Tostadas de Tinga de Res
Tostadas de Tinga de Res take the smoky depth of chipotle & slow-cooked beef & layer it onto a crisp tortilla for a dish that’s rich, satisfying & full of character. It’s a hearty bite with gentle heat, balanced by creamy beans, fresh toppings & a little crunch. A flavour-packed tostada that brings together everything we love about real Mexican cooking.
SPICINESS
SERVES
4
COOKING TIME
2 hours, 45 minutes
Ingredients
- 1 Pack 20cm La Tortillería tortillas
- 1 kg beef chuck
- 2 onions
- 3 bay leaves
- 5 peppercorns
- 4 garlic cloves
- 1 tbsp salt
- 800 g tomaotes
- 2 chipotle chillies
- 1/2 whole lettuce
- 150 ml sour cream
- 250 g refried beans
- 1 radish, sliced
Cooking Instructions
- Place the beef in a pot & add enough water to cover it by about 10 cm. Toss in half an onion, garlic cloves, bay leaves, peppercorns & 1 tablespoon of salt. Cook for 2 hours on medium heat.
- Blend the tomatoes, half an onion & chipotle chillies with a bit of water until smooth.
- Chop the lettuce & one onion.
- Once the meat is fully cooked, shred it up.
- Heat a little oil in a pan, then add a quarter of the sliced onion. Once it’s softened, pour in the salsa & let it simmer for about 10 minutes. Add the shredded meat & cook for another 20 minutes.
- To make the tostadas, cook the tortillas in a sandwich press for about 5 minutes one at a time.
- Spread a bit of refried beans, then add a layer of the beef tinga. Top with sliced onion, chopped lettuce, a dollop of sour cream & some radish slices.
¡Buen provecho!
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