Tostadas de tinga de res – crispy tortillas with beef in chipotle sauce Recipe
Tostadas de tinga de res are crispy tortillas spread with beans and topped with shredded beef in a lightly smoky tomato chipotle sauce. In Mexico these snacks appear at birthdays, family gatherings, and house parties because it’s easy to make a big batch. They’re a bit like Polish party sandwiches, only on a crunchy tortilla and with a much bolder sauce.
Tostadas de tinga de res combine three textures at once: a crispy tortilla, creamy black bean paste, and juicy shredded beef in a smoky chipotle sauce. They’re a classic of Mexican house parties – everyone can build their own tostada, and the aroma of smoked chili immediately evokes street food from Puebla or Mexico City. The sauce is bold, slightly spicy, and full of umami, so it doesn’t need many extras to impress.
Chef's tips
Cook the beef until it really starts to fall apart at the touch of a fork – if it resists, give it another 10–15 minutes. Be careful not to overdry the tortillas in the oven: take them out when they’re firm and dry but still pale, as they’ll crisp up further after a few minutes. Don’t reduce the sauce too much – tinga should be juicy, otherwise the meat on the tostadas will taste dry and cottony.
How to serve
Tostadas are best served right after assembling, on a large platter so everyone can grab one by hand like a mini pizza. They pair perfectly with a light, well-chilled beer (such as a lager) or a refreshing agua fresca made from lime or hibiscus. It’s an ideal dish for watching a game with friends or a relaxed garden birthday party when no one feels like a formal sit-down meal.
Ingredients
- beef - 800 g
- onion - 2 pieces
- garlic - 4 cloves
- canned tomatoes - 400 g
- chipotle peppers in adobo sauce - 2 tablespoons
- bay leaf - 2 pieces
- beef stock - 500 ml
- salt - 1.5 teaspoons
- cumin ground - 1 teaspoon
- vegetable oil - 3 tablespoons
- corn tortilla - 16 pieces
- black beans - 400 g
- sour cream or Mexican crema - 150 g
- lettuce - 0.5 heads
- cheese grating cheese, e.g. cheddar or semi-hard - 100 g
Preparation
- Cut the beef into large pieces, place in a pot, cover with stock, and add 1 onion cut in half, 2 garlic cloves, and the bay leaves.
- Bring to a boil, reduce the heat to low, and cook for 60–70 minutes until the meat is very tender and easily pulls apart with a fork. Add more water if needed.
- Remove the cooked meat, let it cool slightly, and shred into fibers with two forks. Reserve the cooking stock.
- In a large pan, heat 2 tablespoons of oil over medium heat. Slice the second onion into thin strips and fry for 5–7 minutes until soft and translucent but not browned.
- Add 2 chopped garlic cloves and fry for 1 more minute, stirring, until the garlic becomes fragrant.
- Add the canned tomatoes, chipotle peppers, cumin, 0.5 teaspoon of salt, and about 150 ml of the reserved stock. Cook over medium heat for 10–15 minutes until the sauce thickens slightly.
- Add the shredded beef to the sauce, mix thoroughly, and cook for another 10 minutes on low heat until the meat absorbs some of the sauce but the mixture is still moist.
- Drain and rinse the beans. Blend them with 2–3 tablespoons of the reserved stock or water into a smooth paste, seasoning with a pinch of salt. If you don’t have a blender, mash the beans with a fork.
- Brush the tortillas lightly with oil on both sides and place them on a baking tray lined with baking paper. Bake in an oven preheated to 200°C for 6–8 minutes until dry and crispy but not burnt.
- Shred the lettuce into thin strips and grate the cheese on a fine grater.
- Spread a spoonful of bean paste on each crispy tortilla, add a portion of beef in sauce, some lettuce, a teaspoon of sour cream, and sprinkle with grated cheese.
- Serve immediately while the tortillas are still crispy and the meat is warm.
Storage
Store the tinga (meat in sauce) in an airtight container in the fridge and reheat gently in a pan before serving again. Keep the beans, lettuce, sour cream, and cheese separate and assemble fresh tostadas just before eating so the tortillas stay crisp.
