Ingredients
2 pounds beef chuck, cut into 1 1/2-inch cubes
Salt and pepper
Flour, for dredging
3 tablespoons corn oil
1 pound Mexican chorizo (fresh), 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 28-ounce can diced tomatoes or fire-roasted diced tomatoes
1 to 2 tablespoons puréed 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 jalapeno peppers
Thinly sliced red onions
Preparation
Preparation
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.
