BEEF TINGA

Beef Tinga image

Provided by Diane C 2

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 19

2 lbs beef chuck, cut into 1 1/2-inch cubes
salt and pepper
flour, for dredging
3 tablespoons corn oil
1 lb mexican chorizo sausage, about 1 pound, casings removed (fresh)
1 large onion, chopped
4 garlic cloves, thinly sliced
1/2 tablespoon cumin
1/2 tablespoon Mexican oregano
1/2 tablespoon ground coriander
1 (10 ounce) can beef consomme or 1 1/2 cups beef stock
1 (14 1/2 ounce) can diced tomatoes or 1 (14 1/2 ounce) can fire-roasted diced tomatoes
1 -2 tablespoon pureed chipotle chile in adobo, for a medium to extra-spicy heat level
1 tablespoon honey
flour tortilla, warmed
lime wedge
queso fresco, crumbled
sliced fresh or pickled jalapeno pepper
thinly sliced red onion

Steps:

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.

Nutrition Facts : Calories 1132.8, Fat 86.1, SaturatedFat 32.3, Cholesterol 256.5, Sodium 2004, Carbohydrate 16.5, Fiber 2.5, Sugar 8.7, Protein 70.3