Tacos de Tinga de Res | Mexican Street Food Hit

Pat the stewing beef dry. Heat 1 tbsp of sunflower oil in a large pot and sear the beef all over over high heat. Season with salt and freshly ground pepper, then pour in the beef stock and simmer gently, covered, over medium heat for about 25–30 minutes until the meat is tender. Remove the meat and shred it into juicy strands using two forks.

In the meantime, peel the onion and cut it into thin half rings. Finely chop the garlic. Heat the remaining sunflower oil (1 tbsp) in a pan, sauté the onion strips until translucent, and briefly fry the garlic with them. Add the smoked paprika, cumin, and dried oregano and fry briefly until fragrant.

Pour the canned chopped tomatoes and about 100 ml of the beef broth from the meat pot into the onions. Let the sauce simmer gently for about 8 minutes until slightly thickened. Add the shredded beef, stir well, and let simmer over low heat for another 5 minutes so the meat absorbs the smoky, spicy flavour of the sauce. Season to taste with salt and pepper.