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Thursday: Dr. Travis’s Weight-Loss Smoothie & “Top Chef" Richard Blais Doctors Up 3 Summer Classics

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Beef Tinga

Serves 4-6

Originally aired

INGREDIENTS
  • 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 consomm or 1 1/2 cups beef stock
  • 1 14.5-ounce can diced tomatoes or fire-roasted diced tomatoes
  • 1 to 2 tablespoons pured chipotle in adobo for a medium to extra-spicy heat level
  • 1 tablespoon honey
  • For Serving:
  • Flour tortillas, warmed
  • Wedges of lime
  • Queso fresco, crumbled
  • Sliced fresh or pickled jalapeo peppers
  • Thinly sliced red onions
PREPARATION

Preheat oven to 325F.

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 pure, 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, jalapeos and onions alongside.

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