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Beef Tinga


  • 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


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.