Here’s a Tex-Mex version of Beef Tagine with a sweet and spicy profile. Let’s just say that we both ate more than a single portion (guess we liked it)!
(modification of recipe originally from National Cattlemen’s Beef Association)
Serves 8
- 2 dried ancho chiles
- 1 cup boiling water
- 3 tablespoons cornmeal
- ½ teaspoon kosher salt
- 2 pounds boneless beef shoulder roast, trimmed and cut into 1 inch pieces
- 1 tablespoon ground cumin
- 1 tablespoon olive oil, divided
- 2 (14.5 ounce) cans diced tomatoes with chiles, undrained
- 2 medium sweet potatoes (about 1.5 pounds), peeled and cut into ¾ inch diced pieces
- ½ cup chopped fresh cilantro (optional garnish)
- Lime wedges (optional garnish)
Remove and discard stems and seeds from ancho chiles. Pour boiling water over chiles in a medium bowl; let stand uncovered 20 minutes or until chiles are softened. Drain chiles, reserving ½ cup of liquid. Place chiles, reserved ½ cup liquid, cornmeal and salt in blender or mini food processor. Cover; process until smooth. Set aside.
Coat beef with cumin. Heat 2 teaspoons oil in a large Dutch oven over medium heat until hot. Cook half of beef 4 minutes or until browned, stirring occasionally; remove from Dutch oven to a plate. Repeat with remaining oil and beef. Pour off fat drippings; return first batch of browned beef to Dutch oven. Add tomatoes and ancho chile mixture to Dutch oven. Bring to a boil. Cover tightly and reduce heat to simmer for 1 ½ hours, stirring occasionally.
Add sweet potatoes to Dutch oven; bring to a boil. Cover tightly and reduce heat to simmer for 25 to 30 minutes or until sweet potatoes and beef are fork-tender, stirring once.
Serve with garnishes as desired.
Nutritional Info/Serving: Calories 343, Fat 12 g, Protein 40 g, Carbs 27 g
21 Day Fix Container Equivalents/Serving: 1 Red, 0.5 Green, 0.5 Yellow, 0.5 tsp
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