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Beef Tinga

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Beef Tinga

Is the Ultimate One-Pot Taco Filling!

  • 5 h 30 min
  • Serves 8
  • Medium

Ingredients

Directions

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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.

Steps

1
Done
15 m

Prep

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.

2
Done
5 h 15 min

Cook

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 hours.

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Recipe meatball Instayummy Blog
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