I like spicy food, but seriously, I overdid it a little bit here. So, if you really, really, REALLY enjoy spicy food, you will absolutely love this dish. It is a spicy version of Cuban Ropa Vieja (yum!). The beef is completely fork tender and just falls apart, the sauce is thick and full of flavor, and spice level is to any lunatic’s desire (eta by Rebecca: Holy Moly! Spicy!). To improve this dish, I would certainly use about half of the Chipotles. It would make it a tolerable level of spice! The flavor is here, so play with the spice level and I’m sure you’ll enjoy.
Stewed Beef in Spicy Chipotle Adobo Sauce”
Inspired by The Pioneer Woman
Ingredients (4 servings):
- 1 lb. beef roast, cut into large cubes
- 32 oz. low sodium beef broth
- 1 Tbsp. ground cumin
- 1 Teaspoon ground oregano
- the juice of half of 1 large lime
- 3/4 large red bell pepper, finely diced
- 1/2 large red onion, finely diced
- 1 can of Embasa chipotle peppers *see note below*
- 5 cloves of garlic, minced
- sour cream, light, for garnish
- green onions, diced, for garnish
- lime wedges, for garnish
- salt & pepper, to taste
*out of the whole can of Embasa chipotles, I only used 3 of the chipotles inside (about 1/3 of the can), and deseeded and rinsed them and they were still spicy as hell*
I happened to use my pressure cooker, but if you don’t have one, use a cast-iron pot or dutch oven. First, turn the heat to brown and pour in a teaspoon of olive oil (or less than one time around the pot). Dump in the onions and red bell pepper.
Let the onions and red bell pepper soften for 3 minutes, then add the beef. Season with salt and pepper. Mix.
In a mini food processor, combine 1-3 chipotles from the can, 5 cloves of garlic and 1/4 cup of your beef broth to liquify it all into a sauce. Pour it into the pot.
Next, pour in all of the beef broth and squeeze the juice of the lime in the pot. Add the cumin and oregano. Stir well. At this point, it should look soupy.
If you have one, turn your pressure cooker on HIGH for 20 minutes. If you don’t have a pressure cooker, cover with a lid and turn the heat to medium for 40 minutes (carefully watching).
At this point, it will probably still be soupy. That’s ok, because now it’s going in the oven. I preheated to 450 degrees. I poured the contents of my pot into an oven safe dish and placed in the mid-oven rack. After an unattended hour, it looked like this:
Scrape the bottom of the pan and pick up all of the yummy goodness that sticks. I dished this up with a dollop of sour cream and fresh, cold green onions and wedge of lime. See below.
Weight Watchers points per serving = 5 (doesn’t include sour cream), add 2 Tbsp. sour cream per serving = 6