The Best Homemade Beef Tinga with Chorizo and Chipotle

Steps

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1. 1
   Char the tomatoes directly over heat until the skin is blackened, adding a smoky flavor.
   ▶ ≈0:44
2. 2
   Cook the beef with onion and salt until tender, then shred it finely.
   ▶ ≈0:55
3. 3
   Heat oil in a pot and add the chorizo (removing its casing), frying until it begins to brown.
   ▶ ≈1:24
4. 4
   Slice the onion and add it to the chorizo, cooking together until the onion softens.
   ▶ ≈1:46
5. 5
   Remove the blackened skin from the roasted tomatoes, keeping the smoky roasted interior.
   ▶ ≈2:25
6. 6
   Grind the tomatoes, garlic, and chipotle pepper together into a paste, seasoning with salt and beef broth.
   ▶ ≈2:40
7. 7
   Pour the tomato mixture into the pot with the chorizo and onion, stir well and bring to a boil.
   ▶ ≈3:04
8. 8
   Once boiling, add the shredded beef and continue cooking to allow all flavors to meld.
   ▶ ≈3:38
9. 9
   Grind the black pepper and cumin together, add to the pot for extra flavor, and simmer until all flavors are well combined.
   ▶ ≈4:10