Tasty Beef Tinga from the Slow Cooker

Ingredients 0/12

Step 1

Gently heat some oil in a large skillet over medium-high heat. Brown the beef chuck, stirring occasionally, until it’s nicely seared on all sides—this should take about 5 minutes. Then, add the chopped onion and garlic to the pan and cook everything together until the onions soften and everything smells amazing, around 3 to 5 minutes. Once that’s ready, transfer the mixture to your slow cooker.

Step 2

Use the same skillet to cook the chorizo. Break it up with a spoon and cook until it’s browned and crumbly, which usually takes about 5 minutes. Add the cooked chorizo to the slow cooker as well. Toss in the kidney beans and diced tomatoes, then rinse out one of the empty tomato cans with water and pour that in too—it helps keep things saucy.

Step 3

Stir in the tomato paste and chipotle peppers, and then pour in enough tomato juice to almost fill the slow cooker. Give everything a good mix, cover, and let it cook on low for 5 to 7 hours. When it’s done, the beef should be super tender and the sauce thick and flavorful.