Ingredients
Scale
- 2 1/2 pounds beef loin roast (cubed)
- Salt and pepper to taste
- 3 tablespoons neutral oil (canola or vegetable)
- 3 tablespoons butter
- 3 tablespoons flour
- 2 tablespoons chile powder (New Mexico Chimayo Red)
- 2 1/2 cups chicken broth
- 1 large onion (chopped)
- 2 cloves garlic (chopped)
- 1 teaspoon cumin
- 1/2 teaspoon coriander (ground, dried)
- 1 teaspoon oregano (preferably Mexican)
- 1 tablespoon molasses
- 2 tablespoons cider vinegar
Instructions
- Cut beef loin roast into bite-sized pieces and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Brown beef cubes in batches until golden on all sides.
- In a Dutch oven, melt butter over medium heat. Add chopped onions and sauté until softened; add garlic and cook until fragrant.
- Stir in flour, cooking for two minutes before adding chile powder and chicken broth. Cook until the gravy thickens, then mix in cumin, coriander, and oregano.
- Combine the browned beef with the gravy mixture. Cover and refrigerate for at least 2 hours or overnight to marinate.
- Preheat your oven to 350°F (175°C) and cook the mixture covered for 2 – 2½ hours until the beef is tender.
- Stir in molasses and vinegar before serving.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Braising
- Cuisine: Southwestern
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 310
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg