Rach on the Radio - Beef Tinga

Beef Tinga

• 2 pounds beef chuck, cut into 1 1/2-inch cubes
• Salt and pepper
• Flour, for dredging
• 3 tablespoons corn oil
• 1 pound Mexican chorizo (fresh), about 1 pound, casings removed
• 1 large onion, chopped
• 4 cloves garlic, thinly sliced
• 1/2 tablespoon cumin, half a palmful
• 1/2 tablespoon Mexican oregano, half a palmful
• 1/2 tablespoon ground coriander, half a palmful
• 1 can beef consommé or 1 1/2 cups beef stock
• 1 28-ounce can diced tomatoes or fire-roasted diced tomatoes
• 1 to 2 tablespoons puréed chipotle in adobo for a medium to extra-spicy heat level
• 1 tablespoon honey
•  
• For Serving:
• Flour tortillas, warmed
• Wedges of lime
• Queso fresco, crumbled
• Sliced fresh or pickled jalapeño peppers
• Thinly sliced red onions