Puebla-Style Braised Beef with Mushrooms and Chile
Serving Size:8|Prep Time:15minutes|Cook Time:60minutes
Directions
  1. Preheat oven to 375°F.
  2. In a heavy, oven-safe pot large enough to hold the ingredients and over a medium high flame, measure the oil into the pan.
  3. Season the meat with salt and pepper, dredge in the masa and then lightly brown meat in pan for 10-12 minutes, or until evenly browned on both sides.
  4. Add the tomato puree, garlic, carrots and mushrooms. Cook, stirring often without browning, for about five minutes. Add the stock and bring to a boil, skim visible foam from the surface with a spoon and discard.
  5. Turn the heat down to a gentle simmer, add the chile, tomatoes and onion, cover and cook in a 375°F oven for 30 minutes. Remove from the oven and add the epazote. Return to the oven and cook until the meat is fork tender, about 12–15 minutes. Note: If using cilantro, add it just before serving.
Chef’s Narrative
This Mixtecan recipe was inspired by present-day cooks of Mexico’s Puebla region. It’s a winning dish we’ve added to our seasonal repertoire of stews. Like most slow-cooked dishes, it’s even better when reheated. Serve with warm tortillas.
Recipe Substitutions
Lamb or goat; duck or turkey leg meat.
Ingredients
  • 2tablespoonsolive oil
  • 2poundsbeef from shoulder or legtrimmed and cubed
  • 1/2teaspoonsalt
  • 1/4teaspoonfreshly ground pepper
  • 3tablespoonsmasa harina, chickpea flour or cornstarch
  • 1/4cuptomato puree
  • 4clovesgarlicminced
  • 2carrotscut into 8 pieces
  • 8ounceswild or domestic mushroomssliced or quartered; about 1 1/2 cups
  • 4cupslow-sodium beef stock
  • 1smallpoblano chilestemeed and seeded, and cut into 2 x 1/2 inch strips
  • 2largetomatoescored and cut into 8 wedges each
  • 1mediumwhite onionpeeled and cut into 8 wedges
  • 1/2cupepazote leaveschopped or substitute 1 cup cilantro
AllergensN/A