Beef Tinga (Edit recipe)

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If you’ve never heard of Tinga it’s basically shredded beef that’s cooked with chipotle, tomatoes, and broth. It’s a little Smokey- with some mild heat, but overall ridiculously tasty. I used to be so intimidated cooking this, but it couldn’t be any easier! I cooked it as a meal prep for this week as it’s super versatile in bowls, tacos, or tostadas!

30 minutes

1 hour and 20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	754
Fat:	56 g
Carbohydrates:	8 g
Protein:	55 g
Cholesterol:	171 g
Sodium:	991 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

Serves: 6

Ingredients

2 lb Flank Steak, Sub for skirt or chuck roast
1 cup Beef Bone Broth
0.5 whole Onion, sliced
4 whole Bay Leaf
1 pinch Redmond Real Salt, to taste (any salt will work)
2.5 lb Ground Pork, Sub for Chorizo if using pre-mixed
16 oz Tomato Sauce
1 - 2 pieces Chipotle Peppers in Adobo Sauce, add as many as you’d like for your heat preference, I used 2 small peppers and about 2 tbsp adobo
1 Tbsp Chicken Bouillon, (Knorr)
1 Tbsp Garlic Powder
1 whole Tostadas, For serving
1 Tbsp Sour Cream, For serving
1 bunch Cilantro, Chopped- For serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In an instapot, (select the sauté option) sear both sides of your meat until golden brown. Remove the meat and place on the side.
Drop in onions and lightly sauté until softened. Deglaze the bottom of your pan with bone broth & add the meat back in.
Close your instapot lid and cook on high pressure for 60 minutes.
Once the cooking time is complete let naturally release for 10 minutes. Then quick release the remaining pressure. DO NOT throw out the liquid you cooked meat in.
Place your meat in a bowl and shred with a fork. Leave to the side.
Add your ground pork into a separate pan with chorizo seasoning and a splash of water. Mix well.
Once chorizo has fully cooked, add shredded flank steak into chorizo, tomato sauce, chipotle, garlic powder, and season with salt (or bouillon) to taste. I also add about .5-.75 cups of bone broth that the meat was cooked in.
Combine all ingredient well and let simmer for at least 20 minutes.

Notes

I prefer to locally source my pork and use Siete Brand chorizo seasoning packets. Use what works best for you! For tostadas, I like to layer sour cream, cilantro, and pickled onions for the perfect bite! Provecho amigos!