Instructions
9 steps · tick them off as you cookSeason 1.5 lb (680 g) beef chuck with salt and pepper, then sear in 2 tbsp vegetable oil in a Dutch oven over medium-high heat until deeply browned on all sides, about 8 minutes.
8 minutesAdd 1 chopped onion and 4 minced garlic cloves; sweat until translucent, 4 minutes, scraping up the fond.
4 minutesStir in 2 tbsp tomato paste and toast for 1 minute until it darkens to brick red.
1 minuteDeglaze with 2 cups beef stock, then add 1 can (14 oz) crushed tomatoes, 3 chopped chipotle peppers in adobo, 1 tsp dried oregano, and 1 tsp ground cumin.
Cover and braise at 325°F (160°C) for 2 hours, until the beef shreds easily with a fork.
2 hoursRemove the beef, shred with two forks, then return to the pot and reduce the sauce uncovered over medium heat until it coats the meat, about 8 minutes.
8 minutesMeanwhile, blend 1 ripe avocado, 1/2 cup sour cream, juice of 1 lime, and a pinch of salt until silky smooth.
Warm 8 tostada shells in a 350°F (180°C) oven for 3 minutes until crisp and fragrant.
3 minutesTop each tostada with tinga, a drizzle of avocado crema, crumbled queso fresco, and fresh cilantro leaves. Serve immediately.
Chef's tip
Toast the tomato paste until it turns a deep brick red before adding liquid — this caramelization step builds a rich umami backbone that makes the sauce taste like it simmered all day.
Suggested pairing
Serve with a crisp Mexican lager or a hibiscus agua fresca to cut through the smokiness.
About this recipe
Smoky shredded beef simmered in a chipotle-tomato sauce, piled onto crisp tostadas and finished with a cool lime-avocado crema.
MexicanIntermediatesmokycomfortingfamily-friendlyhigh-protein
