The social network that celebrates Latin food
Continuing the celebration of Mexican flavors, here is another offering, with a bit of tradition from this side of the border, too.
Prep Time: 15 minutes; Cook Time: 1½ hours
2½ lbs. boneless beef chuck pot roast
3 Tbsp. ancho chili powder, divided
2 Tbsp. vegetable oil, divided
1 tsp. salt
1½ cups chopped onion (1 medium)
2 cloves garlic, minced
1 yellow bell pepper, chopped
1 poblano pepper, chopped
2 cans (14½ oz. each) diced tomatoes, undrained
1 tsp. unsweetened cocoa powder
¼ tsp. ground cinnamon
fresh cilantro leaves and lime wedges
Cut beef into 1/2-inch pieces. Sprinkle with 1 Tbsp. chili powder; toss to coat. Heat 1 Tbsp. oil in stockpot over medium heat until hot; brown half of beef. Remove from stockpot; repeat with remaining beef. Season with salt.
Heat remaining oil in same stockpot over medium heat until hot. Add onion and garlic; cook and stir 3-4 minutes or until tender. Add bell pepper and poblano pepper; cook and stir 2 minutes. Add beef, tomatoes, remaining chili powder, cocoa powder and cinnamon; bring to a boil. Reduce heat; cover tightly and simmer 1½ to 1¾ hours, or until beef is fork-tender.
Serve with cilantro and lime wedges, as desired.
Recipe and photo courtesy of the Texas Beef Checkoff. Used with permission. For more great recipes, visit the Texas Beef Council at http://www.txbeef.org