Carne Entomatada with a Twist

Ingredients

• 2 pounds (900g) beef chuck, cut into cubes 2 pounds (900g) beef chuck, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
2. 2.
   Add the beef cubes and sear them on all sides until browned. Remove the beef from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Add the diced tomatoes, beef broth, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir well to combine.
5. 5.
   Return the seared beef to the skillet and bring the mixture to a simmer.
6. 6.
   Reduce the heat to low, cover the skillet, and let the carne entomatada simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the carne entomatada hot, garnished with fresh cilantro. It pairs well with rice or warm tortillas.

Treat your ingredients with care...

• Beef chuck — For the best results, choose well-marbled beef chuck as it will become tender and flavorful when slow-cooked. Trim any excess fat before cutting into cubes.

Tips & Tricks

• For an extra burst of flavor, marinate the beef cubes in a mixture of lime juice, garlic, and spices for a few hours before cooking.
• If you prefer a spicier dish, increase the amount of cayenne pepper or add a diced jalapeño to the sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the carne entomatada with a side of Mexican rice and warm tortillas. Garnish with fresh cilantro and a squeeze of lime juice for added freshness.

Presentation advice

Arrange the tender beef cubes in a shallow bowl, spooning the rich tomato sauce over the top. Sprinkle with fresh cilantro leaves for a pop of color. Serve with a side of fluffy rice and warm tortillas.