Mexican Beef Tinga Tostadas | Crispy Street Food

Cut the beef chuck into larger pieces, about 5-6 cm. Heat 1 tablespoon of olive oil in a pot, brown the meat pieces on all sides for 3-4 minutes, then add 1 chopped yellow onion and 2 cloves of crushed fresh garlic. Pour in just enough water to cover, add 1 teaspoon of salt, then cover and simmer over low heat for 70-80 minutes until the beef becomes completely tender.

Once the meat is tender, lift it out of the cooking liquid (set aside 1 ladleful of the rich broth for the sauce) and shred it thinly using two forks.

Heat 1 tablespoon of olive oil in a skillet, add the other thinly sliced yellow onion, and sauté until caramelized for 4-5 minutes. Stir in the remaining 2 cloves of crushed garlic, the smoked paprika, the strained canned tomatoes, and the reserved 1 ladleful of meat broth. Simmer together for 3-4 minutes, then toss in the shredded beef. Season with another teaspoon of salt, and cook over low heat for 5 minutes so the sauce thickly coats the meat.