Ixtapa Beef Or Chicken Tinga Recipe

Prepare proteins

If using raw chicken or beef, poach or braise until tender and shred. For chicken: place 1.5 lb chicken breasts in a pot, cover with water, add 1/2 tsp salt, bring to a simmer and cook 12–18 minutes until cooked through; cool slightly and shred. For beef: braise 1.5 lb flank or chuck in 2 cups broth with 1/2 tsp salt, covered at low simmer 1.5–2 hours until shreddable; shred. You may also use pre-cooked rotisserie chicken or leftover roast beef shredded into bite-sized pieces.

Sauté aromatics

Heat 2 tbs oil in a large skillet over medium heat. Add the thinly sliced onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so garlic does not brown.

Make the sauce

Add the canned tomatoes (crush by hand or with a spoon if whole), chopped chipotle peppers in adobo, ancho/guajillo chile powder, smoked paprika, dried oregano, and ground cumin to the skillet. Stir to combine and simmer for 3–4 minutes to let flavors meld. Pour in 1 cup broth and add the bay leaf. Bring the mixture to a gentle simmer and cook 6–8 minutes, stirring occasionally, until slightly reduced and saucy.

Combine with meat

Add the shredded chicken or beef to the skillet, stirring to coat the meat with the sauce. Reduce heat to low and simmer 8–10 minutes so the meat soaks up the sauce and the tinga thickens slightly. Taste and season with 1 tsp salt, 1/2 tsp black pepper, and adjust chipotle heat (add more chopped chipotles for smokier heat or a spoon of adobo sauce). Remove and discard the bay leaf.

Finish

Stir in 1 tablespoon fresh lime juice. If sauce is too thick, loosen with up to 2 tbs additional broth. Keep warm until ready to assemble tacos.

Warm tortillas: Heat a dry skillet or comal over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and lightly charred in spots. Keep tortillas wrapped in a clean kitchen towel to stay warm and pliable.

Assemble tacos: Place about 2–3 tbs of tinga on each warm tortilla (or more to taste). Top with shredded cabbage, sliced radishes, a sprinkle of crumbled queso fresco or cotija, and chopped cilantro. Add pickled jalapeños or pickled onions if using. Serve immediately with lime wedges for squeezing over the top.

Storage and reheating: Refrigerate leftover tinga in an airtight container for up to 4 days. Reheat gently in a skillet over low heat with a splash of broth to loosen, or microwave covered in 30-second intervals. Tortillas can be wrapped and warmed just before serving.