Name: Slow Cooker Beef Tinga
Prep time: 15 min
Cook time: 315 min
Total time: 330 min
Yield: 1
Cuisine: mexican inspired
Ingredients: 2 tablespoons vegetable oil; 2.5 pounds beef chuck, cut into 2-inch cubes; 1 large onion, diced; 5 cloves garlic, pressed; 0.5 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

Slow Cooker Beef Tinga

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Prep Time:
15 minutes

Cook Time:
315 minutes

Total Time:
330 minutes

Tender beef chuck simmers in a spicy tomato chipotle sauce in this simple slow cooker beef tinga dish.

Ingredients:

2 tablespoons vegetable oil
2.5 pounds beef chuck, cut into 2-inch cubes
1 large onion, diced
5 cloves garlic, pressed
0.5 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

Instructions:

In a large skillet over medium-high heat, sizzle the beef chuck until it's golden brown on all sides, approximately 5 minutes. Toss in the onion and garlic, and cook until they're soft and aromatic, for about 3 to 5 minutes. Move everything to a slow cooker.
Brown and crumble chorizo in a skillet for about 5 minutes, then transfer to the slow cooker. Add kidney beans and diced tomatoes, fill an empty can with water and pour over the beans. Stir in tomato paste and chipotle chile peppers. Pour in enough tomato juice to fill the slow cooker.
Slow cook until the beef is incredibly tender and the sauce has thickened, for 5 to 7 hours.

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