Entree: Mexico – Tabasco – Chirmol de Res (Beef simmered in a smoky roasted tomato and chili sauce typical of Tabasco)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 1 cup (150 g))
- 3 cloves garlic, smashed
- 4 roma tomatoes (or plum tomatoes)
- 2 medium jalapeños or serranos (to taste)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried Mexican oregano
- 1 cup (240 ml) beef broth
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) white vinegar or lime juice
- 1/2 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 g) lard or butter (optional, for finishing)
- Warm corn tortillas or cooked white rice for serving

Show original ingredient measurements

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, smashed
- 4 roma tomatoes (or plum tomatoes)
- 2 medium jalapeños or serranos (to taste)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried Mexican oregano
- 1 cup (240 ml) beef broth
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) white vinegar or lime juice
- 1/2 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 g) lard or butter (optional, for finishing)
- Warm corn tortillas or cooked white rice for serving

Instructions

1. Pat the beef cubes dry and season with salt and pepper. In a heavy pot or Dutch oven, heat the vegetable oil over medium-high heat and brown the beef in batches until well seared on all sides; transfer browned beef to a plate.
2. Reduce heat to medium, add the chopped onion and cook until translucent, about 5 minutes. Add the smashed garlic and cook 30 seconds until fragrant.
3. While the onion cooks, char the tomatoes and chiles directly over a gas flame or under a hot broiler, turning until skin is blackened and blistered. Transfer to a bowl, cover briefly, then peel and remove stems from chiles.
4. Roughly chop the charred tomatoes and chiles and add to a blender with the vinegar or lime juice; pulse to a coarse salsa (keep some texture).
5. Return the beef to the pot, stir in the tomato-chile salsa, cumin, oregano, bay leaf, and beef broth. Bring to a simmer, cover partially, and cook gently for 1 to 1.5 hours until beef is tender, stirring occasionally and adding a splash more broth if too dry.
6. When beef is tender, remove bay leaf, taste and adjust salt and pepper. Stir in the chopped cilantro and the lard or butter if using for a glossy finish. Simmer 2 more minutes.
7. Serve hot with warm corn tortillas or rice, and extra chopped onion and lime wedges if desired.