Spicy crazy meat is an adult birthday snack – 04/24/2023 – Recipes by Marcão

My friend Denis and I have the same birthday, April 22nd. I’m older and better looking, he’s younger and richer—I’m at a slight disadvantage; happens, life is not fair.

Denis and I also shared a recipe a long time ago. It is a type of crazy meat (or meat pot, if you prefer) of Mexican origin. It is called tinga de res.

Many years ago, I made this meat based on a recipe from a Mexican website that is no longer online. Denis liked it, asked me for the recipe and started making the tinga when he got his friends together.

Last Saturday (22nd), he had a birthday party, invited me and asked for tips on the old recipe that we hadn’t made in a while. I gave her what I remembered—as I said, the site she came from doesn’t even exist anymore.

Then I decided to also make and share this meat that has been with me for many birthdays.

The tinga is the ideal food for an adult birthday because: 1) it is crazy meat, therefore birthday food; 2) it takes pepper, therefore adult food.

Choose meat that will break down into long fibers as it cooks. It can’t be a very soft cut, as it will crumble instead of fraying.

The original recipe called for flank steak, which breaks down into long, thin fibers, great for holding in the sauce. This time I made it with beef brisket, which has thicker fibers and a very characteristic flavor. The lizard, a more normal cut of pot meat, also works fine.

The differential of the tinga seasoning is chipotle pepper – the name the Mexicans give to smoked jalapeño. It is found pickled or in the form of a sauce. If not, use smoked paprika and adjust the pepper to taste (remembering that chipotle has a mild spiciness).

In Mexico, tinga is eaten in tostadas — deep-fried corn tortillas. Here we go crazy meat sandwich. I supercharged it with pickled cucumber and red onion to make it look like grown-up food.

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TINGA DE RES

Performance: 20 small sandwiches

Difficulty: easy

Ingredients

1 tablespoon oil

800 g of flank steak, lizard or beef breast

2 minced garlic cloves

1 chopped onion

1 chopped carrot

2 bay leaves

500 ml of water

500 g of tomato pulp

1 tablespoon pickled chipotle chile (or chipotle sauce or smoked paprika and pepper to taste)

1 tablespoon cumin

Salt and coriander to taste

Bread, pickles and red onion creates to serve

Way of doing

1. Heat the oil in the pressure cooker. Brown all sides of the meat.

2. Add the garlic, onion, carrot and bay leaf. Sauté for a few minutes. Add water and cilantro. Cover the pan.

3. After getting pressure, let it cook for 1 hour. Release the pressure and reserve the meat.

4. Add the tomato puree, chipotle and cumin to the broth left in the pan. Let it cook uncovered, over medium heat.

5. When the meat cools, shred it. Add the meat to the sauce in the pan. Cook until you get a moist shredded meat, but without broth. Adjust the salt.

6. Assemble the sandwiches with the meat (warm or at room temperature), bread, pickles and onions.

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