Thread: Beef Tinga, Rachel Ray (mexican chili)

Oh my gosh this recipe is soooo good! I have made it a handful of times and it is SO worth the little bit of extra effort it takes to make. Reminds me of the texas chili recipe I posted that I love equally but changed up some. Rachel Ray makes some awesome stuff and this is one of my favs of hers.

Purée the chipotle in adobo to make saving the leftovers easier to store and use. This spicy Mexican beef stew freezes really well so make a double batch, cool and store in large freezer bag.

Ingredients

2 pounds beef chuck, cut into 1 1/2-inch cubes
Salt and pepper
Flour, for dredging
3 tablespoons corn oil
1 pound Mexican chorizo (fresh), about 1 pound, casings removed
1 large onion, chopped
4 cloves garlic, thinly sliced
1/2 tablespoon cumin, half a palmful
1/2 tablespoon Mexican oregano, half a palmful
1/2 tablespoon ground coriander, half a palmful

1 can beef consommé or 1 1/2 cups beef stock
1 14.5-ounce can diced tomatoes or fire-roasted diced tomatoes
1 to 2 tablespoons puréed chipotle in adobo for a medium to extra-spicy heat level
1 tablespoon honey

For Serving:
Flour tortillas, warmed
Wedges of lime
Queso fresco, crumbled
Sliced fresh or pickled jalapeño peppers
Thinly sliced red onions

Yields: 4-6
Preparation

Preheat oven to 325°F.

Pat meat dry and season with salt and pepper. Dredge pieces in flour.

Heat a large Dutch oven over medium-high heat with the oil. Add meat and brown in batches until very brown; remove to a plate, add chorizo and brown. Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes. Add in stock, tomatoes, chipotle purée, honey and reserved meat to the pot. Bring to a boil and transfer to oven. Cook 1 1/2 hours, until very tender.

Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside. We like to make little tacos out of the stew as we eat it.