Tinga Poblana: Mexican Flank Steak with Chipotle Tostadas - Kraft Recipes Top
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Tinga Poblana: Mexican Flank Steak with Chipotle Tostadas

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  • Cook the beef in water to cover with the small onion, two of the garlic cloves, and the bay leaf. Bring to a boil, lower heat and simmer 45 minutes or until the meat is tender remove it from the broth (reserve some of the broth). Let the meat cool a bit, and shred it with two forks. Set it aside.
  • In the same pan, sauté the sliced onion in oil over medium heat until soft; and add chorizo. Puree the tomatoes, remaining two garlic cloves, chipotles, piloncillo (or brown sugar), some of the reserved broth, vinegar, cumin and oregano in the blender. Add this puree to the onions in the pan, and cook for about five minutes, or until a thick sauce forms. Return the shredded beef, and mix well to combine ingredients. Taste for salt. Refrigerate overnight.
  • To serve: Spread tostadas with a thin coat of refried beans, top with tinga and garnish with shredded lettuce and cream or grated cheese.* See notes.

Special Equipment Needed


Tostada Garnish: Shredded lettuce Sour cream or Mexican crema or grated cheese Guacamole or sliced avocados *Piloncillo is made from pure, unrefined sugar that is pressed into a cone shape. It tastes very similar to brown sugar with a molasses flavor (even though it does not contain molasses) and you can use it for anything that calls for brown sugar. It's name means "little pylon" because of its shape. The smaller cones are usually around 1 ounce and the larger ones around 8 ounces.

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