Popular
Latest From the Show
Beef Tinga
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and pepper
- Flour, for dredging
- 3 tablespoons corn oil
- 1 pound Mexican chorizo (fresh), 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 consomm or 1 1/2 cups beef stock
- 1 14.5-ounce can diced tomatoes or fire-roasted diced tomatoes
- 1 to 2 tablespoons pured 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 jalapeo peppers
- Thinly sliced red onions
Yield
Serves: 4-6
Preparation
Preheat oven to 325F.
Pat meat dry and season with salt and pepper. Dredge pieces in flour.
Heat a large Dutch oven over medium-high heat with the oil. Add meat and brown in batches until very brown; remove to a plate, add chorizo and brown. Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes. Add in stock, tomatoes, chipotle pure, honey and reserved meat to the pot. Bring to a boil and transfer to oven. Cook 1 1/2 hours, until very tender.
Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeos and onions alongside.