Beef Tinga with Guajillo

Marielle Henaine

This recipe for beef tinga with guajillo is the best way to learn how to make beef tinga, a perfect dish for any day of the week, homemade and filling. Try this version of tinga with beef and sauce made with dried chiles; we assure you that its spicy flavor will make you unable to stop eating. This beef tinga recipe pairs very well with rice and tortillas.

Reviewed by Editorial Team of Kiwilimón

4.666667

3 comentarios

	1157
Favorites

Collections

Planner

Grocery List

Ingredients

Servings

water, to boil the meat
500 grams skirt steak
1/4 onions
2 cloves garlic
pinches salt
2 leaves bay
1/2 onions
2 tablespoons vegetable oil, or olive oil
1 clove garlic
8 tomatoes
4 dried guajillo chiles, seedless
1 teaspoon allspice berry
pinches salt
2 tablespoons vegetable oil, or olive oil
1 cup onion, sliced
rice, to accompany
tortillas, to accompany

Preparation

1h 35 mins

20 mins

Low

In a pot with water, cook the beef brisket with onion, garlic, salt, and bay leaf for 1 hour, or until the meat is cooked. Let it cool.
On a cutting board and with the help of a fork, shred the meat. Set aside.
In a skillet, heat the oil and cook the onion, garlic, tomato, guajillo chili, allspice, and salt until the tomatoes break down, approximately 15 minutes. Add the beef broth and cook until the liquid is reduced by half. Blend and strain, if necessary.
In a skillet, heat the oil and cook the onion, meat, and sauce for 20 minutes. Adjust seasoning.
Serve and accompany with rice and tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Do you want to know what other nutrients this or other recipes have?

Provided by