By the time I realized Cinco de Mayo was coming up, I had two days to prepare for this post. It was worth the extra effort considering this is the best Mexican dish ever! Ok, so its by far our favorite, and I’ve cooked quite a few Mexican dishes in my kitchen. I hear almost no complaints when it comes to Beef Tinga…..I say almost because my middle, more dramatic daughter keeps her meat intake to a minimal. She may have a hamburger here and there, or a few bites of the weekly salmon burgers that I make, but lots of “you can do it” “just one more bite” kind of cheering goes on. Thankfully we pick the meat out for her and she piles her homemade tortilla shells with lots of things she does love, like the sauce from the Beef Tinga, cilantro, cheese, scallions, lime, etc…..
I only have a few Crock Pot dishes. The bottom line is they make life easier. A little bit of prep time in the morning, and my evening aren’t consumed with me standing over the stove. As much as I enjoy that for the most part, its nice to have a break!
Have you ever thought of Mexican food being healthy? The spices used in the culture are loaded with benefits! Lets look at a couple.
- Cumin- helps remove toxins from the body, helps relieve stress and anxiety, eliminates phlegm and mucus, and is loaded with magnesium, potassium, and vitamins A and C!
- Coriander or Cilantro- Helps eliminate toxic metals, improves sleep quality, has a blood sugar lowering effect, and benefits digestion.
- Lime- Aides in weight loss, protects eyes, aids digestion and eases constipation, and reduces body oder and dandruff.
Beware buying packaged tortillas, caned sauce and so on. I’m sure there are some decent products out there, but turn it over and read the ingredients before throwing it in your cart.
I hope you love this recipe as much as we do! If you would like to learn to make homemade tortilla shells, comment below and let me know!
Slow Cooked Beef Tinga
- 1 1/2-2 lb beef stew meat
- 2 tbsp coconut oil
- Sea salt or pink salt and pepper
- 1-2 tbsp unbleached flour + (2 tbsp to whisk in )
- 1 large yellow onion diced
- 4 garlic cloves
- 1/2 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 2 cups beef stock
- 1 can fire roasted tomatoes
- 1 tsp sugar or honey
- 1-2 tbsp chipotle sauce in adobo ( I make my own sauce, but you can chop peppers, or use the sauce from the peppers)
- Flour tortillas
Options for toppings:
- Queso Fresco or shredded cheese
- lime wedges
- diced onion or chopped green onion
- fresh or pickled jalapeño peppers
- fresh cilantro
- salsa or chipotle sauce
- sour cream
- In an iron skilletBuy an Iron skillet here heat coconut oil over medium high heat.
- Season meat with salt and pepper, and dredge with flour.
- Add meat to your hot pan and brown on both sides.
- Remove meat to a plate.
- Reduce heat to medium low and add onion, and spices.
- Cook until onion is soft and translucent.
- Add garlic, cook another couple minutes.
- Add some of the stock to loosen bits from bottom of pan
- Add meat and onions into a crock pot.
- Add in your tomatoes and the rest of the beef stock.
- whisk in a couple tbsp of flour to thicken
- Cook on in crock pot for 4-6 hours or until meat is tender.
- I like to serve in a bowl with toppings and tortillas on the side, and let each person build their own!
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