Three meats "Tinga"

Aristotle once said: “A true friend is one soul in two bodies, without friendship men can’t be happy”, and in order to celebrate the words of this great philosopher this weekend we went to visit our dear friends, certainly nothing beats enjoying your free time eating, drinking and playing scrabble at your best friend’s home. In this entry I would like publish a recipe made by my sweet friend Dulce, hope you’ll enjoy it as much as I did.

Three meats “Tinga”

Traditionally in Mexico this dish is made with shred beef, however my friend changed it and added to it two other different types of meat, which makes this recipe a lot more interesting and of course a lot more tasty, so if you’re like me and enjoy new things and different recipes every day I’m sure this recipe will become one of your favorites.

• Ingredients:

(A lot of servings)

½ kg of shred beef (already cooked)

½ kg ground beef

¼ kg chorizo

1 big onion sliced

2 cloves of garlic

6 tomatoes

4 0r 5 large carrots

2 big potatoes

1 small canned chipotle peppers

Salt and pepper (to season)

Powder chicken broth (also to season)

Cooking oil

• Procedure:

In a casserole big enough to make everything fit in, heat 1 tsp of oil.

Remove the skin from the chorizo (if fresh) and fry it in the casserole with the ground meat and the sliced onion (reserve a small piece of the onion for the tomato sauce), let everything cook perfectly.

Blend the tomatoes with the reserved onion, garlic and 2 or 3 chipotles you can add more if you want to, it depends on how spicy you want it. Add this sauce to the casserole and stir it until fully integrated.

Peel the carrots and the potatoes and dice them bite size. Incorporate the vegetables to the rest of the stew along with the shred beef, season it with salt, pepper and some chicken broth and let it cook until the carrots and the potatoes are well cooked but still firm.

Serve on toasted tortillas with heavy cream and white cheese.