Recipes and Cooking Tips

Ingredients

1 1/2 teaspoons black peppercorns

1/4 teaspoon cumin seeds

2 cloves

4 cups (945ml) homemade chicken stock or store-bought low-sodium chicken broth

2 plum (Roma) tomatoes (8 ounces; 225g)

2 tomatillos, husks removed (4 ounces; 85g)

3 guajillo chiles,stems removed

2 California chiles, stems removed

3 árbol chiles, stems removed

One 3.5-ounce pack achiote paste (100g) (see notes)

2 tablespoons gochujang (see notes)

5 medium cloves garlic

4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes

Kosher salt and freshly ground black pepper

1 cup water

1 whole yellow onion, unpeeled, ends trimmed (8 ounces; 227g)

2 whole bay leaves

For Serving:

Diced white onion

Minced fresh cilantro leaves and tender stems

Warmed corn tortillas

Cooked rice (see notes)

Cooked beans

Lime wedges

Directions

In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.

Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside.

Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook, covered, until just simmering.

Continue to cook, covered, adjusting heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.

For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes)