Tinga de res
This beef stew on corn tostadas recipe is courtesy of MexTrade.co.uk and originates from Lupita, London.
Lupita is known as one of the most popular restaurants serving authentic Mexico City cuisine in London. Lupita is a true reflection of the incredible flavours, colours and aromas found throughout Mexico City.
| Tinga de res | |
|---|---|
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| Servings: | Serves 4 |
| Calories per serving: | 1591 |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 4th June 2015 |
|
Best recipe reviewMextrade, still going 4.6/5 I thought they had gone down, but I must have been thinking of someone else. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Method
- 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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Recipe source
Mextrade.co.uk has kindly given Cookipedia permission to reproduce this recipe.
Mextrade markets and sells a premium portfolio of original wholesale Mexican ingredients and branded products in the UK.
Mextrade was founded in 2010 by Mexican entrepreneur’s cuisine lovers, opened with a primary goal of bringing irresistible flavours from the best quality Mexican products to households, kitchens and dinner tables across the UK.
Mextrade are an impressive Mexican ingredients wholesaler who will shortly be opening a retail online outlet of their products for home delivery.
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