Tinga Tostadas {Cooking with Mama Pearl}

Tinga Tostadas {Cooking with Mama Pearl}

Author: Analise

Save Recipe

Print Recipe

Ingredients

• 2 Pounds of beef (keep the broth when done)
• 7 to 10 White Onions- Sliced, save ½ raw onion till the end and 1 ½ onion for beef cooking
• 2 Cloves of garlic
• ¼ Cup of vegetable oil
• 6 Large Roma tomatoes
• 1 can (7 Ounce) chipotle peppers in adobo sauce
• ¼ cup chicken bouillion granules
• 1-16oz container of sour cream
• 1 or 2 packages of tostada shells
• Salt and pepper for taste
• 1 tablespoon season salt

Instructions

1. Place beef in a large pot with 1 ½ cups of roughly chopped onion, season salt, ½ teaspoon pepper, in just enough water to cover.
2. Cook 2 to 4 hours (You can use a crock pot and cook all day on low, even the day before, keeping the juice for later recipe.)
3. Cook until beef is done and tender.
4. Cool just enough so you can shred it.
5. Set aside
6. In a large pot add the vegetable oil and the onion slices.
7. Cook until transparent.
8. Place the tomatoes; two or three at a time in a blender, with 2 or 3 of the chipotle peppers (depending on how hot you like it) the raw ½ onion, garlic, and about 1 cup of beef broth.
9. Blend until smooth you may have to do two or more batches, but do not add more chipotles peppers. Depending on the size of your blender.
10. Strain-“tap tap” method
11. Pour this mixture into a large pan.
12. Add the shredded beef, chicken bouillion, cooked onions
13. Heat thoroughly.
14. Taste the beef mixture and see if you would like more peppers. We never use more than 4 peppers.
To serve:
15. Each person spreads some sour cream on their tostada shell, and top with a spoonful of the beef mixture.
16. This serves approximately 6 people, So you may have to cut the recipe to fit your family.