Slow Cooker Beef Tinga Popular Recipes

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Slow Cooker Beef Tinga

"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."

Ingredients :

• 2 tablespoons vegetable oil
• 2 1/2 pounds beef chuck, cut into 2-inch cubes
• 1 large onion, diced
• 5 cloves garlic, pressed
• 1/2 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

Instructions :

Prep : 15M	Cook : 8M	Ready in : 5H30M

• 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.

Notes :

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