Been tweaking this recipe several times and I’m very happy with it now. Here is the recipe for the beef.
2-3 lbs chuck roast cubed then browned on both sides and set aside. BLEND all vegetables then saute for 5-10 minutes: 1 yellow or sweet onion, half of a red and green bell pepper, 4-6 garlic cloves, 2-3 Roma tomatoes. Add 2 tbsp tomato paste and cook for 1min. Add spices: 1 tsp chili or chipotle powder or 1 jalapeno(whole), 1/2 tsp cinnamon, 1 tsp annato powder(optional), 2-3 tsp ground cumin, 2 tsp oregano, 1 tsp paprika, 2 whole cloves, 2-3 bay leaves, 3-4 cups beef broth, 1 tbsp vinegar, 1 tsp salt and pepper. Cover and braise for 2 hours for until tender. Serve with mexican rice and pinto beans. Optionally pickled red onions and avocado.
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Been tweaking this recipe several times and I’m very happy with it now. Here is the recipe for the beef.
2-3 lbs chuck roast cubed then browned on both sides and set aside. BLEND all vegetables then saute for 5-10 minutes: 1 yellow or sweet onion, half of a red and green bell pepper, 4-6 garlic cloves, 2-3 Roma tomatoes. Add 2 tbsp tomato paste and cook for 1min. Add spices: 1 tsp chili or chipotle powder or 1 jalapeno(whole), 1/2 tsp cinnamon, 1 tsp annato powder(optional), 2-3 tsp ground cumin, 2 tsp oregano, 1 tsp paprika, 2 whole cloves, 2-3 bay leaves, 3-4 cups beef broth, 1 tbsp vinegar, 1 tsp salt and pepper. Cover and braise for 2 hours for until tender. Serve with mexican rice and pinto beans. Optionally pickled red onions and avocado.
Looks pretty good
Beautiful food and beautiful colors