Here’s the recipe for beef tinga that I served on mini tostadas at the St George Parade of Homes this year. I was working in a fantastic Thermador kitchen in a lovely home built by Cirlce A builders and decorated by Boulevard Home Furnishings. The tinga can be used in tostadas, tacos, enchiladas or even nachos. If you like things a little spicier, feel free to adjust the amount of chilies or add cayenne or another spicy pepper.
Ingredients:
4# chuck roast
1 t coriander
1 T cumin
1 T Mexican oregano
1 T salt
3 dried ancho chilis, stemmed and crumbled
3 cloves garlic, peeled
1/2 can Mexican style stewed tomatoes
6 pickled jalapeno peppers
4 T butter
For serving: tostada shells, shredded lettuce, radishes, pico de gallo, queso fresco and cilantro
Method:
Combine all spices, chilies, garlic and salt in a coffee grinder or blender and process until powdered.
Spray your slow cooker with nonstick spray. Place roast in the slow cooker and sprinkle the top with the powdered spices. Place jalapenos on top of spices and pour in canned tomatoes. Place butter on top.
Set your slow cooker to low and cook for 8 hours. Remove beef and shred. Pour juices from crock pot on top and mix well.
