Beef tinga recipe

Ingredients

• 1 kgbeef chuck or blade
• 5dried guajillo chillies
• 2dried ancho chillies
• 1dried pasilla chilli
• 3garlic cloves
• ½white onion
• 2bay leaves
• 1 tspcumin
• 1 tsporegano
• 3whole cloves
• 1 tbspapple cider vinegar
• 2 tbsplard
• to tastesalt and pepper

Instructions

1. 1

   Cut the beef

   Cut the beef into chunks.

2. 2

   Cover with water

   Put the beef in a pot, season it with salt and add the bay leaves. Pour in enough water to cover the meat.

3. 3

   Cook and shred

   Cook until the beef is tender. Let it rest, then shred it into strands that are not too fine. Set aside 240 ml (1 cup) of the cooking liquid.

4. 4

   Toast the chillies

   Remove the stems and seeds from the chillies. Toast them briefly, taking care not to burn them.

5. 5

   Soak the chillies

   Soak the toasted chillies in warm water for 15 minutes to soften them.

6. 6

   Blend the chillies

   After soaking, put the chillies and their soaking water in a blender and blend.

7. 7

   Make the sauce

   Add the onion, garlic, apple cider vinegar, cumin, oregano, and salt and pepper to taste. Blend until the sauce is thick.

8. 8

   Strain the sauce

   Strain the sauce to give it a smooth texture.

9. 9

   Cook the sauce

   Heat the lard in a pot or casserole. Once melted, pour in the sauce and cook over a medium heat until it thickens.

10. 10

    Add the beef

    Stir in the shredded beef and 240 ml (1 cup) of the reserved cooking liquid.

11. 11

    Simmer gently

    Cook over a low heat for 30–40 minutes, stirring occasionally.

12. 12

    Season to finish

    Adjust the salt and pepper, then turn off the heat.

What is beef tinga?

Tinga is a Mexican dish made with meat cooked in a seasoned sauce; this version uses beef and dried chillies. The slow simmer gives the meat time to soften and take on the sauce's flavour.

Toasting and soaking the chillies before blending helps form the base of the stew. Straining the sauce makes it smooth, while the shredded beef gives it a substantial texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein, while the lard contributes much of the fat; the chillies, onion and seasonings add relatively little carbohydrate. Pair a portion with vegetables and a moderate serving of rice or tortillas for a more balanced plate.

Choosing the beef

Cut: Chuck or blade suits a long, moist cook and can be shredded once tender. Cut it into chunks so it cooks evenly in the pot.

Shredding: Let the cooked beef rest before pulling it apart. Keep the strands fairly substantial so they remain distinct in the finished stew.

Building the chilli sauce

Toast: Warm the guajillo, ancho and pasilla chillies briefly, just until fragrant. Keep them moving and remove them from the heat before they scorch, as burnt chillies can make the sauce taste bitter.

Soak: Give the toasted chillies the full 15 minutes in warm water. Blend them with the soaking water as directed, then strain for a finer sauce.

Getting the texture right

Sauce: Cook it in the melted lard until it thickens before adding the beef. This step reduces the raw, watery quality of the blended mixture.

Stew: Add the reserved cooking liquid with the beef, then simmer gently. Stir now and again so the meat is coated and the sauce does not catch on the bottom.

Timing and doneness

Beef: The initial cooking time is not specified, so judge it by tenderness rather than the clock. It is ready to shred when it pulls apart easily.

Final simmer: Allow 30–40 minutes over low heat after combining the beef and sauce. The tinga should be hot throughout, with the sauce clinging to the meat.

How to serve it

Serve the tinga as the main dish for lunch or dinner, with rice or warm tortillas alongside. A fresh salad or cooked vegetables can add a lighter contrast to the rich, slow-cooked beef.

Keep accompaniments separate until serving so everyone can choose how to plate the stew.

Recipe notes & tips

• Toast the chillies lightly and keep them moving so they do not burn.
• Reserve the chilli soaking water for blending as the method directs.
• Let the beef rest before shredding to make it easier to handle.
• Keep the shredded beef in strands rather than pulling it into very fine fibres.
• Stir occasionally during the final simmer to prevent the sauce catching.

Variations

• Adjust the heat: Use fewer chillies if you prefer a milder sauce.
• Serve with tortillas: Spoon the tinga into warm tortillas for a handheld meal.
• Add a fresh contrast: Serve with a crisp salad alongside the stew.
• Pair with rice: Add rice on the side to make the meal more substantial.

Common mistakes to avoid

• Burning the chillies: Toast them briefly and remove them as soon as they are fragrant.
• Shredding too finely: Keep the beef in thicker strands so it has texture in the sauce.
• Skipping the soak: Give the toasted chillies 15 minutes in warm water to soften.
• Leaving the sauce unstrained: Strain it after blending for the smooth texture described in the method.
• Boiling the finished stew hard: Keep it over a low heat and stir occasionally during the 30–40-minute simmer.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3–4 days. Reheat gently in a saucepan until hot throughout, adding a splash of water if the sauce has thickened; the stew can also be frozen in portions.

Frequently asked questions