Categories: Beef, Main Dish, Rachael Ray, Tex-Mex

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

Directions

1. Pre-heat the oven to 325°F.

2. Pat the meat dry and season with salt and pepper. Dredge the pieces in flour.

3. 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.

4. Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside.

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