Categories: Beef, Main Dish, Rachael Ray, Tex-Mex
Ingredients
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and pepper
- Flour, for dredging
- 3 tablespoons corn oil
- 1 pound fresh Mexican chorizo (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 can diced tomatoes or fire-roasted diced tomatoes (28 ounces)
- 1-2 tablespoons pureed 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
Directions
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Pre-heat the oven to 325°F.
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Pat the meat dry and season with salt and pepper. Dredge the pieces in flour.
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Heat a large Dutch oven over medium-high heat with the oil. Add the meat and brown in batches until very brown; remove to a plate, add the chorizo and brown. Add the onion, garlic, cumin, oregano and coriander and let the onion soften for a few minutes. Add in the stock, tomatoes, chipotle puree, honey and reserved meat to the pot. Bring to a boil and transfer to the oven. Cook for 1 1/2 hours, until very tender.
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Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside.