📝 About This Recipe
This dish is a soul-warming journey into Mexican-inspired flavors, featuring succulent beef chuck slow-cooked in a vibrant, homemade chipotle adobo paste. The smoky depth of charred peppers melds with tangy vinegar and warm spices to create a sauce that is both fiery and comforting. This recipe is the ultimate labor of love, resulting in fork-tender meat that carries the essence of traditional slow-braising techniques.
🥗 Ingredients
The Meat
- 3 pounds Beef Chuck Roast (cut into 2-inch cubes)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Freshly Ground Black Pepper
- 3 tablespoons Vegetable Oil (for searing)
Chipotle Adobo Marinade Paste
- 7 ounces Chipotle Peppers in Adobo Sauce (one full can, including sauce)
- 6 pieces Garlic Cloves (peeled)
- 1/2 piece White Onion (roughly chopped)
- 1/4 cup Apple Cider Vinegar (for tang and acidity)
- 2 tablespoons Tomato Paste
- 1 tablespoon Light Brown Sugar (to balance the heat)
- 1 teaspoon Dried Mexican Oregano
- 1 teaspoon Ground Cumin
Braising Liquid & Aromatics
- 2 cups Beef Stock (low sodium preferred)
- 2 pieces Bay Leaves (dried)
- 1 piece Cinnamon Stick (small)
👨🍳 Instructions
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1
Pat the beef cubes dry with paper towels and season generously on all sides with kosher salt and black pepper. This ensures a better sear and deeper flavor.
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2
In a blender or food processor, combine the chipotle peppers, adobo sauce, garlic, onion, apple cider vinegar, tomato paste, brown sugar, oregano, and cumin. Pulse until a smooth, thick wet paste forms.
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3
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
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4
Working in batches to avoid crowding the pan, sear the beef cubes until deeply browned on all sides, about 3-4 minutes per side. Remove the beef and set aside on a plate.
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5
Lower the heat to medium and pour the chipotle adobo paste into the pot. Cook the paste for 3-5 minutes, stirring constantly, to 'fry' the sauce and deepen the spice profile.
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6
Slowly pour in the beef stock while scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits (fond).
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7
Return the seared beef and any accumulated juices back into the pot. Add the bay leaves and the cinnamon stick, ensuring the meat is mostly submerged.
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8
Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce heat to low.
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9
Braise the beef for 2.5 to 3 hours, or until the meat is incredibly tender and pulls apart easily with a fork.
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10
Once tender, remove the beef from the pot and place it in a large bowl. Discard the bay leaves and cinnamon stick.
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11
If the sauce is too thin, simmer it uncovered for another 10 minutes to reduce and thicken. Meanwhile, shred the beef into bite-sized pieces using two forks.
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12
Toss the shredded beef back into the thickened sauce to coat every strand. Taste and add a final pinch of salt if needed before serving.
💡 Chef's Tips
Always use chuck roast rather than 'stew meat' for the best fat-to-lean ratio, which ensures the beef stays juicy during the long braise. If the sauce is too spicy, add an extra tablespoon of brown sugar or a squeeze of lime juice at the end to cut through the heat. For an even deeper flavor, let the beef marinate in the chipotle paste for 4 hours or overnight in the fridge before searing. Don't skip searing the meat; that caramelization is essential for the complexity of the final sauce. Mexican oregano has citrusy notes that differ from Mediterranean oregano; if you can't find it, use marjoram as a closer substitute.
🍽️ Serving Suggestions
Serve inside warm, charred corn tortillas topped with pickled red onions and fresh cilantro. Layer over a bed of lime-cilantro rice and black beans for a hearty burrito bowl. Pair with a cold Mexican lager or a tart hibiscus (jamaica) iced tea to balance the smoky heat. Top with a dollop of Mexican crema or crumbled Cotija cheese to add a creamy, salty finish. Use leftovers for incredible breakfast chilaquiles or beef empanadas.