Prep 15 mins
Cook 1 hr 45 mins
Recipe courtesy of Rachael Ray show. Purée the chipotle in adobo to make saving the leftovers easier to store and use. This spicy Mexican beef stew freezes really well so make a double batch, cool and store in large freezer bag.
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- salt and pepper
- flour, for dredging
- 3 tablespoons corn oil
- 1 lb mexican chorizo sausage, about 1 pound, casings removed (fresh)
- 1 large onion, chopped
- 4 garlic cloves, thinly sliced
- 1⁄2 tablespoon cumin
- 1⁄2 tablespoon Mexican oregano
- 1⁄2 tablespoon ground coriander
- 1 (10 ounce) can beef consomme or 1 1⁄2 cups beef stock
- 1 (14 1/2 ounce) can diced tomatoes or 1 (14 1/2 ounce) canfire-roasted diced tomatoes
- 1 -2 tablespoon pureed chipotle chile in adobo, for a medium to extra-spicy heat level
- 1 tablespoon honey
- flour tortilla, warmed
- lime wedge
- queso fresco, crumbled
- sliced fresh or pickled jalapeno pepper
- thinly sliced red onion
- Preheat oven to 325°F.
- Pat meat dry and season with salt and pepper. Dredge pieces in flour.
- Heat a large Dutch oven over medium-high heat with the oil. Add meat and brown in batches until very brown; remove to a plate, add chorizo and brown. Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes. Add in stock, tomatoes, chipotle purée, honey and reserved meat to the pot. Bring to a boil and transfer to oven. Cook 1 1/2 hours, until very tender.
- Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside.