Some recipes are built around what sounds good. This one was built around what’s in the glass. I developed this beef tinga over creamy masa for De Ponte Cellars’ wine club, starting with their 2023 Estate Pinot Noir and working backwards. The roasted tomatillo and pineapple mirror the wine’s dark cherry and plum notes, the chipotle stays intentionally light, and the creamy masa rounds out the tannins with every bite. Impressive enough for guests, simple enough to actually make on a weeknight and leftovers are even better the next day!
What is beef tinga?
Beef tinga is a traditional Mexican dish with roots in Puebla. It is made by simmering shredded beef in a sauce built from tomatoes, chipotle in adobo, and onion, and is traditionally served in tacos or piled onto tostadas with crema, avocado, and queso fresco.
Why you will enjoy this version
My version braises the meat low and slow for extra depth and tenderness instead of simmering. I added roasted tomatillos and pineapple to the sauce for a fruity brightness that pairs beautifully with Pinot Noir, and kept the chipotle minimal so the dish leads with warmth rather than heat.
Instead of a store bought tortilla, I wanted to give you a from scratch companion that is just as simple. This creamy masa comes together with a handful of ingredients and turns the whole dish into something that feels elevated without any extra fuss.
Why pre-salting matters
Pre-salting, also called dry brining, gives the salt time to draw out moisture from the surface of the meat and then reabsorb back in, seasoning the beef all the way through rather than just on the outside. It also helps develop a better crust (maillard reaction) when you sear, which means more flavor in the final braise. That 40 minutes is the minimum. If you can salt the night before, you’ll notice the difference.
And despite the generous amount of salt, the meat won’t taste salty. That’s the magic of dry brining. The salt integrates into the muscle fibers and enhances the natural beefy flavor rather than sitting on top of it. What you get is meat that tastes deeply, properly seasoned.
Ingredients you’ll need
beef & salt
chuck roast
kosher salt
olive oil
tomatillo & pineapple tinga sauce
tomatillos
can of sliced pineapple
white onion
garlic
chipotles in adobo sauce
can fire roasted tomatoes
dried Mexican oregano
cumin
cilantro
beef stock
kosher salt
creamy masa
masa harina
chicken stock
heavy cream
kosher salt
*brand recommendation in the FAQ section at the the end of the recipe
How to make
Char. Broil or grill the tomatillos, pineapple, onion, and garlic until charred. A few dark spots are exactly what you want. Don’t skip this step.
Season the beef. Salt the chuck roast generously and rest for at least 40 minutes, or overnight.
Blend. Add cooled roasted ingredients to a blender with chipotle, adobo sauce, fire roasted tomatoes, oregano, cilantro, cumin, and salt. Blend until smooth.
Sear. Pat beef dry and sear in a Dutch oven with olive oil over high heat until deeply browned on all sides. Remove and set aside.
Braise. Return beef to the pot, add stock until it covers three quarters of the meat. Cover and braise at 325°F for 3 to 3.5 hours.
Shred. Remove beef, shred, and mix with desired amount of tinga sauce.
Soften the onion. In the same pot, cook sliced onion over medium heat until softened. Add tinga sauce.
Make the masa. Warm stock and salt over low heat. Whisk in masa harina one tablespoon at a time. Cut heat and stir in cream.
Plate. Spoon creamy masa into each bowl, pile on the beef tinga, drizzle with crema, add avocado, queso fresco, cilantro, and lime.
Tips for the best results
- Don’t skip the char. It’s the foundation of the sauce.
- Do not skip the pre-salting. It helps evenly season your beef and tenderize it. Pre-salt for at least 40 minutes before searing, or overnight if you have the time. Kosher salt is best here.
- Choose your salt brand carefully. Diamond Crystal is pure salt with no added anti-caking ingredients and a lightweight flake that seasons evenly. Morton is denser and contains added ingredients, which makes it saltier by volume. I always reach for Diamond for its clean taste and light flake size.
- Pat dry the beef before searing! Such a crucial step to achieve a nice crust and color. Color = Flavor
- Do not overcrowd your pot when searing. Work in batches, our your meat will steam and become a grey, floppy mess.
- Slowly add in small amounts of masa to avoid lumps. And warm your broth.
Wine Pairing
This recipe was built specifically around the De Ponte Cellars 2023 Estate Pinot Noir but any bold, fruity pinot noir will work. The roasted pineapple and tomatillo mirror the wine’s bold dark cherry and plum notes, the chipotle aligns with its earthy undertones, and the creamy masa softens the tannins so every sip feels round. If you’re a De Ponte wine club member, this is the bottle to open with it.
Follow for more recipes!
Sign up for email
Beef Tinga with Creamy Masa
Description
This beef tinga over creamy masa is built around deep, roasted flavors and balanced acidity. Charred tomatillos and pineapple form the base of the sauce, chipotle adds subtle warmth, and a slow beef braise adds the depth. Served over homemade creamy masa and finished with crema, avocado, and queso fresco.
Ingredients
beef & salt
tomatillo & pineapple tinga sauce
creamy masa
Instructions
-
Broil or grill tomatillos, pineapple, onion, & garlic until charred.
-
Salt and rest for a minimum of 40 mins or overnight.
-
Add cooled roasted ingredients to a blender with chipotle, adobo sauce, tomatoes, oregano, cilantro, cumin & salt.
-
Pat beef dry. Sear in a Dutch oven with olive oil over high until deeply browned on all sides. Remove and set aside.
-
Reduce heat to medium. Cook sliced onion in the same pot until softened. Add tinga sauce.
-
Return beef to pot, add stock until it covers ¾ of the meat. Add water if you need additional liquid. Cover and braise at 325°F for 3–3.5 hours until tender.
-
Remove beef and shred. Add desired amount of tinga sauce and mix.
-
Warm stock and salt over low heat. Whisk 1 tablespoon of masa at a time. Cut heat & stir in cream.
-
Layer creamy masa, top with beef tinga, drizzle crema, add avocado, queso fresco, cilantro, and lime.
