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  • 1 package Rumba Meats® Beef Cheek Meat (about 1½ to 3 pounds)
  • ½ white onion
  • 4 garlic cloves, divided
  • 1 bay leaf
  • 5 cups water
  • 1 tablespoon olive oil
  • ½ white onion, chopped
  • ½ teaspoon dried Mexican oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 2 Roma tomatoes, broiled until lightly charred
  • 2 canned, drained chipotle chiles in adobo sauce
  • 2 tablespoons adobo sauce from canned chipotle chiles in adobo sauce



  • 8 corn tostadas, warm
  • 2 cups shredded lettuce
  • 1 large avocado, thin sliced
  • ½ cup Mexican crema
  • 1 cup crumbled queso fresco

For a shareable appetizer, pan-fry small street-size corn tortillas until crisp. Top with tinga de res, fresh toppings, and arrange on a large cutting board or plate to serve.


  1. Combine beef cheek meat, ½ onion, 2 garlic cloves, bay leaf, and water in a slow cooker. Cover and cook on low heat for 8 hours until cheek meat is tender and reaches an internal temperature of 160°F. Remove beef cheek meat and cool slightly. Trim fat, using 2 forks, shred meat and set aside.
  2. Heat oil in skillet over medium heat. Add chopped onion and cook for 5 minutes, stirring frequently. Add oregano, cumin, and salt.
  3. Combine broiled tomatoes, chipotle chiles, adobo sauce and 2 garlic cloves in a blender and pulse until completely smooth. Add to onions and simmer on medium heat for 5 minutes until color deepens and sauce has thickened. Add shredded cheek meat and simmer for 10 minutes Taste and adjust seasonings.
  4. To prepare tostadas, top tostadas evenly with tinga de res. Layer each tostada evenly with shredded lettuce, sliced avocado, a drizzle of Mexican crema and crumbled queso fresco.