Beef Tinga Burritos

We all know that Cinco de Mayo is only a few days away, and that makes me very happy! No, I’m not Mexican, but Mexican food, margaritas and sangria are just a few of my favorite things to enjoy. Well in preparation for this fun celebration, I made burritos! Burritos are great because they’re somewhat handheld and always filling. You can stuff burritos with a variety of fillings so they never get old. Oh how I love them, and my husband too!

I happened to pick up this totally awesome Mexican Recipe edition of Better Homes and Gardens magazine. Inside was a recipe for Beef Tinga. I had never heard of this spicy Mexican beef stew. The recipe called for chorizo and another favorite of mine, chipotle peppers. Well I had no chorizo, and in doing a bit of research I noticed that not all Tinga recipes had it. I’m not sure what’s authentic and what’s not, but this beef stew was mighty delicious even without the chorizo. You can keep the meat cubed and serve with rice, or you can shred and serve in tacos, enchiladas, or burritos.

You can use any toppings for your burritos. I used all the typical burritos fillings on top of the shredded beef—pre-cooked brown rice to make my life easy, canned black beans, Mexican blend cheese, sour cream, and sliced avocado dripping in lemon juice and salt. MMM MMM. I also stuffed them in whole wheat flour tortillas which I love. To give my canned black beans a little flavor, I added a few tablespoons of store-bought tomato Sofrito. You can also add some store-bought salsa instead. When available, I like to enjoy these with a nice cold Sidral Mundet or Jarritos orange soda!



Beef Tinga Burritos
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

recipe adapted from Better Homes and Gardens
Ingredients
  • 1-1/2 pounds stew beef or boneless beef chuck in large cubes
  • olive oil
  • salt
  • pepper
  • 1 medium spanish onion, diced
  • 4 garlic cloves, minced
  • 1-15oz can of tomato purée
  • 2-4 chipotle peppers in adobe sauce, seeded and chopped
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ground cumin

Instructions
  1. Season the beef well with salt and pepper.
  2. Coat a dutch oven with olive oil, and sear meat on high heat in batches until browned on all sides.
  3. Add all the beef to the pot, and add enough water to completely cover the meat. Bring to a boil, reduce heat to low and cover.
  4. Let the meat simmer for 1 to 1-1/2 hours until tender.
  5. Remove the meat from the pot and shred. Reserve 1-1/2 cups of the cooking liquid, and discard the rest.
  6. Add a bit of oil to the same pot, and sauté the onions and garlic until tender.
  7. Add the tomato, cooking liquid, and chipotle peppers to the onions and garlic. Bring to a boil, then add the shredded beef.
  8. Reduce the heat to low and simmer uncovered for about 15 minutes or until thickened.
  9. Use as a filling for burritos or tacos.

 

 

This entry was posted in Beef, Dinner, Ethnic, Mexican, Spicy, Stew and tagged , , , . Bookmark the permalink.

2 Responses to Beef Tinga Burritos

  1. Holy Moly, I am inviting myself over for dinner next time you make these! Mexican is tied in first place with Japanese for my favorite food and the avocado you threw on top just made this look 100 times better. Yum!

    • i♥cm says:

      Haha. Thanks!! Let me tell you that the avocado did make it 100 times better haha. I love avocado! Oh and I love japanese, chinese, any asian food too.