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Wagyu Beef Tinga

Wagyu Beef Tinga

Prep Time: 30 Minutes
Cook Time: 4 Hours
Servings: 8
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

Tinga Sauce
  • 3 TBSP Grapeseed Oil
  • 8 OZ 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 TSP Oregano
  • 4 Garlic Cloves (minced)
For Serving (Optional)
  • 16 Tostada Shells
  • 2 CUP Refried Beans
  • 2 CUP Shredded Cotija Cheese
  • 8 Radishes (sliced thin)
  • 2 Avocados (peeled, pitted, and thinly sliced)
  • 2 Jalapenos (thinly sliced)
  • 1 CUP Cilantro Leaves

            Tools

            • Large Dutch Oven
            • Large Saucepan
            • Blender
            • Wooden Spoon
            • Slotted Spoon

            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.

            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.

            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.

            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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