40-Minute Fast-Braised Beef Chuck en Chile Pasilla (The Tuesday Entomatado)

Instructions

1. 1

   Set a skillet or comal over medium-high heat. Toast 3 whole pasilla chiles for about 30 seconds per side until fragrant (don't burn them or they get bitter!). Move chiles to a bowl and cover with hot water to soften. In the same dry skillet, blister 4 medium Roma tomatoes, 0.5 medium yellow onion (the whole half), and 4 whole garlic cloves for 5 to 6 minutes until charred in spots.

   6 min

   Tip: Press the tomatoes down so they catch that good dark char—that's instant depth.

2. 2

   While the veggies char, chop your 1.5 lbs beef chuck roast into small 3/4-inch cubes (small cubes braise in half the time!). Season the meat generously with 1 tsp kosher salt.

   4 min

   Tip: Keeping the beef pieces small is the ultimate weeknight shortcut.

3. 3

   Transfer the softened pasilla chiles, charred tomatoes, onion half, garlic, 1.5 cups beef broth, 1 tbsp apple cider vinegar, 1 tsp Mexican oregano, and 0.5 tsp ground cumin into a blender. Purée until silkily smooth.

   3 min

   Tip: The vinegar breaks down the muscle fibers in the beef while adding a lovely tart backbone.

4. 4

   Heat 1 tbsp vegetable oil in a heavy Dutch oven or deep skillet over medium-high heat. Add the diced 1.5 lbs beef chuck roast in a single layer. Sear without touching for 3 minutes to get a dark brown crust, then toss and brown for 2 more minutes. Add the remaining diced 0.5 medium yellow onion and sauté for 1 minute.

   6 min

   Tip: Don't crowd the pan too much—let the beef sizzle, not steam.

5. 5

   Pour the blended pasilla sauce right over the browned beef, scraping up any browned bits on the bottom of the pot. Bring to a rapid simmer, turn heat down to medium-low, cover tightly, and fast-braise for 20 minutes until the beef is fork-tender and the sauce is thick and rich.

   20 min

   Tip: If the sauce looks too thick before the meat is done, splash in tantito water.

6. 6

   While the beef braises (mom math: time to clear the counter or pour yourself a glass of water!), toss 1 cup shredded green cabbage, 4 medium radishes (sliced), and 0.25 cup fresh cilantro together in a small bowl with a squeeze from 1 whole limes and 0.5 tsp kosher salt.

   5 min

   Tip: This quick cabbage crunch brings the whole plate alive.

7. 7

   Uncover the beef pot. Taste it—then decide if it needs another pinch of salt or a splash of lime juice! Serve hot en cazuela with 8 whole warm corn tortillas and top generously with the bright cabbage-radish slaw.

   5 min

   Tip: We're not suffering for dinner on a Tuesday. Warm your tortillas right over the gas flame if you have one!