MexicanLunch

Recipe Story

origins & traditions

Tostadas de Tinga de Res is a beloved Mexican dish featuring succulent beef cooked slowly until tender, then shredded and simmered in a rich sauce made from tomatoes, chipotle peppers, and aromatic spices. The tinga mixture is piled high on crispy fried corn tortillas and crowned with fresh toppings including shredded lettuce, tangy Mexican crema, crumbled queso fresco, and creamy avocado slices. This dish balances smoky heat with cooling fresh elements, creating layers of flavor and texture that make it perfect for casual gatherings or weeknight dinners. Originating from Puebla, tinga has become a staple throughout Mexico, with each region adding its own twist to this versatile preparation.

Instructions

step by step

0/7 done

Cut the beef steak into large chunks and season generously with salt and black pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat.
Brown the beef chunks on all sides, about 8-10 minutes total. Add enough water to cover the meat, along with 1 quartered onion, 4 garlic cloves, and 2 bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 75 minutes until beef is fork-tender.
While beef cooks, prepare the tinga sauce. Blend 3 large tomatoes, 1 onion (quartered), 3 garlic cloves, 2 tablespoons tomato paste, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon paprika, and 1 teaspoon chili powder until smooth.
Remove cooked beef from broth (reserve broth) and let cool slightly. Shred the beef using two forks.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the tomato sauce mixture and cook for 10 minutes, stirring occasionally. Add the shredded beef and 1 cup of reserved broth. Simmer for 15 minutes until sauce thickens. Season with salt to taste.
In a separate skillet, heat 1/4 inch of vegetable oil over medium-high heat. Fry tortillas one at a time until golden and crispy, about 1 minute per side. Drain on paper towels.
To assemble, spread warm tinga beef on each crispy tortilla. Top with shredded lettuce, sour cream, cheese-parmesan, and avocado slices. Serve immediately.

Tostadas de Tinga de Res

4.7 (35)

Crispy corn tostadas topped with tender shredded beef in a smoky chipotle-tomato sauce, garnished with fresh lettuce, crema, cheese, and avocado for an authentic Mexican street food experience.

medium

1h 55m

6 servings

Ingredients

0 of 18 checked

Main Protein

1000 grams Beef Steak, cut into large chunks

Tinga Sauce

3 pieces Tomatoes, quartered
2 tablespoons Tomato Paste

Aromatics

2 pieces Onions, quartered
7 cloves Garlic, peeled
2 pieces Bay Leaves

Spices

1 teaspoons Cumin, ground
1 teaspoons Oregano, dried
1 teaspoons Paprika
1 teaspoons Chili Powder

Cooking Fat

6 tablespoons Vegetable Oil

Base

12 pieces Tortillas

Toppings

2 cups Lettuce, shredded
6 tablespoons Sour Cream
6 tablespoons Cheese Parmesan, crumbled
2 pieces Avocado, sliced

Seasoning

2 teaspoons Salt
1 teaspoons Black Pepper, freshly ground

Chef Tips

expert advice

•The beef tinga also works wonderfully as a filling for tacos, tortas, or even over rice.

•Add pickled jalapeños or fresh cilantro for extra zing.

•The consistency of the tinga should be moist but not soupy - adjust with reserved broth as needed.

Variations & Substitutions

make it your own

•For a spicier version, add chipotle peppers in adobo sauce to the tomato mixture.

•If you prefer a shortcut, use store-bought tostada shells instead of frying tortillas.

•For authentic Mexican flavor, substitute Mexican crema for sour cream and use queso fresco or cotija cheese.

Serving & Pairings

what goes well

•The tinga beef can be made ahead and reheated, making this perfect for meal prep.

Storage & Reheating

keeping it fresh

Storage

Store leftover beef tinga in an airtight container in the refrigerator for up to 4 days. Keep tostada shells separate in a sealed container at room temperature for up to 2 days. Store toppings separately - lettuce and avocado are best fresh, but cheese and sour cream will keep refrigerated for up to 5 days. The tinga beef freezes well for up to 3 months in freezer-safe containers.

Reheating

Reheat beef tinga in a skillet over medium heat with a splash of water or broth to prevent drying, stirring occasionally until heated through, about 5-7 minutes. Alternatively, microwave in 1-minute intervals, stirring between each. Do not reheat assembled tostadas as the shells will become soggy. Always assemble tostadas fresh just before serving for best texture.