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List of ingredients for Tinga de res

* 500 g cooked Shredded Beef brisket
* 700 g Plum tomatoes
* 200 g of La Costeña green tomatillo
* 150 g of La Costeña Chile Chipotle in Adobo
* 1 Large Onion, peeled and sliced
* 1 whole Onion peeled and cut in half
* 45 ml of Corn oil
* 1 Garlic clove, Minced
* 1 sprig of Marjoram
* 1 sprig of Thyme
* 1 teaspoon of dry Mexican oregano
* ½ teaspoon of Cracked black pepper
* ½ table spoon of Sea salt
====to serve====

* 16 small Corn Tostadas
* Tender mix leaf salad
* 200 ml Crème Fraiche
* 100 g of Mexican crumble Queso Fresco
* 1 Avocado hass on slices

* Roast the Plum tomatoes and 1 Onion in half on a flat non-stick pan until everything is soft and the skin is blackened.
* Place in a mortar or a Blender and add La Costeña Green Tomatillo and Chipotle in Adobo.
* Blend perfectly with the pestle or the Blender until you obtain a thick Sauce and reserve.
* Separately heat the Corn in a Skillet and sauté the Onion slices stirring constantly until you get a golden colour. Add the Minced Garlic and gently sauté all together with the Marjoram, Thyme and Mexican oregano.
* Pour the mixture of Roasted tomatoes, La Costeña Chipotle and tomatillos and medium Fry for 10-15 minutes.
* Season with Cracked black pepper and add half of the Salt. Stir and check the flavour.
* Place the tostadas on a plate and top with the beef Tinga stew.
* Add Crème Fraiche to decorate.
* Sprinkle with crumbled Mexican Queso Fresco
* Garnish with the tender mixed salad leaves and a few avocado slices.
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