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| Shredded Beef Tinga with all the garnishes |
Prep: 30 min
Cook Time: 2 hours
Yields: 6-8 servings
Ingredients:
Shredded Beef:
2 lb boneless beef roast, trimmed & cut into 1 inch cubes
2 medium onions, 1 quartered & 1 fine diced
5 cloves of garlic, 3 peeled and smashed & 2 minced
2 tablespoons olive oil
4 sprigs of fresh thyme or dried thyme (about 4 teaspoons)
1/2 teaspoon of oregano
1 (14.5 ounce) can of tomato sauce
1 tablespoon chipotle powder
2 bay leaves
1 teaspoon salt
Tostadas:
3/4 cup vegetable oil
12 (6 inch) corn tortillas
Garnishes:
lime wedges
fresh cilantro
feta cheese (crumbles)
diced avocado
Directions for Tinga: In a large sauce pan add quartered onion, thyme, smashed garlic, trimmed and cubed beef, salt & 6 cups of water. Bring to a simmer on med-high heat. Skim off any foam that is on the surface. Reduce heat to medium-low, partially cover and cook until beef is tender, about 75-90 minutes. When meat is tender drain beef, reserving 1 cup of liquid for later use. Discard everything but the beef. Shred beef. Set aside. Using the same sauce pan heat olive oil on medium-high. Add diced onion, shredded beef and oregano. Cook until beef is crisped & brown, about 7-10 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Add reserved liquid, tomato sauce, chipotle powder and bay leaves. Simmer until almost all the liquid has evaporated, about 5-7 minutes. Remove and discard bay leaves. If desired salt to taste.
To serve place small amount of meat in the middle of tostada. Top with desired garnishes.
