Since I still have Mexican cuisine on the brain after the delicious culinary tour I hosted this past weekend, here’s another Mexican inspired recipe to share. Tinga is a preparation style in Mexican cuisine that usually involves shredded pork or chicken that simmers in a sauce before serving as a filling. Instead of chicken or pork, I opted to use ground beef and made these Tinga Ground Beef Tacos. Seasoned ground beef is browned before pressure cooking in a flavorful sauce of stewed tomatoes and chipotle peppers in adobo sauce to create a filling for tacos…
This is a recipe on the spicy side but you are welcome to adjust the level of heat and spice by decreasing the amount of chipotle peppers in adobo sauce used. For a more mild version, just use the adobo sauce. This is especially good as a filling for enchiladas, tex-mex lasagna and burritos too! It’s a versatile filling you can incorporate in other recipes so give those a try if you’re not in the mood for tacos…
2 tablespoons olive oil
1 large onion, diced
2 pounds ground beef
1 tablespoon garlic powder
2 teaspoons ground black pepper
1 teaspoon kosher salt
1 (15 ounce) can stewed tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
16 hard corn taco shells
1/2 cup sour cream
1/2 cup pico de gallo 1/4 cup shredded cheese
1/2 cup guacamole
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