Beef Tinga

• 2 pounds beef chuck, cut into 1 1/2-inch cubes
• Salt and pepper
• Flour, for dredging
• 3 tablespoons corn oil
• 1 pound Mexican chorizo (fresh), 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 consomme or 1 1/2 cups beef stock
• 1 28-ounce can diced tomatoes or fire-roasted diced tomatoes
• 1 to 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 jalapeno peppers
• Thinly sliced red onions

1. Preparation
2. Preheat oven to 325u0b0F.
3. Pat meat dry and season with salt and pepper. Dredge pieces in flour.
4. 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 puree, honey and reserved meat to the pot. Bring to a boil and transfer to oven. Cook 1 1/2 hours, until very tender.
5. Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapenos and onions alongside.

beef chuck, salt, flour, corn oil, chorizo, onion, garlic, cumin, oregano, ground coriander, beef consommue, tomatoes, purueed, honey, flour tortillas, lime, queso fresco, peppers

Taken from www.epicurious.com/recipes/member/views/beef-tinga-50169023 (may not work)