Beef Tinga

By á-47

Versitile and a sure-bet-crowd-pleaser.

Stewy beef tinga can be cradled in soft corn tortillas for tacos, served over biscuits (maybe corn waffles?), or used as a filling for enchiladas.

Ingredients

• 1 1/2# boneless beef chuck, cut into 2" pieces
• salt and pepper
• 1 Tbsp. vegetable oil
• 8 oz. uncooked chorizo, casings removed if present
• 1 cup chopped onion (1 large)
• 3 cloves garlic, minced
• 3 large tomatoes, chopped
• 1-2 canned chipotle chile peppers in adobo sauce, seeded and chopped
• 1 1/2 tea. Mexican oregano, crushed
• 1 tea. ground cumin
• Thinly sliced fresh jalapeno chiles for garnish

Preparation

Step 1

Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Add beef, half at a time; cook until browned. Return all beef to Dutch oven.

Add enough water to cover. Bring to boiling; reduce heat. Simmer, partially covered, for 1 hour or until tender. Remove meat from liquid; set aside. Skim fat from liquid; reserve liquid.

In the same Dutch oven, cook chorizo, onion, and garlic over medium heat until meat is browned, using a spoon to break up meat as it cooks. Drain on paper towels.

Return chorizo mixture to Dutch oven. Add 1 1/2 cups (or more, if desired) of the reserved cooking liquid, the beef, tomatoes, chile peppers, oregano, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Season to taste with salt and pepper.

If desired, shred beef with two forks, top with jalapeno.

Make 6 cups