Slow Cooked Beef Tinga Recipes

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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

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

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