Beef Tinga

Total Time: 2 hrs Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 325°f.
• 2 pat meat dry and season with salt and pepper. dredge pieces in flour.
• 3 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.
• 4 serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside.