Shredded Beef & Ale Chilli “mexican Tinga”

Jun 08, 2023June 8, 20230 5

Shredded Beef & Ale Chilli Mexican Tinga recipe perfect for a hearty dinner

by The Chefin Main

Prep

20 min

Cook

4 hours

Ready In

4 hours 20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

485

Sugar

Fat

29g

Shredded Beef & Ale Chilli Mexican Tinga is a classic Mexican dish that is perfect for a hearty dinner. This recipe combines tender beef with fragrant spices and ale beer to create a flavorful and satisfying meal. The dish is typically served with tortillas, rice, or beans and is perfect for feeding a crowd. Whether you're looking to impress your friends at a dinner party or simply want to enjoy a cozy night in, this Shredded Beef & Ale Chilli Mexican Tinga recipe is the perfect choice.

Instructions

1.	Preheat the oven to 140C.
2.	Heat 3 tablespoons of olive oil in a saucepan, add 3 of the chilies, 2 garlic cloves and stir for 2-3 minutes until softened.
3.	In another pan, heat the remaining olive oil and add the beef in batches and cook for 2-3 minutes until browned. Add the cooked chili mixture and 1 liter of ale beer and bring to boil.
4.	Put the beef and chili mixture into a casserole dish, season with salt, cover and cook for 3 hours.
5.	After 3 hours, add the remaining ale beer and 4 chopped chilies and cook for another hour.
6.	Take out of the oven and shred the beef with two forks. Garnish with coriander leaves and serve hot.

PROS

This hearty and spicy dish is perfect for cold winter days.
The beef is cooked to perfection in a combination of spices and ale beer, making it a flavorful and satisfying meal.

CONS

This dish can be quite spicy, so it may not be suitable for those who are sensitive to heat.
The beef needs to be cooked for several hours, so it may not be the best option for those who are short on time.

HEALTH & BENEFITS

Despite being a hearty dish, this beef chili has some health benefits. Beef is high in protein, which can help build and repair tissues in the body. The chilies in this recipe also contain capsaicin, which has been linked to boosting metabolism and reducing inflammation.

	4 tablespoons olive oil
	7 large chilies
	6 garlic cloves , peeled
	1 1/4 kg blade steaks , trimmed of fat and cut into 2cm chunks
	1 1/3 liters pale ale beer
	1/4 teaspoon salt , to taste
	1 cup coriander ( to garnish )