Beef Tinga

Honey adds a bit of sweetness to a slowly cooked spicy meat mixture of beef and Mexican chorizo.


  • 2 pounds beef chuck, cut into 1 1/2-inch cubes
  • Salt and pepper
  • Flour, for dredging
  • 3 tablespoons corn oil
  • 1 pound fresh Mexican chorizo (about 1 pound), casings removed
  • 1 large onion, chopped
  • 4 cloves garlic, thinly sliced
  • 1/2 tablespoon cumin (half a palmful)
  • 1/2 tablespoon Mexican oregano (half a palmful)
  • 1/2 tablespoon ground coriander ( half a palmful)
  • 1 can beef consommé or 1 1/2 cups beef stock
  • 1 can diced tomatoes or fire-roasted diced tomatoes (28 ounces)
  • 1-2 tablespoons pureed chipotle in adobo, for a medium to extra-spicy heat level
  • 1 tablespoon honey

For serving:

  • Flour tortillas, warmed
  • Wedges of lime
  • Queso fresco, crumbled
  • Sliced fresh or pickled jalapeño peppers
  • Thinly sliced red onions


Pre-heat the oven to 325°F.

Pat the meat dry and season with salt and pepper. Dredge the pieces in flour.

Heat a large Dutch oven over medium-high heat with the oil. Add the meat and brown in batches until very brown; remove to a plate, add the chorizo and brown. Add the onion, garlic, cumin, oregano and coriander and let the onion soften for a few minutes. Add in the stock, tomatoes, chipotle puree, honey and reserved meat to the pot. Bring to a boil and transfer to the oven. Cook for 1 1/2 hours, until very tender.

Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside.

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