Beef Tinga

By traciesparks

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.

Ingredients

• For Serving:
• 2 pounds beef chuck, cut into 1 1/2-inch cubes
• Salt and pepper
• Flour, for dredging
• 3 tablespoons corn oil
• 1 pound Mexican chorizo (fresh), 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 14.5-ounce can diced tomatoes or fire-roasted diced tomatoes
• 1 to 2 tablespoons puréed chipotle in adobo for a medium to extra-spicy heat level
• 1 tablespoon honey
• Flour tortillas, warmed
• Wedges of lime
• Queso fresco, crumbled
• Sliced fresh or pickled jalapeño peppers
• Thinly sliced red onions

Preparation

Step 1

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.