We’ve love working with the crew at Blue’s BBQ, with their emphasis on low and slow US BBQ and Southern style cooking. In this Kitchen Co-lab, you can create your own Beef Tinga at home!
Tinga originated in Puebla, Mexico where it is always made with chicken, but, perhaps recognising their Northern neighbour’s love of beef, Mexican restaurants in the US frequently serve this version made with stewing beef – either way, it’s delicious!
- 1 kg stewing beef, cut into 4cm cubes
- Flour, for dredging
- 3 tablespoons corn or canola oil
- 500g Mexican Mild or Chorizo Sausage, with casings removed
- 1 large onion, roughly diced
- 4 cloves garlic, thinly sliced
- 1/2 tablespoon cumin
- 1/2 tablespoon oregano
- 1/2 tablespoon ground coriander
- 1/2 tablespoon smoked paprika
- 1/2 cups beef stock
- 1x 400g can diced tomatoes
- 1 to 3 tablespoons puréed chipotle in adobo for a medium to extra-spicy heat level
- 1 tablespoon honey
- Preheat oven to 160C
- Pat meat dry and dredge pieces in flour
- Heat a large Dutch oven over medium-high heat with the oil
- Add meat and brown in batches without crowding the pan, then remove to a plate and season with salt and pepper
- Add the Mexican Mild Sausage and brown, separating it as it cooks then remove to a plate
- Reduce the heat to low, add the onion and let it soften for a few minutes, then add, garlic, cumin, oregano, coriander & paprika, stirring until it smells fragrant
- Add the beef stock, tomatoes, chipotle purée, honey and reserved meats to the pot Bring to the boil and transfer to oven
- Cook approx. 4 hours until very tender.
At Blue’s BBQ, this dish is finished with a generous spoonful of sour cream stirred through it and served as a casserole with crispy polenta cakes to mop up the juices.
By shredding it with a couple of forks shortly after cooking, it also makes a great topping for nachos or filling for tacos or burritos later in the week!