Spicy Mexican Beef
Unleash bold, smoky flavors with this Spicy Mexican Beef recipe, a hearty dish that’s perfect for tacos, burritos, or pairing with rice and beans. Tender, slow-cooked beef chuck roast is infused with the rich, spicy essence of chipotle peppers in adobo sauce, aromatic garlic, and warm spices like cumin, chili powder, and smoked paprika. Searing the beef locks in flavor, while a slow simmer in a flavorful broth yields meat that’s melt-in-your-mouth tender and irresistible. Finished with a bright splash of lime juice and fresh cilantro, this dish offers the perfect balance of spice, tang, and depth. Whether you’re hosting taco night or meal-prepping a crowd-pleasing dinner, this one-pot Mexican-inspired recipe is a delicious game-changer!
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Recipe Information
Ingredients
- 1.5 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 15 oz can canned diced tomatoes
- 1 cup beef broth
- 2 peppers chipotle peppers in adobo sauce, chopped
- 1 tsp ground cumin
- 1.5 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp oregano, dried
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
Instructions
Pat the beef chuck roast dry with paper towels and season it generously with salt and pepper on all sides.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the canned diced tomatoes, beef broth, and chipotle peppers, scraping the bottom of the pot to deglaze and release any browned bits.
Stir in the cumin, chili powder, smoked paprika, oregano, and salt.
Return the seared beef to the pot, ensuring it is submerged in the liquid. Bring the mixture to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Cook for 2.5 to 3 hours, or until the beef is fork-tender and easily shreds.
Once cooked, remove the beef from the pot and shred it using two forks.
Return the shredded beef to the pot and stir it into the sauce. Add lime juice and fresh cilantro, stirring to combine.
Taste and adjust seasonings as needed. Serve hot as a filling for tacos, burritos, or alongside rice and beans.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.7 g | 230% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 4511 mg | 196% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 20.6 g | ||
| Protein | 133.3 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3314 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
