Water Buffalo · Mexican
Water Buffalo Tinga Tostadas
Tinga poblana is shredded meat simmered with sliced onions, tomato and smoky chipotles in adobo. Made with organic, grass-fed water buffalo it has a deeper, slightly sweet flavor than regular beef and far less fat. It's perfect for tostadas, tacos or a weekday rice bowl.
- Prep20 min
- Cook150 min
- Total170 min
- Servings6
Ingredients
- 800 g water buffalo shredding meat $215
- 2 cups water buffalo bone broth $495
- 1 bay leaf, 1/4 onion and 2 garlic cloves for cooking the meat
- 2 tbsp pork lard $340
- 2 white onions, thinly sliced
- 4 ripe tomatoes
- 2-3 chipotles in adobo, plus 1 tbsp of the sauce
- 2 garlic cloves
- 1/2 tsp dried oregano, salt and pepper
- 12 tostadas
- Refried beans, Mexican crema, crumbled queso fresco, shredded lettuce and avocado to serve
Instructions
- Put the buffalo, bone broth, bay leaf, onion quarter and garlic in a pot, add water to cover, and simmer covered for 2 hours until tender.
- Let it cool slightly, then shred the meat finely with two forks. Keep 1 cup of the cooking broth.
- Blend the tomatoes, chipotles, adobo sauce and garlic with 1/2 cup of the broth.
- Melt the lard in a large pan and cook the sliced onions over medium heat until soft and translucent.
- Pour in the chipotle-tomato sauce and cook for 5 minutes, until it darkens.
- Add the shredded meat, oregano and enough broth to keep it juicy. Simmer 10 minutes and season with salt and pepper.
- Spread the tostadas with beans, top with tinga, lettuce, crema, queso fresco and avocado.
Tips
- Adjust the heat by adding chipotles one at a time.
- Tinga freezes well for up to 3 months; thaw it in the fridge overnight.
