Braised Beef with Ancho Chile Sauce Recipe
This braised beef recipe, slow-cooked in a rich ancho chile sauce, is the perfect combination of bold flavors and tender, juicy meat. It’s a fantastic dish for serving with tortillas and traditional Mexican sides like rice, beans, and fresh garnishes. Follow this guide to recreate this flavorful classic in your kitchen.
Ingredients
For the Sauce:
- 1 teaspoon olive or vegetable oil
- 1 small white onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- 3 whole dried ancho chiles
- 1 (14.5-ounce) can Hunt’s Fire Roasted Tomatoes, undrained
- 1 (10-ounce) can RO*TEL Tomatoes, undrained (substitute with another can of Hunt’s Fire Roasted Tomatoes for less spice)
- 1 cup chicken or beef broth
- Salt and pepper to taste
For the Meat:
- 2 teaspoons olive or vegetable oil
- 3½ pounds beef chuck roast or stew meat, cut into 1½-inch cubes
- Salt and pepper to taste
For Serving:
- Corn or flour tortillas
- Sliced avocado
- Chopped cilantro
- Lime wedges
- Cotija cheese
- Sliced radishes
- Sour cream
Preparing the Sauce
- Place the dried ancho chiles in a heatproof bowl and pour boiling water over them until covered. Let them soak for 10 minutes to soften.
- While the chiles are soaking, heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 4-6 minutes until softened. Stir in the minced garlic and cook for another minute.
- Sprinkle the cumin and oregano into the pot, allowing the spices to release their aroma. Add the Hunt’s Fire Roasted Tomatoes, RO*TEL Tomatoes, and chicken broth. Turn the heat to medium-high and simmer the mixture for 10 minutes.
- Once the chiles have softened, remove them from the water, slice them in half, and discard the seeds and stems.
- Transfer the chiles and the tomato mixture to a blender. Blend on high until completely smooth. Taste and season with salt and pepper as needed. Set the sauce aside.
Preparing the Meat
- Preheat your oven to 325°F (165°C).
- Heat the oil in a large, oven-safe pot over medium heat. Season the beef cubes generously with salt and pepper.
- Working in batches, brown the meat on all sides, about 4-6 minutes per batch. Do not overcrowd the pot to ensure proper browning.
- Once all the meat is browned, return it to the pot. Pour the prepared ancho chile sauce over the meat, making sure the beef is fully covered.
Braising the Meat
- Cover the pot with a lid and transfer it to the preheated oven. Braise the beef for 3 hours, or until it becomes fork-tender. Stir occasionally to ensure even cooking.
Serving the Dish
- Serve the tender braised beef alongside warm tortillas, allowing your guests to create their own tacos.
- Offer traditional toppings like sliced avocado, chopped cilantro, lime wedges, Cotija cheese, sliced radishes, and sour cream for a customizable and flavorful meal.
- Pair the dish with Mexican rice and pinto beans for a complete dining experience.
Slow Cooker Instructions
- Follow the same steps to prepare the sauce and brown the meat.
- Place the seasoned beef in a slow cooker and pour the sauce over the top.
- Cook on high for 3-4 hours or on low for 6-8 hours, until the beef is tender and infused with the sauce’s flavors.
Tips for Success
- Soften the Chiles: Properly soaking the ancho chiles ensures a smooth sauce. If blending leaves a grainy texture, strain the sauce through a fine mesh sieve.
- Batch Browning: Avoid overcrowding the pot when browning the beef to get a deep, caramelized crust that enhances the flavor.
- Make Ahead: Both the sauce and the braised meat can be made a day ahead. Refrigerate overnight, then reheat gently before serving for even deeper flavors.
- Customize Heat Levels: For a milder sauce, replace the RO*TEL Tomatoes with more Hunt’s Fire Roasted Tomatoes or omit the ancho chiles entirely.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, beef short ribs or brisket work well in this recipe. Just adjust the cooking time to ensure the meat becomes tender.
Can I freeze leftovers?
Absolutely! Store the braised beef and sauce in an airtight container and freeze for up to three months. Thaw in the refrigerator overnight and reheat before serving.
What can I use if I can’t find ancho chiles?
Guajillo or pasilla chiles are good substitutes. They provide a slightly different flavor but maintain the dish’s essence.
Is there a vegetarian version?
Yes, substitute the beef with hearty vegetables like portobello mushrooms, zucchini, and bell peppers. Use vegetable broth for the sauce.
This braised beef with ancho chile sauce is a comforting dish that’s packed with rich, smoky flavors. Whether served as tacos or with traditional sides, it’s a guaranteed crowd-pleaser!