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Beef Tinga

Honey adds a bit of sweetness to a slowly cooked spicy meat mixture of beef and Mexican chorizo.

Ingredients

  • 2 pounds beef chuck, cut into 1 1/2-inch cubes

  • Salt and pepper

  • Flour, for dredging

  • 3 tablespoons corn oil

  • 1 pound fresh Mexican chorizo (about 1 pound), casings removed

  • 1 large onion, chopped

  • 4 cloves garlic, thinly sliced

  • 1/2 tablespoon cumin (half a palmful)

  • 1/2 tablespoon Mexican oregano (half a palmful)

  • 1/2 tablespoon ground coriander ( half a palmful)

  • 1 can beef consommé or 1 1/2 cups beef stock

  • 1 can diced tomatoes or fire-roasted diced tomatoes (28 ounces)

  • 1-2 tablespoons pureed chipotle in adobo, for a medium to extra-spicy heat level

  • 1 tablespoon honey

For serving:

  • Flour tortillas, warmed

  • Wedges of lime

  • Queso fresco, crumbled

  • Sliced fresh or pickled jalapeño peppers

  • Thinly sliced red onions

Preparation

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

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...