunsaturated Fat 16.80g
Cholesterol 680mg	227%
Sodium 6168mg	268%
Total Carbohydrate 62.30g	23%
Dietary Fiber 13.40g	48%
Total Sugars 28.90g
Protein 173.70g	347%

Vitamin D 0IU	0%
Calcium 417mg	32%
Iron 29mg	161%
Potassium 4376mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.8%

Protein: 24.4%

Carbs: 8.8%