Smoky Beef Tinga (Tinga en Salsa Norteña)

El Cielo Recipe: Smoky Norteña Beef Tinga is a speedy, pressure-cooked brisket, shredded and simmered in Cocina Mestiza’s fiery chipotle-peanut Salsa Norteña, served in warm tortillas or tostadas for a fuss-free taco night for two.

(Makes about 4–5 tacos/tostadas, perfect for 2 people)

Ingredients

• 🥩 300 g beef brisket or bolar blade, trimmed (left-over roast chook works too)
• 🌶️ 3 Tbsp Cocina Mestiza Salsa Norteña
• 🧅 ½ brown onion, halved
• 🧄 2 garlic cloves, peeled
• 🍃 2 bay leaves
• 🍅 2 ripe tomatoes, quartered
• 🧂 Salt & cracked black pepper, to taste
• 🛢️ 1 tsp neutral oil
• 🌮 Warm corn tortillas or tostadas, to serve
• 🥬🥑🧀🍋 Optional toppings: shredded cos lettuce, avo slices, crumbly feta-style cheese, lime wedges
  

Method

1. Cook the beef 🔥
   Place beef, half the onion, 1 garlic clove, bay leaves, salt & pepper in a pressure cooker. Add just enough water to cover. Cook on High 20 min (or simmer on the stove ~1 ½ h until tender).
2. Shred 🍴
   Quick-release, lift out beef and shred with two forks. Reserve ½ cup cooking liquid.
3. Blend the sauce 🌀
   In a blender, whizz reserved liquid, tomatoes, remaining onion & garlic, a pinch of salt and the Salsa Norteña until smooth.
4. Sauté & thicken 🍳
   Heat oil in the same pot over medium. Strain sauce in; simmer 5 min. Fold in shredded beef; cook 5 min more, stirring, until thick and glossy ✨.
5. Serve 😋
   Spoon tinga into warm tortillas/tostadas. Add your fave toppings, squeeze lime and dig in!

Extra Aussie-Friendly Idea: Norteña BBQ Prawn Skewers 🍤🌶️🍍🔥

Toss 300 gr peeled green prawns with 3 Tbsp Salsa Norteña and 1 Tbsp olive oil. Thread onto skewers with capsicum and pineapple chunks, then grill over medium-high heat for 2–3 min a side. Finish with lime cheeks and an icy lager. Summer backyard perfection!

Also in Recipes