Tinga de Beef Basket Tacos, Garlic, Guajillo Chile and Oil


2 tablespoons vegetable oil
1 cup onion, thinly sliced
1 teaspoon garlic, finely minced
2 cups beef, shredded
1 package of Sauce to cook Tinga Doña María
1 cup of vegetable oil, hot, for the basket tacos
2 tablespoons guajillo chile, ground, for the basket tacos
1 cup of onion, filleted, to cook the tacos de canasta
to taste corn tortillas
to taste of chiles in vinegar


Heat the oil in a deep skillet over medium heat and add the onion and garlic.

When these 2 ingredients are lightly browned, add the meat and cook for another 5 minutes.

Bathe with the Tinga Doña María Stew Sauce and cook for 5 to 8 minutes or until the liquid is reduced.


For the spicy oil: in a bowl, mix the hot oil, the ground guajillo chile and the sliced ​​onion.


To form the basket tacos: Fill a tortilla with a tablespoon of the shredded tinga filling, fold and repeat until you finish the tortillas and the tinga.

Arrange the tacos in a basket lined with a large plastic bag and brown paper.

Bathe with warm oil and cover with more paper, another plastic bag and a kitchen towel.

Let rest for 1 hour.

Serve the beef tinga tacos on a plate and accompany with chiles en vinagre or salsa.