Best Shredded Beef Ale Chilli Mexican Tinga Recipes

MEXICAN SHREDDED BEEF

Mexican Shredded Beef image

The flavors of the braising sauce are smoky and rich and totally taco worthy.

Provided by Ronda Eagle | Kitchen Dreaming

Categories Dinner

Time 6h10m

Number Of Ingredients 23

Ingredients

3 lb chuck roast
2 tbsp olive oil
salt and pepper
2 tbsp Apple Cider Vinegar
1 - 14 oz can diced tomatoes
2 tbsp chili in Adobo (, or more to increase spice/heat level)
2 tbsp minced garlic
1 medium onion (, diced)
1 tbsp smoked paprika
1 tbsp dried Mexican oregano
1 tsp coriander powder
1 tsp onion powder
1 tsp garlic powder
2 cups beef or chicken stock
1/4 cup water
2 tbsp corn starch
Pico de Gallo/Fresh Salsa
Avocado/Guacamole
Black beans
Sour cream
Queso Fresco
fresh lime
cilantro

Steps:

Heat the olive oil in a large skillet. Generously season the beef with salt and pepper. Add it to the skillet and sear it so it is brown on all sides. Add it to the base of your crock-pot. If the meat is too big for the bottom of the crock, you may choose to cut it into 3-5 pieces before you sear it.
Into the oil, add the garlic and onion and cook for 2 to 3 minutes until soft. Add that into the crock pot on top of the meat.
Next, add the vinegar and tomatoes to deglaze the pan. Make sure to scrape the bottom of the pan to get all those flavor bits off the bottom and into the braising liquid. Then add the remaining spices and beef or chicken stock and stir well to combine. Pour this over the top of the beef inside the crock pot.
Cover and cook on LOW for 6 hours or until the beef is tender enough to shred.
Remove the beef and shred it with 2 forks. Place the meat onto a serving dish.
Transfer the broth to a sauce pan (or your crock-pot insert the stovetop - if it's able) and bring to a boil.
Mix the cornstarch and 1/4 cup of cold water stir until smooth. Pour into the sauce and whisk while boiling until the sauce is thickened. Adjust salt and pepper to taste.
I toss the beef in the sauce to get it fully covered. You may like to serve the sauce on the side.

Nutrition Facts : ServingSize 1 serving (1/8 of recipe), Calories 379 kcal, Sugar 3 g, Sodium 383 mg, Fat 23 g, SaturatedFat 9 g, Carbohydrate 8 g, Fiber 2 g, Protein 35 g, Cholesterol 117 mg

SLOW COOKER BEEF TINGA

Slow Cooker Beef Tinga image

I love this spin-off on Mexican chili. Serve with warm flour tortillas, or eat in a bowl like chili, topped with fresh slices of jalapenos. Or spoon it over a warm corn tostada and garnish like a taco.

Provided by BMannnn

Categories World Cuisine Recipes Latin American Mexican

Time 5h30m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
2 ½ pounds beef chuck, cut into 2-inch cubes
1 large onion, diced
5 cloves garlic, pressed
½ pound chorizo sausage
1 (14 ounce) can dark red kidney beans, rinsed
1 (14 ounce) can diced tomatoes
14 fluid ounces water
1 (6 ounce) can tomato paste
6 chipotle chiles in adobo sauce, finely chopped
3 cups tomato juice, or as needed
1 pinch salt and ground black pepper to taste

Steps:

Heat oil in a large skillet over medium-high heat. Cook and stir beef chuck until browned on all sides, about 5 minutes. Add onion and garlic; cook and stir until softened and fragrant, 3 to 5 minutes. Transfer mixture to a slow cooker.
Cook and stir chorizo in the same skillet until browned and crumbly, about 5 minutes. Transfer to the slow cooker. Add kidney beans and diced tomatoes to the slow cooker; fill an empty can with water and pour in over the beans. Stir in tomato paste and chipotle chile peppers. Pour in enough tomato juice to fill the slow cooker.
Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 20.6 g, Cholesterol 89.5 mg, Fat 30.4 g, Fiber 5.3 g, Protein 28.4 g, SaturatedFat 10.9 g, Sodium 1092.9 mg, Sugar 7.8 g