Beef Tinga

Name: Beef Tinga
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 4-6 serving(s)
Ingredients: 2 lbs beef chuck, cut into 1 1/2-inch cubes; salt and pepper; flour, for dredging; 3 tablespoons corn oil; 1 lb mexican chorizo sausage, about 1 pound, casings removed (fresh); 1 large onion, chopped; 4 garlic cloves, thinly sliced; 1/2 tablespoon cumin; 1/2 tablespoon Mexican oregano; 1/2 tablespoon ground coriander; 1 (10 ounce) can beef consomme or 1 1/2 cups beef stock; 1 (14 1/2 ounce) can diced tomatoes or 1 (14 1/2 ounce) can fire-roasted diced tomatoes; 1 -2 tablespoon pureed chipotle chile in adobo, for a medium to extra-spicy heat level; 1 tablespoon honey; flour tortilla, warmed; lime wedge; queso fresco, crumbled; sliced fresh or pickled jalapeno pepper; thinly sliced red onion

Submitted by Diane C 2

"Recipe courtesy of Rachael Ray show. Purée the chipotle in adobo to make saving the leftovers easier to store and use. This spicy Mexican beef stew freezes really well so make a double batch, cool and store in large freezer bag."

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Ready In:: 2hrs
Ingredients:: 19
Serves:: 4-6

ingredients

2 lbs beef chuck, cut into 1 1/2-inch cubes
salt and pepper
flour, for dredging
3 tablespoons corn oil
1 lb mexican chorizo sausage, about 1 pound, casings removed (fresh)
1 large onion, chopped
4 garlic cloves, thinly sliced
¹⁄₂ tablespoon cumin
¹⁄₂ tablespoon Mexican oregano
¹⁄₂ tablespoon ground coriander
1 (10 ounce) can beef consomme or 1 1/2 cups beef stock
1 (14 1/2 ounce) can diced tomatoes or (14 1/2 ounce) can fire-roasted diced tomatoes
1 -2 tablespoon pureed chipotle chile in adobo, for a medium to extra-spicy heat level
1 tablespoon honey
For Serving
flour tortilla, warmed
lime wedge
queso fresco, crumbled
sliced fresh or pickled jalapeno pepper
thinly sliced red onion

directions

Preheat oven to 325°F.
Pat meat dry and season with salt and pepper. Dredge pieces in flour.
Heat a large Dutch oven over medium-high heat with the oil. Add meat and brown in batches until very brown; remove to a plate, add chorizo and brown. Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes. Add in stock, tomatoes, chipotle purée, honey and reserved meat to the pot. Bring to a boil and transfer to oven. Cook 1 1/2 hours, until very tender.
Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside.