Beef Tinga

Recipe type: Main Dish
  • 2 lb. chuck roast
  • 1 Tbsp canola oil
  • 8 oz. chorizo sausage (no casings)
  • 1 C chopped onion
  • 2 tsp fresh garlic, minced
  • 1 28 oz. canned diced tomatoes
  • 1 or 2 chipotle peppers in adobo sauce, (canned) Seed and dice pepper (you will have leftover peppers)
  • 1½ tsp oregano
  • 1 tsp cumin
  • sliced jalapenos, red onion and tortillas
  • rice, optional
  1. Salt and pepper beef and add oil to a heavy pan or dutch oven. Heat over medium high heat.
  2. Add meat and sear or brown on each side.
  3. Add enough water to cover the meat. Bring to a boil and then simmer, partially covered for about 1 hour or until meat is tender.
  4. Remove from liquid but reserve 1½ cups. Cool meat until you are able to slice it into small, thin pieces.
  5. In the same pan cook the sausage, onion and garlic until browned.
  6. Drain sausage on paper towel or place in collander and run water over it to remove the grease.
  7. Add drained sausage and beef back into pan.
  8. Add reserved liquid, tomatoes, chipotle peppers, oregano and cumin.
  9. Bring to a boil and reduce to a simmer. Cook uncovered for 15 minutes.
  10. Serve on tortillas with sliced jalapenos and red onion. Can also be served with rice.
recipe adapted from

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This entry was posted in Beef.

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