Mexi-Texi Bistec Pedazos on Roasted Corn and Garlic Chipotle-Cilantro Mashers |
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Prep Time: 30 Minutes Cook Time: 160 Minutes |
Ready In: 190 Minutes Servings: 1 |
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Cook-Off Finalist. To prevent the beef from sticking to the bottom of the Dutch oven, stir every 20 minutes while simmering. Ingredients:
3 pounds beef boneless top sirloin roast, cut into 2- to 2 1/2-inch pieces |
1 1/2 teaspoons salt, divided |
1/2 teaspoon black pepper |
3 tablespoons crisco vegetable oil |
3/4 cup all-purpose flour |
2 teaspoons mccormick gourmet collection mexican style chili powder |
2 teaspoons mccormick gourmet collection mexican oregano leaves |
2 teaspoons mccormick gourmet collection ground cumin |
1/2 teaspoon mccormick gourmet collection chipotle chile pepper |
1 cup warm water |
2 cups beef broth |
roasted corn and garlic chipotle-cilantro mashers |
sour cream (optional) |
chopped cilantro (optional) |
garnish: sliced avocado |
Directions:
1. Sprinkle roast evenly with 1/2 tsp. salt and 1/2 tsp. black pepper. Brown roast on all sides in hot oil in a Dutch oven over high heat.
2. Stir together flour, next 4 ingredients, and remaining 1 tsp. salt in a large bowl. Whisk in 1 cup warm water until smooth.
3. Add 2 cups beef broth to Dutch oven. Stir in flour mixture. Bring to a boil over high heat; cover tightly, reduce heat to low, and simmer 2 hours to 2 hours and 30 minutes or until meat is tender, stirring every 20 minutes.
4. Divide Roasted Corn and Garlic Chipotle-Cilantro Mashers evenly among 6 serving plates. Arrange roast equally on top of Mashers, and top with gravy mixture. Dollop each serving with sour cream, and sprinkle with chopped cilantro, if desired. Garnish, if desired.
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