Slow Cooker Beef Tinga
Description
Chunks of beef chuck are simmered in a rich tomato-based sauce with chipotle peppers in this easy slow cooker recipe for beef tinga.
Ingredients
•
2 tablespoons vegetable oil
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2 1/2 pounds beef chuck, cut into 2-inch cubes
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1 large onion, diced
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5 cloves garlic, pressed
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1/2 pound chorizo sausage
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1 (14 ounce) can dark red kidney beans, rinsed
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1 (14 ounce) can diced tomatoes
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14 fluid ounces water
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1 (6 ounce) can tomato paste
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6 chipotle chiles in adobo sauce, finely chopped
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3 cups tomato juice, or as needed
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1 pinch salt and ground black pepper to taste
Directions
1
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
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.
3
Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.