My Life Abroad: The Adventures of Two Birds
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Jul '11

Recipe: Chipolte Beef Tinga

When I was in the States over Christmas we found this great magazine, a special edition of Better Homes and Gardens all on Mexican recipes and different dishes including street tacos, flan, enchaladas, great sauces and so much more.  We pull it out from time to time and try new things. 

Well, since finding the Mexican foods store in Sydney, Australia that ships to Melbourne Monterey Foods we have had more luck finding the spices, chiles, etc. to make some of our wish dishes. 

Today we’re trying a mexican stew that can also be used for enchaladas and tacos.  It’s a chirizo and beef stew with Chipolte chiles.  It smells wonderful.  I’m heating up some white corn tortillas to make some nice tacos.  We’re also trying the chips and array of dips tonight as an appetiser – queseo, salsa, spicy quacamole. Leave the meat in the stew in pieces or shread it and use the tinga to fill tacos or enchaladas.

The taste of the Chipolte was fantastic in this, just a little bit spicy – but the beef done with the Dutch oven method ended up being so tender and good, it was fantastic.

So here’s the recipe.  And my pics…

Serves 6 – Prep 35 minutes – Cook 1-1/2 hours


1-1/2 lb boneless beef chuck, cut into 2-inch pieces
Salt and ground black pepper
1 – tbsp Vegetable Oil
8 oz. uncooked chorizo, casings removed if present
1 cup chopped onion (1 large)
3 cloves garlic, minced
3 large tomatoes, chopped
1 – 7oz (198 g) can chipotle chile peppers in adobo sauce, seeded and choppped (
1-1/2 tsp dried Mexican oregano or dried oregono, crushed
1 tsp ground cumin
Thinly sliced fresh jalapeno chile pepper (optional)



1. Sprinke beed with salt and pepper.  In a dutch oven, heat oil over medium-high heat.  Add beef, half at a time; cook until browned. Return all beef to Dutch oven.  Add enough water to cover.  bring to boiling; reduce heat. Simmer, partially covered, for 1-hour or until tender.  Remove meat from liquid; set aside.  Skim fat from liquid; reserve liquid.

2. In the same Dutch oven, cook chorizo, onion, and garlic over medium heat until meat is browned, using a spoon to break up meat as it cooks.  Drain on paper towels.

3. Return chorizo mixture to Dutch oven.  Add 1-1/2 cups (or more, if desired) of the reserved cooking liquid, the beef, tomatoes, chile peppers, oregano, and cumin.  Bring to boiling; reduce heat.  Simmer, uncovered, for 15 minutes.  Season to taste with salt and black pepper.  If desired, shred beef with two forks, top with jalapeno.  Makes 6 cups.

Nutrition/per 1 cup: 399 cal., 25 g fat (9g sat fat) 89 mg chol., 649 mg sodium, 6g carb., 2g fibre, 35g protein. 

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