Description
This Mexican braised dish is actually one of our all-time favorites. Especially when the meat turns so tender you can pull it apart with a fork.
Ingredients
Units
Scale
- 2.2 lb beef chuck, cut into large pieces
- 8 flour tortillas
- 5 whole cloves
- 4 garlic cloves
- 3 bay leaves
- 2 limes
- 2 red onions
- 1 1/2 cups beef broth
- 1 avocado (optional)
- 4 tablespoons chopped chipotle peppers in adobo
- 4 tablespoons white wine vinegar
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Fresh cilantro
Instructions
- Cut the beef chuck into large chunks and season lightly with salt and pepper.
- In a food processor, blend 1 red onion, 4 garlic cloves, 5 whole cloves, oregano, cumin, white wine vinegar, chopped chipotle peppers in adobo, and the juice of 2 limes into a smooth sauce.
- Meanwhile, prepare 2 cups of beef broth.
- Heat a large Dutch oven and sear the meat on all sides in a little butter or oil for a few minutes. Remove from the pan and set aside.
- Briefly sauté the sauce in the same pan, then return the meat. Add about 1 1/2 cups of the beef broth, just enough to nearly cover the meat.
- Add the bay leaves, cover, and let it simmer gently for 2 to 3 hours.
- Remove the lid and let it cook for another hour until much of the liquid has reduced.
- The meat is done when it is very tender and almost falling apart. Pull it apart with a fork if needed, like pulled pork or chicken.
- Taste and adjust with extra lime juice or chipotle peppers if needed.
- Serve in flour tortillas with avocado, cilantro (or parsley), extra chipotle peppers, and optionally pickled red onion (slice 1 red onion into rings and let it sit in white wine vinegar for at least 1 hour).
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican