Beef Tinga Burrito Bowls

Ingredients

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw

  2 lb or 907g

• Salt

  Table

  2 tsp or 12g

• Spices Ground Black Pepper

  Compliments

  ½ tsp or 2g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Green bell pepper

  Sweet, green, raw

  2 medium or 238g

• Onions

  Raw

  2 medium or 220g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Queso Blanc

  Goya

  6 oz or 168g

• Lettuce

  Iceberg (includes crisphead types), raw

  6 cup, chopped (1/2" pieces, loosely packe or 342g

• Sour Cream

  Daisy

  12 Tbsp or 180g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomatoes

  Red, ripe, raw, year round average

  3 large whole or 546g

• Classic Guacamole

  Wholly Guacamole

  6 servings or 180g

• Cucumber

  With peel, raw

  2 cucumber or 602g

• Cheddar cheese

  8 oz or 227g

• Bacon

  Raw, cured pork

  16 oz or 454g

• Chipotle Peppers In Adobo Sauce

  Goya

  1 serving or 34g

• Oregano

  Spices, dried

  1 ½ tsp, ground or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

Directions

1. Sprinkle beef lightly with salt and black 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 meat. Bring to boiling; reduce heat. Simmer, partially covered, about 1 hour or until meat is tender. Remove meat from liquid, reserving liquid. When meat is cool enough to handle, thinly slice meat. Skim fat from the reserved cooking liquid.
2. In the same Dutch oven cook chorizo, onion, and garlic over medium heat until brown, using a wooden spoon to break up meat as it cooks. Drain on paper towels. Return chorizo mixture to Dutch oven. Add 1 1/2 cups (or more if desired) of the reserved cooking liquid, the beef, tomatoes, chipotle peppers, oregano, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Season to taste with salt and black pepper. Serve with desired toppings
3. Tinga Recipe by: Better Homes and Gardens (source: http://www.bhg.com/recipe/beef-tinga/)

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