" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Hola!



In case your wondering I recently returned from a week long vacation on the Mayan Riviera, Hola means Hello in Spanish.
We had a great time, although while it was enjoyable eating from an all you can eat buffet every day I did miss cooking in my kitchen after awhile.

I came across this recipe and changed a few things. It brings back memories of my vacation with the spicy Mexican flavors. If you find jalapeno peppers too hot you can use chipotle or
pepperoncini peppers which are more subtle.
You don't need to use an expensive cut of beef for this dish. A blade, rump, round or sirloin tip which I have used here all work well.
Serve with corn and mashed potatoes with chipotle puree mixed in to complete this Mexican inspired meal.

The sun is shining, the air is warm..."Hola" spring!

Mexican Style Beef Roast

  • vegetable oil
  • beef roast of choice about 4 to 6 pounds
  • 1 onion chopped
  • 1 tbsp garlic minced
  • 1 yellow and red pepper diced
  • 2 hot peppers such as jalapeno diced
  • 3 tbsp chili powder
  • 2 tbsp each of oregano and cumin
  • 2 cups of beef broth
  • 1 dark beer
  • 2 tbsp Worcestershire
  • 1/4 cup of tomato paste
  • 1/4 cup of lime juice
  • cornstarch water mix in a jar
Preheat oven to 300F

In a large dutch oven heat the oil and brown the roast on all sides.
Remove to a plate.
Add the onions garlic and peppers and cook for a few minutes.
Add the remaining ingredients except the lime juice.
Bring to a low boil mixing well.
Return beef to the pan cover and place in the oven for 3 to 4 hours or until beef is fork tender.
Turn the beef a few times throughout the cooking process.
When the beef is done remove and tent with foil on a platter.
Place the dutch oven on stove top and bring the mixture to a low boil.
Add the lime juice.
In a small jar mix the cornstarch with cold water and mix well.
Add to
the sauce stirring well until desired thickness is reached.
Serve along side the
carved beef.

Wine Suggestion: Chilean Shiraz Blend




Cheers!