Beef Tinga is a traditional Mexican dish full of lots of great flavor.
This post is sponsored by Cans Get You Cooking but all opinions are my own.
I just returned from a trip to Utah. I always have a hard time getting back into a cooking routine when I’ve been traveling and on vacation. It always takes me a few days to get back into a routine, I call it re-entry and I struggle with it.
I usually come home to an empty refrigerator and so I head to my pantry and my freezer to see what I have. I am always grateful for a well stocked pantry when I get home from vacation. I like to keep a pot roast in my freezer at all times too because it is so versitile.
Canned goods I always keep on hand include canned tomatoes and canned chipotle peppers. I use them all the time! I like to keep crushed tomatoes, whole tomatoes and diced tomatoes on my pantry shelf along with canned tomato sauce and paste. They are pantry staples at our house. Since we do a lot of Mexican food, the canned chipotle peppers come in handy and I always have a can or two on the shelf.
Today’s recipe used both the canned tomatoes and peppers along with the pot roast from the freezer so even though I hadn’t been to the grocery store since I’d been home from vacation I had what I needed for dinner! Lucky for me I also had some chorizo sausage in the freezer along with the chopped onion. The jalapeno was left over from my husband’s birthday fiesta!
Tinga is traditionally made with chicken but works great with beef. It is a combination of shredded meat in a sauce of tomatoes, chipotle peppers and onion. You start by browning the meat in a little oil. Salt and pepper it first and then sear the meat.
Cover the meat with water and bring the water to boil and let it simmer for about one hour or until the meat is tender. Remove the meat from the pan and set aside and cook the chorizo, garlic and onion together. Chorizo is quite greasy so I like to either, drain it on a paper towel or put it in a collander and run some water over it to wash off some of the grease. The grease does give it more flavor though, so you choose, flavor or calories!?
Slice up the beef into small places and then add it back in with the chorizo and add in the tomatoes, reserved water and chipotle peppers. Allow it to simmer all together for about 15 minutes.
I like to serve the Beef Tinga with some onion and jalapeno pepper on tortillas but it would also be good over rice.
You can control the heat of the dish by the amount of chipotle pepper you put in. I used 1 1/2 canned peppers and scraped as many seeds as I could out of the inside of the pepper as that is what adds the heat.
Cans Get You Cooking is a program dedicated to spreading the message that the technology of cans seals in foods’ nutrition, freshness and flavor, naturally, so that you can create meals you feel good about serving, and that your family will love.
- 2 lb. chuck roast
- 1 Tbsp canola oil
- 8 oz. chorizo sausage no casings
- 1 C chopped onion
- 2 tsp fresh garlic minced
- 1 28 oz. canned diced tomatoes
- 1 or 2 chipotle peppers in adobo sauce (canned) Seed and dice pepper (you will have leftover peppers)
- 1 1/2 tsp oregano
- 1 tsp cumin
- sliced jalapenos red onion and tortillas
- rice optional
Salt and pepper beef and add oil to a heavy pan or dutch oven. Heat over medium high heat.
Add meat and sear or brown on each side.
Add enough water to cover the meat. Bring to a boil and then simmer, partially covered for about 1 hour or until meat is tender.
Remove from liquid but reserve 1 1/2 cups. Cool meat until you are able to slice it into small, thin pieces.
In the same pan cook the sausage, onion and garlic until browned.
Drain sausage on paper towel or place in collander and run water over it to remove the grease.
Add drained sausage and beef back into pan.
Add reserved liquid, tomatoes, chipotle peppers, oregano and cumin.
Bring to a boil and reduce to a simmer. Cook uncovered for 15 minutes.
Serve on tortillas with sliced jalapenos and red onion. Can also be served with rice.
recipe adapted from BHG.com
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