Beef Tinga Made in a Slow Cooker

Ingredients

• 2 tablespoons vegetable oil
• 2 ½ pounds beef chuck, cut into 2-inch cubes
• 1 large onion, diced
• 5 cloves garlic, pressed
• ½ 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

Ingredient Image

Step 1

Heat some oil in a large skillet over medium-high heat. Brown the beef chuck, stirring occasionally, until it’s nicely seared on all sides, about 5 minutes. Then add the onion and garlic to the pan and cook everything together until the onion softens and smells amazing, around 3 to 5 minutes. Once that’s done, transfer the beef mixture to your slow cooker.

Step 2

Cook the chorizo in the same skillet, breaking it up with a spoon as it browns and gets crumbly, which should take about 5 minutes. Add the chorizo to the slow cooker along with the kidney beans and diced tomatoes. Use an empty can to measure out some water and pour it in over the beans. Stir in the tomato paste and chipotle peppers, then pour in enough tomato juice to almost fill the slow cooker.

Step 3

Set the slow cooker to low and let everything cook gently for 5 to 7 hours, until the beef is super tender and the sauce has thickened nicely. Give it a good stir before serving, and enjoy!