So anybody who has read a few of my posts from last month probably can tell that I like braising cheap cuts of meat. Groceries are expensive where I live, and often selection is limited. I tend to buy whatever is on sale, and that’s usually a tougher cut that’s going to take some time. It makes for an interesting challenge in the kitchen, especially when certain things just aren’t available on a week to week basis. For example, lately I have had no access to fresh chilies. How the hell am I supposed to keep things picante around here? Fortunately, I usually keep a few cans of chipotles in the pantry. I absolutely love the chipotle flavor, but as it tends to overpower subtle flavors, I only use it on occasion. This is one of those opportunities.
1 Can (7oz) Chipotle Peppers in Adobo Sauce
1/4 Cup White Vinegar
1 Tbsp Agave Nectar
Blend all together until smooth. Very potent stuff.
2 1/2 Pounds Stewing Beef, cubed
*3 Medium Onions, thinly sliced
1 Can/Bottle Beer (12oz)
Juice of 1/2 Lime
2 Tsp Cumin, ground
Sea Salt to taste
Heat 1 Tbsp Vegetable oil in a large pot or dutch oven and brown beef on all sides. Add beer and braise the beef, allowing it to simmer for 2 1/2 hours, or until falling apart. *During the last 15 minutes, in a separate pan sautee the onions with 1 Tbsp of Veg oil. When the beef is ready drain the excess liquid and put into a bowl to break it all down. Add juice from 1/2 lime, 2 Tsp of cumin, all of the chipotle paste, and salt to taste. Combine with the onions and you’re good to go. Mmm…now the possibilities. I’ve already made enchiladas, empanadas, salads,nachos, and tacos with this. The enchilada recipe will be up soon. Enjoy!
*The onions are optional, skip this step if you just want pure meaty goodness