Subj : BH&G 2753 To : All From : Dave Drum Date : Wed May 19 2021 16:27:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Beef Tinga Categories: Beef, Pork, Chilies, Vegetables, Herbs Yield: 6 Servings 1 1/2 Chuck roast; in 2" pieces Salt & ground black pepper 1 tb Oil 8 oz Uncooked bulk chorizo 1 c Chopped onion 3 cl Garlic; minced 3 lg Tomatoes; chopped 1 Chipotle in adobo; seeded, - chopped 1 1/2 ts Dried Mexican or regular - oregano; crushed 1 ts Ground cumin MMMMM-----------------------ACCOMPANIMENTS---------------------------- Thin sliced fresh jalapeno - chilies Queso fresco Chopped red onion Flour and/or corn tortillas 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 jalapeno slices, queso fresco, and/or red onion. If desired, serve with tortillas. Makes: 6 servings Better Homes & Gardens | June 2015 MM Format by Dave Drum - 15 June 2015 Uncle Dirty Dave's Archives MMMMM .... Two silk worms had a race. They ended up in a tie! --- MultiMail/Win32 v0.49 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .