Beef Tinga

Recipe courtesy of Rachael Ray show. Purée the chipotle in adobo to make saving the leftovers easier to store and use. This spicy Mexican beef stew freezes really well so make a double batch, cool and store in large freezer bag.

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 2  lbs beef chuck, cut into 1 1/2-inch cubes
•  salt and pepper
•  flour, for dredging
• 3  tablespoons  corn oil
• 1  lb  mexican chorizo sausage, about 1 pound, casings removed (fresh)
• 1  large onion, chopped
• 4  garlic cloves, thinly sliced
• 1⁄2 tablespoon cumin
• 1⁄2 tablespoon Mexican oregano
• 1⁄2 tablespoon ground coriander
• 1 (10 ounce) can  beef consomme or 1 1⁄2 cups  beef stock
• 1 (14 1/2ounce) can diced tomatoes or 1 (14 1/2ounce) can  fire-roasted diced tomatoes
• 1 -2  tablespoon  pureed chipotle chile in adobo, for a medium to extra-spicy heat level
• 1  tablespoon honey

• For Serving

•  flour tortilla, warmed
•  lime wedge
•  queso fresco, crumbled
•  sliced fresh or  pickled jalapeno pepper
•  thinly sliced red onion

Directions

1. Preheat oven to 325°F.
2. Pat meat dry and season with salt and pepper. Dredge pieces in flour.
3. Heat a large Dutch oven over medium-high heat with the oil. Add meat and brown in batches until very brown; remove to a plate, add chorizo and brown. Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes. Add in stock, tomatoes, chipotle purée, honey and reserved meat to the pot. Bring to a boil and transfer to oven. Cook 1 1/2 hours, until very tender.
4. Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside.