AS Meksika
Denenecek Meksika Akşam
Andy's Smoky Chipotle Beef Chuck Roast A fall-apart tender beef chuck roast slow-braised in a rich, smoky chipotle-tomato sauce with dark chocolate and warm spices. Just 15 minutes of prep and one Dutch oven — the oven does the rest.
yüksek protein tek tencere önceden hazırlık dondurulabilir sütsüz
Toplam 3 sa 45 dk
Hazırlık 15 dk
Pişirme 3 sa 30 dk
Zorluk Kolay Ana malzemeler
1.6–1.8 kg (3.5–4 lb) beef chuck roast 1 large white onion, sliced or diced 5 cloves garlic cloves, mashed or minced 30 ml (2 tbsp) olive oil Braising Sauce
480 ml (2 cups) beef broth 2 peppers chipotle peppers in adobo 45 ml (3 tbsp) adobo sauce (from the can) 30 ml (2 tbsp) tomato paste 120 ml (1/2 cup) tomato sauce or puréed tomatoes 60 ml (1/4 cup) fresh lime juice (about 2 limes) 30 ml (2 tbsp) honey 15 ml (1 tbsp) soy sauce 60 g (1/4 cup) dark chocolate, roughly chopped Spices
7 g (1 tbsp) ground cumin 5 g (2 tsp) smoked paprika 2.5 g (1.5 tsp) dried oregano 3–6 g (1–2 tsp) chili powder 2.5 g (1 tsp) ground cinnamon 6 g (1 tsp) salt For Serving (Optional)
as needed warm flour or corn tortillas a handful fresh cilantro as needed sliced avocado or guacamole as needed lime wedges as needed pickled red onions
Yapılışı ▶ Pişirme modu 1 Preheat your oven to 160°C (325°F). Pat the chuck roast dry with paper towels — this is key for getting a good sear. Season all sides generously with salt and a pinch of extra cumin and smoked paprika if desired. 2 Heat 30 ml (2 tbsp) of olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the chuck roast for 3–4 minutes per side until a deep brown crust forms. Don't rush this step — the crust adds tremendous flavor. Remove the roast and set aside. 3 Reduce the heat to medium. Add the sliced onion to the same Dutch oven and cook for 3–4 minutes, stirring occasionally, until softened and lightly golden. Add the mashed or minced garlic and cook for another 60 seconds until fragrant. 4 Add the tomato paste and stir it into the onion mixture, cooking for 1–2 minutes to caramelize it slightly — it should turn a deeper red color. This step removes the raw tomato taste and deepens the sauce's flavor. 5 Add the chipotle peppers and adobo sauce, tomato sauce (or puréed tomatoes), beef broth, lime juice, honey, soy sauce, dark chocolate, cumin, smoked paprika, oregano, chili powder, cinnamon, and salt. Stir everything together until well combined and bring to a gentle simmer over medium heat. 6 Nestle the seared chuck roast back into the Dutch oven, spooning some of the sauce over the top. The liquid should come about halfway up the sides of the roast. Place the lid on securely and transfer to the preheated oven. 7 Braise the roast in the oven for 3 to 3.5 hours, flipping the roast halfway through cooking, until the beef is completely fork-tender and pulls apart easily. The internal temperature should reach around 93–96°C (200–205°F) for maximum tenderness. 8 Remove the Dutch oven from the oven and transfer the roast to a cutting board or large bowl. Use two forks to shred the beef, discarding any large pieces of fat. Taste the braising sauce and adjust seasoning with extra salt, lime juice, or honey as needed. 9 Return the shredded beef to the Dutch oven and toss it in the sauce so every strand is coated and juicy. Serve in warm tortillas, over rice, or with your favorite sides, garnished with fresh cilantro, avocado, and a squeeze of lime. İpuçları Notlar
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