Carne Asada Tinga Recipe

Pat the steak dry with paper towels. Place the steak in a shallow dish or resealable bag.

Whisk together orange juice, lime juice, 2 tablespoons vegetable oil, minced garlic, ground cumin, dried oregano, kosher salt and black pepper in a bowl.

Pour the marinade over the steak, making sure it is well coated. Marinate in the refrigerator for at least 1 hour and up to 6 hours. (Do not marinate more than 8 hours — the citrus can begin to break down the meat too much.)

About 30 minutes before cooking, remove the steak from the fridge to come toward room temperature and drain off excess marinade, patting the steak dry.

Sear and Rest

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon oil and swirl to coat. Sear the steak 3–4 minutes per side for medium-rare to medium, depending on thickness, until a deeply browned crust forms. Use tongs to flip once. If using a grill, cook directly over high heat with the lid open.

Transfer the steak to a cutting board and let rest for 8–10 minutes to allow juices to redistribute.

After resting, thinly slice the steak across the grain into bite-size strips or small pieces suitable for mixing into tinga.

While the steak rests, heat 1 tablespoon oil in a medium saucepan over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant.

Stir in the chopped chipotle peppers, tomato paste and crushed fire-roasted tomatoes. Mix to combine.

Add the chicken or beef broth, dried bay leaf, smoked paprika, 1/2 teaspoon ground cumin, salt and black pepper. Bring the mixture to a simmer, then reduce heat to low and simmer gently 10 minutes to let flavors meld.

Remove the bay leaf. If you want a smoother, more cohesive sauce, transfer the sauce to a blender or use an immersion blender and pulse until you reach the desired texture (slightly chunky to smooth). Return to the pan if blended.

Taste and adjust seasoning — add more salt, a squeeze of lime, or an extra chipotle for heat as desired.

Add the sliced steak to the simmering tinga sauce and stir to coat. Cook together over low heat 3–5 minutes to warm the meat and allow it to absorb the sauce flavors. If the mixture looks too dry, add up to 1/4 cup additional broth.

Stir in chopped cilantro off heat and remove from heat. Adjust final seasoning with salt, pepper and a squeeze of lime juice to brighten.

Warm the tortillas on a dry skillet or comal until pliable and lightly charred in spots.

Spoon the carne asada tinga into warmed tortillas. Top with crumbled queso fresco or cotija, shredded cabbage, thinly sliced radishes and extra cilantro if desired. Serve with lime wedges on the side.

Leftovers: store cooled tinga in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop with a splash of broth.