180 min
Chile-Braised Beef, Two Ways
Recipe GLPReb0b8b1d271cb7
Tender braised beef chuck roast slow-cooked in a rich, complex chile sauce infused with garlic, spices, and tomatoes. Serve as a rustic stew or shredded in warm corn tortillas. This versatile dish showcases the depth of Mexican flavors with a perfect balance of heat, earthiness, and subtle sweetness.
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Ingredients
3 pounds beef chuck roast
kosher salt
1 large large white onion, halved lengthwise and peeled
white onion, chopped, for serving
10 cloves garlic cloves, separated and peeled
2 dried bay leaves
6 guajillo or puya chiles, stems and seeds removed
2 ancho chiles, stems and seeds removed
3 chiles de arból, stems and seeds removed
4 plum tomatoes, cored
3 tablespoons apple-cider vinegar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon cumin seeds
2 teaspoons fresh or 3/4 teaspoon dried fresh oregano leaves, or dried oregano
fresh cilantro, for serving
lime wedges, for serving
radishes, julienned or sliced, for serving (optional)
avocado, diced, for serving (optional)
6 inch corn tortillas
vegetable oil, for cooking tortillas
hot sauce, for serving
Directions
Pat the beef chuck roast dry with paper towels. Season generously with kosher salt on all sides. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, brown the beef on all sides, about 3 to 4 minutes per side, until deeply caramelized. Remove the beef and set aside on a plate.
In the same pot, add the halved onion and garlic cloves. Sauté for about 2 minutes, stirring occasionally, until the garlic becomes fragrant and the onion begins to soften.
Add the guajillo, puya, ancho, and chile de arból chiles to the pot. Stir constantly for 1 to 2 minutes to lightly toast them, releasing their aromatic oils. Be careful not to burn them.
Pour 6 cups of water into the pot and bring to a boil. Add the bay leaves. Return the browned beef to the pot, nestling it among the chiles and aromatics. Reduce heat to low, cover, and simmer for 2 to 2.5 hours, until the beef is very tender and easily shreds with a fork.
While the beef braises, prepare the chile sauce. Remove the cooked chiles from the braising liquid using a slotted spoon and place them in a blender. Add the cored plum tomatoes, apple-cider vinegar, ground cinnamon, ground cloves, cumin seeds, and oregano to the blender. Blend until smooth and completely combined.
Strain the blended chile mixture through a fine-mesh sieve into a clean pot, pressing with the back of a spoon to extract all the flavorful liquid. This step removes chile skin and seeds for a silky texture.
Strain the braising liquid through a fine-mesh sieve into the chile sauce pot, discarding solids. Stir well to combine. Bring the sauce to a simmer over medium heat and cook for 5 to 10 minutes, stirring occasionally, to meld the flavors.
Shred the cooked beef into bite-sized pieces or leave in larger chunks, as desired. Add the shredded beef back into the chile sauce and stir gently to coat. Season with additional salt to taste. The braise is now ready to be served two ways.
For serving as a stew: ladle the chile-braised beef and sauce into bowls. Garnish with chopped white onion, fresh cilantro, lime wedges, and optional sliced radishes and diced avocado. Serve hot.
For serving as tacos: warm the corn tortillas by briefly passing them through hot oil in a skillet or holding them over a gas flame until pliable. Fill each tortilla with a portion of the shredded chile-braised beef. Top with chopped white onion, cilantro, and lime juice. Serve with hot sauce and optional radishes and avocado on the side.
