Since I still have Mexican cuisine on the brain after the delicious culinary tour I hosted this past weekend, here’s another Mexican-inspired recipe to share. Tinga is a preparation style in Mexican cuisine that usually involves shredded pork or chicken that simmers in a sauce before serving as a filling. Instead of chicken or pork, I opted to use ground beef and made these Tinga Ground Beef Tacos. Seasoned ground beef is browned before pressure cooking in a flavorful sauce of stewed tomatoes and chipotle peppers in adobo sauce to create a filling for tacos…
This is a recipe on the spicy side but you are welcome to adjust the level of heat and spice by decreasing the amount of chipotle peppers in the adobo sauce used. For a more mild version, just use the adobo sauce. This is especially good as a filling for enchiladas, tex-mex lasagna, and burritos too! It’s a versatile filling you can incorporate in other recipes so give those a try if you’re not in the mood for tacos…
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 pounds ground beef
- 1 tablespoon garlic powder
- 2 teaspoons ground black pepper
- 1 teaspoon kosher salt
- 1 (15 ounce) can stewed tomatoes
- 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
- 16 hard corn taco shells
- 1/2 cup sour cream
- 1/2 cup pico de gallo
- 1/4 cup shredded cheese
- 1/2 cup guacamole
In your Instant Pot:
- Plug in the IP with the insert set in place.
- Press MANUAL on the IP and add oil. When shimmering hot, add the onions and cook until softened and translucent.
- Add the ground beef, season with garlic powder, black pepper, and salt; cooking until slightly browned.
- Meanwhile, in a blender, puree the tomatoes, chipotle peppers and adobo sauce. Transfer the mixture to the pan once the beef has been browned.
- Add 1 cup of beef broth or water; stir.
- Secure the lid of the IP and ensure the valve is set to SEALING.
- Press MANUAL and adjust the time to 5 minutes on HIGH pressure.
- The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
- Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to count down to 0 minutes.
- When the IP beeps after pressure cooking for 5 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
- Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.
- Press saute and allow the liquid to reduce slightly.
- To serve, mound the beef onto taco shells, and garnish with pico de gallo, cheese, a dollop of sour cream, and guacamole
- Prep Time: 30 minutes
- Cook Time: 5 minutes
Keywords: tinga de res, tinga beef tacos, beef tacos
What is Tinga de Res?
The History Behind the Dish
Originating in the heartlands of Puebla, Tinga de Res carries with it stories of families, Sunday lunches, and age-old traditions. It is said that the women of Puebla, looking to create a dish that was both hearty and flavorful, birthed this wonder.
Main Ingredients in Tinga de Res
At its core, Tinga is an artful blend of beef, tomatoes, onions, and the smoky goodness of chipotle peppers. But, like any art, its beauty lies in its nuances – the slow-cooked beef that melts in your mouth, the tang of the tomatoes juxtaposed with the kick of chipotle.
The Cultural Significance of Tinga
In many Mexican households, Tinga is more than a dish. It’s a part of celebrations, a comforting meal on a gloomy day, or a family recipe passed down through generations. It’s a testament to the enduring legacy of Mexican culinary traditions.
Serving Suggestions and Tips
- Best Accompaniments
While Tinga de Res is a star on its own, pairing it with the right accompaniments can elevate your meal. Think warm tortillas, a dollop of sour cream, or some fresh salsa. You could also go the traditional route and serve it with Mexican rice.
- Storage and Reheating
If you have leftovers (which we doubt you will), store in an airtight container in the fridge. When reheating, a skillet works best to retain the flavors.
Variations to the Traditional Recipe
Tinga is versatile. If beef isn’t your thing, go for chicken, pork, or even a vegetarian version with mushrooms or jackfruit.
A Glimpse into Puebla – The Home of Tinga
- Geographical Overview
Nestled among the mountains, Puebla is a city rich in history, culture, and of course, food. With its colonial architecture and vibrant streets, it’s a haven for travelers and food enthusiasts alike.
- Its Culinary Traditions
Puebla, often called the ‘Culinary Capital’ of Mexico, boasts of dishes like Mole Poblano and Chiles en Nogada, apart from our beloved Tinga.
Tinga’s Place in Modern Cuisine
From gourmet restaurants in New York to street food stalls in Melbourne, Tinga has made its mark. Its unique flavor profile makes it a favorite among chefs and food lovers globally.