Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
  • 9 Ratings

Serve up your beef tinga with a platter full of tortillas and toppings.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

35 mins
1 hr 15 mins
1 hr 50 mins
6 cups


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

399 calories; fat 25g; cholesterol 89mg; saturated fat 9g; carbohydrates 6g; mono fat 11g; poly fat 2g; insoluble fiber 2g; sugars 3g; protein 35g; vitamin a 485.9IU; vitamin c 9.4mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 6.5mg; vitamin b6 0.8mg; folate 24.2mcg; vitamin b12 4.8mcg; sodium 649mg; potassium 869mg; calcium 30.3mg; iron 3.2mg.