Description
A deeply flavorful Mexican-inspired dish featuring tender beef chuck slow-simmered in a rich, smoky, and slightly spicy chili sauce. Perfect for a hearty and comforting meal.
Ingredients
- 3 lbs beef chuck, cubed
- 2 tsp Kosher salt
- 1 tsp Black pepper
- 2 tbsp All-purpose flour
- 1 tbsp Neutral oil
- 1 Yellow onion, chopped
- 3 Garlic cloves
- 6 Guajillo chilies, stems and seeds removed
- 4 Ancho chilies, stems and seeds removed
- 3 Chile de árbol, stems and seeds removed
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Dried Mexican oregano
- 2.5 cups Beef broth
- Warm corn tortillas, for serving
- Diced white onion, for serving
- Chopped cilantro, for serving
- Sliced radishes, for serving
- Lime wedges, for serving
Instructions
- Toast the chilies: In a dry skillet over medium heat, toast the guajillo, ancho, and chile de árbol for 2-3 minutes, stirring frequently. Once fragrant, transfer the chilies to a saucepan, add the chopped onion and garlic, and cover with water. Bring to a simmer and cook for 20 minutes, or until the chilies soften.
- Blend the chili sauce: Use a slotted spoon to transfer the softened chilies, onion, and garlic to a blender. Add 1 cup of the soaking liquid, along with the cumin, coriander, oregano, and beef broth. Blend on high until the sauce is smooth. Taste and adjust seasoning with salt and pepper.
- Brown the beef: Season the beef cubes with salt and pepper, then toss them in the flour until lightly coated. Heat a large Dutch oven over medium-high heat and add the oil. Once hot, brown the beef in batches, ensuring all sides are seared. Remove the excess oil from the pot after browning.
- Simmer the beef in chili sauce: Return all the browned beef to the pot and pour in just enough of the blended chili sauce to cover the beef. (You can freeze any extra sauce for later use.) Add a few bay leaves to the pot, cover, and simmer on low for 2 hours, or until the beef is tender and falling apart.
- Serve and enjoy: Skim off any excess oil from the top of the sauce. Serve your beef chuck in spicy chili sauce warm with corn tortillas, diced white onion, chopped cilantro, sliced radishes, and lime wedges for garnish.
Notes
- For a milder heat, reduce or omit the chile de árbol.
- For more spice, double the chile de árbol or add a chipotle pepper.
- The flavor deepens overnight, making leftovers even better.
- Store in an airtight container for up to 4 days.
- Freeze leftovers (with sauce) for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker (adapted)
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving (approx. 6 oz beef)
- Calories: 410
- Sugar: N/A
- Sodium: N/A
- Fat: 22g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: N/A