SLOW COOKER BEEF TINGA
I love this spin-off on Mexican chili. Serve with warm flour tortillas, or eat in a bowl like chili, topped with fresh slices of jalapenos. Or spoon it over a warm corn tostada and garnish like a taco.
Provided by BMannnn
Categories World Cuisine Recipes Latin American Mexican
Time 5h30m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.
Nutrition Facts : Calories 470.2 calories, Carbohydrate 20.6 g, Cholesterol 89.5 mg, Fat 30.4 g, Fiber 5.3 g, Protein 28.4 g, SaturatedFat 10.9 g, Sodium 1092.9 mg, Sugar 7.8 g
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Orin Ahmed
[email protected]I'll definitely make this again.
Qazi Waqas
[email protected]Easy and flavorful.
David Chika
[email protected]Delicious!
Robin Shak
[email protected]This recipe is a great way to use up leftover beef. I made it with some leftover steak and it turned out great.
Eve Yep
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved the beef tinga. I will definitely be making it again.
Khizer Abbasi
[email protected]This recipe is a bit time-consuming, but it's worth it. The beef tinga is so flavorful and tender. I served it with rice and beans and it was a perfect meal.
Jason Rieser
[email protected]I've made this recipe several times and it's always a hit. The beef tinga is so versatile. I've used it in tacos, burritos, and enchiladas. It's always delicious.
Zeeshan Asif
[email protected]This recipe is a great way to use up leftover beef. I made it with some leftover steak and it turned out great.
Sariful Islam
[email protected]I'm not a huge fan of Mexican food, but this recipe changed my mind. The beef tinga is so flavorful and tender. I will definitely be making this again.
PHILOMENA Oppong
[email protected]This recipe is a lifesaver on busy weeknights. It's so easy to make and the results are always delicious.
Rain Falldown
[email protected]Easy and flavorful. I will definitely make this again.
Goma Saran
[email protected]Delicious! I made this for a party and it was a huge hit.
Rachel Khutxixo
[email protected]This recipe is a keeper! The beef tinga is so flavorful and moist. I served it with rice and beans and it was a perfect meal.
Med 7asen Almeno
[email protected]The beef tinga was a little too spicy for my taste, but it was still very good. I will definitely make it again, but I'll use less chili powder next time.
Maidul Ahmed
[email protected]This is my new favorite slow cooker recipe! The beef tinga is so versatile. I've used it in tacos, burritos, and enchiladas. It's always a hit.
Kisor Rawal
[email protected]I love how easy this recipe is to make. I just threw everything in the slow cooker and let it cook all day. The beef turned out perfectly and the sauce was delicious.
Aaron Hills
[email protected]This recipe was a hit with my family! The beef was fall-apart tender and the sauce was flavorful and tangy. We will definitely be making this again.