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Flavorful Mexican Tinga de Res Tostadas Easy Recipe with Pickled Jalapeño Slaw

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Tender slow-cooked shredded beef in a smoky chipotle tomato sauce served on crispy tostadas topped with a tangy pickled jalapeño slaw. A vibrant and satisfying Mexican street food favorite perfect for any occasion.

Ingredients

Scale
  • 2 pounds beef chuck roast, trimmed and cut into large chunks
  • 1 large white onion, sliced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 (14 oz) can diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil or lard
  • 1 cup beef broth or water
  • 2 cups shredded green cabbage
  • 1 large carrot, peeled and julienned
  • 2 fresh jalapeños, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 cup water
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro, chopped (optional)
  • 8–10 crispy tostada shells (store-bought or homemade)
  • Crumbled queso fresco or shredded Mexican cheese
  • Fresh lime wedges
  • Avocado slices (optional)

Instructions

  1. Pat the beef chunks dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Sear beef chunks in batches until browned on all sides, about 3-4 minutes per side. Remove and set aside.
  3. Reduce heat to medium. In the same pot, add sliced onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
  4. Add diced tomatoes, chopped chipotle peppers, cumin, oregano, and bay leaf. Cook for 3-4 minutes, stirring occasionally.
  5. Return beef chunks to the pot. Pour in beef broth or water until meat is just covered. Bring to a gentle simmer, cover with a tight-fitting lid, reduce heat to low, and cook for 2 to 2.5 hours until beef is fork-tender.
  6. Remove beef chunks and shred with two forks or tongs. Discard bay leaf. Return shredded beef to the sauce and keep warm on low heat.
  7. Make the pickled jalapeño slaw by whisking apple cider vinegar, sugar, salt, water, and lime juice until sugar dissolves. Add sliced jalapeños, shredded cabbage, and julienned carrots. Toss well and let sit at room temperature for 15-20 minutes. Stir in chopped cilantro before serving.
  8. Assemble tostadas by placing crispy shells on a platter. Spoon shredded beef onto each shell, top with pickled jalapeño slaw, sprinkle with queso fresco or shredded cheese, and garnish with avocado slices if desired. Serve with lime wedges.

Notes

Searing the beef is essential for flavor. Simmer gently on low heat to keep beef tender. Assemble tostadas just before serving to avoid sogginess. The pickled jalapeño slaw tastes better after resting for a few hours. Slow cooker can be used as an alternative cooking method.

Nutrition

Keywords: Tinga de Res, Mexican Tostadas, shredded beef, chipotle, pickled jalapeño slaw, slow-cooked beef, easy Mexican recipe, street food, beef tostadas

Find it online: https://twirltaste.com/flavorful-mexican-tinga-de-res-tostadas-easy-recipe-with-pickled-jalape-n-o-slaw/