Ingredients
2 pounds beef chuck, cut into 1 1/2-inch cubes
Salt and pepper
Flour, for dredging
3 tablespoons corn oil
1 pound fresh Mexican chorizo (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 can diced tomatoes or fire-roasted diced tomatoes (28 ounces)
1-2 tablespoons pureed 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 jalapeño peppers
Thinly sliced red onions
Preparation
Pre-heat the oven to 325°F. Pat the meat dry and season with salt and pepper. Dredge the pieces in flour. Heat a large Dutch oven over medium-high heat with the oil. Add the meat and brown in batches until very brown; remove to a plate, add the chorizo and brown. Add the onion, garlic, cumin, oregano and coriander and let the onion soften for a few minutes. Add in the stock, tomatoes, chipotle puree, honey and reserved meat to the pot. Bring to a boil and transfer to the oven. Cook for 1 1/2 hours, until very tender. Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside.
