TINGA BEEF RECIPES

Steps:

• Sprinkle beef lightly with salt and black pepper. In a Dutch oven heat oil over medium-high heat. Add beef, half at a time; cook until browned. Return all beef to Dutch oven. Add enough water to cover meat. Bring to boiling; reduce heat. Simmer, partially covered, about 1 hour or until meat is tender. Remove meat from liquid, reserving liquid. When meat is cool enough to handle, thinly slice meat. Skim fat from the reserved cooking liquid.
• In the same Dutch oven cook chorizo, onion, and garlic over medium heat until brown, using a wooden spoon to break up meat as it cooks. Drain on paper towels. Return chorizo mixture to Dutch oven. Add 1 1/2 cups (or more if desired) of the reserved cooking liquid, the beef, tomatoes, chipotle peppers, oregano, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Season to taste with salt and black pepper. If desired, top with jalapeño slices, queso fresco, and/or red onion. If desired, serve with tortillas.

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.