This is an old recipe from Sunset magazine that I resurrect occasionally. I was in graduate school when I found this so that means that it is over 20 years ago.
This is one of those recipes that I find works on top of the stove or in the crockpot. It would probably work very well as a braise as well but I have not tried it. Yet. A salad. Tortillas. Or roasted vegetables. You have an easy meal.
My family likes this one. If they are hungry at lunch, they will take a jar of this, a jar of cooked beans, and a jar of pumpkin and make a chili like concoction. Or just a bowl of tinga.
tinga
2 tablespoons olive oil
2 pounds beef flank steak, cut into strips
1/2 pound chorizo
3 small onions or 1 large onion, chopped
1 head garlic, finely chopped
4 large bay leaves
1 cinnamon stick
10 whole cloves
1 teaspoon dried marjoram
1 teaspoon dried thyme
2 to 4 tablespoons of chipolte chilies in adobado sauce, blended
1/2 cup cider vinegar
2 tablespoons brown sugar
14 ounce can diced tomatoes, blended
In a large pot, put the olive oil and heat. Add the onion and let start to cook. When translucent and the chorizo and garlic. When the chorizo is brown, add the chipolte and tomatoes. Add all the spices, vinegar, and sugar. Let bubble a way for a few minutes. Add the flank steak. The meat should be covered with liquid but I will let you play it by ear. My family prefers when I do not add any more water, cover, and let cook. The meat is done with it can be shredded. I fish out the bay, cinnamon, and cloves to the best of my ability before I serve it. Those are just not surprises I wish to find!
I do exactly the same thing with the crockpot.
With either, just make sure there is enough fluid but not too much.
It can make a lot. My famliy actually suggests that if I were to quadruple the recipe, I would just need to quadruple the meat, quadruple the spices, and only double the tomatoes.
We just had a jar from the freezer yesterday. So easy when it is already made!
I am pretty sure this sounds like a babble. It has been a long day.