Fall

Wagyu Beef Tinga

December  2, 2021
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Photo by Double8Cattle
Author Notes

A flavorful Mexican dish, beef Tinga is perfect for family gatherings! Made with a slow-cooked Wagyu roast and sauce, which includes onions, tomatillos, garlic, chipotle peppers, tomatoes, and chorizo, this dish is palate-pleasing! It's tasty on its own, but also great on a loaded tostada! Try this tasty recipe today! —Double8Cattle

  • Prep time 30 minutes
  • Cook time 4 hours
  • Serves 8
Ingredients
  • 2-3 pounds Double 8 Cattle Company Fullblood Wagyu Top Round Roast (cut into 2-inch cubes)
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 3 tablespoons Grapeseed Oil
  • 3 cups Beef Stock
  • 3 tablespoons Grapeseed Oil
  • 8 ounces Beef Chorizo
  • 2 White Onions (julienned)
  • 8 Tomatillos (husks removed and rinsed)
  • 5 Roma Tomatoes
  • 1/2 cup Warm Water
  • 3 Chipotle Peppers in Adobo Sauce
  • 2 teaspoons Oregano
  • 4 Garlic Cloves (minced)
  • 16 Tostada Shells
  • 2 cups Refried Beans
  • 2 cups Shredded Cotija Cheese
  • 8 Radishes (sliced thin)
  • 2 Avocados (peeled, pitted, and thinly sliced)
  • 2 Jalapenos (thinly sliced)
  • 1 cup Cilantro Leaves
In This Recipe
Directions
  1. Tools - Large Dutch Oven, Large Saucepan, Blender, Wooden Spoon, Slotted Spoon
  2. FIRST STEP Take the Fullblood Wagyu top round roast out of the freezer, and place it in the refrigerator 48 hours before starting this recipe.
  3. PREPARING THE WAGYU BEEF In a large Dutch oven, heat the grapeseed oil on medium-high heat. Cut the Wagyu roast into 2-inch cubes, and season the beef cubes with kosher salt and freshly ground black pepper. Add half of the Wagyu beef into the Dutch oven, and brown the beef on all sides. Remove the browned beef, and repeat the process with the second half of beef. Once all the Wagyu beef cubes are seared, put all of the browned beef back into the Dutch oven. Stir in the beef stock. Bring to a boil, and reduce the heat to low. Cover the Dutch oven with a lid, and let it cook for 3 hours while stirring occasionally.
  4. PREPARING THE TINGA SAUCE While the beef is cooking, heat 3 tablespoons of grapeseed oil in large saucepan. Once the oil is hot, add in the beef chorizo, and start to brown. Using a wooden spoon, break the chorizo up into small pieces. Next add in the tomatillos (husks removed and rinsed), roma tomatoes, and julienned white onions. While stirring occasionally, let the onions and tomatoes brown. Cook for 10 minutes. Then, add in a 1/2 cup of warm water, the chipotles, oregano, and minced garlic. Reduce the heat to medium-low, and let simmer for 20 minutes while stirring occasionally. Turn off the heat, and let it sit for 20 minutes to cool. Transfer the contents of the pan to a blender. Blend until smooth. This is your Tinga sauce.
  5. FINAL STEPS Once the Wagyu beef has braised for 3 hours, add in the Tinga sauce. Let it simmer for 45 minutes. Using a slotted spoon, remove the Wagyu beef from the sauce. Set it aside. Turn the heat up to medium-high, and reduce the sauce by half. Once the Wagyu beef has cooled enough to handle, slice it thinly. Once the sauce has reduced by half, add the sliced Wagyu beef back into the sauce. Season to taste with kosher salt and freshly ground black pepper. To serve, spread a thin layer of refried beans on a tostada shell. Top with the Wagyu beef Tinga, shredded cotija cheese, sliced avocado, sliced radish, sliced jalapeno, and cilantro leaves. Serve immediately, and enjoy!

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