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Tinga Verde de Res - Green Beef Tinga

A spicy version of the Red tinga utilizing green tomatillos, serrano chiles, and the smoky chipotles. One pot dinner, homestyle Mexican comfort food at its best!

Course Main Course
Cuisine Mexican
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Author Mariana McEnroe


  • 3 lbs Skirt steak or short steak = Falda de res or a medium-large piece of beef eye round roast.

cook with: ½ medium white onion, 1 bay leaf, 8 black pepper corns, 1 teaspoon sea salt. Cook and shredded.

  • 3 tablespoons neutral cooking oil
  • 2 large white onions
  • 2 medium wax potatoes, cut into small cubes
  • 1-2 medium chile chipotle meco dry
  • 4-5 medium Serrano peppers
  • 1 large chile poblano seeds removed, cut in large chunks
  • 8 medium Tomatillos, husked and washed
  • 1 cup cilantro about ½ bunch including stems
  • 2 large garlic cloves
  • 1 tablespoon apple cider vinegar
  • 2 cups of the reserved beef stock, in which the meat cooked.
  • 1 teaspoon sea salt
  • 6-8 cranks fresh ground black pepper


  1. 1. In a large pot, place the meat and pour enough water to cover it ½ inch above. Add the half onion in chunks, bay leaf, black pepper, and salt. Bring to a boil and remove all the foam that forms during the first 10 minutes. Turn down the heat to a slow simmer and cook for about 45minutes to 1 hour until fork tender. Turn off the heat cover with a lid and let meat rest until cools enough to handle. Save about 2 cups of the beef stock. Shred the meat and set aside.

    Note: It is important that the meat is still warm when shredding since its easier to shred.

    Save the rest of the beef broth for future uses, like a chili or a beef stew. Beef stock can be frozen for up to 4 months.

    2. In a large enamel or stew pot, add the oil, and briefly, fry the dry chipotles. Once they have a little color, remove from the pot and set chiles aside.

    3. Using the remaining oil in the same pot add the slivered onions and potatoes and cook until onions are translucent. Use medium-low heat, you do not want to put any color on the onions or potatoes, basically, they are just sweating together. Stir them occasionally.

    4. Meantime, on a small pot boil the Serranos, poblano, tomatillos, and the fried chipotles until soft. Discard the boiling water in which the chiles cooked. Add all the cooked chiles, cilantro, garlic, salt and vinegar add about ½ cup of the reserved beef stock into the blender and blend until a rough puree.

    5. Check on your onions. By now they should be softer and translucent, and the potatoes should be cooked halfway. Add the shredded and beef toss well. Make an opening in the center of the Tinga meat in the pot and add the chile-tomatillo puree, cook and toss well cook for 5 minutes, then add 1 cup of the beef stock, salt, and black pepper. Bring the temperature up to a rapid simmer then lower down the heat, stir well and cook for 25- 30 minutes with the pot lid ajar, until the potatoes are soft and meat and sauce flavors are well married. Taste for salt and pepper and adjust if necessary.

    Serving time! Tinga can be served as a main dish along with rice and refried beans. The most common way to serve Tinga in Mexico, since is an informal meal, is served on Tostadas, Tacos or Burrito filling using flour or corn tortillas. Tinga can be topped with Mexican Crema, queso añejo, quick pickled onions, and finely shredded iceberg lettuce.

    This time I made tacos with flour tortillas, red pickled onions, queso añejo, and a drizzle of crema to tame the heat, along with a squeeze of lime juice. A glass of beer or agua fresca and you are all set for a great homemade meal.

    A comer!!! , Enjoy.