Recipes and Cooking Beef Tinga 3.6 (10) 1 Review Serve up your beef tinga with a platter full of tortillas and toppings. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Cook Time: 1 hrs 15 mins Total Time: 1 hrs 50 mins Servings: 6 Yield: 6 cups Jump to Nutrition Facts Ingredients 1 ½ pound boneless beef chuck roast, cut into 2-inch pieces Salt and ground black pepper 1 tablespoon vegetable oil 8 ounce uncooked chorizo, casings removed if present 1 cup chopped onion (1 large) 3 cloves garlic, minced 3 large tomatoes, chopped 1 - 2 canned chipotle chile peppers in adobo sauce, seeded and chopped* 1 ½ teaspoon dried Mexican oregano or dried regular oregano, crushed 1 teaspoon ground cumin Thinly sliced fresh jalapeño chile pepper,* queso fresco, and/or chopped red onion (optional) Flour and/or corn tortillas (optional) Directions 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. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 399 Calories 25g Fat 6g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 399 % Daily Value * Total Fat 25g 32% Saturated Fat 9g 45% Cholesterol 89mg 30% Sodium 649mg 28% Total Carbohydrate 6g 2% Total Sugars 3g Protein 35g Vitamin C 9.4mg 47% Calcium 30.3mg 2% Iron 3.2mg 18% Potassium 869mg 18% Folate, total 24.2mcg Vitamin B-12 4.8mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.